2. INGREDIENTS
For the cake: ¾ cup unsalted butter or margarine,
room temperature (175 g) ¾ cup superfine sugar
/ castor (175 g) 3 eggs at room temperature,1 ¼
cup flour self-rising flour (160 g ),¼ cup
unsweetened cocoa powder (32 g)
Frosting:2 oz dark chocolate into small pieces (60
g) 4 Tbsp whole milk (60 ml) 1 teaspoon unsalted
butter (4.5 g ) ¾ cup sugar (96 g)
For Garnish: ½ cup shredded coconut or flakes ½
cup heavy cream (double cream) 125 ml ½
tablespoons sugar
3. INSTRUCTIONS
1.
2.
3.
4.
Preheat oven to 350 º F ( 175 º C ) . And lightly greased baking paper
coated with a mold base 3 x 10 .
Beat butter and sugar until light and fluffy mixture . Add eggs one by
one , beating well after each addition . Sift together the flour, baking
Folco and cocoa powder .
Pour the mixture into the pan and cook for 40 minutes or until
toothpick comes out clean . Let cool for 5 minutes in pan , turn on a
grid lego , cool completely . April .
For the Frosting : Combine chocolate chips , milk and butter in a heat
proof container and carry over in a pan of hot water. Stir until
chocolate is melted. Add icing sugar and beat until a smooth cream
lightly. Cool until thick enough to stop spread ( you can take the
refrigerator a few minutes) . Cut a wedge ( triangular piece ) so v on
top of the cake and set aside. Cover with chocolate frosting and then
with coconut on all sides .
4. NOTES
a) If you have Self Rising Flour, for this recipe
you can substitute with 1 ¼ cup all-purpose
flour, ¼ teaspoon salt + 2 tsp baking powder.
For more information about replacing Self
Rising Flour see note i, in the Dominican cake
recipe.
b) This recipe can be doubled easily. Capacity:
10 people.
