Help yourselves with these.................
1 tbsp vanilla essence
200 g self raising flour
30 g cocoa powder
125 g dark chocolate
5 tbsp boiling water
90 g butter - room temperature
150 g icing sugar - sifted
1 tsp cocoa powder
1 tbsp hot water
180 g plain chocolate, broken into pieces
150 ml whipping cream
Break chocolate into a bowl, add boiling water and leave to melt.
Cream butter and sugar together til light and fluffy. Add eggs, one at a time, beating well. Mix vanilla essence with melted chocolate into a smooth paste, then stir into butter mixture. Fold in sifted flour and cocoa.
Pour mixture into a 20 cm square cake tin lined with greased proof paper. Bake at 180 degrees C for about 35 to 40 mins til firm and springy. Leave to cool on rack. When cooled sliced cake into half horizontally.
Method for fillings:
Cream butter and icing sugar. Place 1/3 of the mixture into a small bowl. Beat in cocoa powder with 1 tbsp of hot water. Then blend with remaining butter and sugar mixture. Sandwich cakes together with these fillings.
Method for chocolate icing:
Melt chocolate and cream in a bowl over simmering water. Stir til chocolate melts. Let mixture cool and thicken a little, then pour over cake, spreading with a palette knife to cover the cake. Leave to set and then decorate as desired.