Ingredients for this chocolate cake recipe

Three cups of caster sugar

1/3 of a cup of baking cocoa

Three cups of sifted self raising flour

Chocolate coated macadamia nuts

Two cups of water

250 grams of butter

One teaspoon of bicarbonate of soda

Four eggs that have been lightly beaten

Chocolate Cake Topping and decorations

150 grams of  dark chocolate that has been finely chopped
1/4 of a cup of cream

Making the topping for the chocolate cake

Preparation and cooking instructions for chocolate cake

Preheat oven to 190º Celsius for a conventional oven or 170º Celsius if your oven is fan forced. Line a round 28 cm cake pan base with baking paper and lightly grease the sides of the pan.

Combine the water, the caster sugar, butter, cocoa and the bicarbonate of soda in a large saucepan then stir this mixture over a medium heat, without boiling, until all of the sugar dissolves. Then bring to boil, reduce heat and simmer the mixture for 4 minutes. Transfer it to a bowl. Then cool to room temperature (this may take about 30 to 45 minutes, depending on ambient temperature).

Add the flour and the eggs. Beat the chocolate cake ingredients together until just combined. Pour the chocolate cake mixture into a pan and bake for 1 hour or until the skewer comes out clean. Cool in pan for 10 minutes or so then turn the fresh chocolate cake onto a cooling rack or tray to cool.

Spread the top of the chocolate cake with chocolate icing and decorate your chocolate cake with the crushed chocolate coated macadamia nuts.