Ingredients
(This is to make a large birthday cake, you can scale down for an ordinary cake)
Swiss Chocolate
200 grams of stork or other baking margarine
Swiss Miss Hot Cocoa Mix, Milk Chocolate, No Sugar Added, 60-Count Envelopes (Pack of 2) Best
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Swiss Miss Hot Cocoa Mix, Milk Chocolate, No Sugar Added, 60-Count Envelopes (Pack of 2) Feature
- Pack of two boxes, each containing 60 .55-ounce packets of hot cocoa mix (total of 120 packets, 66 ounces)
- Milk chocolate flavor
- No added sugar
- Convenient individual envelopes
- Add hot water to prepare
Swiss Miss Hot Cocoa Mix, Milk Chocolate, No Sugar Added, 60-Count Envelopes (Pack of 2) Overview
Created with a blend of rich, dark European cocoas for real chocolate taste and flavor, Swiss Miss is America's preferred brand of hot chocolate.
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*** Product Information and Prices Stored: Feb 28, 2012 17:48:53
200 grams of caster sugar
4 medium / large eggs
3 tbs of cocoa powder
Approx 75 grams of cornflour
100 grams of self raising flour
1 tbs baking powder
Vanilla essence
For the Icing
75 grams of margarine
Icing sugar to make a stiff mix
Water
Vanilla essence
Step 1
Using a mixer or food processor, cream together the sugar and margarine until it is light and fluffy. Add 1 tsp of vanilla essence and mix thoroughly.
Step 2
Add the 4 eggs, 1 at a time, mixing completely until each egg is fully blended in. Leave mixer on for colse to 5 minutes.
Step 3
Into a weighing scale, put 3 heaped tablespoons of cocoa powder. Add cornflour to make up to 100 grams, then add 100grams of self raising flour. Finally add 1 tablespoon of baking powder.
Step 4
Sieve the flour mix into your mix. Fold in, then mix with mixer until fully incorporated.
Step 5
Split mix in the middle of 2 lightly greased non stick 8 inch baking tins. Bake in over at 175 degrees centigrade for colse to 20 minutes. Test by lightly shaking the tin to see if it wobbles like a jelly. (if it does give it 5 more minutes.) If its firm, slide in a skewer to check the mix is cooked. It should not have any cake mix on, but will have steam from the mix. As long as there is no mix on the skewer, remove from oven to cool.
Step 6
While the cake is cooling, mix the margarine for the icing with 1 tsp of vanilla essence and sufficient icing sugar to make a stiff mix. Add 1 tsp of water at a time and mix in, the mix will let down and become creamy and smooth. Set aside until the cake is cold. Do Not exertion to ice the cake when warm, the icing will go runny.
Tip - when icing, do not spread the icing, as this cake is so light it will break under the pressure. Just add spoonfuls of icing colse to the bottom layer, then put the top on and rotate slightly to spread the filling.
Step 7
Decorate the top of the cake with sieved icing sugar or cocoa powder. Get a cup of coffee, then eat a huge slice!
To make a celebration cake you can ice the surface of the cake and decorate it with chocolate curls, or ice and fill with whipped cream, or make a chocolate fudge icing mix, or use cream and cherries for a black forest gateaux. What ever floats your boat really.
Variations
You can also make this recipe into a victoria sponge, just take out the cocoa and substitute with more cornflour. Then ice with vanilla icing and jam. Or, use lemon essence and lemon icing for a tangy variation.
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