Dark Chocolate Swirl Cake
|Caster sugar||6 Ounce|
|Eggs||2 , beaten|
|Cocoa powder||5 Tablespoon|
|Milk||6 Fluid Ounce|
|Vanilla essence||1 Teaspoon|
|Plain flour||8 Ounce|
|Soda bicarbonate||1 1⁄2 Teaspoon|
|Unsweetened bakers chocolate square||1 Ounce, melted (1 Square)|
|Icing sugar||4 Ounce|
|Plain chocolate flavored cake covering||2 Ounce, melted|
Grease and bottom-line two straight-sided 19 cm (7 1/2 inch) sandwich tins. Cream 125 g (4 oz) of the fat until soft. Gradually work in the caster sugar and continue creaming until light and fluffy. Beat in the eggs, little by little. Mix the cocoa and 6 x 15 ml spoons (6 tablespoons) of the milk to a smooth paste. Stir in the remaining milk with the essence.
Sift the flour with the bicarbonate of soda and salt and beat into the creamed ingredients, alternating with the cocoa liquid. Spoon into the prepared sandwich tins. Swirl the unsweetened chocolate around the top of one cake. Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for about 30 minutes. Leave to cool in the tins before turning out.
Beat the remaining fat until soft. Sift in the icing sugar and continue to cream well. Work in the cake covering. Use to sandwich the cakes together. Makes a 19 cm (7 1/2 inch) sandwich cake