Boiled Chocolate Cake with Buttercream Icing

Cake:

• 125g butter
• 3 tbsp baking cocoa
• 1 cup water
• 130g CSR Caster Sugar
• 85g CSR Muscovado Sugar
• 1 small pinch fine salt
• 2 eggs, lightly beaten
• 250g White Wings self-raising flour
• ½ tsp bicarb soda

Buttercream Icing:

• 2 x 250g packs CSR Chocolate Buttercream Icing mixture
• 300g butter, softened
• 6 tsp cold water

To Decorate:

• ¼ cup Maltesers cut in half

1. Preheat oven to 170°C.
2. Place the butter, cocoa, water and caster and Muscovado sugars into a deep pan, on a high heat, stir well, and bring to the boil until well combined. Remove from the heat and allow to cool slightly.
3. Butter a 22cm round solid base cake pan and line with baking paper.
4. Whisk the flour, eggs, salt and bicarb soda into the cooled cocoa mixture to form a smooth batter.
5. Pour the batter into the lined cake tin and bake for about 45 minutes or until a skewer comes out cleanly from the centre of the cake. Remove from the oven and allow to cool.
6. Remove the baking paper from the cake, use a sharp bread knife to trim the cake top flat and cut it across the centre.
7. Set half of the cake in the middle of a serving plate or cake stand.
8. In a large bowl, add the softened butter and whip till soft and fluffy. Whip in a quarter of the CSR Chocolate Buttercream mixture and add a couple of teaspoons of water. Beat until smooth. Repeat until all the mixture and water has been used and you have a smooth chocolate buttercream icing.
9. Spoon about one-third of the icing mixture on to the cake, spread with a spatula.
10. Lay the second half of cake on top and roughly apply the remaining icing into the top and sides of the cake. Use a spatula heated in a jug of boiled water to smooth the icing on the sides of the cake.
11. Decorate the top of the cake with a few Maltesers halves.