Yields 14 servings Ingredients: 2 cups All-Purpose flour 1 tbsp baking powder 1 cup fine castor sugar 1/2 tsp salt 3 tbsp dark unsweetened cocoa powder 1 egg 1 tsp vanilla extract 1 tbsp molasses 1-1/4 cups whole milk 2/3 cup milk chocolate (grated) 1/3 cup dark chocolate (grated) 1/2 cup vegetable oil Chocolate Sauce: 100 gms 70 % cocoa dark chocolate (broken into bite pieces) 150 ml pouring cream 2 tsp instant espresso powder 2 tbsp hot water 2 tbsp brown sugar 2 tsp castor sugar Dissolve espresso powder in water. Combine with all other ingredients in a saucepan. Allow to melt over very low heat. When all ingredients melt, stir gently to combine. Remove from heat and pour in a serving jug upon serving. Method: Preheat oven to 180 degrees. Lightly grease a non-stick rectangular cake/loaf baking pan. In a large bowl, mix together flour, sugar, baking powder, salt and cocoa powder. In another smaller bowl, add egg, vanilla, milk, molasses and oil. Beat electrically to combine and turn frothy. Make a well in the middle of flour mixture, then pour egg mixture within. Beat gently to form smooth batter. Fold in grated chocolate by means of a spatula. Pour batter into prepared pan and bake for 45 - 55 minutes, or until firm to the touch. Allow to completely cool in pan. Remove, slice in a serving platter and serve with hot chocolate drizzled on top and vanilla ice-cream aside (optional).
