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Extra cocoa, for dustingCHOCOLATE FROSTING
This recipe makes three double-layered cakes, enough for six people.
1| Preheat oven to 180°C.
2| Grease six 10cm round springform cake tins with cooking oil spray and line with baking paper.
3| Put butter and sugars in the bowl of an electric mixer. Beat until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa in a bowl and add to egg mixture. Add milk and vanilla, in 2 batches, stirring until combined. Divide evenly between prepared tins.
4| Bake for 20-25 minutes. Set aside to cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
5| Meanwhile, run a vegetable peeler firmly down long side of chocolate block to form a curl. Gently remove curl from peeler. Put curl in an airtight container. Repeat to make as many curls as desired and keep in a cool place until ready to use.
6| To make frosting, put all frosting ingredients in a large bowl. Beat, using an electric mixer, until soft and fluffy.
7| Sandwich 2 cakes together with frosting and repeat with remaining cakes to make three double-layered cakes. Top each with chocolate curls and dust well with cocoa to serve.
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