1 3/4 cups of all-purpose flour
1 1/4 cups of sugar
1/2 cup of unsweetened cocoa powder
1 teaspoon of active dry yeast
1/2 teaspoon of salt (optional)
1/2 teaspoon of baking soda
1 cup of milk
1/2 cup of butter or margarine
2 eggs
1 teaspoon of vanilla extract
To make the glaze:
1 cup of sugar
1/2 cup of unsweetened cocoa powder
1/4 cup of milk
1 tablespoon of butter or margarine
1 teaspoon of vanilla extract (optional)
1 3/4 cups of all-purpose flour
1 1/4 cups of sugar
1/2 cup of unsweetened cocoa powder
1 teaspoon of active dry yeast
1/2 teaspoon of salt (optional)
1/2 teaspoon of baking soda
1 cup of milk
1/2 cup of butter or margarine
2 eggs
1 teaspoon of vanilla extract
To make the glaze:
1 cup of sugar
1/2 cup of unsweetened cocoa powder
1/4 cup of milk
1 tablespoon of butter or margarine
1 teaspoon of vanilla extract (optional)
Sift together in a large bowl: flour, sugar, cocoa powder, yeast, salt, and baking soda
Add the milk and butter
Beat with an electric mixer on medium speed for 2 minutes
Add the eggs and vanilla extract
Beat for another 2 minutes
Pour the batter into two 20cm round cake pans greased and floured
Bake in a preheated moderate oven (180°C) for about 35 minutes or until a toothpick inserted comes out clean
Make the glaze: Combine sugar, cocoa powder, and milk in a saucepan
Bring to a boil, stirring constantly
Reduce heat, stop stirring, and let cook for another 2 minutes
Remove from heat, add butter and vanilla extract, and stir until slightly thickened
Use immediately to fill and cover the cake, once baked and cooled.
