- 1 cup self-raising flour
- 1½ cup Dutch cocoa powder
- ¾ cup each caster and brown sugar
- ½ cup pure cream
- 60g unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- ½ cup dark choc bits
Preheat oven to 180°C (160°C fan forced). Grease a 22cm ovenproof frying pan. Sift flour, cocoa and a pinch of salt into a bowl. Add sugars and stir.
Combine the cream, butter and vanilla in a jug. Add to the dry ingredients and mix well. Stir through the choc bits. Spread mixture over the base of the prepared frying pan.
Pour 1 cup hot water, over the back of a spoon, over the cake mixture, do not stir. Bake for 35-40 min. Stand for 10 min. Dust with icing sugar and serve with cream and berries.