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| Gorgeous Chocolate Cake: Treats for the (political) Troops 'This is just like the cake my grandmother used to make!' 50+ taster |
This cake is taken direct from Food Network UK, Ina Garten's Barefoot Contessa programme and is too good not to share. The recipe was from the mother of her long-standing florist and friend, Michael.
It's another easy-peasy cake involving mixing dry ingredients into wet. But it produces a wonderfully moist darkly chocolate concoction that had the adults in my office sighing in awe and admiration: 'Just like the cake my grandmother used to make!'
The icing - one of the best 67 has had the pleasure of sampling - is beautifully silky and pleasureable but strangely not sweet. And, compared to other icings, it's lower-sugar.
Beatty's chocolate cake doesn't have butter, except in the icing. The recipe has been adapted to make it a touch healthier but it is only a touch. And, as in the recipe for Healthier Carrot Cake, it's wise to keep portions small. 67 often provides treats for political volunteers and uses a rectangular pan (11x7 inches/28x17 cm)
Unlike most cakes, this one is just as good the 2nd and 3rd day.
Cost: £5.00'ish, depending on topping (4/24)
Portions: recommended 24
Ingred:
150gm/5.3oz plain flour
60gm/2.1oz wholemeal flour
350gm/12.3oz white sugar (or a mix of white & soft brown)
90gm/3.5oz cocoa powder(not drinking chocolate)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
240 ml buttermilk, shaken
120 ml light vegetable oil.
It's another easy-peasy cake involving mixing dry ingredients into wet. But it produces a wonderfully moist darkly chocolate concoction that had the adults in my office sighing in awe and admiration: 'Just like the cake my grandmother used to make!'
The icing - one of the best 67 has had the pleasure of sampling - is beautifully silky and pleasureable but strangely not sweet. And, compared to other icings, it's lower-sugar.
Beatty's chocolate cake doesn't have butter, except in the icing. The recipe has been adapted to make it a touch healthier but it is only a touch. And, as in the recipe for Healthier Carrot Cake, it's wise to keep portions small. 67 often provides treats for political volunteers and uses a rectangular pan (11x7 inches/28x17 cm)
Unlike most cakes, this one is just as good the 2nd and 3rd day.
Cost: £5.00'ish, depending on topping (4/24)
Portions: recommended 24
Ingred:
150gm/5.3oz plain flour
60gm/2.1oz wholemeal flour
350gm/12.3oz white sugar (or a mix of white & soft brown)
90gm/3.5oz cocoa powder(not drinking chocolate)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
240 ml buttermilk, shaken
120 ml light vegetable oil.
2 eggs at room temperature
1 tsp good vanilla essence
1 tsp good vanilla essence
240 ml freshly brewed hot coffee (enhances chocolate flavour)
Icing:
60gm/2.1oz 70% chocolate (for the frugal, Bournville will do)
125gm/4.5oz unsalted butter, at room temp
1 egg yolk, at room temp
1 tsp good vanilla essence
75 gm/2.5oz sifted icing sugar
1 tbsp instant coffee dissolved in 2 tbsp hot water from tap
Method:
Comments from constituency office
'Fabulous'
'Just like the cake my grandmother used to make!'
'Very chocolatey.'
'Lovely and moist; stays fresh for a long time.'
Tips:
Icing:
60gm/2.1oz 70% chocolate (for the frugal, Bournville will do)
125gm/4.5oz unsalted butter, at room temp
1 egg yolk, at room temp
1 tsp good vanilla essence
75 gm/2.5oz sifted icing sugar
1 tbsp instant coffee dissolved in 2 tbsp hot water from tap
Method:
- Preheat oven to 180c/160 fan/350f/gas 5
- Line a 11x7 in/28x17cm pan with greaseproof paper (or grease and flour two 20cm/8inch round pans)
- Sift dry ingred into large bowl; mix with electric beaters on low or with a paddle attachment on a free-standing mixer
- In a large jug, lightly whisk buttermilk, oil, eggs and vanilla
- On low speed, slowly add wet ingred to dry
- Add coffee and mix, again on low speed, until just combined; use a spatula to scrape bottom and sides of bowl to ensure all is mixed in
- Pour batter into the pan; bake 35-45 mins or until toothpick comes out clean
- Cool in pan 30 mins; then turn out onto cooling rack, remove paper and cool completely
- Break up chocolate and melt in heat-proof bowl above (not touching) simmering water; cool to room temperature
- Beat butter on med-high speed until light yellow & fluffy - about 3 mins
- Add egg yolk & vanilla; beat another 3 mins
- Turn beaters/mixer to low; gradually beat in icing sugar;' then turn up speed to med, scrapping down bowl occasionally until mix is smooth & creamy
- On low speed, add chocolate & coffee and mix until just blended
- Turn cake right side up; spread immediately on cake
Comments from constituency office
'Fabulous'
'Just like the cake my grandmother used to make!'
'Very chocolatey.'
'Lovely and moist; stays fresh for a long time.'
Tips:
- the recipe also makes a fine layer cake but reduce cooking time slightly
- if you like this, you will probably also like Dark Chocolate Cake & Once-a-Year Icing
The Food Network is on Channel 43 Freeview
More chocolate cakes & cookies on NavBar:Recipes I/Baking...
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