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Chocolate Cake

June 23, 2013

The Perfect Icing

I usually become nervous about making icing because I like to try different flavours praying they will work with the cake.  I made a beautiful light chocolate cake which would not have been ruined by a little extra sweetness.  Mary Berry provided the instructions for a lovely simple icing to compliment the cake, I added some icing sugar and water for a little extra sweetness and to loosen the icing so it would not be too thick.  This is one of the best chocolate cakes I have ever made.  I thought it was unusual to use such a high amount of oil and milk but this helped to make the texture so heavenly.

This recipe was adapted from Mary Berry’s Baking Bible (BBC Books, 2009).

20130623_215627

Ingredients:

75g plain flour, 200g self – raising flour, 3 tbsps cocoa powder, 1 1/2 tsps bicarbonate of soda, 1 1/2 tsps baking powder, 215g caster sugar, 3 large eggs (beaten), 225ml sunflower oil, 225ml skimmed milk, 200g plain chocolate, 50g milk chocolate, 3 tbsps icing sugar, 100g butter.

Method:

1. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl.
2. Add the caster sugar and mix well.
3. In a separate bowl or jug mix the eggs, oil and milk.
4. Make a well in the centre of the dry ingredients.
5. Pour the wet ingredients into the well and mix with a wooden spoon.
6. When the mixture is smooth pre heat the oven to 160 degrees C.
7. Prepare 2 round cake tins, 20cm max.
8. Bake for 35 minutes.
9. When the cakes are well risen and are springy to the touch cool on a wire rack.
10. While the cakes cool melt the chocolate.
11. Beat in the butter.
12. Add the icing sugar and a little water or milk to loosen.
13. Sandwich the cakes together with the icing when cool and spread the icing over the top. 20130623_215635

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From → Baking, Desserts

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