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  Added: Jun 02, 2011  •  Visited (497)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chocolate Layer Cake
(Chocoladetaart)
What You Need:
  • 3 tablespoons butter or margarine
  • 3 square of unsweetened chocolate
  • 2½ cups flour
  • 4 teaspoons baking powder
  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup milk
  • Chocolate

    FILLING
  • ¼ cup granulated sugar
  • 2½ tablespoons cocoa
  • 1 tablespoon corn flour
  • 1 cup milk
  • 1 teaspoon vanilla essence
  • 2 cups double cream

  • How To Cook:
    1. Start heating the oven to moderate (350°F). Grease and line 2 9-inch sandwich tins.

    2. In a double saucepan melt butter or margarine with unsweetened chocolate; cool for 10 minutes.

    3. Sift flour with baking powder.

    4. Beat eggs till thick; gradually beat in granulated sugar, then beat again.

    5. Beat in the cooled chocolate butter mixture and beat the mixture for a minute or two.

    6. Beat in the flour and milk alternately, a little at a time.

    7. Pour into the tins and bake for 30 minutes, or till a fine skewer comes out clean.

    8. Cool for 10 minutes, remove from the tins on to a cake rack and carefully peel off the paper.

    FILLING:
    1. Meanwhile in a double boiler, mix granulated sugar, cocoa, corn flour and milk; cook, stirring, till thickened; add vanilla essence and cool.

    2. Set aside 1/3 cup of this filling and spread the rest between the two cake layers.

    3. Whip double cream and fold in the remaining filling; use to ice the cake.

    4. Shred 1 square couverture chocolate over the top of cake.

    5. Chill till required.

    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » Netherlands
    Dish » Cake & Muffins
    Main Ingredient » Condiments » Chocolate
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Cocoa

     





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