250g butter chopped
200g dark chocolate
2 cups of caster sugar
1 1/2 cups water
1 teaspoon of Vanilla
3/4 cups of SR Flour
3/4 cup of Flour
1/4 cup of cocoa
3 eggs, lightly beaten
In a large saucepan add the first five ingredients and melt together over a low heat till the sugar is dissolved and the butter and chocolate is melted. Allow to cool for 10 mins.
Sift plain flour, SR flour, and cocoa into a large bowl then add the cooled liquid and beat gently.
Next add the eggs and mix gently until just combined
Pour into a greased tin and bake for 1 3/4 hours at 150*c
The cake can then be wrapped in clingwrap and frozen until needed or used when cooled completely.