Chocolate Dessert Cake Recipe
Ingredients
| Unsweetened chocolate square | 2 | |
| Flour | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Soda bicarbonate | 1/4 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| 1 cup beer or ale | ||
| Pecans | 1/2 Cup (16 tbs), coarsely chopped | |
| Softened butter | 1/4 Cup (16 tbs) (filling) | |
| Confectioner’s sugar | 3/4 Cup (16 tbs) (filling) | |
| 1 tablespoon beer or ale | ||
| Unsweetened chocolate square | 2 (filling) | |
Directions
Grease and line 2 (8-inch) cake pans.
Melt chocolate; let cool.
Sift flour, salt, baking soda, and bicarbonate together.
Beat butter and sugar together until light and creamy.
Beat in eggs one at a time.
Add chocolate and flour mixture alternately with beer; beat well.
Fold in pecans.
Put into prepared pans.
Bake 25 to 30 minutes at 350 F.
Leave in pans to cool 5 minutes before turning out.
Make filling.
Beat butter and sugar until creamy.
Add beer and chocolate; beat well.
Chill until required.
To finish, sandwich cakes with half the filling; spread rest on top.
Decorate with extra pecans or whipped cream if desired.
Melt chocolate; let cool.
Sift flour, salt, baking soda, and bicarbonate together.
Beat butter and sugar together until light and creamy.
Beat in eggs one at a time.
Add chocolate and flour mixture alternately with beer; beat well.
Fold in pecans.
Put into prepared pans.
Bake 25 to 30 minutes at 350 F.
Leave in pans to cool 5 minutes before turning out.
Make filling.
Beat butter and sugar until creamy.
Add beer and chocolate; beat well.
Chill until required.
To finish, sandwich cakes with half the filling; spread rest on top.
Decorate with extra pecans or whipped cream if desired.
Chef
