INGREDIENTS
4 eggs
1 cup sugar
1 cup flour
2 tsp baking powder
½ cup oil
1 tsp vanilla extract
½ cup boiling water
¼ cup cocoa
ICING
100 g milk chocolate
1 small tin desert cream
METHOD
- Cream eggs and sugar together until light and fluffy
- Sift dry ingredients 3 times and set aside
- Dissolve cocoa in boiling water and add the oil and vanilla extract
- Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
- Pour into baking tin and bake at 180°C for approximately 25 minutes
- Once cake has cooled , decorate with icing
ICING
- Combine melted 100 g chocolate and a small can of desert cream
- Grate white chocolate and sprinkle over cake
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