- 2½ cups (375g) plain (all-purpose) flour
- 3 teaspoons baking powder
- 2 cups (350g) brown sugar
- 200g unsalted butter, melted
- 3 eggs
- 1 cup (250ml) milk
- ⅓ cup (35g) cocoa powder, sifted
- 200g dark cooking chocolate, melted
- icing (confectioner’s) sugar, sifted for dusting
- Preheat the oven to 160°C (320°F).
- Place the flour, baking powder, sugar, butter, eggs, milk, cocoa and chocolate in a bowl and mix well to combine. Pour the mixture into a lightly greased 22cm (8½ in) square cake tin lined with baking paper. Bake for 1¼ hours or until cooked when tested with a skewer.
- Cool in the tin for 5 minutes then turn out onto a wire rack to cool. Trim the top off the cake and brush off any crumbs using a pastry brush. Cut the cake into four squares and place them upside down on a cake board.
the numbers out of paper or buy wooden templates and cookie cutters from specialty baking stores. Place a number on each of the cakes and dust with the icing sugar. Carefully remove the numbers and arrange the cakes in the shape of a hopscotch. Serves 8.
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