I received this recipe from a friend and adapted it to make a more moist cake. It's a good recipe if you like the butter cake kind of texture. Here's sharing it with you .....
Ingredients
250 g butter, softened
200 g caster sugar
4 nos. large eggs ( or 5 nos. medium size)
2 tbsp Irish cream of Bailey's
120 mls UHT milk
60 g Valhorna Chocolate/cocoa Powder
150 g Self Raising flour
Method
Sieve together the flour and the cocoa powder. Set aside.
Line a 9" round cake tin with greased proof paper.
Pre-heat oven at 180 degree C.
Cream butter and sugar till light and fluffy.
Add in beaten eggs with Irish Cream and milk, a portion at a time.
Add in the sifted flour cocoa mixture, a portion at a time.
Stir till all mixtures are well blended.
Bake for 50 minutes or till skewer comes out clean.
Remove cake on wire rack and cool completely before cutting up and storing.
5 comments:
Hi chawanmushi,
Just wanna thank you for posting this
recipe. I tried baking this a couple of days ago and it tasted absolutely fabulous. The cake was still soft when eaten the next day.My entire family simply loved it very much.
Thank you once again.
Rgds,
Vivien
Hi chawanmushi,
Just want to let u know that I have tried baking this cake 3 days ago and it tasted absolutely fabulous.The cake was even soft after 2 days. Thank you so much for posting this recipe.
Rgds,
Vivien
Hi vivien
Thanks for visiting and giving me the feedback. I'm glad that you liked it :-)
hi babe,
I see loads of rich choco recipes asking for Valhorna chocolate.. can i know where can you purchase it in SG??
many thanks... ur cakes spell DELICOUS :)
hi esthero
Thanks for visiting. You can buy Valhorna chocolate from Sun Lik. The shop is near Raffles Hotel ...
Seah Street.
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