Chocolate cake recipe:
Special equipment
2 x Bin (20cm) cake pans
Ingredients
2/3 cup sunflower oil, plus extra for greasing
11/4 cups all-purpose flour
11/4 cups all-purpose flour
1/4 cup cocoa powder, plus extra for dusting
1 tsp baking powder
1/2 tsp salt
3/4 cup light brown sugar
2 large eggs, at room temperature
2/3 cup milk
3 tbsp corn syrup
For the frosting
1 stick unsalted butter, at room temperature
1/4 cup cocoa powder
3/4 cup confectioner's sugar
2 tbsp milk, if necessary
Method
1 Preheat the oven to 350°F (180°C). Grease the pans and dust with cocoa powder. In a large bowl, sift together the flour, cocoa, baking powder, and salt. Mix in the sugar.
2 Gently heat the corn syrup until runny and leave to cool. In a separate bowl, using an electric hand mixer or balloon whisk, beat together the eggs, sunflower oil, and milk.
3 Whisk the egg mixture into the flour mixture until well combined. Gently add the syrup and divide the batter between the pans.
4 Bake the cakes in the middle of the oven for about 30 minutes, until springy to the touch, and a skewer inserted into the middle comes out clean. Leave to cool in the pans for a few minutes, then turn out to cool completely on a wire rack.
5 To make the frosting, melt the buffer over low heat. Stir in the cocoa powder and cook
gently for a minute or two, then leave to cool. Sift the confectioner's sugar into a bowl.
6 Pour the cooled melted butter and cocoa into the confectioner's sugar and beat to combine. If the mixture seems dry add the milk, 1 tablespoon at a time, until you have a smooth, glossy frosting. Leave to cool for up to 30 minutes. It will thicken as it cools.
7 When thick, use half the frosting to fill the cake and the other half to top it.
STORE This cake will keep in an airtight container for 3 days.
Gingerbread men recipe:
Please refer to my other Gingerbread Cookies post:
Gingerbread men recipe:
Please refer to my other Gingerbread Cookies post:
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