Ingredients
200 g soft butter
200 g caster sugar
4 eggs
140 g plain flour
60 g cocoa powder
pinch of salt
2 tsp baking powder
For the icing
250 g soft butter
500 g icing sugar
100 g dark chocolate 70% cocoa or cocoa powder
For the decoration
Fresh Strawberries, Raspberries, Pineapple pieces drained, or mixed fruit drained.
Cadbury's chocolate fingers, or Amicelli or cigarillos
Cake tin should be 20 cm/8 In round and deep Vegetable oil or spray for the cake tin - line the cake tin with baking paper and brush with oil
Method
Pre heat the oven to 180 C/350F.
Cream butter and sugar together and when it goes pale in colour add in 2 eggs and half the flour and mix well. Then add the balance flour and 2 eggs and pour into prepared tine and bake for 30 - 40 minutes till the skewer comes out clean.
Keep in tin to cool.
Then cream together the butter and icing sugar. Break the pieces of chocolate into a Pyrex bowl and keep the Pyrex bowl over a saucepan with hot water (not boiling) till it melts and cool it - pour this into the butter mix and mix together.
Cut the cake in half - put butter cream and sandwich the cake together and ice the cake all around. Take the chocolate fingers and place around the cake. If the tin is too large cut the fingers in half or according to the size.
Then fill the top with fruits of your choice
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