Recipe
source – Mary Berry
Ingredients
Self-
raising flour – 1 ½ cup/ 175 gm (if using plain flour add ½ tsp baking soda to
the flour)
Cocoa
powder – ½ cup / 50 gm (preferably green and black)
Baking
powder – 1 tsp
Salt
– pinch
Eggs
– 3 large
Unsalted
butter (softened) – approx ½ cup /100 gm
Caster
sugar – approx 1 1/3 cup / 275 gm
Boiling
water – 4 tbsp
Milk
– ¼ cup / 50 ml
For
icing
Plain
chocolate – 150 gm ( 30% cocoa solids,I didn't have plain chocolate,so I used 2:1 milk and dark chocolate)
Double
cream – 150 ml
Method
Measure
and sift flour, cocoa powder, baking
powder, salt into a bowl .
Cream
butter and sugar with a beater until
fluffy.
Add
eggs one at time and beat until mixed.
Add
half of the sifted dry ingredients into that bowl and fold in.
Add
milk and fold in .
Add
the rest of the dry ingredients and fold until mixed.
Add some boiling water and mix until incorporated.
Divide the batter and pour it into two 8
inch cake pans and bake it in a preheated oven at 170 degree C for about 25
minutes or until a tooth pick inserted comes out clean.
Cool the cakes in a wire rack.
To make the icing , break the chocolate into a heat proof bowl, pour the cream over it and
place the bowl on top of simmering pan hot water. Once the chocolate melts give it a mix
and remove from the pan. Allow it to cool down so that it thickens slightly.
Sandwich the cakes together with the icing and spread the rest on the top . Enjoy !
Yummy
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