Here is another sublime creation from my neighbour Janine’s kitchen. Yes, you read the recipe right. It features four feisty Caramello Koalas. It is indeed the best chocolate cake this side of the equator.
Janine says, “I made this cake 20 years ago when I was a student and first living out of home. I didn’t have choc bits or cocoa but for some reason we had Caramello Koalas in the house and the rest, as they say, is history!”
200 g butter, chopped
4 jumbo Caramello Koalas (can use 100g dark chocolate)
1 cup caster sugar (1 cup more if using dark, unsweetened chocolate)
1/4 cup water
1 tsp vanilla essence
¾ cup self-raising flour
¼ cup cocoa
3 eggs, lightly beaten
Preheat oven to 160°C. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking paper.
Combine butter, Caramello Koalas (or chocolate), water, cocoa and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. Remove from heat and stand for 10 minutes or until mixture is lukewarm.
Meanwhile: Use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
Pour the mixture into prepared cake pan and bake in preheated oven for 55 minutes or until crumbs cling to a skewer inserted into the centre of the cake.
Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool.