Chocolate Cake!

[highlyeccentric]

K wants chocolate cake recipes, but my recipe book is missing. Forthcoming posts are the result of a Quest through the cookbooks on mum's shelf.

1. Double Chocolate Cake- from the Women's Weekly Kid's Cookbook. (A two-hat recipe, no less.)

125g softened butter
3/4 cup caster sug.
2 eggs
1 1/4 cup SR flour
2 tbsp custard powder
1/3 cup cocoa
1/2 cup water

Buttercream: 125g butter, 1 1/3 cup icing sug sifted, 1/2 cup cocoa, 2 tbsp milk.

Oven: 180 degrees c.
Tin: 23cm round or equivalent

Put butter, sugar, eggs, flour, custard powder and cocoa in mixing bowl. Add water and beat for 2 min on low and 4 min on high.
Spread evenly in tin.
Bake 40 min on 180 degrees c. Turn onto a rack to cool.

Put butter, icing sug, cocoa and milk in a small bowl.
Beat 1 min on low and 4 min on high.
Cut cake in half. Spread buttercream on bottom. Stick top back on. Cover cake in buttercream.

Comments

[tranquillita.livejournal.com]

The only chocolate cake I make is a gluten free one, but it's the best I've had in ages.

250 g bitter dark chocolate
150 g caster sugar
150 g butter
100 g almond meal
5 eggs, free range, separated
icing sugar

Preheat oven to 180°C. Melt chocolate, sugar and butter in a double boiler (one of your invention, if you're like me and don't have one), stirring thouroughly to combine. Remove from heat and mix in almond meal, then beat in egg yolks one by one (or two by two if that's how they slip out of the bowl, like they always do for me). Beat the whites to stiff peaks (I've found that soft peaks also work, 'cause we don't have a beater, only a whisk, in this house; but preferably stiff peaks). Fold half the eggwhites into the chocolate mix until combined, then the other half - it's easier to do this in stages. Turn into a greased and/or floured cake tin - the recipe calls for a 20cm tin but I've used smaller - and bake for 40-50 minutes (or an hour for a smaller, higher tin). Run a knife around the edges of the tin and cool the cake in the tin before turning it out onto a wire rack. It will usually sink slightly in the middle. I usually just dust mine with icing sugar, though for my 21st I microwaved some frozen blueberries and raspberries while the cake was cooling, and put those on top when I served the cake hours later. It was really good.

Also we once discovered that if you're using 70% Lindt chocolate and forget to put the sugar in, it still tastes great.

[highlyeccentric.livejournal.com]

Om nom nom.... that would be really moist, yes? Almond meal is good for moist cakes...