Nimepata maelezo haya kutoka kwenye mtandao nahitaji nisaidiwe kutafsiri kwa kiswahili ili nikapike cake hii vizuri wapendwa.
Si unajuwa tusio na vitu kama mizani za kupimia hizi gramu zilizotajwa itakuwa vigumu kuelewa vipimo.
Pia maelezo ya namna ya kupika English bwana imekwenda kombo kidogo
asanteni kwa kunisaidia
Servinginstructions
Serves 10
Takes 20minutes to make, 20-25 minutes to cook, plus cooling
Rating
An easy foolproof chocolate cake recipe. Youcould also fill it with whipped cream and jam instead of chocolate icing.
Ingredients
225g butter,softened, plus extra for greasing
225g castersugar
4 largefree-range eggs
100gself-raising flour
1 tsp bakingpowder
2 tbsp cocoapowder
A littlemilk
For the icing
250g darkchocolate
250g butter,softened
175g icingsugar
Method
1. Preheatthe oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm sandwich tins with a littlebutter and base line with baking paper. In a bowl, beat together the butter andsugar with an electric hand whisk until light and fluffy.
2. Add theeggs, 1 at a time, beating after each addition. Sift in the flour, bakingpowder and cocoa, then lightly fold into the mixture.
Add a littlemilk until you have a dropping consistency, then divide between the tins.
3. Bake for20-25 minutes or until a skewer inserted into the centre comes out clean. Leaveto cool in the tin for 10 minutes, then turn out onto a wire rack to coolcompletely.
4. Melt thechocolate in a bowl over a pan of simmering water, then cool slightly. In abowl, beat the butter and icing sugar together with an electric hand whiskuntil light and fluffy, then fold in the melted chocolate.
5. Spreadsome icing over 1 of the cakes, top with the other cake and the rest of theicing.
Si unajuwa tusio na vitu kama mizani za kupimia hizi gramu zilizotajwa itakuwa vigumu kuelewa vipimo.
Pia maelezo ya namna ya kupika English bwana imekwenda kombo kidogo
asanteni kwa kunisaidia
Servinginstructions
Serves 10
Takes 20minutes to make, 20-25 minutes to cook, plus cooling
Rating
An easy foolproof chocolate cake recipe. Youcould also fill it with whipped cream and jam instead of chocolate icing.
Ingredients
225g butter,softened, plus extra for greasing
225g castersugar
4 largefree-range eggs
100gself-raising flour
1 tsp bakingpowder
2 tbsp cocoapowder
A littlemilk
For the icing
250g darkchocolate
250g butter,softened
175g icingsugar
Method
1. Preheatthe oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm sandwich tins with a littlebutter and base line with baking paper. In a bowl, beat together the butter andsugar with an electric hand whisk until light and fluffy.
2. Add theeggs, 1 at a time, beating after each addition. Sift in the flour, bakingpowder and cocoa, then lightly fold into the mixture.
Add a littlemilk until you have a dropping consistency, then divide between the tins.
3. Bake for20-25 minutes or until a skewer inserted into the centre comes out clean. Leaveto cool in the tin for 10 minutes, then turn out onto a wire rack to coolcompletely.
4. Melt thechocolate in a bowl over a pan of simmering water, then cool slightly. In abowl, beat the butter and icing sugar together with an electric hand whiskuntil light and fluffy, then fold in the melted chocolate.
5. Spreadsome icing over 1 of the cakes, top with the other cake and the rest of theicing.
