Tag-Archive for » Chocolate «
This is the easiest chocolate cake I have ever made I am not the craziest about baking as it is something I have never really enjoyed doing but this was fantastic. I did ice mine with frosting and I then sprinkled coconut flakes over instead of icing sugar. I have saved this one, as my family loved it and I do not mind making this regularly because it is not time consuming at all. If you would like to view the original recipe please click here.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boar
ds. My official site is finally finished and live so to see my full collection please click here
Ingredients
1 1/2 Cups unsifted flour
1 Cup granulated sugar
1/3 Cup unsweetened cocoa powder
1 Teaspoon bicarbonate of soda
1/2 Teaspoon salt
1 Teaspoon vanilla essence
1 Tablespoon cider vinegar
1/2 Cup sunflower oil
1 Cup water
1 Tablespoon icing sugar (I didn’t bother with this as I iced mine with chocolate frosting)
Method
1. Preheat the oven to 190 C / 375°F.
2. Grease and flour a 20 cm cake tin.
3. Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.
4. Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.
5. Continue stirring until thoroughly blended, but do not over-mix.
6. Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.
7. Do not over bake, the secret to this cake is its moistness.
8. Cool in the in on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.
I iced mine with frosting and sprinkled coconut over the top.
All photos taken by me unless otherwise stated.
This is another competition entry and I think this one is real special as it is my youngest entry so far. This one comes from Leah who is 9 years old and lives in Australia. Thank you so much for entering Leah and your cake was yummy, I love your photo too.
Ingredients
Candied Orange peel
1 orange
1/4 cup sugar
2 tablespoons water
Cooked pie crust
Store bought Pie crust is fine (you can make your own if you like)
Filling
1 cup cornflakes
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (Milk chocolate can be used)
1 tablespoon Grand Marnier or other orange liqueur
Method
For candied orange peel
1. Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain.
2. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes.
3. Using a fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
For filling
1. Toss cornflakes, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then cornflake mixture over bottom of prepared crust.
2. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust.
3.Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.
All photo’s taken by me unless otherwise stated. Except in this case as I have included the picture of Leah.
