Raglet
04-14-2007, 01:01 PM
This cake is my latest find - I have only made it once, and we absolutely scoffed it. It is absolutely gorgeous. You will be truely horrified by the amount of butter and eggs in it, it's definitely a special occaision cake but honestly, it is just the best. I will definitely be making it again.
If case you are wondering what castor sugar it, it is that very finely ground sugar that is used in pavlova and merranges (sp? can't remember how to spell that). I seem to remember a canadian friend saying that in Canada it is called berry sugar. Otherwise, i am sure ordinary sugar would work fine so don't sweat it.
Choc Cake
250 gm butter (at room temperature)
1 1/4 c castor sugar
2 tsp vanilla extract
4 eggs
1 3/4 c self raising flour
1/2 cup cocoa
1/2 c of buttermilk (ordinary milk works fine)
grated choc to decorate
Icing (frosting for the Americans)
125gm butter, at room temperature
2 1/2 c icing sugar
1/4 c boiling water
1/4 c cocoa powder
Grease and line a 23 " tin (I used a ring tin as they cook better in my ancient gas oven, it worked fine). Beat butter and sugar and vanilla extract with an electric beater (I couldn't be bothered with the extra dishes so did it by hand). Add in eggs one at a time, beat after each addition.
If using the beater - tip into a large bowl, and mix by hand from here on. Sift together the dry ingredients, and measure out the milk. Stir into the butter mixture in 2 batches alternating dry with wet. Spread into the lined tin, bake in a moderate oven (I baked mine at 180C) for 55 mins or until cooked when tested. Leave in tin for five minutes, tip out onto a cake rack and cool. Ice when cold (if you get that far, my family got down on it and that was that, I never got it iced!)
To make the icing
Beat butter by hand or with electric mixer until pale. Gradually beat in icing sugar until fluffy. Stir boiling water into cocoa to make a paste, add to the butter mixture, mix well. Spread over top and sides of the cake, decorate sides with grated chocolate.
this cake will ruin any diet you ever even thought of going on, so my advice is don't diet as it's not worth missing this cake.
cheers
raglet
If case you are wondering what castor sugar it, it is that very finely ground sugar that is used in pavlova and merranges (sp? can't remember how to spell that). I seem to remember a canadian friend saying that in Canada it is called berry sugar. Otherwise, i am sure ordinary sugar would work fine so don't sweat it.
Choc Cake
250 gm butter (at room temperature)
1 1/4 c castor sugar
2 tsp vanilla extract
4 eggs
1 3/4 c self raising flour
1/2 cup cocoa
1/2 c of buttermilk (ordinary milk works fine)
grated choc to decorate
Icing (frosting for the Americans)
125gm butter, at room temperature
2 1/2 c icing sugar
1/4 c boiling water
1/4 c cocoa powder
Grease and line a 23 " tin (I used a ring tin as they cook better in my ancient gas oven, it worked fine). Beat butter and sugar and vanilla extract with an electric beater (I couldn't be bothered with the extra dishes so did it by hand). Add in eggs one at a time, beat after each addition.
If using the beater - tip into a large bowl, and mix by hand from here on. Sift together the dry ingredients, and measure out the milk. Stir into the butter mixture in 2 batches alternating dry with wet. Spread into the lined tin, bake in a moderate oven (I baked mine at 180C) for 55 mins or until cooked when tested. Leave in tin for five minutes, tip out onto a cake rack and cool. Ice when cold (if you get that far, my family got down on it and that was that, I never got it iced!)
To make the icing
Beat butter by hand or with electric mixer until pale. Gradually beat in icing sugar until fluffy. Stir boiling water into cocoa to make a paste, add to the butter mixture, mix well. Spread over top and sides of the cake, decorate sides with grated chocolate.
this cake will ruin any diet you ever even thought of going on, so my advice is don't diet as it's not worth missing this cake.
cheers
raglet