Recipe for "choc-cake-2"

NAME

     CHOC-CAKE-2 - Dangerously delicious chocolate cake

INGREDIENTS (1 cake)

          CAKE MIXTURE
     175-200 g  self-raising flour
     250 g     caster  sugar,  or  white  sugar  chopped  in  the
               blender
     50 g      cocoa, (Use more if you like)
     2 g       bicarbonate of soda
     1 g       salt
     2         eggs
     250 ml    milk
     120 g     butter or margarine
     2 ml      vanilla
          TOPPING
     300 ml    cream, whipped with a little icing sugar
     100 g     cooking chocolate
     15 g      copha
               nuts

PROCEDURE

          (1)  Sift the dry  ingredients  together  in  a  mixing
               bowl.  Soften the butter and add with the milk and
               vanilla to dry ingredients.
          (2)  Beat for 2 mins  with  a  wooden  spoon  or  until
               smooth.  Add eggs and beat another 2 mins.
          (3)  Pour into a 20 cm round cake tin (I find the  col-
               lapsible  type best).  Cook in a moderate 180 deg.
               C oven for 1 hour.
          (4)  Turn the cooled cake over, slice into  two  layers
               and  fill  with  cream.  Melt chocolate with copha
               (do not burn) and pour  over  cake,  dribbling  it
               down  the  side.  Decorate with almonds, pecans or
               walnuts.

NOTES

     Self-raising flour is popular in Britain and Australia,  and
     hard  to find in North America. Substitute 200 g of ordinary
     all-purpose flour with 2.5 ml of salt and 15  ml  of  baking
     powder  mixed  in.   The North American equivalent of caster
     sugar is ``granulated sugar''.  There is  no  equivalent  of
     copha,  but  a  mixture of butter and coconut is better than
     nothing. Crisco has the right cooking properties to  substi-
     tute for copha, but the wrong flavor.
     You can pour a little Grand Marnier  into  the  cake  before
     spreading the cream in the middle, but it doesn't need it.

RATING

     Difficulty: moderate.  Time: 10 minutes preparation, 1  hour
     cooking,  1 hour to cool and 5 minutes decorating. 5 minutes
     to eat.  Precision:  Measure  the  ingredients,  though  the
     cocoa and cream are not critical.

CONTRIBUTOR

     Alicia Parmiter
     Australian Graduate School of Management, Uni of New South Wales
     alicia@agsm.unsw.oz seismo!munnari!agsm.unsw.oz!alicia