Ingredients
2 &1/2 cups self raising whole wheat flour
1/2 cup cocoa powder
3 tbsp baking powder
1&1/4 cups sugar
few drops of vanilla extract
9 tbsp sunflower oil
1&1/2 cups water
1/4 cup chopped nuts to decorate
For chocolate fudge
1/4 cup soy margarine
3 tbsp water
2 cups confectioners sugar
2 tbsp cocoa powder
1-2 tbsp hot water
Method
2 &1/2 cups self raising whole wheat flour
1/2 cup cocoa powder
3 tbsp baking powder
1&1/4 cups sugar
few drops of vanilla extract
9 tbsp sunflower oil
1&1/2 cups water
1/4 cup chopped nuts to decorate
For chocolate fudge
1/4 cup soy margarine
3 tbsp water
2 cups confectioners sugar
2 tbsp cocoa powder
1-2 tbsp hot water
Method
- Preheat oven to 325 degree F. Grease a deep 8 inch round cake pan, line with baking parchment and grease the paper lightly with a little sunflower oil.
- Sift the flour, cocoa and baking powder. Add the sugar and vanilla, then gradually beat in the sunflower oil. Add water in the same way, beating constantly to get a smooth mixture.
- Pour the the cake mixture into the prepared pan and smooth the surface with the back of a spoon.
- Bake the cake for about 45 minutes until the toothpick inserted in the centre of the cake comes out clean. Remove from oven, leave in the pan for about 5 minutes before turning over onto a wire rack and let it cool. Cut the cake in half to make 2 equal layers.
- To make chocolate fudge, place the margarine and water in a pan and heat until the margarine has melted. Remove from heat and add the sifted confectioners' sugar and cocoa powder beating shiny, adding more hot water if needed. Pour into a bowl and cool until firm enough to spread and pipe.
- Place the bottom layer of the cake onto serving plate and spread on 2/3 rd of the chocolate fudge mixture. Top with the other layer. Decorate with stars with the help of a piping bag filled with remaining fudge. Sprinkle with sifted cocoa powder and chopped nuts.
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