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Triple Choc Cake

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Preparation time: 20 minutes
Cooking time: 35 minutes
Makes 1 x 19 cm square cake

125g butter, softened
⅔ cups caster sugar
⅓ cup icing sugar
1¼ cups self-raising flour
½ cup cocoa
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 cup milk
1 teaspoon imitation vanilla essence
⅓ cup Choc bits

⅔ cup choc Bits
30g butter
1 cup icing sugar
2 tablespoons hot water
(*)available at IFFI product portfolio.

1. Preheat oven to 180ºC. Brush a deep 19cm square tin with melted butter or oil, line base and sides with paper; grease paper.
2. Beat butter and sugars with electric beaters in small mixer bowl until light and creamy.
3. Transfer mixture to large mixing bowl. Add sifted flour, cocoa and bicarbonate of soda alternately with combined eggs and milk. Beat until smooth.
4. Using metal spoon, fold in essence and Choc Bits.
5. Spoon mixture into prepared tin; smooth surface. Bake 40 minutes or until skewer comes out clean when inserted in centre cake.
6. Stand cakes in tin 5 minutes before turning onto wire rack to cool.
7. To make Icing: Combine Choc Bits and butter in a small pan. Stir constantly over low heat. Add icing sugar, beat until icing is thick. Add enough hot water to make the icing spreadable and smooth. Spread icing evenly over cake using a palette knife to make surface smooth. Decorate with silver balls (optional).