Friday, 22 June 2012

Chocolate Ripple Cake

This cake is not only beautiful to eyes but it taste marvellous too. It has a rich buttery and moist sweetness that just melts into your mouth and that's why i always bake it when there's any teat time party or as  a casual dinner dessert. It makes a mouth-watering choice.
Try today..


185 gm butter
1 1/4 cups castor sugar
3 eggs
1 1 /2 cup self-raising flour
2 tbsp milk
2 tbsp cocoa
1/4 cup milk, extra


Grease a 20cm baba pan.
Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in half the sifted flours and half the milk, then stir in remaining flours and milk. Blend cocoa with extra milk, stir until smooth with 2 tablespoons of the cake mixture. Fold chocolate mixture, lightly through cake mixture to give rippled effect. Spoon into prepared pan, smooth top slightly. Bake in moderate oven for about 40 minutes. Turn on to wire rack to cool. Dust with icing sugar or drop melted chocolate all over.

You can store this cake for 2 days.

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