Chocolate cream cake
Ingredients for chocolate sponge
- Eggs 4
- Caster sugar 4 ounce
- Flour 3 ounce
- Coco powder 1 ounce
- Vanilla essence 1 tsp
- Baking powder 1 tsp
Ingredients for chocolate cream icing
- Fresh cream whipped 12 ounces or 1 ½ cup
- Chocolate sauce 4 tbsp
- Icing sugar 1 ounce
Ingredients for topping
- Chocolate 8 ounce
- Cream ½ cup
Method for cake
- Beat eggs and caster sugar till light and fluffy, sieve together flour, coco and baking powder, lightly fold in the beaten egg mixture, pour mixture into 2 well greased 8 inches sandwich pans, bake on 180 degree C for 20 minutes, remove, cool.
To assemble cake
- Spread 1 layer of cake on a serving platter, soak with sugar syrup spread with chocolate cream icing, drizzle a layer of chocolate topping, cover with second cake, brush with syrup, cover the top and sides of cake with fresh cream, decorate top and sides with chocolate topping. Serve chilled.
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