| Ingredients | Methods |
| Chocolate Cake: 100g LP flour 135g caster sugar 30g Cocoa powder 1.5 tsp baking soda 1/2 tsp salt 40g sour cream 55g roasted walnut, blended 50g beaten egg (1 B egg) 90g milk 80g vegetable oil 1 tsp vanilla 80g hot water Frosting: cheese swiss buttercream | Chocolate Cake: 1. Preheat the oven to 180C. Prepare one 6″ cake pan by greasing and flouring them. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, milk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 70-80 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. 7. frosting: Beat the cream cheese until smooth. Add the buttercream bit by bit and continue beat until well combined.
8. Slice the cake into 2 layers, and spread the frosting onto 1 layer. Place final layer of cake on top frosting.
9. Chill for 2 hours before served. |
No comments:
Post a Comment