Ingredients
125g unsalted butter, chopped
150g dark cooking chocolate, chopped
1 1⁄4 cups caster sugar
1 1⁄4 cups caster sugar
1⁄2 cup cocoa powder
3 eggs, lightly beaten
1 1⁄2 cups self-raising flour 1 cup buttermilk
FUDGE ICING
200g unsalted butter, chopped, at room temperature
1 1⁄3 cups icing sugar mixture
200g dark cooking chocolate, melted, cooled
Method
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Grease a 22cm round cake pan. Line base and side with baking paper.
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Combine butter, chocolate, sugar and water in a large saucepan over a low heat. Stir until butter and chocolate are melted and sugar is dissolved. Transfer to a large bowl. Whisk in sifted cocoa until smooth. Stand for 10 minutes.
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Whisk eggs into chocolate mixture. Add flour and buttermilk, in two batches, whisking until combined. Pour into prepared pan.
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Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 15 minutes. Transfer to a wire rack to cool.
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To make icing, beat butter in a small bowl of an electric mixer until pale. Add sugar, 1⁄2 cup at a time, beating until smooth. Add chocolate. Beat until combined.
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Cut cake in half horizontally. Sandwich cakes together with half the frosting (about 11⁄4 cups). Spread remaining frosting over the top.
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Cut into wedges to serve.
