I recently discovered a nice recipe for chocolate cake in the Edmonds Cook book…it turns out a pretty nice chocolate cake …although I do add a little extra baking powder which I’ve found lifts the cake a little…Oh and I make two at a time (well the oven is on so might as well and then freeze the other one…efficient use of time and power).
13/4 cups of sugar
1 teaspoon Vanilla Essence
2 cups of all purpose flour
1 cup of cocoa
11/2 tablespoons baking powder (recipe says 1/12 teaspoons)
1 cup of milk
Pre heat the oven to 180 deg and prepare (I line the base with greaseproof but whatever works for the tins you have).
Cream the butter, sugar and Vanilla essence.
Beat in the eggs one at a time.
Sieve the flour, Cocoa and baking powder and add this alternatively with the milk to the mixture mixing slowly (I do this in my Kitchenaid and works out fine).
Put the mix in the lined tin and pop it into the oven and bake it for 20-30 minutes…or until it springs back to the touch.
I use a simple chocolate ganache (11/2 cups of cream ..bring to boil and then break 9oz chocolate into it and stir till the chocolate melts and it’s smooth..then cool until it is thick enough it will pour over the cake but stick to it if you know what I mean).
This one I did this evening (working tonight) so it looked a bit boring but I didn’t have much time to decorate…so hundreds and thousands poured down the end of an icing bag connection to make it look like a flower..not that creative but made it look a bit interesting LOL!!
Note the “cake plate”…shhh don’t tell anyone it’s the old turntable out of a microwave…waste not want not ….