recipes@decwrl.UUCP (01/16/87)
CHOC-CAKE-2(D) USENET Cookbook CHOC-CAKE-2(D)
QUICK CHOCOLATE CAKE
CHOC-CAKE-2 - Dangerously delicious chocolate cake
INGREDIENTS (1 cake)
CAKE MIXTURE
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
TOPPING
1 cup cream, whipped with a little icing sugar
3 oz cooking chocolate
1/2 oz copha
nuts
PROCEDURE
(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
350-375 deg. F 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.
NOTES
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 substi-
tute 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.
RATING
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.
CONTRIBUTOR
Alicia Parmiter
Australian Graduate School of Management, Uni of New South Wales
alicia@agsm.unsw.oz seismo!munnari!agsm.unsw.oz!alicia