Moist chocolate cake(english)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Drinking chocolate |
| 4 | ounces | SR flour |
| 6 | ounces | Margarine |
| 6 | ounces | Caster sugar |
| 3 | Eggs, well beaten | |
| 1 | tablespoon | Hot water |
| FILLING | ||
| 2 | ounces | Margarine |
| 2 | ounces | Drinking chocolate |
| 4 | ounces | Icing sugar |
| Water or milk to | ||
| Mix, if required | ||
| GLACE ICING | ||
| 6 | ounces | Icing sugar |
| 2 | ounces | Drinking chocolate |
| 2 | tablespoons | Water to mix,approx |
Directions
Set oven to 350/F or Mark 4. Grease and line two 8 inch sandwich tins.
Sieve together the flour and drinking chocolate. Cream the margarine and sugar together in a bowl until light and fluffy. Beat in the eggs, a little at a time, adding a tablespoon of the flour mixture to prevent curdling. Fold in the remaining flour and chocolate mixture and stir in the hot water. Put the mixture into the tins and smooth the tops. Bake for 25 minutes or until the surface springs back when pressed lightly. Remove the cakes from the tins and cool on a wire rack.
Buttercream fllling: mix all the ingredients together until smooth and light. Spread on one of the cakes and sandwich together.
Icing: add the water to the sugar and the drinking chocolate to form a thick paste and coat the top of the cake before serving.