Chocolate layered cake Lucy

Submitted by enr on 03 Dec 2014
# For the bases:
225 g flour
350 g of powdered sugar
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
85 g cocoa
2 eggs
250 ml milk
125 ml sunflower oil
1 vanilla
250 ml boiling water
# chocolate Ghana:
200 g chocolate
pastry cream 200 ml
1-2 tbsp butter (if the cream is a vegetable)
In a deep bowl mix all ingredients except water and stir with a wooden spoon or mixer. Add boiling water to trickle, and stirred until a very fluid mix. The mixture was partitioned into two greased pans from 20-22 cm. The bases bake in a preheated oven at 180C degrees for about 25-35 minutes while pinned to a wooden stick in the middle went dry. Ready bases allowed to cool, and during that time made ganasha. In the bowl warm cream and chocolate over low heat until melted last. The mixture is removed from the heat and leave to cool until thickened. You can add 1-2 tbsp butter butter, if you think that the cream is not enough oil, but this is not mandatory. To cool faster ganasha and tighten, casseroles can be dipped into another container with ice, stirring occasionally. Cooled Ghana is distributed between the bases and cake plastered top and sides.
0 users
03 Dec 2014