Ingredients
10 eggs
300g sugar
Less than 300g flour (maida in India ) {first add cocoa pd in the weighing pan and then add maida to measure total 300g}
5 tbsp cocoa pd
2(5/6) tsp vanilla essence
2 (5/6) tsp baking pd
Sieve maida, cocoa pd and baking pd at least 3 times. Grease a cake tin. Dust it with the sieved flour.Separate eggs. Beat egg whites till stiff. Add egg yolks 1 at a time. Beat till creamy. Add sugar little at a time and beat till dissolves. Continue until all sugar has dissolved. Add vanilla essence. Preheat the oven at 180 deg. Fold in the sieved flour. Pour into greased container and bake till done(abt ½ hr).
For butter icing
500g icing sugar
125g margarine
125g butter
Cocoa pd for chocolated icing
For melted chocolate icing
120 ml fresh cream
120 g dark chocolate
Method for icing the cake: turn the cake upside down on a board. Separate the cake into 2 halves.Mix 1 tbsp sugar with 1 mug water and spray on both layers. Apply chocolate butter icing on bottom layer and sandwich the cake with the top layer. Spray the whole cake with the sugar water again. Heat cream. Put off the flame. Add chopped chocolate and allow to melt. Pour over the cake and leave to set in refrigerator. Finish the decoration with butter icing.
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10 eggs
300g sugar
Less than 300g flour (maida in India ) {first add cocoa pd in the weighing pan and then add maida to measure total 300g}
5 tbsp cocoa pd
2(5/6) tsp vanilla essence
2 (5/6) tsp baking pd
Sieve maida, cocoa pd and baking pd at least 3 times. Grease a cake tin. Dust it with the sieved flour.Separate eggs. Beat egg whites till stiff. Add egg yolks 1 at a time. Beat till creamy. Add sugar little at a time and beat till dissolves. Continue until all sugar has dissolved. Add vanilla essence. Preheat the oven at 180 deg. Fold in the sieved flour. Pour into greased container and bake till done(abt ½ hr).
For butter icing
500g icing sugar
125g margarine
125g butter
Cocoa pd for chocolated icing
For melted chocolate icing
120 ml fresh cream
120 g dark chocolate
Method for icing the cake: turn the cake upside down on a board. Separate the cake into 2 halves.Mix 1 tbsp sugar with 1 mug water and spray on both layers. Apply chocolate butter icing on bottom layer and sandwich the cake with the top layer. Spray the whole cake with the sugar water again. Heat cream. Put off the flame. Add chopped chocolate and allow to melt. Pour over the cake and leave to set in refrigerator. Finish the decoration with butter icing.
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God bless you
ReplyDeletethank you
DeleteUseless
ReplyDeleteHow much flour?? Useless
ReplyDeleteIt says 5 tablespoon of cocoa plus enough flour to make 300g. So obviously it's less than 300g worth of flour.
Deletehow can you bake a cake without butter/margarine in it??...rubbish recipe...doesn't make sense.
ReplyDeleteThis is a recipe for those who wish to attempt baking a cake. you can buy a cake from the store and eat..this was published as requested in my close circles. it would be brave to publish your name instead of remaining Anonymous.
DeleteThis is a sponge recipe that does require any form of fat. It's quite common actually.
DeleteThanks for the recipe. 2kg will include frosting? So if I want to do a vanilla cake, I just omit cocoa and use 300g of flour? Can advice a cake tin size suitable for a 3 layer cake?
ReplyDeleteWhat is the pan size
ReplyDeleteHow much flour required for 3kg chocolate cake
ReplyDelete'm still amazing at what I saw on your blog. I was looking for a nice site where I can learn how to bake a cake where i can across your blog. Your steps are easy and very understandable as well.
ReplyDeleteThanks for creating this site.
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