Email to Stella      

Gateau: Chocolate Gateau

Source of Recipe

Internet


List of Ingredients

3/4 cup butter or margarine, softened
3/4 cup sugar
3 eggs, separated
1-1/4 cups self-rising flour
1/4 cup cocoa powder
1/4 cup milk
Chocolate Butter Cream (below)
1 cup sliced almonds
1 cup confectioners’ sugar
Red food coloring


Recipe

Preheat oven to 375°F. Spray 2 8-inch cake pans with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour and cocoa powder alternately with milk, beating well after each addition. In a medium bowl, beat egg whites until stiff peaks form; gently fold into the batter. Pour into prepared cake pans.

Bake 20 to 25 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes. Remove from pans; cool completely on wire rack.

CHOCOLATE BUTTER CREAM

6 tablespoons butter or margarine, softened
1-1/4 cups confectioners’ sugar
1 tablespoon cocoa powder

In a medium bowl, combine butter, confectioners’ sugar, and cocoa powder; beat until well blended and smooth. Put about 2 tablespoons of the frosting in a pastry bag fitted with a star tip. Spread about 1/4 cup of the frosting on one cake layer; place second layer on top. Spread remaining frosting on the sides of the cake. Press almonds over the frosting.

In a small bowl, mix confectioners’ sugar with enough water to make of spreading consistency. Add a few drops of red food coloring to make a pale pink color. Spread icing on top of the cake. Pipe stars around the edge and garnish with a few almond slices.

Serves 8