Black Diamond Cake
© 2006-2024 Valéria's Cuisine
Extra soft, juicy cake.
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Ingredients
| Dough | |
| 300 g (10.5 oz) | wheat flour |
| 300 g (10.5 oz) | butter |
| 250 g (8.8 oz) | sugar |
| 6 | eggs |
| 4 tablespoons | unsweetened baking chocolate powder |
| 1 tablespoon | baking powder |
| 1 cup | milk |
| 1 cup | orange juice |
| dash of salt |
| Icing | |
| 1 cup | sugar |
| 3 tablespoons | milk |
| 3 tablespoons | unsweetened baking chocolate powder |
| 1 tablespoon | butter |
| dash of salt |
Preparation
Beat well the butter and sugar, adding the eggs, one at a time. Sift the dry ingredients and add them to the cream by the tablespoonfuls, alternating with milk. Lastly, add the orange juice.
Use a greased cake pan and bake in a pre-heated oven at 200 °C for 40 minutes.
Icing: In a skillet on low heat stir the sugar, milk, chocolate and salt. Wait until mixture boils and detaches easily from bottom of skillet. Remove from heat, add the butter and stir well until smooth, then spread the icing over the already cooled down cake.