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Title: Ginger Chocolate Cake
Categories: Cake Dessert Chocolate Spices
Yield: 1 Servings
| 125 | g | Butter |
| 2/3 | c | Caster sugar |
| 2 | Eggs | |
| 1 | c | Self-raising flour |
| 2 | tb | Coconut |
| 1/4 | c | Milk |
| 1 | tb | Cocoa |
| 1 | tb | Hot water |
| 1/3 | c | Finely chopped walnuts |
| 1/4 | c | Finely chop'd glace ginger |
| CHOCOLATE ICING | ||
| 90 | g | Dark chocolate, chopped |
| 30 | g | Butter |
| 1 | c | Icing sugar |
| 2 | tb | Hot water, approximately |
| 1/4 | c | Finely chopped walnuts |
Grease a deep 20cm round cake pan, line base with paper; grease paper.
Cream butter and sugar in 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 sifted flour, coconut and milk. Blend cocoa and water until smooth, stir into mixture with walnuts and ginger. Pour into prepared pan, bake in moderately slow oven for about 1 hour. Stand 5 mins before turning on to wire rack to cool. Top cold cake with icing and walnuts.
Chocolate Icing:
Melt chocolate and butter in heatproof bowl over hot water, stir in sifted icing sugar then enough water to make spreadable.
Keeping time : 2 days.
Typed for you by : Sue Rykmans. Cooking & Gourmet Echos 6/94
From: Joell Abbott Date: 05-06-98 (07:41) The Once And Future Legend (1) Cooking
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