Place all ingredients, except eggs and flour, in a saucepan, bring to boil and simmer for 5 mins.
Keep an eye on this mixture as it can tend to boil over!
When cool* (very important) add eggs and flour.
Bake in a moderate (180C) oven for 1 hour.**
Cover with chocolate butter cream icing.
*Listener Julie – also a fan of this cake – suggests putting the saucepan in a sink of cold water to speed the cooling down process.
** Listener Heather from Collie says you must put the cake in the middle shelf because there is a temperature difference between the top and the bottom of the oven.
Source: Thanks https://www.abc.net.au/radio/perth/programs/wa-afternoons/gillians-choc-cake-recipe-from-bountiful-bencubbin/12758720