Double chocolate cake

Double chocolate cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Chocolate frosting

Ingredients

Quantity Ingredient
185g cream cheese, softened
125g butter, softened
1/2 teaspoon vanilla essence
1/2 teaspoon peppermint essence
960g icing sugar, sifted
1/4 cup hot water
125g dark cooking chocolate, melted

Cake

Quantity Ingredient
60g butter, softened
3 eggs
300g plain flour
1 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
3/4 cup milk

Method

  1. Preheat the oven to 180°C. Grease two 20 cm round sandwich tins and dust with flour.
  2. To make the chocolate frosting, beat together the cream cheese, butter and essences, blending well. Beat in half the icing sugar, then add the remainder alternately with the hot water. Add the melted chocolate and mix until smooth.
  3. To make the cake, mix the butter with 2 cups of the chocolate frosting. Add the eggs, one at a time, and beat for 1 minute.
  4. Sift the flour, bicarbonate of soda and salt, and stir into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Spoon into the prepared tins and bake for 30–40 minutes.
  5. Turn out onto a wire rack to cool.
  6. Sandwich the cooled cakes together with a little of the remaining frosting or jam. Decorate the cake by spreading the rest of the frosting over the top.
Tags:
baking
bakery
margaret
fulton
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