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Bombay Bakery chocolate cake by Shireen Anwar


Butter 8 ounces
Caster sugar 8 ounces
Flour 6 ounces
Coco powder 1 ounce
Baking powder 2 tsp
Vanilla essence 1 ½ tsp
Eggs 4
Ingredients for icing
Butter 6 ounces
Granulated sugar 6 ounces
Eggs 3 beaten
Coco powder 2 tbsp
Method for icing
Cook the butter and sugar stirring continuously till butter melts, remove and cool completely add in beaten eggs, cook stirring on very low flame, continuously till sugar melts and it looks like solid ghee, remove and cool once again in the fridge, the mixture will look like frozen ghee, beat well with beater until light and fluffy, add coco powder and use.
Method for chocolate cake
Sieve together flour, coco and baking powder, beat butter and sugar till light and fluffy add in 1 egg alternating with sieved mixture of flour till all eggs have been added, add vanilla essence, fold in the remaining flour, fold in the well greased 9*9 inches square tin bake for 40 minutes on 180 degree C, remove cake from tin, cool, cut from center, spread with prepared cooked ice cream sandwich the second piece on top, apply the icing on sides on top, pour glazed icing and let it set.
Ingredients for glazed icing
Icing sugar 4 ounce
Butter 1 ounce
Coco powder 2 tbsp
Water 2 tbsp
Mix all together Icing sugar 4 ounce, Butter 1 ounce, Coco powder 2 tbsp, Water 2 tbsp in a sauce pan, cook until smooth.

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