|250 ml||cake flour|
|15 ml||Robertson's baking powder|
|45 ml||cocoa powder|
|5 ml||Robertson's vanilla essence|
|250 ml||boiled water|
|2||eggs — extra large, whisked|
|200 g||dark chocolate — chopped|
|1/2 tsp||Robertson's vanilla essence|
|1/4 cup||boiled water|
Line the bottom of a 2 litre ice-cream container with paper towel.
1 CAKE Sift the dry ingredients together.
2 Mix the vanilla essence, boiling water, oil and eggs together in a large bowl. Add the dry ingredients, beating until it is well blended.
3 Pour the mixture into the prepared container. Place in on an inverted saucer or microwave over stand. Microwave on 100 % power for 12-15 minutes or until the cake is springy to the touch. Leave the cake to stand for 2 minutes.
4 ICING place all the ingredients together in a glass bowl and microwave until the chocolate has melted. Stir at 30 second intervals or the chocolate pieces will retain their shape even if they melt. Whisk until smooth and pour over the cooled cake.