Tuesday, 20 September 2011

Two Tier Chocolate - Walnut Cake With Choco Frosting



Ingredients -

Flour - 2 1/2 cups
Sugar  granulated - 2 cup
Butter - 100 g
Plum or mixed fruit jam - 2 tbsp
Hot water - 1/2 cup
Eggs - 3
Cocoa powder - 4 tbsp
Milk - 1/3 cup
Baking powder - 1 1/3 tsp
Soda bicarb - 1/2 tsp
Walnut  chopped- 1/2 cup
 


For the frosting -
Cooking chocolate - 50 g

Cocoa powder - 1 tbsp
Sugar - 1 cup
Butter - 1 tsp
Milk - 3 tbsp
Whipped cream - 1/2 cup

Method -

Blend the cocoa and jam with hot water and let it cool.
Beat butter until its very light and fluffy and mix sugar in it gradually.
Add eggs and beat well after each addition.

Add the flour alternately with milk and cocoa mixture in it, and when everything is mixed beat the batter for 3 minutes and add 2 tbsp chopped walnuts into it.
 Pour into two different sizes ( 7 and 8 inches ) of greased baking tins and bake in a moderate oven until cooked, take it out after 5 minutes and place it in a cake cooler.

For the frosting -
    Melt cooking chocolate and butter over a low heat,  stirring it all the time. Stir in sugar, cocoa, milk and let it cook untill it has become thick and smooth enough to spread easily. Remove it from fire and let it cool completely.
Take the whipped cream and put 1 tbsp of the cooled choco frosting in it and mix it softly.
Now take one cake and spread the choco frosting around the edges first and take the walnuts and stick it over the frosting, place it on a plate and spread the icing smoothly on the upper side also.
Take the other cake and spread the icing and walnuts on the edges first and place it in the middle over the larger cake and work on it the same way, spreading the icing thickly on top.
Put the whipped cream in a piping bag with a star nozle and pipe stars or any design of your liking and keep it in a fridge for 20 minutes and serve it after that.


      

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