Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
175 g Self-Raising Flour 225 g Caster Sugar 50 g Fine Dark Cocoa Powder225 g Unsalted butter 4 medium eggs
Coco icing/Toppings 175 g Icing Sugar75 g Unsalted Butter30ml milk45g fine dark cocoa powder Toppings fruits and cream and dark chocolate balls.Desired fruits strawberries.
Chocolate sauce optional
Pre-heat oven to 180ºCup .Grease and line two 20cm (8 inch) sandwich tins.
In a mixing bowl, cream sugar and butter until light and fluffy. Add eggs one at a time until sugar dessolved.Fold in flour , cocoa powder. Next divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm and skewer comes out clean, cool before turning out onto a wire rack.
Prepare IcingIn a small bowl ,add butter and beat until soft.Sift and beat in the icing sugar and then add enough milk to make the icing sugar smooth,fluffy and evenly spreadable. Sift, beat the cocoa powder into the icing and use it to sandwich the two sponges cakes together.Spread the remaining coco icing on top and around the sides of the two layers.Place chocolate tipped coated strawberries, nestle with cream and dark bold chocolate ball around this decadent cake.Another optionTop with chocolate ganache or sauce.Dust the top of the cake lightly with icing sugar.
INFO & TIPS
Special occasional treat
19 Apr 2020