Preheat oven to 170° and line a 27cm cake tin with baking paper on the bottom and sides, gently grease with a little extra butter.
Sift flour, baking powder and baking soda into a large mixing bowl. Set aside.
Place a pot of water over a low to medium heat. Place a stainless steel bowl, that fits snuggly over the pot of water (without the bottom touching the water) on top. Add butter (roughly chopped), chocolate (broken into small pieces), hot water and sugar. Stir occasionally with a wooden spoon until the mixture has melted completely and is glossy and smooth.
Remove from the heat and immediately add cold milk, beat with an electric hand beater to combine. Add oil, beat to combine then add eggs, one at a time, beating to combine after each addition.
Pour wet mixture into prepared flour mixture and beat until well combined.
Pour mixture into lined cake tin and place into oven.
This sized cake will need to cook for 1 hr 45 min - 2 hrs. Keep an eye on the cake without opening the door. If you smell the cake cooking within the first half hour, you may need to turn the oven down to 160°. To check cake, insert a skewer, unlike a regular cooked cake, fudgey speks should appear. It can be normal for the cake to have a dry crust on top, this can be removed when cooled.
Remove the cake from the oven and leave to cool completely in the tin. On cooler Winter days (which is generally when I make this cake being in the thick of our birthdays!) it can help to leave the cake in the switched off oven for 15 minutes with the door slightly open.
Transfer onto a wire rack once cooled and leave for several hours before cutting or icing.
If you are not icing straight away, wrap the cake in a clean dishcloth and place into a tin or airtight container. It can stay here for up to a week.
In a large mixing bowl beat the soft butter until smooth and creamy. Add 1/4 of a cup of icing sugar and continue to beat for several minutes, add another 1/4 cup of icing sugar, continue to beat for several minutes and add the last 1/4 of icing sugar and beat again for several minutes. Finally add vanilla bean paste and lemon juice and quickly beat to combine.
If required cut the top off the cake using a serrated knife. Transfer onto serving plate or cake stand and ice using a large flat knife or spatula.
Viberi Chocolate Covered Blackcurrants
OOB Frozen Blueberries
I melted a little milk chocolate and poured it onto a silicone mat, sprinkled with Fresh As Freeze Dried Blueberries and popped it in the fridge before cracking into large shards.
I crushed 1/4 of a packet of little meringues and a bag of Viberi chocolate covered blackcurrants and dusted the flakes over the icing, as well as keeping some whole.
And what you don't see (well one little blog in the bottom right) I made a blueberry reduction from 1 cup of OOB frozen blueberries reduced over a low heat with a tablespoon of maple syrup and drizzled this over just before serving!
Note, the incredibly beautiful swamp kauri cake stand is made by my father. Custom orders are welcome, email email@example.com for more information.