Ingredients:
- 3/4 cup margarine or butter
- 1 +1/3 cup sugar
- 3 eggs
- 1 +3/4 cup all-purpose flour
- 1 TBSP baking powder
- 1/2 cup cocoa
- 1 cup + 2 TBSP milk
- 1 TSP vanilla
Directions:
Beat butter and sugar with a hand mixer for like 5 mins till light and fluffy.
Add in one egg at a time and mix thoroughly.
Add vanilla
Sieve flour, baking powder, cocoa together.
Add half the flour and half the milk and mix, then add the rest of the flour and mix till combined, don’t over mix.
Bake in two 8 inch pans in preheated oven 180° for about 50 mins depending on your oven, to confirm its done, a toothpick inserted will come out clean. Turn the cake on a cooling rack.
While the cake is cooling for the dripping I melted 50 grams dark cooking chocolate with 50 grams whipping cream and melt together in the microwave for like 30 sec.
Beat 2 cups whipping cream with 1/2 cup icing sugar and 1/4 cup cocoa. When the cake is cool brush some sugar water on the first layer then put a generous amount of whipped cream and then put on the second layer and brush again with sugar water then put the rest of the whipping cream all around the cake. Chill after icing it.
Take your piping bag, make a small snip and the end and put the chocolate dripping in, and go all around the chilled cake and let it drip down and decorate as desired. Enjoy.
Tip…Sugar water brushed on the cake is to keep cake moist
