Birthday cake ~ chocolate cake with chocolate topping

Ingredients

• A)
• 200 gm butter
• 360 gm caster sugar
• 4 eggs
• 1.1/2 teaspoon vanilla essence
• B)
• 1 cup milk
• 2 teaspoons bicarbonate of soda
• C)
• 1 cup boiling water
• 2 teaspoons instant coffee of your choice
• D)
• 380 gm plain flour
• 1/2 teaspoon salt
• 6 teaspoons baking powder
• 80 gm cocoa/chocolate powder
• A pinch of salt
• E)
• Whole walnuts lightly toasted or strawberries
• 7 oz dark cooking chocolate
• 4.1/2 tablespoon water
• 1.3/4 teaspoon salad oil

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Preparation

• Sift ingredients in (D), set aside.
• Dissolve bicarbonate of soda in milk (B), set aside.
• Dissolve instant coffee in the boiling water (C), set aside.
• Cream butter with sugar till light, fluffy and creamy, add in eggs, one @ at time. Add in vanilla and mix well.
• Add in the coffee mixture, mix well. Fold in the sifted flour alternatively with the milk, starting with flour and ending with flour. Mix till well incorporated, scraping from the bottom and sides of the mixing bowl.
• Pour batter into a lightly greased and dusted 9 in. sq springform tin. Bake in preheated oven @ 160 deg C for 50 to 55 mins. Test with skewer till it comes out clean.
• Remove from oven, let cool in tin for about 10 mins., before transferring the cake to a wire rack to cool completely.
• Meanwhile, prepare the chocolate topping and pour onto the cooled cake. Decorate as desired. Cut and serve the cake only after the topping has completely set, keep covered to chill in the refrigerator, cuts well the next day.
• Melt the chocolate with water in a double boiler, keep stirring. Once the chocolate has melted, add in the oil and turn off heat. Pour over the cooled cake and decorate as desired.