Saturday, 17 September 2011

Old-Fashioned Chocolate Cake


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 Old-fashioned Chocolate Cake
 adapted from Nigella's Feast

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla
2/3 cup sour cream
1 1/2 sticks unsalted soft butter
1/3 cup cocoa
2 eggs

Preheat the oven to fan160°C.
Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper.
In a bowl, beat together the butter and sugar with an electric whisk until light and fluffy.
Add the eggs, one at a time, beating after each addition.
Sift in the flour, baking soda, baking powder and cocoa, then lightly fold into the mixture.
Add sour cream until you have a dropping consistency, then divide between the tins.
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

For this celebration cake, I doubled the amount of ingredients.
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Basic Butter Icing Recipe

  250g butter, cubed, at room temperature
450g  pure icing sugar, sifted
60ml  milk

Place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.
Gradually add the icing sugar and beat until the mixture is very pale and fluffy.
Gradually add the milk and beat until smooth and well combined.


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The icing was flavoured with a hint of rose and lemon.

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