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June 17, 2010

Chocolate Cake

Chocolate Cake
Chocolate Cake

Lemon juice 1 tablespoon
Milk 250 ml
Eggs 2
Unsalted butter 100 grams
Caster sugar 225 grams
Self-rising flour 275 grams
Baking powder 1 teaspoon
Cocoa powder 2 tablespoons
Plain chocolate, melted 100 grams
Chocolate fudge icing 450 grams
Chocolate curls


Preheat oven to 170°C/325°F. Grease and line the base and sides of a 20cm (8in) round, deep cake tin. Add the lemon juice to the milk and leave for 20 minutes (it will curdle a little).

Place the eggs, butter, sugar, flour, bicarbonate of soda and cocoa powder in a large bowl. Pour in the milk. Beat with an electric whisk until smooth. Add the melted chocolate and beat until thoroughly combined.

Spoon into the tin and level the surface. Bake for around 1 hr 20 minutes, until the cake has risen and a skewer inserted into the centre comes out cleanly. Cool in the tin.

Slice the cold cake horizontally into 3 equal rounds. Warm one-third of the chocolate icing until just runny. Spread the warm icing over 2 of the sponge rounds and sandwich all 3 rounds together.

Spread the rest of the icing over the top and sides of the cake. Pile the chocolate curls on top of the cake.