Post by Sylvia on Mar 6, 2009 6:01:47 GMT -6
I love this particular cake because it looks great with just roughed up icing. I have tried, but I'm not good at cake decoration. Some people enjoy doing it, not me. This cake can be a Birthday cake, an Easter cake with just a few bought additions. For the Easter cake I make a nest from a chocolate flake and add 3 mini chocolate eggs, or one for each kiddie present.
Not after 8 pm* Chocolate Buttermilk Cake
Easter Cake
Preheat oven to 180oC/350oC
Cuts into 8 - 10 slices
6 oz/175g Butter, softened
1 tsp vanilla extract
12 oz/350g caster sugar (finer than granulated)
4 medium eggs, separated
3 1/2 oz/100g self-raising flour
1 1/2 oz/40g cocoa powder
6 fl.oz/175ml buttermilk
7 oz/200g plain dark chocolate
3 1/2 oz/100g butter
1/2 pint/300ml heavy/whipping/double cream
Lightly oil and line a deep 9"/23cm cake tin (I use an 8", only because I find it easier to split the finished sponge in half horizontally).
Cream together the butter, sugar and vanilla extract until light and fluffy, then beat in the egg yolks, one at a time.
Stir together the flour and cocoa powder, fold into the egg mixture with the buttermilk. Whisk the egg whites until soft peak stage then fold gently into the chocolate mixture in 2 batches.
Spoon the mixture into the prepared cake tin and bake for 1 hour or until firm. Cool slightly, about ten minutes, then turn out onto a wire rack and leave to cool completely.
Place the chocolate and butter together in a heatproof bowl, set over a saucepan of simmering water and heat until melted. Stir until smooth, then leave at room temperature until the chocolate is thick enough to spread.
Split the cake horizontally in half. Use some of the chocolate mix to sandwich the 2 halves together. Spread and decorate the top of the cake with the remaining chocolate mix. Finally whip the cream until soft peaks form and use to spread around the sides of the cake. Chill in the refrigerator until required.
*the chocolate content gives a high, so it is better eaten earlier rather than later.
Sylvia446
Not after 8 pm* Chocolate Buttermilk Cake
Easter Cake
Preheat oven to 180oC/350oC
Cuts into 8 - 10 slices
6 oz/175g Butter, softened
1 tsp vanilla extract
12 oz/350g caster sugar (finer than granulated)
4 medium eggs, separated
3 1/2 oz/100g self-raising flour
1 1/2 oz/40g cocoa powder
6 fl.oz/175ml buttermilk
7 oz/200g plain dark chocolate
3 1/2 oz/100g butter
1/2 pint/300ml heavy/whipping/double cream
Lightly oil and line a deep 9"/23cm cake tin (I use an 8", only because I find it easier to split the finished sponge in half horizontally).
Cream together the butter, sugar and vanilla extract until light and fluffy, then beat in the egg yolks, one at a time.
Stir together the flour and cocoa powder, fold into the egg mixture with the buttermilk. Whisk the egg whites until soft peak stage then fold gently into the chocolate mixture in 2 batches.
Spoon the mixture into the prepared cake tin and bake for 1 hour or until firm. Cool slightly, about ten minutes, then turn out onto a wire rack and leave to cool completely.
Place the chocolate and butter together in a heatproof bowl, set over a saucepan of simmering water and heat until melted. Stir until smooth, then leave at room temperature until the chocolate is thick enough to spread.
Split the cake horizontally in half. Use some of the chocolate mix to sandwich the 2 halves together. Spread and decorate the top of the cake with the remaining chocolate mix. Finally whip the cream until soft peaks form and use to spread around the sides of the cake. Chill in the refrigerator until required.
*the chocolate content gives a high, so it is better eaten earlier rather than later.
Sylvia446