Moist chocolate cake

Drum
10-12 slices servings Prep: 15 mins, Cooking: 25 mins By Hope Malau
Tap for method
Tap for method

Ingredients (14)

200 g butter
5 ml vanilla — essence
250 ml castor sugar
3 eggs — extra-large
500 ml self-raising flour
125 ml cocoa powder
180 ml milk
60 ml smooth apricot jam
375 ml icing sugar — sifted
10 ml butter
100 g dark chocolate — finely chopped
30 ml water — warm
5 ml coffee liqueur
1 g chocolate — balls
Tap for ingredients
Tap for ingredients

Method:

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.  



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.