1 1/2 Cups self-raising flour
2 Tbs Dark cocoa
1/2 Cup Caster sugar
125g butter, softened room temperature
1 Teaspoon Vanilla Extract
125 Milk, warmd
2 Tablespoons finely chopped glaze ginger
1/2 Cup firmly packed brown sugar
2 Tbs Dark Cocoa Powder
375ml Boiling water
Icing Sugar, to dust
1.) Preheat the oven to 180C (160C dan forced) and lightly grease a 2L oven proof dish.
2.) Place the flour, cocoa and sugar into a mixing bowl. Combine thoroughly.
3.) Add the butter, eggs, vanilla, milk and ginger to the flour mixture. Turn mixture to speed 2 and beat until combined. Pour batter into the prepared pan.
4.) Mix the brown sugar and cocoa together in a small bowl until smooth. Sprinkle over the batter and carefully pour over the boiling water.
5.) Bake on the center shelf of the oven for 40 minutes. Serve warm dusted with icing sugar.
We reccomend using the KitchenAid Artisan Stand Mixer to make this recipe!