2 tablespoons cocoa
2 tablespoons hot water
185 g (6 oz) butter
1 cup brown sugar
1 teaspoon vanilla essence
3 eggs
2 cups self-raising flour
whipped, sweetened cream to fill
blanched almonds to decorate Chocolate icing
1 cup icing sugar
1 1/2 tablespoons cocoa
1 teaspoon butter
1/2 teaspoon vanilla essence
1 tablespoon boiling water
2 tablespoons hot water
185 g (6 oz) butter
1 cup brown sugar
1 teaspoon vanilla essence
3 eggs
2 cups self-raising flour
whipped, sweetened cream to fill
blanched almonds to decorate Chocolate icing
1 cup icing sugar
1 1/2 tablespoons cocoa
1 teaspoon butter
1/2 teaspoon vanilla essence
1 tablespoon boiling water
method
1. Blend cocoa with hot water and leave to cool.
2. Cream butter, sugar and vanilla essence until fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Fold in sifted flour alternately with cocoa mixture.
5. Spread into 2 greased and floured 20 cm (8 inch) layer cake tins.
6. Bake in a moderate oven 180-190°C (350-375°F) for 30 to 35 minutes. Cool on a wire rack.
7. Join layers together with whipped, sweetened cream.
8. Spread chocolate icing on top, swirling it with the point of a knife.
9. Decorate with blanched almonds.
2. Add vanilla essence and stir until combined, adding a little more water if necessary to give a spreading consistency.
2. Cream butter, sugar and vanilla essence until fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Fold in sifted flour alternately with cocoa mixture.
5. Spread into 2 greased and floured 20 cm (8 inch) layer cake tins.
6. Bake in a moderate oven 180-190°C (350-375°F) for 30 to 35 minutes. Cool on a wire rack.
7. Join layers together with whipped, sweetened cream.
8. Spread chocolate icing on top, swirling it with the point of a knife.
9. Decorate with blanched almonds.
Chocolate icing
1. Sift icing sugar and cocoa into a bowl, add butter and pour boiling water onto butter.2. Add vanilla essence and stir until combined, adding a little more water if necessary to give a spreading consistency.
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