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Dark Chocolate Swirl Cake

ingredients

serves 6 - 8
3/4 cup 170 g (6 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
2 eggs, beaten
60 ml (4 level tbsp) cocoa powder
175 ml (6 fl oz) milk
1 tsp (5 ml) vanilla flavouring
2 cups (225 g) 8 oz flour
7.5 ml (1 1/2 level tsp) Bicarbonate of soda (Baking soda)
pinch of salt
1 square bakers' unsweetened chocolate, melted
3/4 cup (125 g) icing sugar (confectioners sugar), sifted
2 oz (50 g) plain chocolate cake covering, melted

method

1. Butter and base-line two straight-sided 19 cm (7 1/2 inch) sandwich tins.

2. Whisk 1 25 g (4 oz) butter until soft and gradually work in the sugar. Continue until pale and fluffy, then gradually beat in the eggs.

3. Blend the cocoa with 90 ml (6 tbsp) milk to a smooth paste. Stir in the remaining milk and the vanilla.

4. Sift flour with the bicarbonate and salt and gradually beat into the butter mixture, alternating with cocoa liquid.

5. Spoon the mixture into prepared tins. Swirl the unsweetened chocolate around the top of one cake.

6. Bake in the oven at 180°C (350°F) mark 4 for about 30 minutes. Leave to cool in tins before turning out.

7. Whisk the remaining butter, sift in the icing sugar and continue to beat well. Work in the cake covering. Use to sandwich the cakes together.

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