Friday, July 10, 2009

Four Layer Chocolate Cake


400 g white sugar
220 g all-purpose flour
65 g unsweetened cocoa powder
7 g baking powder
7 g baking soda
6 g salt
2 eggs
235 ml milk
120 ml vegetable oil
10 ml vanilla extract
235 ml boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Cut each cake into two


2 2/3 c. confectioners' sugar
3/4 c. unsweetened cocoa
6 tbsp. butter
5-6 tbsp. milk
1 tsp. vanilla

Combine confectioners' sugar and cocoa in a small bowl. Cream butter with 1/2 cup of the cocoa mixture in a small bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency.

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