Thursday, July 28, 2011

Magic Chocolate Cake

I think it is safe to say that I have mastered the chocolate cake.

My favourite chocolate cake recipe, I think it might be one of those popular New Zealand ones that no-one has any idea where it's originally from but it's usually in your recipe book under "(insert Aunty/Family Friend's name)'s chocolate cake." In my case, this is "Rebecca's Chocolate Cake." Thanks Rebecca, whoever you are, you're a legend.

2 cups sugar
2 eggs
1 cup of sour cream/yoghurt
3/4 cup cocoa (I always add a bit extra)
200grams butter, softened
2 tsp baking soda
1 &1/2 tsp vanilla
1/4 tsp salt
3 cups self-raising flour
1 cup boiling strong coffee

Cream butter and sugar, add eggs and vanilla, then add all the rest of the ingredients. You can honestly just chuck this thing in the food processor and it comes out amazing. Then you cook it at 160 degrees celsius for around an hour and voila, you have a ridiculously rich chocolate cake. Delicious filled with jam or cream and strawberries/banana and iced with ganache or chocolate buttercream.

In this case I whipped up a quick chocolate buttercream and drizzled grand marnier and chocolate sauce overtop. HA-MAZING.

Saturday, July 9, 2011

Chocolate Buttermilk Layer Cake

I tried this at work today, Paula had made an amazingly delicious one and there were leftover bits which I promptly gobbled up. So so delicious. Naturally, I got home and made one.

Chocolate Buttermilk Layer Cake
(Donna Hay Kids Magazine, Winter 2011)

1 1/2 c water
100g butter
1/2 c cocoa
3 c plain flour
1 1/2 tsp baking soda
3 c caster sugar
3 eggs
3/4 c buttermilk
1 1/2 tsp vanilla essence

Stir butter, water and cocoa over a low heat until butter is all melted. Pour into the pre-sifted dry ingredients along with the sugar and whisk. Add eggs, buttermilk and vanilla and whisk again. Cook in two 20cm cake tins at 160 degrees celsius for an hour.

100 g butter, softened
500g cream cheese
2 c icing sugar
1/2 c cocoa

Beat butter and cream cheese till pale and creamy. Add dry ingredients and beat for six or seven minutes. Smear all over the cake as desired and enjoy!