This recipe for chocolate cake is delicious. I found this recipe in BBC Good Food site. Over time I changed a few things here and there and the original recipe page I print is covered with notes and scribbles. I guess I could just print a glossy new recipes, but I scratched my page.
The quantities in recipes are different from me, for I found that raising it by a 1 / 2 times 2 good sized sandwiches provide a wedding cake tier.
If you just want a pie, because you like cake (and who does not), then you can use online data volumes.
The line also includes buttermilk recipe, although I add to my recipe.
Ingredients for an 8-round cake
300g dark chocolate - about 50-60% cocoa solids
300g butter
1 1 / 2 tablespoons coffee granules
127 g flour
127 grams self raising flour
1 / 2 teaspoon baking soda
300g muscovado sugar
300g golden caster sugar
38G cocoa powder
5 eggs
Procedure
Butter and line two 8? sandwich tins. Preheat oven to 160C 140C/conventional / Gas 3 fans. Break the chocolate into pieces in a medium, heavy saucepan.
Tip the butter, mix the coffee granules in 187ml cold water and pour into pan. Warm through over low heat just until everything is melted - do not overheat. Or melt in microwave on medium for about 5 minutes, stirring halfway through.
While the chocolate is melted, mix the two flours, baking soda, sugar and cocoa in a large bowl, mix with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in buttermilk.
Pour the melted chocolate mixture and egg mixture to flour mixture, stirring until everything is mixed just right and you have a smooth, very fluid both.
Divide the mixture between the ramekins and bake time 1 and 25 1 hour 30 minutes - check your cake after 1 hour if the mixture is put into two smaller cans. If you push a skewer in the middle should come clean and the top should feel firm (do not worry if it cracks a bit). Cool in the tin (do not worry if it dips slightly), then out on a wire rack to cool completely.
At this point my recipe is different from the original
The chocolate that I make is thicker than the given recipe for ganache. I think it easier to work with and more controllable.
If you want a layer cake with a drizzle to use the recipe on the website.
Ingredients for chocolate frosting
150g butter
150 g dark chocolate 50-60% cocoa solids
70g icing sugar
30g cocoa powder
Melt the chocolate in a heatproof bowl over a saucepan of boiling water - not too much water in the pan. Water is not a good mix in chocolate. When melted remove from heat, add butter and whisk in.
Sift the icing sugar and chocolate and slowly add the chocolate and butter.
If you notice that mix is getting a little thick add a little milk
When the chocolate icing is done you need to use it quickly before it begins to harden and set. It is very easy to divide the cake with a knife or spatula.
Cake contains many of the ingredients very similar to sugar and fat together in a delicious, sticky, rich cake making.
Even with a long list of ingredients, this cake is relatively simple and does not involve using a whisk or electric mixer. You must have your sparkling clean (not for long) the hand is a mixture of sugar, but I love to do.
No comments:
Post a Comment