• 230 g (250 ml) soft butter
  • 200 g (250 ml) sugar
  • 4 eggs
  • 280 g (500 ml) cake flour
  • 60 ml cocoa mixed with 60 ml hot water
  • 10 ml baking powder

For a square pan of 32 x 38 cm
(about 24 squares)

  • 460 g (500 ml) soft butter
  • 400 g (500 ml) sugar
  • 8 eggs
  • 560 g (1 000 ml) cake flour
  • 120 ml cocoa mixed with 120 ml hot water
  • 20 ml baking powder

Preheat oven to 180 °C. Line the bottom of the pan with baking paper and grease or spray it well. Put all the ingredients in a mixing bowl. Blend everything together at low speed until it’s a smooth batter. You can set the blender to a higher speed once the ingredients are mixed through. Spoon into the lined pan and bake for 25 minutes. Take out of the oven and leave to cool in the pan before tipping out the cake onto a cooling rack. Decorate with chocolate icing. Cut the cake into squares of the size you prefer and put a chocolate truffle on top of each one.

Chocolate icing
This recipe is for the bigger chocolate cake. Halve it if you’re baking the smaller one.

  • 250 g (270 ml) soft butter
  • 500 g (960 ml) icing sugar
  • 40 g (100 ml) cocoa
  • 50 ml milk

Put the butter in your blender. Sift together the icing sugar and cocoa. Add to the butter. Mix all the ingredients well and add milk for smooth icing.