2/3 cup Cocoacraft Rich Dark Cocoa Powder
125 gm butter
1 cup sugar
1 tsp vanilla extract
½ cup hot water
2 tsp vinegar
1 cup milk
1 ¾ cup flour
1 tsp baking powder
1 tsp baking soda
A pinch of salt
Beat butter until creamy, then add the sugar, eggs and vanilla and beat until light and fluffy. Blend the Cocoacraft Rich Dark Cocoa Powder with the water to make a smooth paste. Gradually add this to creamed mixture. Add the vinegar to milk and set aside for 10 minutes.
Sift together the flour, baking powder, baking soda and salt and add to creamed mixture alternately with the sour milk. Stir lightly but well and pour into two greased 20 cm (8 in) cake tins and bake in a moderate oven for 30 minutes or until tops spring back when lightly pressed.
Cool in tins for 10 minutes then turn out and allow to completely cool. Fill and ice with Chocolate
Vienna Icing. Decorate with chocolate curls if desired.
Chocolate Vienna Icing
Beat 125 gm butter until creamy. Sift 2 ½ cups icing sugar and blend 3 tbsp Cocoacraft Rich Dark Cocoa Powder with 3 tbsp hot water until smooth. Add the icing sugar to the butter alternately with sufficient cocoa mixture to spreading consistency.