Chocolate Sandwich Cake Triggers Passion |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This chocolate cake was stated to (trigger passion) ok lets see you all...ha ha ha Ingredients:
4-5 oz milk chocolate |
8-oz soft margarine |
8-oz superfine caster sugar |
7-oz self raising flour |
1-oz cocoa powder |
1 -teaspoons baking powder |
1 -tablespoon milk |
6 -eggs |
1-1/4 tsp salt |
2 tsp vanilla |
Directions:
1. Preheat a 350 degrees F/ 180 degrees C/Gas 4 oven. Line 3.8 x 1 1/2m (20 x 3 cm) round tins with greaseproof paper and grease.
2. Dust evenly with flour and spread with a brush. Set aside.
3. Melt the butter over a low heat. With a spoon, skin off any foam that rises to the surface. Set aside.
4. Sift the float, cocoa, baking powder and salt together 3 times and set aside.
5. Place the eggs and sugar in a large heatproof bowl set over a pan of hot water. With an electric mixer, heat until the mixture doubles in volume and is thick enough to leave a ribbon trail when the beaters are lifted, about 10 minutes. Add the vanilla.
6. Sift over the dry ingredients in 3 batches, folding in carefully, after each addition. Fold in the butter.
7. Divide the mixture between the tins and bake until the cakes pull away from the sides of the tin, about 25 minutes. Transfer in a rack
8. ***********************************************************8.
9. For the icing, melt the chocolate in the top of a double boiler, or in a heat proof bowl set over hot water.
10. Off the heat, stir in the butter and egg yolks. Return to a low heat and stir until thick.
11. Remove from the heat and set aside.
12. Whip the cream until firm, set aside. In another bowl, heat the egg whites until stiff. Add thaw sugar and heat until glossy.
13. Fold the cream into the chocolate mixture, then carefully fold in the egg
14. Refrigerate for 20 minutes to thicken the icing.
15. Tip: Line baking pans with foil so that they're a easy to clean
16. *******for the icing ...........
17. 3 eggs
18. 3 tablespoons caster sugar
19. 1 cup whipping cream
20. 1/4 cup of butter
21. 4-5 ounces milk chocolate as above
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