A selection of my latest bakes

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Saturday, November 1, 2008

The birthday cake.

As promised on the 30th October, the birthday cake.
Inspiration for this came from Vicky over on http://ahealthyappetite.blogspot.com
Vicky had made a Simple Chocolate Cake that she used from http://www.easylivingmagazine.com/Food/Recipes/ChocolateCake/Default.aspx

I doubled all ingredients and used butter not margarine.

Here is the original recipe.

175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
150g (5oz) self-raising flour, sifted
50g (1¾oz) of cocoa, sifted
1tsp baking powder
1tsp vanilla extract
pinch of salt

For simple chocolate icing
100g (3½oz) of dark chocolate
100g (3½oz) of chopped butter

1. Heat the oven to 180C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin. I greased mine with butter and then sprinkled cocoa powder into it to give it a nice chocolaty edge.
2. Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much just long enough to make it smooth.
3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.

Because I doubled everything, I used a bigger tin (24cm or 9 inches) and made 10 cupcakes as well. The cupcakes of course, cooked in 20 minutes and the cake took 50 minutes.

For the icing, I wanted something a little bit special, so I sort of made it up as I went.

I bar of Lindt (80% cocoa) milk chocolate.
200gms of softened butter.
3 cups (maybe more) Icing sugar (sifted)
A good slurp or two of Tia Maria.

Melt chocolate over simmering water on stove. Soften butter in microwave, pour chocolate into the butter and add the icing sugar, mix well. This is where you add the Tia Maria too loosen it a little. (If needed) If not, drink the Tia Maria. (HIC)

Spread on to the cooled cake.

I then melted dark Lindt chocolate and dipped the strawberries in, to decorate the cake. (And cupcakes)
Opppps!! I forgot to say. I cut the cake, once cooled and spread strawberry jam to sandwich the two together. (Use a good quality jam with whole strawberries in)
Chocolate and strawberries together, my son's two favorite foods.

1 comment:

Oh my! Apple pie! said...

Gorgeous cake Sally! chocolate and stawberries....perfect!