Ingredients 125g butter 1 ¾ cup castor sugar 4 eggs seperated 2 cups flour ¼ cup cocoa 1 teaspoon Baking Powder 1 ¼ cups milk 1 teaspoon vanilla essence ¼ teaspoon salt ½ teaspoon bicarbonate of soda
Method: Beat egg whites stiff & set aside. Cream butter and sugar till soft and creamy. Beat in egg yolks 1 at a time. Add flour, cocoa, baking powder, salt and bicarb. Add milk &vanilla essence beat well. Last fold in egg whites. Bake on 180°c for 35 minutes. If baking in two pans bake for 45 minutes to 1 hour.
When done cut cakes into halves and separate chill in fridge or freezer for 45 minutes. In a saucepan add: 125ml Fresh cream 25g butter/margarine 200g chocolate Bring to boil till chocolate melted. Put in fridge and set for a little while. Make a syrup with sugar and water. Take out the cakes throw some syrup on each layer. Spread fresh cream and top with another layer of cake repeat. Spread beaten fresh cream around cake. Put choc mixture in a packet cut a small hole and drop from the edge. Then decorate as desired.