Apr

23

When searching for a chocolate cake recipe why not try this tasty chocolate layer cake. It’s not exactly a healthy option but the richness of the chocolatey cake and the creaminess of the butter icing will keep anyone with a sweet tooth happy. Goes well with a coffee and a good book. Makes a 17 cm (7 in) Cake…

Cake Ingredients:

170g (6 oz) butter, softened
170g (6 oz) caster sugar
3 eggs at room-temperature, beaten
200g (7oz) self-raising flour
45g (1½ oz) cocoa powder
30g (1 oz) ground almonds
1-2 tablespoons milk

Method:

Preheat the oven to 190°C, 375°F, gas mark 5.

Grease and line two 17 cm (17 in) straight-sided sandwich tins with discs of baking parchment cut to fit.

Cream the butter and sugar together until pale and fluffy.

Add the eggs a little at a time, beating well between each addition.

Sift the flour and cocoa powder together and mix into the cake mixture with the ground almonds.

Add enough milk to create a dropping consistency.

Divide the cake mixture between the two tins and spread flat.

Place in the centre of the oven and bake for approximately 35 to 40 minutes. The cakes are ready when the tops spring back when lightly pressed with a finger.

Turn out of the tins and allow to cool completely.

Meanwhile, make the buttercream and glace icing (which should be thick, so be careful not to add too much liquid).

Once the cakes are cold, slice each cake through the middle and sandwich the cakes together and coat the top with chocolate butter icing.

Chocolate Butter Icing

Ingredients:

115g (4 oz) butter
225g (8 oz) icing sugar
1 tbsp warm water
4 tsp cocoa powder, or
60g (2 oz) good quality melted chocolate

Method:

Cream the butter until soft and gradually beat in the icing sugar.

Add the cocoa powder and a little water and beat this in. Add a little extra water to achieve a spreading consistency.

Serving Suggestion:

Serve as a dessert with cream or custard.


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