Milk Chocolate Cake
Untitled Document
Preparation time: 20 minutes
Cooking time: 25 minutes
Makes 1 x 23 cm round cake
INGREDIENTS
90g dark chocolate, chopped (*)
125g butter (*)
½ cup caster sugar
2 eggs, lightly beaten
¼ cup powdered milk, sifted
1¾ cup self-raising flour, sifted
½ cup water
Icing
¾ cup icing sugar , sifted
2 tablespoons powdered milk, sifted
1 tablespoon cocoa, sifted (*)
1 tablespoon hot water
20g butter, softened (*)
(*)available at IFFI product portfolio.
METHOD
1. Preheat oven to 180ºC. Brush a deep 23 cm round cake tin with melted butter or oil, line base and side with paper.
2. Place chocolate in glass bowl. Stir over barely simmering water until melted; remove from heat.
3. Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add chocolate; beat until combined.
4. Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted dry ingredients alternately with water. Stir until just combined and mixture is almost smooth.
5. Spoon mixture into prepared tin; smooth surface. Bake 25 minutes or until skewer comes out clean when inserted in centre of cake.
6. Stand cake in tin 10 minutes before turning onto wire rack to cool.
7. To make Icing; Combine icing sugar, powdered milk and cocoa in small mixing bowl. Blend in water and butter; beat until smooth. Spread evenly over cake using a palette knife.