370g soft brown sugar
1 tsp vanilla essence
4 eggs(grade A,lightly beaten)
320g plain flour
1 tsp baking soda
1 tsp baking powder
100g cocoa powder(dissolved in 280ml hot water)
300ml UHT whipping cream
600g cooking chocolate(chopped)
(Heat cream in a double boiler until smooth.Cool until chocolate has thickened before usage.)
50g white chocolate(melted,add in one tsp shortening)
1 piping bag
10"round cake tin
1)Line and grease a 10" round baking tin. Preheat oven at 170`C.
2)In a electric mixer, beat butter, sugar and essence until light and fluffy. Gradually add in eggs until well-mixed.
3)Add in sieved ingredients alternate with cocoa mixture on low speed.
4)Pour into prepared tin and bake for 1 hour.Cool cake and slice cake into 3 layers horizontally.
5)Spread one layer with half of chocolate filling and top with another layer.Spread with remaining chocolate filling and top with the last layer of cake.
6)Pour warm chocolate topping and tilt cake around to coat and let the excess flow down the sides.
7)Place melted white chocolate in a piping bag and pipe a few circles on surface of the cake.Use a skewer to create feathery effects.
1 year ago