Butter
Brown Sugar
Vanilla Essence
Eggs
Plain Flour
Baking Soda
Baking Powder
Cocoa Powder
Whipping Cream
Chocolate Bar
Line & Grease a 10” round baking tin. Preheat oven at 170’c. In an electric mixer, beat butter, sugar & essence until light & fluffy. Gradually add in eggs until well-mixted. Add in sieved ingredients alternate with cocoa mixture on low speed. Pour into prepared tin & bake for 1 hour. Cool cake & sloce cake into 3 layers horizontally. Spread one layer with half of chocolate filling & top with another layer. Spread with remaining chocolate filling & top with the last layer of cake. Pour warm chocolate topping & tilt cake around to coat & let the excess flow down the sides.
0 comments:
Post a Comment