Tuesday, March 30, 2010
Had a bit of a cake emergency recently (!) - my nephew's birthday cake of choice was out of stock at the shop, so Aunty Brownieville Girl had to step up to the the (cake) plate!
The resulting cake was one of the best yet, I used an old favourite for the cake, but the icing was where things really hit the dizzy heights! AND I DON'T KNOW HOW I DID IT!!!!!!!!
Well I do know how I made it, I just used up any left over icings in the fridge, added a couple of tablespoons of Nutella and hay presto, delicious icing. I had a small amount of both malteser and chocolate icings and a larger amount of the custard icing I made for my pimped biscuit, I added the Nutella whipped this up for about five minutes and yummmmm!!!!! The obvious problem is how to replicate the icing, I will try, and try and try and I promise to let you know how it goes.
The cake is moist and soft and chocolatey, here is the recipe.
Excellent Chocolate Cake
Based on Margaret Costa's Chocolate Fudge Cake
225g plain flour
2 tbsp cocoa
1 tsp baking powder
1/2tsp coffee powder
1/2 tsp bread soda (bicarbonate of soda)
55g 70% chocolate
175g caster sugar
150ml soured cream
1/2 tsp vanilla extract
Preheat oven to 190 C
Prepare 21cm ( 8") cake tin
Sift the flour, cocoa, baking powder, coffee and bread soda together.
In a saucepan melt the chopped chocolate with 30ml of water, when melted stir until smooth - allow to cool slightly.
Cream the butter and sugar together thoroughly, and then add the beaten egg a little at a time. Mix well.
Beat in alternately, half of each at a time the chocolate, flour and the sour cream. Finally add the vanilla extract.
Pour the mixture into the prepared tin and bake for about 50 minutes. The cake is ready when a skewer comes out clean.
Allow to cool in the tin for 15 minutes, then to finish cooling on a wire rack.
Decorate with your chocolate icing of choice.