Ingredients
- CHOCOLATE VIENNA CREAM FROSTING:
- 125 g butter
- 1 cup (220g) castor (superfine) sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 1/4 cup (25g) cocoa
- 1/2 cup (125ml) milk
- 125 g butter, chopped
- 1 1/2 cups (240g) icing sugar mixture (powdered/confectioners sugar)
- 2-3 tbsp cocoa
- 2 tbsp milk
Preparation
Step 1
Grease 20cm ring pan, cover base with baking paper.
Combine all ingredients in small bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in colour. Pour mixture into prepared pan. Bake in moderate oven (180C/350F, gas mark 4) about 40 minutes. Stand few minutes before turning onto wire rack to cool.
Top cold cake with 1 quantity Chocolate Vienna Cream Frosting and decorate with walnuts, if desired.
CHOCOLATE VIENNA CREAM FROSTING: Beat butter in a small bowl with electric mixer until as white as possible. Gradually beat in half the sifted icing sugar and cocoa, all the milk, then remaining icing sugar/cocoa mixture. Add a little more milk if necessary.