Chocolate Malt Cake
Ingredients for cake
- Butter 16 ounces
- Caster sugar 1 ½ cup
- Vanilla 1 ½ tsp
- Eggs 6 separated
- Coco powder 5 tbsp
- Flour 1 ½ cup
- Baking powder 2 tsp
- Cooking chocolate 4 ounces melt with ½ packet of cream
- Cream ½ cup
Ingredients for icing
- Butter 4 ounces
- Cream cheese 8 ounces
- Chocolate melted 150 gm
- Cream whipped 8 ounces
- Icing sugar ½ cup
- Coco powder 1 tbsp
- Vanilla essence 1 tsp
- Malt powder 2 tbsp
Method for cake
- Sieve together flour, coco and baking powder, beat butter, sugar and vanilla till fluffy, beat egg white stiff add in yolks, beat well, add the beaten egg mixture to the butter mixture, beat well, fold in the melted chocolate and cream mixture, lastly fold in the sieved flour and coco, mix well, pour into 2 well greased and paper lined 9 inch sandwich pan, bake on 180 degree C for 45 minutes, remove and cool completely, spread 1 layer in cake plate, moist with milk, apply cream, sandwich second cake, moist with milk, cover sides with cream then top level, chill for 1 hour.
Method for icing
- Melt chocolate with ½ cup cream and coco, remove and cool, beat butter with icing sugar, add in cream cheese and remaining cream, fold in the dissolved chocolate mixture and malt powder, chill for 30 minutes, beat and use.
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