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Post by Ron on Jun 8, 2011 14:19:03 GMT
I enjoy cooking and bake cakes regularly. This is a simple variation on a sponge cake, but it tastes great. If you don't like using flavourings or colourings (artificial or natural), you'll need some instant coffee. 8oz (200g) flour* 8oz (200g) soft butter or buttery spread 8oz (200g) castor sugar 4 medium or 3 large eggs 3 drops vanilla flavouring (optional) Few drops coffee flavouring and 3 drops orange colouring (colouring optional) or 1 to 2 teaspoons instant coffee powder 2 standard bars dark cooking chocolate 1 standard bar white cooking chocolate *I prefer half self-raising and half plain with a little bicarbonate of soda, but all self-raising is okay. Preheat oven to 180C (350F, Gas 4). Grease and line an 8 or 9 inch cake tin. Put everything except the chocolate into a large bowl and mix well until you have a smooth cream. Transfer to the prepared tin and bake for 40 to 60 minutes. Check if ready after 40 minutes with a smooth bladed knife pressed into the middle of the cake. It should come out clean. If not, return to the oven for 5 minutes and test again. Different ovens will take different times. Allow cake to cool on a wire rack. Place a heat proof dish over a pan of hot (not boiling) water. Ensure no water gets into the bowl. Place one bar of dark chocolate (in pieces) into bowl and stir with a clean, dry spoon. Remove any paper lining from the cake and return to rack. Place a piece of greaseproof paper or parchment under the cake. When the chocolate is melted, pour over the cake. Use a wide bladed knife or spatula to spread the chocolate around the edges. There should be just enough chocolate to cover the top and edges. Leave until the chocolate has fully set. Melt the white chocolate as above and spread as a second layer over the cake. Allow this layer to set, then add the final layer of dark chocolate. Tip. When you come to cut the cake, heat up the blade of your knife a little with steam from a boiling kettle (take care of scalding!). It will be easier to cut the chocolate. You only need a few seconds to get the blade warm. Cake with first layer of chocolate applied  |
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Post by nightingale on Jun 8, 2011 15:24:37 GMT
I'm sorry I opened this thread now
because I'm starving looking at that cake
I could just devour it with a coffee.
Looks delish!!!
Thanks for posting the recipe ronymaxwell.
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Post by Ron on Jun 8, 2011 15:37:43 GMT
You're welcome, Nightingale.  |
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Post by Ron on Jun 8, 2011 21:07:46 GMT
White chocolate layer has gone on. Last layer tomorrow, then I'm going to cut myself a piece...  ;D |
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Post by Auricula on Jun 8, 2011 22:38:21 GMT
Sounds good Rony - enjoy!! ;D
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Post by carolann on Jun 9, 2011 7:37:52 GMT
Oh Rony that looks fantastic you should make one special for the coffee shop ;D dont forget to take a pic of it finished before you cut into it, the recipe will go into my drawer where all the other ones are my OH loves choccy cakes.
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Post by Ron on Jun 10, 2011 5:41:27 GMT
Thank you, Auricula, as you can see, I have! Not just me of course. Sorry, Carolann, a bit late for the finished photo. Half finished do?  |
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Post by carolann on Jun 10, 2011 8:41:27 GMT
Hope it tasted good cause it sure looks good.
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Post by Ron on Jun 11, 2011 9:47:26 GMT
It did, Carolann . My stepfather is 91 and doesn't usually move very quickly for obvious reasons, but he was first in there! |
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Post by carolann on Jun 11, 2011 9:51:48 GMT
Sounds like some of my family who have selective deafness ;D
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Post by Ron on Jun 11, 2011 18:50:05 GMT
Pardon? ;D
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Post by Ron on Jun 28, 2011 15:58:19 GMT
Another week, another cake! It looks similar to the last one, but has spices under all that chocolate. I added a little cinnamon, nutmeg, ginger and mixed spice to a basic sponge mix.  |
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