Wishing you a happy Easter! Continue reading
I always thought a fudge cake was a difficult one and since its chocolate I never really bothered; until hubby the other day asked me to make one. Not often does such request come hence pulled out my baking bible and made this spongy and moist cake.
A slice of the cake was much a welcome for me in spite of not being a chocolate fan. I had some mango flavored butter cream sitting in the fridge which I used for the filling and dusted generously with icing sugar.
You need –
- Self-raising flour – 175 grams
- Sunflower oil – 150 mls
- Coco powder – 25 grams
- Baking powder – 1 teaspoon
- Soft light brown sugar – 150 grams
- Golden syrup – 3 tablespoons
- Eggs – 2
- Milk – 150 mls
- Cake pans – 2 (I used a 8 inch but if you need a tall cake then use a 6 inch)
How to –
Pre-heat the oven to 180 C. Grease the cake tins and line the base with parchment paper.
In a small pan, heat the golden syrup until its runny. Turn off the heat and allow to cool.
In a large mixing bowl, sift together flour, coco powder, and baking powder and mix in the sugar. Set aside. In a separate bowl whisk the egg, oil and milk using an electric whisk.
Now whisk the egg mixture into the flour mixture until well combined. Gently fold the golden syrup into the batter. Divide the batter equally between to tins and bake the cake for 30-35 mins or title the skewer comes out clean when inserted in the middle.
Remove the cake from the oven and allow to cool slightly and then onto to wire rack to cool completely.
You use chocolate icing or icing of your choice to decorate the cake.
It’s been and is a busy week for me. To many things both at work and home. But a quick drop to share the recipe of the chocolate cherry cake I baked last weekend and 3/4 of the cake got gobbled the same day by the hubby and daughter. With the Man being a complete chocolate lover and the little one, call her a cherry-berry girl.
Its tough to make anything of the berries with my little one around as loves them fresh and never leaves me in peace till I give a big share (then with hardly anything left for the recipe I decide to do it another day. In many cases that never happens!!). So the last weekend she had a play-date with her friends and daddy decided to go along. And that I had a whole day all to myself. Spent couple of hours at the library and then got back and baked the cake by the time the little one got back home. She was happy she had some fresh cherries and more happy to find them in her favorite cake too.
Over to the recipe , this is egg less moist cake with the cherries to bite into. It also doesn’t use butter, instead its Vegetable oil.
You need –
Chocolate Cherry Cake
All-purpose flour – 1 1/2 cups
Caster sugar – 3/4 cup
cocoa powder – 1/3 cup
baking soda – 1 teaspoon
salt – 1/2 teaspoon
vanilla extract – 1 teaspoon
lemon juice – 2 teaspoons
vegetable oil – 1/3 cup
water – 1 cup
Cherries- pitted and halved, 2 cups
How to –
Preheat oven to 180C. Grease a 8-inch round cake pan.
In a mixing bowl, sift together the flour,cocoa, baking soda and salt. Add sugar and mix.
Add the vanilla extract, Lemon juice, oil, and water. Using a spatula, mix the batter until smooth. Stir in the cherries.
Pour batter into the prepared pan and bake for 40 -45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool to room temperature.