Tuesday, March 19, 2013

Daddy's cake :-)

Today is Father day (March 19th) and the kids and I prepared this cake using whipped cream and sponge chocolate cake.

For the sponge chocolate cake I used the recipe described in Nigella old fashioned chocolate cake 

200 gram(s) Plain flour
200 gram(s) caster sugar
1 teaspoon(s) baking powder
½ teaspoon(s) bicarbonate of soda
40 gram(s) cocoa powder
175 gram(s) unsalted butter (soft)
2 large egg(s)
2 teaspoon(s) vanilla extract
150 ml sour cream 

Take everything out of the fridge so that all the ingredients can come to room temperature.
Preheat the oven to gas mark 4/180°C and line and butter two 20cm sandwich tins with removable bases. Or use a 20cmX30cm rectangular tin.
Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
(If you use two tin, divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins)
Bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.

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