Chocolate Madeira Cake With Chocolate Glaze |
|
 |
Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
An old Family Circle recipe that I fondly remember as a child - Best made in a bundt tin. Ingredients:
2 cups plain flour, sifted |
2 teaspoons baking powder |
1/4 teaspoon salt |
155 g butter, soft |
2 cups sugar |
3 teaspoons vanilla essence |
2 eggs |
2/3 cup cocoa, sifted |
1 1/4 cups milk |
60 g dark chocolate |
1 teaspoon copha |
1 cup icing sugar, sifted |
1 teaspoon vanilla essence |
2 -3 teaspoons water |
Directions:
1. Preheat oven to 180°C; grease and flour a bundt tin.
2. Sift flour, baking powder and salt into a bowl.
3. In a separate bowl beat butter, sugar and vanilla essence until fluffy.
4. Add eggs, beating well, then add cocoa.
5. Add milk alternately with sifted dry ingredients.
6. Pour cake batter into the tin and bake for 50 minutes or until a cake tester comes out clean. Leave to cool in tin for 5 minutes and the flip onto cake rack.
7. ICING GLAZE.
8. Stir together icing sugar, vanilla and water to a smooth paste
9. Spoon over cold cake in drizzle pattern.
10. CHOCOLATE GLAZE.
11. Cut up copha and melt with chocolate. Stir well until smooth and drizzle over the cake in alternating drizzle to white icing.
|
|