Dangerously delicious chocolate cake


(1 cake)





  1. Sift the dry ingredients together in a mixing bowl. Soften the butter and add with the milk and vanilla to dry ingredients.
  2. Beat for 2 mins with a wooden spoon or until smooth. Add eggs and beat another 2 mins.
  3. Pour into an 8 inch round cake tin (I find the collapsible type best). Cook in a moderate oven for 1 hour.
  4. 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 2 cups of ordinary all-purpose flour with 1/2 tsp of salt and 3 tsp 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.


Difficulty: moderate.
Time: 10 minutes preparation, 1 hour cooking, 1 hour to cool and 5 minutes decorating. 5 minutes to eat.
Precision: Measure the ingredients, though the cocoa and cream are not critical.


Alicia Parmiter 
Australian Graduate School of Management, Uni of New South Wales 
alicia@agsm.unsw.oz seismo!munnari!agsm.unsw.oz!alicia 
Recipe last modified: 10 Jun 86

Original header

Path: decwrl!recipes
From: alicia@unsw (Alicia Parmiter)
Newsgroups: mod.recipes
Subject: RECIPE: Chocolate cake
Message-ID: <7588@decwrl.DEC.COM>
Date: 16 Jan 87 04:45:16 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of NSW, Australian Graduate School of Management
Lines: 74
Approved: reid@decwrl.UUCP

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