Chocolate Dessert Cake
|Unsweetened chocolate square||2 Ounce (2 Squares)|
|Flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Soda bicarbonate||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Beer/Ale||1 Cup (16 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Softened butter||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||3⁄4 Cup (12 tbs)|
Grease and line 2 (8-inch) cake pans.
Melt chocolate; let cool.
Sift flour, salt, baking soda, and bicarbonate together.
Beat butter and sugar together until light and creamy.
Beat in eggs one at a time.
Add chocolate and flour mixture alternately with beer; beat well.
Fold in pecans.
Put into prepared pans.
Bake 25 to 30 minutes at 350 F.
Leave in pans to cool 5 minutes before turning out.
Beat butter and sugar until creamy.
Add beer and chocolate; beat well.
Chill until required.
To finish, sandwich cakes with half the filling; spread rest on top.
Decorate with extra pecans or whipped cream if desired.