- 125g unsalted butter, at room temperature
- 2 cups caster sugar
- 2 eggs
- 2 cups self-raising flour
- ¾ cup cocoa
- ¾ cup milk
- ¾ cup water
- 50g unsalted butter, at room temperature
- 2 cups icing sugar
- ¼ cup cocoa
- ¼ cup milk
- 100g white chocolate
- 100g dark chocolate
- 100g milk chocolate
Preheat oven to 180°C. Butter a 20cm or 22cm square cake tin and line with baking paper.
Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time and beat on medium speed until smooth. Sift flour and cocoa into a bowl, add half to the butter mixture with the milk and beat on low speed until just combined. Add remaining flour mixture and the water and beat on low speed until combined, increase speed and beat until mixture is smooth.
Pour into prepared cake tin and bake for 40-45 minutes until a skewer inserted into the middle of the cake comes out clean. Turn cake onto a wire rack to cool.
To prepare chocolate strips
in a separate bowels, melt 100g of white, milk, and dark chocolate.
on a sheet of baking paper, spread milk chocolate with a spatular into the paper. With a Spoon, drizzle white and dark chocolate over the milk chocolate. Leave to set, then cut chocolate into rectangular bars. For an interesting effect cut the top chocolate on an angle.
To make icing, beat butter until creamy and then add sifted icing sugar, cocoa and milk. Beat until thick and creamy. Add more milk if the icing is too dry.
Spread icing over cold cake. And add chocolate pieces around the sides.