Name: Best Ever Chocolate Slab Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 20
Ingredients: 2/3 cup Dutch processed cocoa; 3 ¼ cups self-raising flour; 2 cups firmly packed brown sugar; 250g unsalted butter, melted, cooled; 4 eggs; 1 1/3 cups buttermilk; 1 tablespoon vanilla extract; FROSTING; 150g unsalted butter, chopped, at room temperature; 3 cups icing sugar mixture; 1/3 cup Dutch processed cocoa; ¼ cup milk

Best Ever Chocolate Slab Cake

A true family favourite, this is the ONLY recipe you'll ever need!

Serves 20

Prep

20M

Cook

Total

1H 20M

TIP! Cake can be made up to three days ahead. Store in an airtight container at room temperature.

Ingredients

2/3 cup Dutch processed cocoa

3 ¼ cups self-raising flour

2 cups firmly packed brown sugar

250g unsalted butter, melted, cooled

4 eggs

1 1/3 cups buttermilk

1 tablespoon vanilla extract

FROSTING

150g unsalted butter, chopped, at room temperature

3 cups icing sugar mixture

1/3 cup Dutch processed cocoa

¼ cup milk

Method

Grease a 23cm x 33cm x 6cm deep roasting pan. Line base and long sides with baking paper, extending paper 3cm above pan edges.

Combine cocoa with 2/3 cup boiling water in a heatproof jug. Whisk until smooth. Cool.

Place flour, sugar, butter, eggs, buttermilk, vanilla and cocoa mixture in a large bowl of an electric mixer. Beat on low speed for about 1 minute, or until ingredients are just combined.

Increase speed to medium to high. Beat for a further 2 to 3 minutes, or until thick and smooth. Spoon into prepared pan. Smooth over top.

Cook in a moderately slow oven (160C) for 50 minutes to 1 hour, or until cake is cooked in the centre when tested with a skewer. Remove. Stand in pan for 20 minutes. Turn out onto a wire rack to cool completely.

To make frosting, beat butter in small bowl of an electric mixer until pale and creamy. Gradually beat in the combined sifted icing sugar and cocoa with milk. Continue beating until fluffy. Spread over cake.