chocolomania
chocolaterabbit’s chocolate birthday cake!
Gather about yourself the following:
½ a teaspoon of bicarbonate of soda
½ a cup of cocoa
2/3 of a cup of boiling water
125 grams of butter
1 cup of brown sugar
3 eggs, separated
2/3 of a cup of sour cream (strange but true)
½ a cup of castor sugar
2 cups of plain flour
2 tablespoons of brandy
and 2/3 of a cup of milk
Then:
Grease and line the base of a 23 cm round cake tin (though you could be defiant and use a square tin, or even a ring tin! ooh la la!) Also, preheat the oven to about 180 degrees Celsius.
Blend the sifted soda and cocoa (don’t be lazy: you must sift, you don’t want salty little lumps of baking powder in your cake) with the boiling water until it’s smooth, then let it cool.
Cream the butter and the brown sugar until light and fluffy, then add the egg yolks only, one at a time, beating well after each addition. Then stir in the cooled cocoa mixture and the sour cream.
Beat the egg whites until soft peaks form, then gradually add the castor sugar, and continue beating until the sugar has dissolved.
Stir the sifted flour into the cocoa mixture, add the milk, and mix well. Then, gently fold in the egg whites.
Put into the greased and paper-lined tin, and bake for about, oh, 45 minutes to an hour. Check at the 30 minute mark just to make sure it’s not burning though - this recipe is kind of fragile/volatile with the beaten egg whites. Once it’s done, let it cool down for 15 or so minutes before icing.
The Icing!:
This is less structured than the cake recipe, it’s more of a adjust-according-to-taste thing. Here is a rough outline though: melt 2 tablespoons of butter with a few hundred grams of dark chocolate, let it cool slightly, then mix in some sour cream and a teaspoon of vanilla essence. Then stir in sifted icing-sugar until your desired consistency is achieved.
To make the patented Amarena Hedgehog Cake: ice the cake then decorate with Cadbury DairyMilk Milk Chocolate Velvet, Flakes and Curls of real chocolate! /Cadbury promotion. Enjoy!
Gather about yourself the following:
½ a teaspoon of bicarbonate of soda
½ a cup of cocoa
2/3 of a cup of boiling water
125 grams of butter
1 cup of brown sugar
3 eggs, separated
2/3 of a cup of sour cream (strange but true)
½ a cup of castor sugar
2 cups of plain flour
2 tablespoons of brandy
and 2/3 of a cup of milk
Then:
Grease and line the base of a 23 cm round cake tin (though you could be defiant and use a square tin, or even a ring tin! ooh la la!) Also, preheat the oven to about 180 degrees Celsius.
Blend the sifted soda and cocoa (don’t be lazy: you must sift, you don’t want salty little lumps of baking powder in your cake) with the boiling water until it’s smooth, then let it cool.
Cream the butter and the brown sugar until light and fluffy, then add the egg yolks only, one at a time, beating well after each addition. Then stir in the cooled cocoa mixture and the sour cream.
Beat the egg whites until soft peaks form, then gradually add the castor sugar, and continue beating until the sugar has dissolved.
Stir the sifted flour into the cocoa mixture, add the milk, and mix well. Then, gently fold in the egg whites.
Put into the greased and paper-lined tin, and bake for about, oh, 45 minutes to an hour. Check at the 30 minute mark just to make sure it’s not burning though - this recipe is kind of fragile/volatile with the beaten egg whites. Once it’s done, let it cool down for 15 or so minutes before icing.
The Icing!:
This is less structured than the cake recipe, it’s more of a adjust-according-to-taste thing. Here is a rough outline though: melt 2 tablespoons of butter with a few hundred grams of dark chocolate, let it cool slightly, then mix in some sour cream and a teaspoon of vanilla essence. Then stir in sifted icing-sugar until your desired consistency is achieved.
To make the patented Amarena Hedgehog Cake: ice the cake then decorate with Cadbury DairyMilk Milk Chocolate Velvet, Flakes and Curls of real chocolate! /Cadbury promotion. Enjoy!