Chocolate Travel Cake

Cook Time 1 hour 15 minutes

Servings 8-10

Ingredients

2 eggs

175g golden caster sugar

Little vanilla bean paste

Pinch of salt

100g dark chocolate 70% Cocoa

100g butter

150g milk

100g dark chocolate 70% Cocoa, chopped 

200g plain flour

75g almond meal

1tsp baking powder

To Bake into the Cake

3-4 caramel chocolate squares 

Glaze 

250g dark chocolate 50% Cocoa  

30g coconut butter 

1 tbsp cream

Method

Preheat the oven to 180°C.

Combine the eggs, sugar, vanilla and salt in a mixing bowl and whisk until the mixture is light and pale.

Melt together the butter, chocolate and milk over low heat. Set aside to cool slightly, and stir into the egg mixture. Mix in the flour, baking powder and almond meal, then the chopped chocolate. 

Fill half the cake batter into the buttered loaf tin. Place caramel chocolate squares onto the batter and then top with the remaining cake mix.

Bake for approximately 55 minutes. Set aside to cool.

For the glaze place the chocolate, coconut butter and cream into a bowl and over a double boiler gently melt while stirring.

Brush the cake with the chocolate glaze.