Recipe for chocolate cake and shiny choc. icing?!
Nothing difficult please!. Suitable for childrens birthday cake!.
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
250g butter
300g light muscovado sugar
100g plain flour
100g self-raising flour
5 eggs
300g dark chocolate
FOR THE ICING
200g dark chocolate
200ml double cream
Heat the oven to 160C/fan 140C/gas 3!. Butter and line a 20cm cake tin!. Using an electric whisk, beat together butter and light muscovado sugar in a large bowl until fluffy!. Measure out plain flour and self-raising flour!. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split!. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so!. Fold in the rest of the flour!. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top!. Cool and then take out of the tin!. Split the cake horizontally!.
To make the icing, gently melt together dark chocolate with double cream!. Cool until thickened slightly!. Fill the cake with icing, then spread the rest over the outside!.Www@FoodAQ@Com
300g light muscovado sugar
100g plain flour
100g self-raising flour
5 eggs
300g dark chocolate
FOR THE ICING
200g dark chocolate
200ml double cream
Heat the oven to 160C/fan 140C/gas 3!. Butter and line a 20cm cake tin!. Using an electric whisk, beat together butter and light muscovado sugar in a large bowl until fluffy!. Measure out plain flour and self-raising flour!. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split!. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so!. Fold in the rest of the flour!. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top!. Cool and then take out of the tin!. Split the cake horizontally!.
To make the icing, gently melt together dark chocolate with double cream!. Cool until thickened slightly!. Fill the cake with icing, then spread the rest over the outside!.Www@FoodAQ@Com
Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting
Ingredients
Cake
1/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
3 tablespoons buttermilk
1 egg yolk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
Frosting (Makes 1 cup)
6 ounces milk chocolate, finely chopped (1 cup)
3 ounces bittersweet chocolate or semisweet chocolate, finely chopped (1/2 cup)
1/4 cup sour cream, plus
3 tablespoons sour cream, at room temperature
1 pinch salt
Directions
1Preheat the oven to 325°F!.
2Grease and flour the insides of two 14-14!.5 ounce cans!.
3Place the cans on a baking sheet, and set aside!.
4Whisk the buttermilk, egg yolk, and vanilla together in a small bowl!.
5Gradually pour the melted butter into the buttermilk mixture, whisking constantly!.
6Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well!.
7Add the buttermilk mixture and whisk just until the dry ingredients are moistened!.
8Divide the batter between the prepared cans!.
9Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes!.
10Place the cans to a wire rack to cool for 15 minutes!.
11Run a knife around the edge of each can and invert them to release the cakes!.
12Turn the cakes upright and let them cool completely on the rack!.
13Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted!. (May also do this in the microwave!.)!.
14Let the chocolate mixture cool for 5 minutes!. Then add the sour cream, vanilla, and salt, and whisk to blend well!.
15Let the frosting cool to room temperature, stirring it occasionally!.
16When frosting and cakes have cooled, cut each cake in half horizontally!.
17Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it!.
18Frost the top and sides of the cake!.
19Repeat with the remaining cake and frosting!.
20Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving!.Www@FoodAQ@Com
Ingredients
Cake
1/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
3 tablespoons buttermilk
1 egg yolk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
Frosting (Makes 1 cup)
6 ounces milk chocolate, finely chopped (1 cup)
3 ounces bittersweet chocolate or semisweet chocolate, finely chopped (1/2 cup)
1/4 cup sour cream, plus
3 tablespoons sour cream, at room temperature
1 pinch salt
Directions
1Preheat the oven to 325°F!.
2Grease and flour the insides of two 14-14!.5 ounce cans!.
3Place the cans on a baking sheet, and set aside!.
4Whisk the buttermilk, egg yolk, and vanilla together in a small bowl!.
5Gradually pour the melted butter into the buttermilk mixture, whisking constantly!.
6Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well!.
7Add the buttermilk mixture and whisk just until the dry ingredients are moistened!.
8Divide the batter between the prepared cans!.
9Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes!.
10Place the cans to a wire rack to cool for 15 minutes!.
11Run a knife around the edge of each can and invert them to release the cakes!.
12Turn the cakes upright and let them cool completely on the rack!.
13Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted!. (May also do this in the microwave!.)!.
14Let the chocolate mixture cool for 5 minutes!. Then add the sour cream, vanilla, and salt, and whisk to blend well!.
15Let the frosting cool to room temperature, stirring it occasionally!.
16When frosting and cakes have cooled, cut each cake in half horizontally!.
17Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it!.
18Frost the top and sides of the cake!.
19Repeat with the remaining cake and frosting!.
20Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving!.Www@FoodAQ@Com
# 3/4 cup butter
# 1 1/2 cups unsweetened cocoa powder
# 5 1/3 cups confectioners' sugar
# 2/3 cup milk
# 1 teaspoon vanilla extract
To make the frosting, Cream butter until light and fluffy!. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla!. Beat to a spreading consistency!.Www@FoodAQ@Com
# 1 1/2 cups unsweetened cocoa powder
# 5 1/3 cups confectioners' sugar
# 2/3 cup milk
# 1 teaspoon vanilla extract
To make the frosting, Cream butter until light and fluffy!. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla!. Beat to a spreading consistency!.Www@FoodAQ@Com
Chocolate Cake with Ganache frosting
recipe and pic here :
http://www!.joyofbaking!.com/ganache!.htmlWww@FoodAQ@Com
recipe and pic here :
http://www!.joyofbaking!.com/ganache!.htmlWww@FoodAQ@Com