Cakes

Jane’s Midnight Chocolate Cake

Ingredients: 

2 cups of self-raising flour

2 cups of sugar

1 teaspoon of bicarbonate soda

1 teaspoon baking powder

3/4 cup cocoa powder

1 teaspoon salt

1 cup milk

2 eggs

1 teaspoon vanilla

1/2 cup vegetable oil

1 cup coffee

Icing chocolate frosting:

125g butter

a slab of chocolate

icing sugar

1. Preheat oven to 180* C.

2. Mix all dry ingredients together. Mix all wet ingredients together

3. Add all wet ingredients and mix.

4. Grease and flour tin. Bake for 35 minutes.

5. Cover with icing chocolate.

 

Lemon Sponge Cake with Raspberry jam

For the sponge:

lemon raspberry cake

110g unsalted butter softened

350g caster sugar

320g plain flour

4 teaspoon baking powder

320 ml buttermilk

3 large eggs

zest of 2 lemons

For the jam:

150 g raspberries

100g caster sugar

For the ganache:

200 g white chocolate

150 ml of fresh cream

Preheat oven to 170 degrees C.

With a mixer mix the butter, sugar, flour and baking powder until a sandy consistency is obtained.

In a large jug mix the buttermilk, eggs, and lemon zest. Add half of this wet mixture to the above dry ingredients and mix till all the lumps have disappeared and a thick mixture is formed. Add the remaining wet ingredients and mix well.

Divide the batter evenly between 2 (23 inch) or 3 (20 inch) tins and bake for 25-30 minutes or until the sponge is golden brown and bounces back when touched. Remove from the tins and allow to cool completely before frosting.

Ganache: heat, but do not boil, the fresh cream. In a separate bowl break the white chocolate into chunks. Pour the hot fresh cream over white chocolate. Mix well until the chocolate has melted completely.  Allow to cool in the fridge. Once cold beat with the mixer to obtain a creamy frosting.

Jam: heat the raspberries (I have done it from frozen) with the sugar over low heat. Allow to boil, simmering occasionally, for about 20 minutes.  Allow to cool completely before applying on the cake.

Assemble your cake (sponge, jam, frosting – except for the last sponge layer which needs only the frosting) and decorate.

 

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