Chocolate Madeira Cake

This cake was baked a month back for my cousin on her birthday.....Somehow it got lost in the drafts....She wanted a chocolate cake and I needed something less fussy and easy to bake. I had bookmarked this madeira cake long back and finally got a chance to bake it.

Ingredients:

Recipe Source: Chocolate by Parragon Books

For Cake:

Oil - 1 tsp, for oiling

Self-rising flour - 1/2 cup

Baking powder - 1 tsp

Unsalted butter - 1/2 cup, softened

Superfine sugar - 1/2 cup

Eggs - 3, beaten

Ground almonds - 1/4 cup

Drinking chocolate powder - 1 cup

For frosting:

Confectioner's sugar - 2 cups

Unsweetened cocoa - 1 1/2 tbsp

Unsalted butter - 2 tbsp

Hot water - 3-4 tbsp

Method:

Preheat oven to 180 C. Lightly oil and line a cake tin with butter paper.
Sift flour and baking powder together and set aside.
Cream the butter with sugar until light and fluffy. Then gradually beat in the eggs, adding a little of the flour after each addition.
When all the eggs have been added, stir in the remaining flour together with the ground almonds.
Sift the drinking chocolate powder into the mixture and stir lightly.
Spoon the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 50-55 minutes or until the skewer inserted into the centre of the cake comes out clean.
Remove from the oven and let cool before removing from the tin and discarding the butter paper. Leave until cooled.
For the frosting, sift the confectioner's sugar and unsweetened cocoa together into a mixing bowl and make a hollow in the centre.
Place the butter in the centre. Mix with sufficient hot water to form a smooth spreadable frosting.
Coat the top and sides of the cake with the frosting.

Comments

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