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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This cake is delicious. It's not a dark chocolate cake, but it's amazingly moist n superb tasting . It is perfect for using as a base for black forest cakes and I use it extensively for trifle puddings too. Recipe courtesy Ingredients:
1 1/4 cups flour |
2 tablespoons unsweetened cocoa powder |
2 teaspoons baking powder |
2 pinches salt |
1 cup sugar |
1 tablespoon vanilla essence |
1/2 cup milk |
1/2 cup oil |
2 eggs |
2/3 cup whipping cream |
260 g semisweet chocolate (40%-50% cocoa) |
Directions:
1. mix flour, cocoa, baking powder, sugar and vanilla in a bowl.
2. Add milk, oil and eggs.
3. Mix everything until smooth at a slow speed with a mixer.
4. Bake at 180°C for 35 to 45 minutes.
5. Cool in pan for 10 minutes, then invert and cool on rack.
6. For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge).
7. Use1/3 icing between the layers 1/3 frosting on top and rest around the cake .
8. Refrigerate the cake to harden the frosting but serve it at room temperature.
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