Cocoa Layer Cake Recipe
Ingredients
| Butter/Margarine | 1/4 pound | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 Large | |
| Cocoa | 2 Tablespoon | |
| Rising flour | 1 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Butter/Margarine | 3 Tablespoon (Filling:) | |
| § cup confectioners' sugar | ||
| Coffee | 2 Teaspoon (Filling:) | |
| Half and Half | 1 Tablespoon (Filling:) | |
Directions
GETTING READY
1. Take a straight-sided 8-inch layer cake pan, butter it, and line with paper, cutting the band of paper to come 1/2 inch above the rim.
2. Butter the paper lining.
3. In a small bowl or cup, blend the cocoa with enough cold water to make a paste.
4. Pre-heat oven to 350 degree Fahreheit.
5. In a small bowl, beat the eggs and keep aside.
MAKING
6. In a large bowl, beat the butter until soft, add the sugar, and cream the mixture until light and fluffy.
7. Add the beaten eggs into the mixture, a little at a time, and beat them in thr mixture.
8. Take the cocoa paste and lightly beat this into the creamed mixture, alternating with the sifted flour and salt.
9. Take the greased cake pan, turn the cake mixture into the prepared pan and level the surface.
10. Bake in the center of the pre-heated oven at 350 degree Fahrenheit for about 30 minutes or until the cake is well risen and spongy to touch.
FINALIZING
11. To make the filling, take another bowl and beat the butter until soft and creamy.
12. Sift the confectioners' sugar and beat it in, a little at a time.
13. Mix in the coffee extract and half-and-half into the paste.
SERVING
14. Once the cake is done, turn it onto a wire rack and remove the lining paper.
15. Cool the cake and cut it in half horizontally.
16. Spread the bottom half with the filling; place the top over it and lightly press the two halves together.
17. Dust the top with sifted sugar.
18. Using the back of a knife blade, draw a lattice pattern across the sugar to make it look pretty.
19. Cut into slices and serve with coffee.
1. Take a straight-sided 8-inch layer cake pan, butter it, and line with paper, cutting the band of paper to come 1/2 inch above the rim.
2. Butter the paper lining.
3. In a small bowl or cup, blend the cocoa with enough cold water to make a paste.
4. Pre-heat oven to 350 degree Fahreheit.
5. In a small bowl, beat the eggs and keep aside.
MAKING
6. In a large bowl, beat the butter until soft, add the sugar, and cream the mixture until light and fluffy.
7. Add the beaten eggs into the mixture, a little at a time, and beat them in thr mixture.
8. Take the cocoa paste and lightly beat this into the creamed mixture, alternating with the sifted flour and salt.
9. Take the greased cake pan, turn the cake mixture into the prepared pan and level the surface.
10. Bake in the center of the pre-heated oven at 350 degree Fahrenheit for about 30 minutes or until the cake is well risen and spongy to touch.
FINALIZING
11. To make the filling, take another bowl and beat the butter until soft and creamy.
12. Sift the confectioners' sugar and beat it in, a little at a time.
13. Mix in the coffee extract and half-and-half into the paste.
SERVING
14. Once the cake is done, turn it onto a wire rack and remove the lining paper.
15. Cool the cake and cut it in half horizontally.
16. Spread the bottom half with the filling; place the top over it and lightly press the two halves together.
17. Dust the top with sifted sugar.
18. Using the back of a knife blade, draw a lattice pattern across the sugar to make it look pretty.
19. Cut into slices and serve with coffee.
Chef
