A simple classic loved by all. Delicious served piping hot with cream or ice cream and seasonal berries. Serves 6
1 ½ cups self-raising flour
2 tbs dark cocoa
½ cup (125g) caster sugar
125g butter, softened to room temperature
1 tsp vanilla extract
125ml milk, warmed
2 tbs finely chopped glace ginger (optional)
½ cup (125g) firmly packed brown sugar
2 tbs dark cocoa powder
375ml (1 ½ cups) boiling water
icing sugar, to dust
Preheat the oven to 180C (160C fan forced). Lightly grease a 2L oven proof dish.
Attach the flat beater and mixing bowl to the stand mixer. Place the flour, cocoa and sugar into the mixing bowl. Turn mixer to speed 2 and thoroughly combine.
Add the butter, eggs, vanilla, milk and ginger to the flour mixture. Turn mixer to speed 2 and beat until combined. Increase to speed 4 and beat for 1 minute. Pour batter into the prepared pan.
Mix the brown sugar and cocoa together in a small bowl until smooth. Sprinkle over the batter and carefully pour over the boiling water.
Bake on the centre shelf of the oven for 40 minutes. Serve warm dusted with icing sugar.