Chocolate Cake, yummy!!!
- 125 g caster sugar
- 4 eggs
- 100 g self-rising flour
- 25 g cocoa powder
- 40 g butter
- Vanilla extract
- 375 g plain dark chocolate
- 250 g butter
- 100 g icing sugar
- In a waterproof bowl, heat sugar and eggs over simmering water.
- Then whisk the mixture until it is very think and foamy. This will take about 5-10 minutes. The whisk should leave a trail when you lift it.
- Sift in the cocoa powder and flour, and slowly and carefully fold it into the mixture.
- Then mix in melted butter and vanilla and mix it all well.
- Pour the mixture into a base-lined cake tin and bake in a preheated oven, 180˚C/ 350˚F/ Gas Mark 4 for 25 minutes.
- Put a toothpick or skewer in the middle of the cake. If it comes out clean, it is ready.
- Now to make the icing, melt butter and chocolate in a heatproof bowl over simmering water.
- Beat in the icing sugar until it is pale and fluffy.
- When the mixture cools down, chill it for 1 hour. By then it should have thickened.
- Horizontally slice the cake in half and put the icing on it.
- Then sandwich the two layers together.
- Using the remaining icing, cover the top and sides with a flat knife.
- Then enjoy ;)
This isn’t my recipe but is a really good recipe I found. Enjoy.
- 150 ml sunflower oil
- 3 eggs
- 175 g light brown sugar
- 175 g self- raising flour
- 1 and a half teaspoons of baking powder
- grate the rind of an orange
- 1 teaspoon ground cinnamon
- 150 g carrots (grated)
- 50 g walnuts (finely chopped
- 250 ml maple syrup
- 2 egg whites
- a pinch of salt
- Preheat oven at 180°C/350°F/ Gas Mark 4.
- In a mixing bowl, whisk eggs, oil and sugar until the mixture is smooth
- Add sifted flour, baking powder, orange rind and ground cinnamon. Then whisk well again.
- Stir in the grated carrots and finely chopped walnuts.
- Divide the mixture between 2 greased and base-lined sandwich tins.
- Bake in the preheated oven for 20 minutes, then leave for 5 minutes to cool down.
- To make the maple syrup, heat maple syrup in a saucepan at 115°C/240°F.
- Whisk the egg whites, in a bowl, until stiff.
- When the syrup is at 115°C, whisk it into the egg slowly until it looks like meringue. Keep whisking until it becomes really thick.
- When the cakes are cool enough, cut each of them into half.
- Put the maple frosting in between each layer.
- THEN EAT AND ENJOY.
This is an amazing recipe, which I happen to have a copy of. It is NOT my recipe and I DO NOT acknowledge it as my own.
Another recipe today. I have tried this recipe and it came out beautiful and tasted delicious. SCROLL DOWN AT THE PIC OF IT. This isn’t my recipe, I got it from http://foyupdate.blogspot.co.uk/2011/03/cinnamon-leaves-sweet-bread-recipe.html. The only annoying thing is that I had to convert all the measurements into grams.
For the Dough:
2 3/4 cups plus all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 tablespoons butter
1/3 cup milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter, melted
- Mix the dry ingredients (flour, sugar, yeast and salt) together in a large bowl, reserve one cup of the flour. On the stove or in the microwave, heat the milk, water, and butter until the butter is liquid. Allow the mixture to cool until it is still warm, but you can touch it with out burning yourself. Beat the two eggs together in a small bowl. Then add the butter mixture and eggs to the dry ingredients. Use a wooden spoon to combine. The dough will take a while to mix. Once everything is a very sticky dough, kneed in the remaining one cup of flour- about five minutes of kneading should do it.
- Place the dough in a greased a bowl, rise with a clean towel over top until double. I like to warm my oven for a five minutes then turn it off and let the dough rise inside the slightly warm oven. It should take about an hour. Bread will rise really fast at about 90 degrees.
- Roll out the dough on a clean surface to 12 by 20 inch rectangle. Now your ready to add the filling. Brush the melted butter over the surface of the rolled out dough. Then mix the cinnamon, sugar and nutmeg together and sprinkle it over top. It will seem like a lot, just trust me on this part.
- Then cut the dough into six strips. Stack the six strips on top of each other. Cut those strips into three or four stacks of squares. Put the stacks of squares into the greased 9×5 loaf pan.
- Allow to rise a second time until double (about 15-30 minutes).
- Bake at 350 degrees for 30-40 minutes. Check to make sure the loaf is done before you tip it out by using a butter knife to press down on the top, if it springs back it is done. If it doesn’t the dough isn’t quite baked, put it back in the oven for another 5 to 10 minutes.
- Use the butter knife to loosen the edges then invert the bread onto a plate. The syrup that was made from all the sugar, is really hot and will run down the edges. Let the bread set for five minutes before you dig in so you don’t burn your mouth. And don’t forget to pour yourself a cup of coffee or a class of milk. Enjoy.
AGAIN I REPEAT, THIS ISN’T MY RECIPE. I FOUND IT ON http://foyupdate.blogspot.co.uk/2011/03/cinnamon-leaves-sweet-bread-recipe.html AND TRIED IT