Thursday, June 01, 2006

Strawberry Jam Chocolate cake

This is the 2nd version of the chocolate cake. This is the one with the strawberry jam.

1 1/4 cups (155 gr) self-raising flour, sifted
1/2 cup (125 gr) caster sugar
1/2 cup (60 gr) cocoa powder
1/3 cup (40 gr) icing sugar, sifted
1/4 cup (80 gr) strawberry jam
125 gr butter
2 eggs, lightly beaten
1 tsp vanilla essence
1 tsp bicarbonate soda
1 cup (250 ml) milk
  1. Preheat the oven to moderate 180oC (350oF). Grease the base and sides of a deep 20cm square/round cake tin and line with baking paper.
  2. On a big bowl, beat butter, caster sugar, and icing sugar with electric beaters until mixture is light and creamy. Add the eggs gradually, beating throroughly after each addition.
  3. Add vanilla essence and strawberry jam and beat until combined.
  4. Using a metal spoon, fold in the combined sifted flour, cocoa, and bicarbonate soda alternately with the milk.
  5. Stir until the mixture is just combined and almost smooth.
  6. Pour into the tin and smooth the surface.
  7. Bake for 45 minutes or until a skewer (I normally just use a fork) comes out clean when inserted into the centre of the cake.
  8. Leave in the tin for 15 minutes and cool on a wire rack.
  9. After the cake is completely cool, turn over and put the cake into a plate.

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