Chocolate Goddess Cake

• For the cake:
• 3 eggs
• 200g caster sugar
• 100 ml vegetable oil
• 100 ml water
• 100g good quality dark chocolate (min 70% cocoa solids) melted.
• 135g plain flour
• 75g ground almonds
• 55g unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• For the icing:
• 30 ml hot water
• 30g unsweetened cocoa powder
• 70g unsalted butter at room temperature
• 140g icing sugar

1. To make the icing:
2. - Mix the hot water with the cocoa powder to make a paste and allow to cool.
3. - Beat the butter until pale and fluffy - this can be quite difficult with a relatively small quantity and you may need to start adding the icing sugar sooner to increase the bulk.
4. - Keep adding the sugar, a spoonful at a time, beating between additions.
5. - Add the cocoa paste and beat until it is well incorporated.
6. - Put the icing to one side - not in the fridge or it will be too hard to spread neatly over the top of the cake.
7. To make the cake:
8. - Pre-heat the oven to 180C (350F/Gas 4).
9. - Line a 21cm baking tin with baking paper.
10. - In a large bowl using an electric beater whisk the eggs at high speed until doubled in volume.
11. - Add the sugar and continue beating until pale and fluffy.
12. - With the whisk still on high speed, add the oil in a slow steady stream. Keep beating until the mixture holds the shape of any trail across the surface.
13. - Pour the water delicately round the edge of the bowl and then the melted chocolate.
14. - Fold them both carefully into the mixture using a large metal spoon.
15. - Sift the flour, almonds, baking powder and bicarb together over the cake mixture and fold in with smooth, light gestures.
16. - Put the mixture gently into the prepared cake tin.
17. - Bake for 65-75 minutes or until a skewer comes out clean when poked into the centre of the cake.
18. - If the top of the cake seems to be browning too much before the centre is ready, simply balance a piece of baking paper or foil across the top of the tin and it will protect the cake from burning.
19. - Leave the cake to cool for 10-15 minutes before turning it out onto a wire rack.
20. - When it is completely cold, slice across horizontally and spread a third of the icing over the bottom half.
21. - Replace the top and decorate with the remaining icing.

cake, eggs, caster sugar, vegetable oil, water, chocolate, flour, ground almonds, cocoa, baking powder, bicarbonate, water, cocoa, butter, icing sugar

Taken from www.epicurious.com/recipes/member/views/chocolate-goddess-cake-50069235 (may not work)