• sandrabrandalise

CHOCOLATE CAKE (2 types of icing methods)


COOKBOOK: Donna Hay - A Cook’s Guide


Well this was most certainly very interesting to make. It was more like a chocolate mud cake than a sponge cake. Cakes are not my forte, but I don’t give up. I basically ran out of time. I have so much admiration for all who make cakes, cupcakes and specialty cakes. The time taken for preparation, the detail, the patience with the fiddly things is incredible.

I finished up about midnight, I was tired and just wanting to go to bed. I’ll know better for next time. I know cake makers allow the cake to cool and refrigerate and even freeze well before the day they need to decorate.

This recipe was nice but its not your soft sponge, keep that in mind.

Enjoy





RECIPE

Serves 8-10

250g butter (room temperature)

1 1/2 cups brown sugar

3 eggs, lightly beaten

2 cups plain flour

2 teaspoons baking powder

1 cup sour cream

4 tablespoons of milk

VANILLA Frosting (icing 1)

250g butter (room temperature)

1 cup sifted icing sugar

1 teaspoon vanilla essense

CHOC Glaze (icing 2)

250g dark chocolate, melted

125ml fresh cream

70g butter

PREHEAT OVEN TO 160C

Place the butter in a bowl and mix for approx 3-4mins. Add the brown sugar and eggs in batches , beat until pale and creamy. Add baking powder, cocoa and sifted plain flour, mix well. Add sour cream and milk. Mix well.

Grease a 22cm cake pan. Add the cake mixture. With the back of a spoon dipped in hot waster, smooth out the cake mix evenly.

Bake for 60min or until cooked through. (To test, put a skewer through the mid of cake to see if it comes out clean)

Allow it cool. Cut into two layers.


ICING to cover cake

Beat the butter for 5mins until pale in colour and almost white. Add the vanilla essence and the icing sugar in batches and mix until smooth & creamy in texture. Add any colour gel/tint you like and apply to the cake (preferably when cake is slightly frozen so it doesn’t pick up cake crumbs along the spreading)

Decorate as per your choice. Allow cake to be in room temperature for at least 1hours before serving.

GLAZE chocolate

Place chocolate , butter and cream in a pan. Stir on medium heat and whisk until smooth in texture. Set aside.

Ice the cake as per the above instructions (exclude adding colour). Place cake in freezer for 15-20mins. Remove cake, icing should be set. Place greaseproof paper under a dripping tray and place the cake on the tray. Drip the chocolate carefully over the cake until fully covered. Refrigerate until set. Allow cake to stand room temperature for an hour before serving.

Please note: It's best to allow the cake layers to stiffen before working with icing. The icing can collect crumbs and leave lumps on the cake. Place layers in freezer for 10-15mins then remove and apply the icing and chocolate.

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