Moist chocolate cake



Ingredients 14
Servings 10-12 slices
Time 15 mins

Ingredients

  • 200
    g
    butter
  • 5
    ml
    vanilla essence
  • 250
    ml
    caster sugar
  • 3
    extra-large eggs
  • 500
    ml
    self rising flour
  • 125
    ml
    cocoa powder
  • 180
    ml
    milk
  • 60
    ml
    raspberry or apricot jam
  • 375
    ml
    icing sugar, sifted
  • 10
    ml
    butter
  • 100
    g
    dark chocolate, finely chopped
  • 30
    ml
    warm water
  • 5
    ml
    coffee liqueur
  • 1
    g
    chocolate balls
 

Method

20-30 mins
 

1 Preheat the oven to 180 ºC. Grease two 20 cm baking pans and line with baking paper.

2 Cake Cream the butter, vanilla essence and caster sugar with a beater or whisk. Add the eggs one at a time, beating well.

3 Sift the flour and cocoa and add to the egg and butter mix, alternating with milk.

4 Divide the mixture between the baking pans and bake for 20-30 minutes, until done. Remove from the oven and leave to cool.

5 Trim the cakes if the tops are uneven. Spread jam on one cake and top with the other.

6 Icinng Heat the ingredients, except the chocolate balls, in a saucepan until melted.

7 Cool the icing until thick enough to spread on the cake. Decorate with the chocolate balls.  

 

 

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