Louise Chocolate cake

My sister Louise is a wonderful cook. A one-of-a-kind-perfectionist, whenever she starts something, it has to be perfect or nothing at all. Her attention to detail makes her a wonderful baker and with a sweet tooth. She makes old-fashioned cakes, like a roulade with crème pâtissière to die for and we have fond memories of this wonderful chocolate cake with chocolate icing she made for us once. This is an old recipe she has kept over the years. Originally produced by Five Roses flour, this cake is not too rich, nor to sweet. One of those post-war recipe, which is not excessive in the amount of eggs and butter, but the beautiful chocolate taste lingers in the mouth, especially when covered with the frosting recipe below. Try it, this will become a staple in your home.


INGREDIENTS

For one cake

113 Gr. butter
34 Gr. Cocoa powder
201 Gr. Sugar
96 Gr. all purpose flour
2 Teaspoon baking powder
1/4 Teaspoon salt
118 Ml. milk – 1/2 Cup
2 eggs
1 Teaspoon Vanilla extract

For two cakes

227 Gr. Butter
75 Gr. Cocoa powder
400 Gr. Sugar
204 Gr. All purpose flour
4 Teaspoons Baking powder
1/2 Teaspoon Salt
1 Cup of Milk – 237 Ml.
4 Eggs at room temperature
2 Teaspoons Vanilla extract


PREPARATION

Preheat your oven at 180 Degrees Celsius. Butter and flour two baking pans – I use 20cm pans (8 inches)
In a medium size bowl, melt the butter with the cocoa powder at low heat. Once the butter is melted, mix until you
have a lump-free paste. Let the mixture cool at room temperature
Sift the sugar, flour, baking powder and salt.
Stir the milk, eggs, vanilla into the chocolate-cocoa paste and mix until incorporated. Do not overmix.
In one addition, pour the chocolate mixture into the flour and stir until fully incorporated.
Bake in two 8 inches / 20cm baking pans for 25-30 minutes.
Let the cakes cool at room temperature.



Old Fashion Chocolate Frosting

113 Gr. Vegetable shortening
113 Gr. Butter
500 Gr. Powder sugar
One egg slightly beaten
75 Gr. cocoa powder
6-7 Tablespoons milk
1/2 Teaspoon Vanilla extract


Using a hand mixer, beat the butter and shortening until light and fluffy. Add the egg and vanilla.
Strain the powder sugar and cocoa powder over the butter/shortening a little bit at a time and add the milk a tablespoon at a time until you obtain the right consistency.

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