Large Chocolate Madeira Cake Food

MADEIRA CAKE

Steps:

• Preheat oven to 325°. Line bottom of a greased 8x4-in. loaf pan with parchment; grease parchment., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in lemon zest. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually add to creamed mixture., Transfer to prepared pan. Sprinkle with remaining 2 tablespoons sugar. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

CHOCOLATE MADEIRA CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 180°C; grease and flour a bundt tin.
• Sift flour, baking powder and salt into a bowl.
• In a separate bowl beat butter, sugar and vanilla essence until fluffy.
• Add eggs, beating well, then add cocoa.
• Add milk alternately with sifted dry ingredients.
• Pour cake batter into the tin and bake for 50 minutes or until a cake tester comes out clean. Leave to cool in tin for 5 minutes and the flip onto cake rack.
• ICING GLAZE.
• Stir together icing sugar, vanilla and water to a smooth paste
• Spoon over cold cake in drizzle pattern.
• CHOCOLATE GLAZE.
• Cut up copha and melt with chocolate. Stir well until smooth and drizzle over the cake in alternating drizzle to white icing.