325 g (12 oz) plain chocolate cake covering
275 g (10 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
4 eggs, size 2, beaten
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
2 oz (50 g) ground rice
2 tsp (10 ml) vanilla flavouring
3/4 cup less 1 tbsp (100 g) icing sugar (confectioners sugar), sieved
10 - 15 ml (2 - 3 tsp) coffee essence
toasted almonds half dipped in melted chocolate to decorate
275 g (10 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
4 eggs, size 2, beaten
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
2 oz (50 g) ground rice
2 tsp (10 ml) vanilla flavouring
3/4 cup less 1 tbsp (100 g) icing sugar (confectioners sugar), sieved
10 - 15 ml (2 - 3 tsp) coffee essence
toasted almonds half dipped in melted chocolate to decorate
method
1. Line a 23 cm (9 inch) round cake tin with buttered greaseproof paper.
2. Warm half the cake covering in a bowl over a pan of hot water. Whisk 225 g (8 oz) butter and caster sugar together in a bowl until pale and fluffy then gradually beat in eggs, keeping mixture stiff. Lightly beat in the flour with ground rice, vanilla and cool, but still liquid, chocolate cake covering.
3. Turn the mixture into cake tin. Bake in the oven at 180°C (350°F) mark 4 for about 1 1/4 hours. Cool in the tin 30 minutes before turning out.
4. Melt the remaining chocolate cake covering and use to coat the top and sides.
5. Whisk the remaining butter in a bowl, beat in icing sugar and essence. Pipe around cake top using 1 cm (11/2 inch) large star nozzle.
6. Decorate with chocolate toasted almonds.
2. Warm half the cake covering in a bowl over a pan of hot water. Whisk 225 g (8 oz) butter and caster sugar together in a bowl until pale and fluffy then gradually beat in eggs, keeping mixture stiff. Lightly beat in the flour with ground rice, vanilla and cool, but still liquid, chocolate cake covering.
3. Turn the mixture into cake tin. Bake in the oven at 180°C (350°F) mark 4 for about 1 1/4 hours. Cool in the tin 30 minutes before turning out.
4. Melt the remaining chocolate cake covering and use to coat the top and sides.
5. Whisk the remaining butter in a bowl, beat in icing sugar and essence. Pipe around cake top using 1 cm (11/2 inch) large star nozzle.
6. Decorate with chocolate toasted almonds.
serving amount
serves 6-8
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