November 28, 2011
hellyeahrecipes: Chocolate Layer Fudge Cake 90g butter, chopped, at room temperature 1 cup caster sugar 2 eggs 2¼ cups self-raising flour 1/3 cup cocoa ¾ cup milk 1/3 cup boiling water ½ teaspoon bicarbonate of soda 600ml thickened cream, whipped For the icing: 1 cup icing sugar 1 tablespoon cocoa 1-2 tablespoons boiling water ¼ teaspoon coffee powder Preheat oven to moderate, 180°C. Lightly grease 2 x 20cm sandwich cake pans and line bases with lightly floured baking paper. Using an electric mixer, cream butter and sugar together until smooth. Add eggs, one at a time, beating well after each addition. Sift flour and cocoa together. Fold into creamed mixture alternately with milk, beginning and ending with flour. Combine water and bicarbonate of soda. Lightly fold into mixture. Pour into pan. Bake for 35-40 minutes, until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. For the icing: Sift icing sugar and cocoa together into a bowl. In a jug, combine water and coffee. Blend into icing sugar mixture until a smooth, spreadable consistency. Split cooled cakes to create 4 layers. Layer in between with cream. Spread icing over top.

hellyeahrecipes:

Chocolate Layer Fudge Cake

  • 90g butter, chopped, at room temperature
  • 1 cup caster sugar
  • 2 eggs
  • 2¼ cups self-raising flour
  • 1/3 cup cocoa
  • ¾ cup milk
  • 1/3 cup boiling water
  • ½ teaspoon bicarbonate of soda
  • 600ml thickened cream, whipped

For the icing:

  • 1 cup icing sugar
  • 1 tablespoon cocoa
  • 1-2 tablespoons boiling water
  • ¼ teaspoon coffee powder
  1. Preheat oven to moderate, 180°C. Lightly grease 2 x 20cm sandwich cake pans and line bases with lightly floured baking paper.
  2. Using an electric mixer, cream butter and sugar together until smooth. Add eggs, one at a time, beating well after each addition.
  3. Sift flour and cocoa together. Fold into creamed mixture alternately with milk, beginning and ending with flour.
  4. Combine water and bicarbonate of soda. Lightly fold into mixture. Pour into pan.
  5. Bake for 35-40 minutes, until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
  6. For the icing: Sift icing sugar and cocoa together into a bowl. In a jug, combine water and coffee. Blend into icing sugar mixture until a smooth, spreadable consistency.
  7. Split cooled cakes to create 4 layers. Layer in between with cream. Spread icing over top.

(Source: )

5:20pm  |   URL: http://tmblr.co/ZdOrLyCZ16KY
(Notes: 240)
  
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