Dev­il­ishly De­li­cious Rich Choco­late Cake

My Weekly - - Cookery -

Prepa­ra­tion time: 35mins plus cool­ing Cook­ing time: 40mins Serves: 12-14

IN­GRE­DI­ENTS ◆ 75g co­coa pow­der ◆ 175g bak­ing mar­garine, soft­ened ◆ 1.1kg caster sugar ◆ 3 medium eggs, beaten ◆ 250g self rais­ing flour ◆ ¾tsp bak­ing pow­der ◆ 2 sa­chets egg white pow­der ◆ ½tsp cream of tar­tar ◆ 1tsp pure vanilla ex­tract ◆ Choco­late hearts and wafer flow­ers to dec­o­rate

1 and Pre­heatOven­line 2x20cm 160°C/Gas­the oven round,to Mark 180°C/Fan4½cm4. Greasedeep Vic­to­ri­aSift the co­coa sand­wich into tins.a bowl and grad­u­ally whisk in 350ml cold wa­ter. Set aside. 2 In a mix­ing bowl, beat the mar­garine with 400g sugar un­til soft and creamy. Whisk in the eggs and stir in the liq­uid co­coa mix­ture. Sift the flour and bak­ing pow­der on top, and then care­fully fold the dry in­gre­di­ents into the choco­latey mix­ture. 3 Di­vide the mix­ture be­tween the tins and bake on the mid­dle shelf in the oven for 35-40min un­til lightly risen and just firm to the touch. Cool for 10min then turn out on to a wire rack to cool com­pletely. When cool, slice both cakes in two through the mid­dle and set aside. 4 In a large heat­proof bowl, make up the egg white pow­der ac­cord­ing to the packet in­struc­tions. Whisk in the re­main­ing sugar and cream of tar­tar to make a thick paste. 5 Place the bowl over a saucepan of barely sim­mer­ing wa­ter and whisk for 4-5min un­til thick and glossy, and the sugar has dis­solved. Re­move from the heat and whisk in the vanilla.

6 Spread over 3 of the cake slices, then sand­wich the 4 slices to­gether. Place on a serv­ing plate.

7 Spread the re­main­ing frost­ing all over the cake to cover. Dec­o­rate with choco­late hearts and wafer flow­ers be­fore serv­ing.


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