Chocolate Layer Cake
|Pastry flour||500 Milliliter (2 Cups)|
|Granulated sugar||425 Milliliter (1 3/4 Cups)|
|Unsweetened cocoa||150 Milliliter (2/3 Cup)|
|Baking soda||15 Milliliter (1 Tablespoon)|
|Baking powder||1 Teaspoon|
|Vegetable shortening||175 Milliliter (3/4 Cup)|
|Milk||250 Milliliter (1 Cup)|
|Whipped cream||6 Tablespoon|
|Shaved chocolate||1⁄2 Cup (8 tbs)|
Preheat oven to 325°F (160°C).
Butter 10 inch (25 cm) spring-form cake pan.
Sift flour, sugar, cocoa, baking soda, baking powder and salt into large bowl.
Add shortening and incorporate with pastry blender.
Pour in milk and beat well with electric beater until batter is smooth.
Add eggs, one at a time, beating 30 seconds after each addition.
Pour batter into prepared cake pan and bake 65 minutes or until toothpick inserted comes out clean.
When cake is cooked, remove from oven and let cool 10-15 minutes in pan.
Carefully unmold and let cool completely on wire rack at room temperature.
Slice cake into two or three layers and ice with whipped cream.
Decorate with shaved chocolate.