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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a chocolate cake with a creamy coffee filling that is just fantastic with a big cup on Cafe' Mocha in the evening. Ingredients:
1 cup self-rising flour |
1/2 teaspoon baking powder |
4 tablespoons unsweetened cocoa powder |
7 tablespoons sugar |
2 eggs |
2 tablespoons light corn syrup |
2/3 cup sunflower oil or 2/3 cup other oil |
2/3 cup milk |
1 teaspoon instant coffee |
1 tablespoon boiling water |
1 1/4 cups heavy cream |
2 tablespoons powdered sugar |
1 3/4 ounces grated chocolate |
chocolate, caraques |
Directions:
1. Preheat oven to 350F.
2. Lightly grease three 7-inch cake pans Sift the flour, baking powder, and the unsweetened cocoa powder into a large mixing bowl.
3. Stir in the sugar.
4. Make a well in the center and stir in the eggs, syrup, oil, and milk.
5. Beat with a spoon, gradually mixing in the dry ingriedents to make a smooth baker.
6. Divide the mixture between the prepared pans Bake for 35-45 minutes, or until the cakes are springy to the touch.
7. Let stand in the pans for 5 minutes before turning them out onto wire racks to cool Dissolve the coffee in the boiling water and place in a bowl with the cream and the powdered sugar, Whip until the cream is just holding it's shape.
8. Use half of the cream mixture to layer between the cakes and the other half to spread on top and around the cakes.
9. Lightly press the grated chocolate into the sides of the cake.
10. Top by lining the chocolate caraques on top.
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