About this recipe: Basic moist chocolate cake, easily adaptable for variety. The icing is made with chocolate and condensed milk, making it superbly fluffy and delicious.
I like to moisten the cake with jam before layering up to frost. I tend to use cherry for milk or dark chocolate icing, and raspberry for white chocolate. Another great alternative is a white cake variation - leave out the coffee and cocoa - add in an extra 30g flour. Use lemon curd between the layers and frost with white chocolate fudge frosting - yum.
I had to halve the ingredients as I did not have enough to make the two cakes, the chocolate icing was very yummy, with enough left over to cover a few buns too - 26 Apr 2016
- 30 Dec 2012