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Quick Chocolate Cake

Author/Submitted by: Alicia Parmiter Australian Graduate School of Management, Un
Servings: 1
Categories: Cakes / Chocolate / Desserts

188  g  self-raising flour
250  g  caster sugar, or white sugar chopp
50  g  cocoa, (Use more if you lik
2  g  bicarbonate of soda
1  g  salt
2    eggs
250  ml  milk
120  g  butter or margarine
2  ml  vanilla
300  ml  cream, whipped with a littl
100  g  cooking chocolate
15  g  copha

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 a 20 cm round cake tin (I find the collapsible type best). Cook in a moderate .TE "350-375" "180" 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. Author's Notes: Self-raising flour is popular in Britain and Australia, and hard to find in North America. Substitute of ordinary all-purpose flour with of salt and 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 substitute 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. Difficulty : moderate. Precision : Measure the ingredients, though the cocoa and cream are not critical.

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