Moist chocolate cake

10-12 slices servings Prep: 15 mins, Cooking: 25 mins By Hope Malau
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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
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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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