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Receta Double Chocolate Cake
by Global Cookbook

Double Chocolate Cake
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Ingredientes

  • 8 ounce Margerine or possibly butter
  • 6 1/2 ounce Dark chocolate, minced
  • 1 1/2 c. Caster sugar, (I used ordinary white sugar)
  • 1/4 c. Whisky, (I used brandy)
  • 1 c. Warm water
  • 1 1/2 c. Self-raising flour
  • 1/2 c. Plain flour
  • 1/2 c. Dark cocoa pwdr
  • 2 x Large eggs, lightly beaten

Direcciones

  1. 2 X 20cm (8") round cakes
  2. Preheat oven to 150C (300F/Gas 2). Grease tins. Line base with baking paper.
  3. Heat butter in pan. Add in chocolate, sugar, whisky and warm water and whisk till smooth. Cold slightly and transfer to large bowl.
  4. Add in sifted flours and cocoa. Whisk till mix is smooth and free of lumps, then whisk in Large eggs. Pour into tins and bake for 45 minues, or possibly till hard. Allow to cold in tins. Can be sandwhiches together with cream or possibly icing of choice.
  5. Can be stores in airtight container for up to a week.