QUICK CHOCOLATE CAKE
Dangerously delicious chocolate cake
- 1 3/4-2 cups self-raising flour
- 1 1/4 cups caster sugar,
or white sugar chopped in the blender
- 6 Tbsp cocoa,
(Use more if you like)
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 2 eggs
- 1 cup milk
- 4 oz butter or margarine
- 1/2 Tsp vanilla
- 1 cup cream,
whipped with a little icing sugar
- 3 oz cooking chocolate
- 1/2 oz copha
Sift the dry ingredients together in a mixing bowl.
Soften the butter and add with the milk and vanilla to dry ingredients.
Beat for 2 mins with a wooden spoon or until smooth.
Add eggs and beat another 2 mins.
an 8 inch
round cake tin (I find the collapsible type best). Cook in a moderate
oven for 1 hour.
Turn the cooled cake over, slice into two layers and fill with cream.
Melt chocolate with copha (do not burn) and pour over cake, dribbling
it down the side. Decorate with almonds, pecans or walnuts.
Self-raising flour is popular in Britain and Australia, and hard to find in
North America. Substitute
of ordinary all-purpose flour with
of salt and
of baking powder mixed in.
The North American equivalent of caster sugar is "granulated sugar".
There is no equivalent of copha, but a mixture of butter and coconut is
better than nothing. Crisco has the right cooking properties to substitute
for copha, but the wrong flavor.
You can pour a little Grand Marnier into the cake before
spreading the cream in the middle, but it doesn't need it.
10 minutes preparation, 1 hour cooking, 1 hour to cool and 5 minutes
decorating. 5 minutes to eat.
Measure the ingredients, though the cocoa and cream are not critical.
Australian Graduate School of Management, Uni of New South Wales
Recipe last modified: 10 Jun 86
From: alicia@unsw (Alicia Parmiter)
Subject: RECIPE: Chocolate cake
Date: 16 Jan 87 04:45:16 GMT
Organization: University of NSW, Australian Graduate School of Management
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