Aaron has been asking to make a cake the whole week so I looked into the cupboard and found that I didnt have my trusty Moirs cake mix, I did have flour, baking powder, eggs, vanilla and milk so I figured I would try making a cake from scratch. Aaron wanted a chocolate cake so I found some cocoa powder too.
I found a recipe for a chocolate butter sponge in an old International Goodwill Cookbook (7th edition). I made a few small adjustments but it turned out really well.
- 3 eggs
- 1 cup castor sugar
- ½ teaspoon vanilla ( I just poured in a splash)
- 1 ¼ cup flour
- 1/8 teaspoon salt (I threw in a ‘pinch’)
- 2 teaspoons baking powder (I use 3 teaspoons but I know in my kitchen I have to increase baking powder)
- 1 heaped tablespoon cocoa
- ½ cup milk
- 45g butter
- Beat eggs, add sugar gradually, add vanilla and beat with a hand held beater for 3 minutes.
- Sift dry ingredients 4 times (at this point I have to ask whose socks the creator of this recipe was smoking, I sifted the flour once, straight into the wet ingredients, that was it!), and stir into egg mixture, blending thoroughly.
- Bring milk and butter to the boil and add to mixture.
- Mix well with an electric beater.
- Pour into 1 large or two small tins and bake at 180°C for 40min (large tin) or 25min (small tins).
- Allow to cool before icing.
For the icing I decided to make a ganache. Mainly because I had some bitter sweet chocolate from Pesach and I wanted a really chocolaty icing. Unfortunately I didnt have any cream so I used margarine (purist dont hate me, I know its not even BUTTER!!!) instead.
- 250g bitter sweet chocolate
- 250g margerine
- icing sugar to thicken
- Break chocolate into pieces and place in a microwavable bowl.
- Add margarine.
- Place bowl in microwave for about 1min depending on microwave strength.
- Mix the icing until the chocolate is melted into the marge. You may need to nuke it a bit longer.
- Once the icing is melted add a bit of icing sugar and mix.
- Keep adding icing sugar until you reach the thickness you want.
- This icing will also thicken/harden as it cools, so you may want to leave it to cool down before adding any icing sugar.
- Once its ready layer it onto the cake, starting in the middle and spreading it towards the sides.
- It may drip over the sides or you may need to spread it depending on thickness.
Eat and enjoy!
7 Replies to “Have your cake and eat it!”
Looks delicious! Really want to try this recipe 🙂
Looks truly delicious.
Sounds yummy! I’m trying to figure out the whole cooking/baking thing here. There are almost no brands here that I’m used to in the USA, and I don’t what are the good brands here! I guess I’ll learn by trial and error. We’ve already bought three types of flour because none of them are named the same in the USA. Oh well!
That looks really yummy.
Really really yummy.
Delicious !!! Thanks for sharing this recipe…Since cake is one of my favorite
I do love ganache…
Ooh, looks positively delicious!