Jeff’s very gooey cake (US Version)
by cricketjeff on February 3, 2008. © Jeff Green, All rights reserved
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks soft butter (ie not out of the fridge)
2 cups sugar
4oz dark chocolate, melted and cooled, not too sweet
1 teaspoon vanilla extract
1 1/2 cups cold water
raspberry liqueur, to pour over it
Chocolate butter cream, (equal weights of icing sugar (frosting sugar?) and butter with cocoa powder mixed until smooth and very fattening) add grated chocolate to taste
Set oven to 350 F.
Beat butter and sugar well, add the chocolate and vanilla, then beat in the eggs one at a time, make sure you keep all the mixture mixing. Gradually sieve in the dry stuff adding water as you do. Beat well to make sure the flour is all coated then mix until the batter is smooth.
Cook in 8 or 9 inch tns that you lined with non-stick stuff, always put a round of baking parchment (I think you call it the same) in the bottom. takes about 35 mins cooked when a wooden skewer comes out clean or it feels springy. Then let them cool in the tins. Turn the first one out and pur on loads of booze, spread with butter cream and then turn the next one on top and repeat.
Put them in the fridge
then decorate with chocolate scrapings
I hope that will work with US ingredients, I think I have the amounts and how you specify them right.