I think cakes and what artists can do with them, are amazing. Have you ever encountered those cakes that are just "too pretty" to eat? It almost seems a crying shame to cut into them. All those hours of intricate work gone with just a slice and a bite.
As I do in May every year, I thought long and hard about what birthday cake to make my hubby. The last thing he likes is a mouth full of thick fondant, and the cake must be moist. So this year, I toned it down and kept things simple - a regular chocolate cake!
Because it's brown I topped it with some fondant finishing touches - to create Domo!
CHOCOLATE CAKE
In a bowl, combine 1.5 cups plain flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/3 cup cocoa powder. Set aside.
Beat together 1/2 a block of softened butter with 1 cup caster sugar until fluffy.
Add 2 eggs, one at a time, followed by 2 teaspoons vanilla extract.
Fold in 150ml sour cream, followed by the flour mixture.
This makes enough for one large cake tin, but I poured it into 2 small round tins.
Bake at 160 C until a skewer comes out clean.
CHOCOLATE ICING
In a bain marie, melt 200g dark chocolate with 100g butter.
When cool, stir in the remaining 150ml sour cream.
Add 1 tablespoon of golden syrup and 1 teaspoon vanilla extract.
Place 300g icing sugar into your mixer.
While mixing on slow speed, pour in the liquid mixture.
It's ready when combined - but you'd better taste a spoonful just to make sure.
Either saw your one large cake in half or sandwich your two little cakes together like I did.
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