Tuesday, February 3, 2009
Best Ever Chocolate Cake
That's the original name from Periplus Cakes Book, not something that I came up with. Why the name? some might ask well... you just have to try it out and discover for yoursolf, this is one moist and fluffy chocolate cake , the topping is just heavenly too. Too bad ,I didn't manage to do the topping because I was so sleepy, and the cake was gone when I came back from the office the next day ( that's why you dont do unfinished baking business on the middle of the nite if you are working the next day). I just add some chocolate chips into the mixture before baking. I make a smaller cake 7 inch round , and bake the rest as cupcakes (which I took to the office).
1/2 cup caster sugar
1/3 cup icing sugar (sifted)
2 eggs, lightly beaten
1 teaspoon venilla essence
1/4 cup blackberry jam ( or any jam of ur liking)
11/4 self rising flour*
1/2 cocoa powder*
1 teaspoon sooda bicarbonate*- sifted together all these
1 cup buttermilk (or fresh milk)
Rich Chocolate Buttercream
50g dark chocolate, finely chopped
25g butter ( preferably unsalted)
1/4 icing sugar
2 teaspoon cream ( I use whipping cream)
1.Preheat oven to 180 celcius. Greased and line 20cm squre tin ( or others).
2, Beat butter , sugar and icing sugar in mixing bowl until light and fluffy. Add eggs gradually. Add vanilla and jam, beat until combined.
3.Using a metal spoon, fold in sifted flour, cocoa and soda alternaly with buttermilk. Stir until just combined and the misture is almost smooth.
4. Pour mixture into prepared tin, smooth surface.. Bake for 45 minutes . leave cake 15 minutes before turning out.
5.TO MAKE RICH CHOCOLATE BUTTERCREAM
-Combine the chocolate , butter, sifted icing sugar and cream in a samll pan. Stir over low heat until mixture is smooth and glossy. Remove from heat. Spread buttercream over top of cake using flat-bladded knife