Frosted Chocolate Cake
Frosted Chocolate Layer Cake
Frosted Chocolate Layer Cake
Serves 6
Time taken: 1 ½ hours
This is a family favourite taken from Katie Stewart's The Times Cookery Book and has been served up on countless occasions since the early 1970s.
Time taken: 1 ½ hours
This is a family favourite taken from Katie Stewart's The Times Cookery Book and has been served up on countless occasions since the early 1970s.
Do not be tempted to whizz all the ingredients in an electric food blender, the secret of the success is to carry out each stage separately to get the perfect result. The rolls of chocolate as a garnish on top of the cake can either be dark or milk chocolate according to preference, using a cheese slicer for best results.
Ingredients
100g (4 oz) Self raising flour
1 rounded tablespoon cocoa powder
2 tbs boiling water
100g (4 oz) butter
100g (4 oz) castor sugar
2 eggs
½ tsp vanilla essence
75g (3 oz) icing sugar
25g (1 oz) cocoa powder
40g (1½ oz) butter
2 tbs water
50g (2oz) castor sugar
For Decoration
A Bar of Either Dark or Milk Chocolate
AND THIS IS WHAT YOU DO.....
- Preheat the oven to 350F, 180C, Gas No.4
- Sift flour on to a plate and set aside.
- Measure the cocoa powder into a small basin, add the boiling water and stir until the mixture is smooth and blended.
- Cream the butter and sugar until light and then beat in the chocolate mixture.
- Lightly mix the eggs and vanilla essence, then beat into the creamed mixture, a little at a time.
- Add some of the flour, along with the last few additions of the egg mixture, then fold in the remaining flour.
- Divide the mixture equally between two buttered and lined 7-inch (18 cm) shallow sponge cake tins.
- Spread the mixture evenly and hollow out the centre slightly.
- Place in the centre of a moderate oven, as shown above, and bake for approx 25 minutes. Remove from the tins onto a baking rack to cool, while preparing the chocolate frosting.
- Sift the icing sugar and cocoa powder into a mixing basin.
- Measure the butter, water and sugar into a saucepan. Set over a low heat and stir well until sugar has dissoved and the butter melted.
- Bring just to the boil, then draw off the heat and pur at once into the sifted ingredients.
- Beat with a wooden spoon until the mixture is smooth; then allow to cool, sitrring occasionaly, until the frosting is thick enough to coat the back of a wooden spoon.
- Spread a little of the frosting between the layers and sandwich together.
- Pour the remainder over the whole cake, spreading it over with a palette knife to coat both top and sides.
- Using a cheese slicer, carve rolls of chocolat to decorate the top of the frosted icing.
- Leave until cold and set firm.