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Recipe: Chocolate Cake8 May 2014
+ 250g butter
+ 1 cup brown sugar
+ 2 cups plain (all-purpose) flour
+ 1½ teaspoons baking powder cup cocoa powder
+ 1 cup mascarpone cheese
+ 250g dark chocolate, melted
+ Chocolate icing
+ 150g milk chocolate, chopped
+ 150g mascarpone cheese
+ 150g cream cheese
Cut the crusts off the bread. Use a rolling pin to flatten the bread slices slightly. Butter each piece and top with smoked salmon, leaving a small border around the edges.
Then roll each piece of bread up lengthways like a Swiss roll. Cover the rolls with cling film and chill in refrigerator for about 30 minutes or longer.
Before serving cut each piece of bread into approx 4 pieces, arrange on serving platter cut side uppermost and sprinkle with chopped parsley. These are perfect for an afternoon tea party or drinks party.
Preheat oven to 160°C (325°F). Grease a 22cm cake tin. Place butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add eggs and beat well. Sift flour, baking powder and cocoa over the butter mixture.
Add mascarpone and melted chocolate, and mix until just combined. Pour mixture into the tin and bake for 55 minutes–1 hour or until just set. Cool in tin.
To make the chocolate icing: melt the chocolate and add to the cream cheese and mascarpone. Mix until creamy and smooth. Spread over the cake, decorate the top with strawberries and then chill in the fridge.
Tip: Always melt chocolate by putting in a container, and placing container into a saucepan of water. Heat the saucepan while stirring the chocolate.