Keeps for over a week. I have kept this cake in the refrigerator for 1 week then decorated. The cake was cut 4 days after decorating
Comments after the wedding are always favourable.
Never had a disaster with this recipe.
I have also frozen this recipe for 3 weeks before decorating.
Preheat oven 200c When placing cake in oven turn oven to 140c
Grease and line 9 inch round - 23 cm cake tin
Melt in a large saucepan first 5 ingredients
Then cool to room temperature
Sift together dry ingredients and fold into chocolate mixture
Beat gently together, eggs, vanilla and Kahlua and add to mixture
Bake 2.5 to 3 hours. Test after 2.5 hours
KNOW YOUR OWN OVEN.
MINE IS A FAN FORCED OVEN
Stand on wire rack for 15 minutes then turn out right side up to cool.
For Wedding Cakes I decorate with rolled icing.
When making this cake for home I make a ganache.
This cake can also be split and layered with ganache.
Nutritional analysis per serving (44 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
If you experience trouble with cakes not cooking in the centre - place a circle
of baking paper over top of batter and insert a few metal skewers in a circle about half-way in and one in the middle through the paper.
I have done this at the start of baking and half-way through it also works.
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