1/2 cup unsweetened cocoa powder
1/4 cup or 6 tbsp boiling water
2/3 cup oil (sunflower or vegetable)
3/4 cup sugar
1 1/2 cups flour
1 1/2 tsp baking powder
3 tbsp melted chocolate
1 1/4 cups whipping or heavy cream
2 oz chocolate (milk, dark or white)
Brush 2 pie or circle baking pans, line the base with circles of waxed paper and brush it with oil.
Mix the cocoa powder with the boiling water and make a smooth paste and leave it to cool.
Beat the oil, eggs, sugar then add cocoa paste, flour and balking powder and beat till smooth.
Divide the mixture into the two pans, and smooth the flat with the back of the spoon.
Bake at 350F for 18 to 20 minutes until it has risen, browned and springs back when lightly pressed. Check with a skewer to make sure. Leave the cakes to cool in the pan for 10 minutes then transfer into a wire rack. Remove the paper and cool completely before icing.
For the icing beat the whipping cream add the cooled melted chocolate and beat.
Make the chocolate lace, this is optional and decorative.
Melt the 2 oz chocolate over a double broiler and using a spoon drizzle onto a wax baking paper. Leave it in the fridge for 1/2 hour to harden.
To assemble the cake put a dap of icing on the cake pan, place one of the cakes then put icing and put the other piece of cake. Cover the cake all over with icing. Smooth the cake, I used a design to smoothen the cake. Leave the cake in the fridge for at least an hour before serving so the icing settles, I left it overnight. Decorate the cake with chocolate lace and chocolate.
This delicious cake was made to celebrate my daughter's birthday. Recipe is adapted from Kid's baking.
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