Moist Chocolate Cake Recipe
Ingredients
| Plain chocolate | 100 Gram (For the cake) | |
| Butter margarine | 150 Gram, softened (For the cake) | |
| Grease | 10 Milliliter (For the cake) | |
| Caster sugar | 150 Gram (For the cake) | |
| Eggs | 3 Medium, beaten (For the cake) | |
| Milk | 15 Milliliter (For the cake) | |
| Self-raising flour | 225 Gram, sifted (For the cake) | |
| Salt | 1 Pinch (For the cake) | |
| Butter | 30 Gram, softened (For the filling) | |
| Icing Sugar | 100 Gram (For the filling) | |
| Cake | 30 Milliliter (For the filling) | |
| Milk | 10 Milliliter (For the filling) | |
| Cocoa powder | 15 Milliliter (For the filling) | |
| Hot water | 15 Milliliter (For the filling) |
Directions
GETTING READY
1. Let the oven heat to 350°F (180°C/Gas 4) and grease and line 2 x 18 cm (7 in) round sandwich tins.
2. In a bowl set over a pan of simmering water melt the chocolate.
MAKING
3. Cream the fat and sugar together until light and fluffy.
4. Beat in the eggs, one at a time.
5. Into the melted chocolate stir the milk, add to the mixture and beat thoroughly.
6. Using a metal spoon, fold in the flour and salt and mix well.
7. Into the prepared tins pour and let it bake for 35-40 minutes until firm and well risen.
8. Take out of the oven and cool in the tins for 15 minutes before turning out on to a wire rack to cool completely.
9. For the filling, cream the butter and icing sugar together.
10. Put in the rest of the ingredients and beat well.
11. When the cakes are cold, sandwich them together with the icing.
12. Dredge the top with the extra icing sugar.
1. Let the oven heat to 350°F (180°C/Gas 4) and grease and line 2 x 18 cm (7 in) round sandwich tins.
2. In a bowl set over a pan of simmering water melt the chocolate.
MAKING
3. Cream the fat and sugar together until light and fluffy.
4. Beat in the eggs, one at a time.
5. Into the melted chocolate stir the milk, add to the mixture and beat thoroughly.
6. Using a metal spoon, fold in the flour and salt and mix well.
7. Into the prepared tins pour and let it bake for 35-40 minutes until firm and well risen.
8. Take out of the oven and cool in the tins for 15 minutes before turning out on to a wire rack to cool completely.
9. For the filling, cream the butter and icing sugar together.
10. Put in the rest of the ingredients and beat well.
11. When the cakes are cold, sandwich them together with the icing.
12. Dredge the top with the extra icing sugar.
Chef
