Moist Chocolate Cake by Jason Gow
Cakes and Tarts
Why this recipe is special:
Best Chocolate cake i have ever had - very moist and i love the jam cream mix in between!
Serves: 8
Ingredients:
Cakes
175 grams Butter
1.5 Cup Castor Sugar
2 Eggs
1.5 teaspoon Baking Soda
1.5 Tablespoon Cocoa
1.5 teaspoons Baking Powder
1.5 Cups Flour
1.5 Cups Milk
1.5 Tablespoons Golden Syrup
Fillings
Jam - Strawberry (or to taste)
Banana - Sliced, optional
Whipped Cram - Fresh is best!
Icing
100 Grams Butter
3 Tablespoons Cocoa
1 Teaspoon Vanilla Essence
1.5 Cups Icing Sugar
2 Tablespoons Boiling Water
Method:
Cakes
1) Mix / beat butter, sugar, & golden syrup until light,
2) Add the eggs one at a time, beating well after each addition,
3) Sift together baking soda, baking powder, flour and cocoa,
4) Fold dry ingredients into the creamed mixture, alternatively with the milk,
5) Spoon mixture evenly between 2 tins,
6) Bake at 180?C for 20-25 minutes, until a skewer comes out clean,
7) Cool in the tin for 10 minutes before turning out.
8) When cake is cold, layer the jam on the top of the bottom cake, then the whipped cream, then add the top cake layer and smother it with choclate icing!
Icing
1) Dissolve cocoa in boiling water, allow to cool,
2) Add the vanilla and butter, beat until creamy,
3) Gradually beat in sifted icing sugar.
* Change these volumes to match your tastes and also the icing consistency that you want.
