CHOCOLATE CAKE WITH ROYAL ICING

INGREDIENTS

Cocoa Powder               .....................  2 Tbspn
Boiling Water                ..................... 1/2 cup
Butter (at room temperature)  ....... 3 tbspn
Sugar                                 ..................... 1/2 cup
Eggs                                   ..................... 3
Refined Flour                ..................... 1 cup
Baking Soda                   ..................... 1/2 tspn
Baking Powder             ..................... 1 1/2 tspn
Curd                                  ..................... 1/2 cup

FOR THE ICING
Egg White                      .................... 1
Icing sugar                     .................... 100 gm

RECIPE

• Preheat the oven to 180 ^C. Grease cake tin with oil & Refined flour.
• In a Bowl, mix the cocoa powder & water until smooth. Set aside.
• Mix the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• When the cocoa mixture is lukewarm add to the butter mixture.
• Sift together the flour,soda and baking powder twice.
• Mix into the cocoa mixture in three batches, alternating with curd.
• Pour into cake tin and bake for 30-35 mins or untill a tooth pick inserted comes out clean. Cool for fifteen minutes and then invert on a plate.
• For the icing, beat egg white until stiff. Gradually add 1 tspn icing sugar at a time and continue beating until soft peeks appear. If necessary, thin with water ar add a little more sugar. Tint a small amount of icing with yellow food color.
• Cut the cake into 2 equal sizes, spread the icing between the layers and over the top. Decorate with tinted icing and chocolate.
• Chill for 1 hour and then serve.