CHOCOLATE CREAM CAKE

CHOCOLATE CREAM CAKE Substances For the Cake 120 g (½ cup/ 4 ¼ oz) Baking margarine or butter 120 g (⅝ cup/ 4 ¼ oz) Caster sugar 2 Eggs Giant, free-range 3 tablespoon Milk 100 g (¾ cup/ 3 ½ oz) Plain (all-purpose) flour 30 g (¼ cup/ 1 oz) Cocoa powder 1 teaspoon Baking powder For the Filling 3 tablespoon Jam 250 ml (1 cup) Double (heavy) cream 1 tablespoon Chocolate flakes Directions Continued on subsequent web page Make the Cake Preheat the oven to 180C/ 350F/ GM4 and grease & line 2 x 6-inch cake tins Utilizing electrical beaters, cream the butter and sugar collectively till mild & fluffy Separate the egg white and yolks. Put the whites apart. Add the yolks to the creamed components together with the milk. Beat till simply mixed Sift the flour, baking powder and cocoa powder into the bowl and gently stir in, utilizing a big steel spoon till totally mixed. Take care to not overwork the batter although Whisk the egg whites to stiff peaks. Take a spoonful and blend it into the cake batter to loosen it, then fold the remainder in. Proceed to combine till simply mixed and no apparent patches of egg white are seen Divide the batter between the cake tins and bake for approx 20 minutes till effectively risen. A cocktail stick poked into the centre of the cake ought to come out clear Take away from the oven when sufficiently baked. Let cool within the tin for two minutes, earlier than unmolding. Take away the parchment and permit the truffles to chill fully on a wire rack Fill the Cake Continued on subsequent web page Put the cream right into a medium mixing bowl and whip till the cream holds it’s formed properly Place 1 layer of cake on a plate/ stand and unfold with 2-3 tablespoon jam High with ⅔ of the cream – both pipe it on or clean it out with a knife – then high with the second layer of cake Unfold a skinny layer of cream throughout the highest and scatter chocolate flakes over, leaving a 2cm border across the cake edge Pipe the remainder of the cream across the fringe of the cake (I used a Wilton 8b nozzle) Finest served instantly however this cake might be coated and saved within the fridge for as much as 2 days (let sit at room temperature for 1 hour previous to serving)

CHOCOLATE CREAM CAKE

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