Ingredients
3 5/8 oz dark chocolate
(10) - ¼ tsps. Oil
2/3 cup water
3 5/8 oz margarine
8 ozs caster sugar
10 5/8 oz self-rising flour
Ingredients for Frosting:
3 5/8 oz butter
3 5/8 oz soft brown sugar
3 Tbls milk
1 tsp vanilla ext
12 1/3 oz icing sugar
Sieved Cocoa powder(for sprinkling)
Preparation
Break chocolate into bowl. Add oil, water & margarine. Heat on high heat for 4 minutes, stir every minute. Beat rest of ingredients till smooth. Turn into a medium lined soufflé dish; cook on low heat for 20 minutes. Let stand 10 minutes. Turn onto a rack and cool. For the frosting: Put butter into microwave-proof bowl with sugar & heat on high heat for 3 minutes; stir every minute. Add milk and vanilla. Microwave on full for a minute. Beat in icing sugar and continue beating until thickened. Split the cake in half and sandwich the layers together with a layer of the frosting. Cover the cake with the remaining frosting, swirling it with a knife blade. Dust the top with cocoa powder.
