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Chocolate Layer Cake
Submitted by littleflow3r
12 oz / 340 g butter,
12 oz / 340 g sugar
12 oz / 340 g flour
4 oz / 120 g finely ground almonds
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoon vanilla extract
½ cup boiling water
6 tablespoons / 3 oz /
80 g butter
7 oz / 200 g semisweet dark chocolate (40-45% cocoa)
2 egg (salmonella-free)
7 oz / 200 g icing sugar
1. Preheat oven to 180
deg C / 350 deg F / Gas mark 4.
2. Line two 9 inch / 23 cm cake tins with greaseproof or other non-stick
paper and grease the tins.
3. Beat the softened butter with sugar
4. Add one egg at a time, mix well between each egg.
5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely
6. Add ½ cup of boiling water and mix well.
7. Transfer to two separate cake tins and bake at 350 degrees for 40-50
minutes or until a wooden pick inserted in centre comes out clean.
8. Cool the cakes and cut each in half, horizontally.
1. Melt butter and
chopped chocolate in a double boiler.
2. Beat the eggs with icing sugar and mix with the chocolate and butter
3. Use two thirds of the frosting to sandwich the four layers together and
coat the cake with the remainder of the frosting.
4. Cool the cake in the fridge to harden the frosting. Place the cake at
room temperature 1-2 hours before it is served.
A) You may substitute the boiling water with
B) If you want a smaller cake use half the amount of each ingredient and one
cake tin. Make then only two layers.
C) For the frosting you must use an egg without salmonella risk. If this is
not available, please use a different
chocolate frosting. You can
find recipes of different frostings by clicking
This cake is approximately 3 inches (7.5 cm) tall.
Source: Courtesy of
to Gateway Meals