- Eggs 4
- Flour 2 cups
- Cold water ¾ cup
- Shortening ½ cup
- Olpers Cream ½ cup
- Sugar 1 ¾ cup
- Soda by carb 1 tsp
- Lemon juice 1 tbsp
- Salt ½ tsp
- Coco powder 4 tbsp heaped
- Vanilla essence 1 ½ tsp
- For Coconut Macrons Fillings:
- Egg white 1
- Flaked coconut 1 cup
- Sugar ¼ cup
- Vanilla essence 1 tsp
- Flour 1 tbsp
- For Chocolate Glazed:
- Icing sugar sifted 1 ½ cup
- Butter 1 tsp
- Vanilla essence ½ tsp
- Coco powder 2 tbsp
- Milk 2 to 3 tbsp as required
In a small bowl beat egg white until soft peaks formed, gradually add sugar.
Beat until stiff peaks formed.
Fold in coconut, flour and vanilla essence, mix well, keep aside.
In a large bowl combine flour, sugar, cocoa powder, salt, soda by carb, vanilla essence, cold water, shortening, cream, lemon juice, eggs and beat at low speed until moistened, then beat for 3 minutes at medium speed.
Pour batter into greased and floured 10 inches bundit pan.
Now pour the coconut macrons filling over the chocolate batter.
Bake at 180 degree C for 1 hour until cake done.
Cool in a pan for 10 to 15 minutes, remove on wire rack top with chocolate glaze.
For Chocolate Glazed:
In a small bowl mix together sugar, cocoa powder and butter, add vanilla essence.
Also add milk gradually to get the desired consistency, stir until smooth.
Wedding cake – rich dark chocolate cake Recipe
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)