Tested Recipe by : SCS Butter
Ingredients:
125g Unsalted butter
75 Plain flour
125g Cooking chocolate, double-boiled until melt
75 Plain flour
125g Cooking chocolate, double-boiled until melt
130g Icing sugar ( I used 100g )
3 eggs
60ml Fresh milk
125g Ground almonds
Chocolate Butter Cream Frosting:
125g Unsalted butter
125g Cooking chocolate
Method:
- Preheat oven at 170C
- Grease a 7” round cake pan. Line the base with baking paper.
- Combine butter, cooking chocolate, icing sugar, eggs, flour and milk. Mix until light and fluffly. Sir in ground almond.
- Pour cake misture into cake pan. Bake for about 1 hour, check for doneness by inserting a skewer into the center of the cake. If it comes out clean or with only a few small crumbs on it, the cake is done. Remove, stand few minutes before turning onto wire rack to cool.
- Grease a 7” round cake pan. Line the base with baking paper.
- Combine butter, cooking chocolate, icing sugar, eggs, flour and milk. Mix until light and fluffly. Sir in ground almond.
- Pour cake misture into cake pan. Bake for about 1 hour, check for doneness by inserting a skewer into the center of the cake. If it comes out clean or with only a few small crumbs on it, the cake is done. Remove, stand few minutes before turning onto wire rack to cool.
- Chocolate Frosting :
- Melt butter and chocolate in small heatproof bowl over hot water. Cool to room temperature. Beat with wooden spoon until thick and spreadable.
- Spread chocolate butter cream.
- Spread chocolate butter cream.
Yields : 8 inch (cause I don't have 7 inch)
Hi
ReplyDeleteWow this is a great cake. Can't wait to try the recipe. Thanks for sharing.
Cheers
Olivia
Hi Olivia,
ReplyDeleteHope you enjoying it. :)