for 1 cake
- For the cake
- ½ cup cocoa powder
- ⅞ cup boiling water
- ¾ teaspoon baking soda
- 4 eggs
- 2 cups dark brown sugar
- ¾ cup sunflower oil
- 1 teaspoon vanilla extract
- 1.333 cups self-rising flour (sifted)
- For the decoration
- 1 cup plain Chocolate (70% cocoa solids)
- 3 tablespoons cream
- colored sugar sprinkles
- colored Chocolate bean
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and line a 23cm x 30cm|9" x 12" baking tin.
Mix the cocoa with the boiling water. Stir in the bicarbonate of soda and set aside to cool.
Whisk the eggs, sugar, oil and vanilla in a mixing bowl until blended. Stir in the flour and the cocoa mixutre until smooth.
Pour into the tin and bake for 30-40 minutes until risen and firm to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
for the decoration: melt the chocolate with the cream in a heatproof bowl over a pan of simmering (not boiling) water. Stir until smooth and spread over the cool cake.
Scatter with the sprinkles and chocolate beans and leave to set.