Triple-Chocolate Pound Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
1/2 cup cocoa powder
1/3 cup hot water
250g butter, cubed
1 cup caster sugar
4 eggs, at room temperature
1 2/3 cups plain flour
3 teaspoons baking powder

Icing
500g packet Orchard Chocolate Icing
150g milk choc melts, melted

Method
1. Preheat oven to 170°C. Grease and line a 21cm x 19cm base measurement loaf pan. Combine cocoa and water in a jug. Mix well.
2. Cream butter and sugar with an electric mixer until thick and pale. Add eggs, 1 at a time, mixing well. Stir in cocoa mixture.
3. Sift flour and baking powder together. Fold into chocolate mixture until just combined.
4. Spoon batter into cake pan. Bake for 60 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes before turning out onto a wire rack to cool.
5. To make icing: Soften icing following packet directions. Roll out (see hint) to form a 32cm x 24cm rectangle. Spread two-thirds of the melted chocolate over top and sides of cake. Place icing on top and press onto cake.
6. Drizzle remaining chocolate over cake. Stand for 30 minutes. Cut into slices and serve.

Hint: Place the icing between 2 sheets of baking paper to roll out. This makes it easy to pick up and transfer to the cake.