I wanted a slice of chocolate cake.
It haunted me for days until finally I baked one.
After a quick search I decided on a Donna Hay recipe since it looked simple and didn't require any fancy ingredients. Plus I like the fact that her recipes give measurements in grams and cups. I recently 'lost' my 1/4 cup measure and you will not believe how many recipes call for a 1/4 cup of everything!
Here is a link to the recipe and here is a copy:
Ingredients:
Cake
170g butter, softened
1½ cup (265g) brown sugar
2 eggs
1½ teaspoon bicarbonate of (baking) soda
1½ cup (375ml) milk
2¼ cups (335g) plain (all-purpose) flour, sifted
3 teaspoons baking powder, sifted
½ cup (50g) cocoa, sifted
Chocolate butter cream
250g butter, softened
2 cups (320g) icing sugar mixture, sifted
½ cup (50g) cocoa, sifted
¼ cup (60ml) milk
Method:
Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy. Gradually add the eggs and beat well. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8.
It haunted me for days until finally I baked one.
After a quick search I decided on a Donna Hay recipe since it looked simple and didn't require any fancy ingredients. Plus I like the fact that her recipes give measurements in grams and cups. I recently 'lost' my 1/4 cup measure and you will not believe how many recipes call for a 1/4 cup of everything!
Here is a link to the recipe and here is a copy:
Ingredients:
Cake
170g butter, softened
1½ cup (265g) brown sugar
2 eggs
1½ teaspoon bicarbonate of (baking) soda
1½ cup (375ml) milk
2¼ cups (335g) plain (all-purpose) flour, sifted
3 teaspoons baking powder, sifted
½ cup (50g) cocoa, sifted
Chocolate butter cream
250g butter, softened
2 cups (320g) icing sugar mixture, sifted
½ cup (50g) cocoa, sifted
¼ cup (60ml) milk
Method:
Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy. Gradually add the eggs and beat well. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8.
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