Belgian Double Chocolate Cake
A rich and decadent chocolatey cake, with lots of of chocolate chunks and a sprinkling of nuts, making each bite a luxurious experience. Since the cake is rich enough on its own, I did not add any frosting or ganache, just a light dusting of icing sugar was the perfect topping, keeping the taste-focus entirely on the wonderfully delicious cake itself!
Grease and line an 8 or 9 inch baking pan.
Cream butter with sugar, then add eggs one at a time and beat until well incorporated. Sieve flour with cocoa, salt and baking powder. Gradually add flour and milk in three installments, mixing until just incorporated, do not over mix. Add the chopped chocolate and nuts. Fold gently and pour batter into prepared pan.
Dust the nuts and chopped chocolate in some flour before adding them to the batter. This will help prevent them from sinking during baking.
Bake in a pre-heated oven at 170 C for about 30minutes or until a toothpick inserted in the center comes out clean.
Let cool then either frost with chocolate ganache or lightly dust some icing sugar.