Lots to update you on but not enough time today - holiday to the Norfolk broads, project updates but for now let's talk about cake!
I was given this recipe for the Macmillan cake sale and forgot to make it. Last night I decided to give it a try but left out the chocolate topping only because I didn't have a bar in the house (which is unlike me not to keep chocolate in every kitchen cupboard) Anyway here is the recipe, please give it a try its really simple and makes a good gift when visiting a friend or relative.
Ingredients
200g butter, softened, plus extra for greasing the tin
200g golden caster sugar (although I used white)
3 large eggs, beaten
200g self-rasing flour
2 tsp vanilla extract
3 tbsp. milk
for the chocolate mocha
30g cocoa poder, sifted
1 1/2 tbsp. strong coffee, cooled
50g dark chocolate, melted (for the topping)
Preparation time: 20 mins
Cooking time: 55 mins
Serves: 10 (?)
Method
1. heat the oven 10 180C/160C fan/gas 4
2. grease and line a 2lb loaf tin with a strip of baking paper. In a large bowl (or mixer as I did) beat together the butter, sugar and a pinch of salt, with an electric whisk, until light and fluffy.
3. Add the eggs, a little at a time, beating well after each addition (you can add eggs to your food mixer through the funnel) Sift over and fold in the flour, along with the vanilla extract and the milk, transfer half the mixture to a separate bowl. Stir in the cocoa powder and coffee into one of the bowls.
4. Dollop spoonfuls of each mixture into the prepared tin, alternating between the two. Once all the mixture has been used up bang the tin (gently!) on the worktop to eliminate any air bubbles. use the handle of a metal spoon to swirl the mixtures together.
5. Bake for 50-55 mins or until a skewer inserted into the centre comes out clean, cover with foil after 40 mins if it is becoming too brown.
6. Leave to cool in the tin for 20 mins, then lift onto a wire rack to cool completely.
7. Once cooled, drizzle melted chocolate over the surface of the cake and leave to set before slicing.
Ingredients
200g butter, softened, plus extra for greasing the tin
200g golden caster sugar (although I used white)
3 large eggs, beaten
200g self-rasing flour
2 tsp vanilla extract
3 tbsp. milk
for the chocolate mocha
30g cocoa poder, sifted
1 1/2 tbsp. strong coffee, cooled
50g dark chocolate, melted (for the topping)
Preparation time: 20 mins
Cooking time: 55 mins
Serves: 10 (?)
Method
1. heat the oven 10 180C/160C fan/gas 4
2. grease and line a 2lb loaf tin with a strip of baking paper. In a large bowl (or mixer as I did) beat together the butter, sugar and a pinch of salt, with an electric whisk, until light and fluffy.
3. Add the eggs, a little at a time, beating well after each addition (you can add eggs to your food mixer through the funnel) Sift over and fold in the flour, along with the vanilla extract and the milk, transfer half the mixture to a separate bowl. Stir in the cocoa powder and coffee into one of the bowls.
4. Dollop spoonfuls of each mixture into the prepared tin, alternating between the two. Once all the mixture has been used up bang the tin (gently!) on the worktop to eliminate any air bubbles. use the handle of a metal spoon to swirl the mixtures together.
5. Bake for 50-55 mins or until a skewer inserted into the centre comes out clean, cover with foil after 40 mins if it is becoming too brown.
6. Leave to cool in the tin for 20 mins, then lift onto a wire rack to cool completely.
7. Once cooled, drizzle melted chocolate over the surface of the cake and leave to set before slicing.
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