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CHOCOLATE CAKE (this is just a standard mix,i always weigh,but no exact oven timing,)
INGREDIENTS
8onz st*rk margarine
8onz white sugar (just regular type)
4 eggs
6onz SRflour
2onz cadbu........ co-coa powder,
Prepare two deep tins aprox,7ins or 3 regualars/by coating with melted marg,then dust in flour,if not 1 deep tin lined with parchement,
METHOD
put all ingredients into a kenwood,slow until incorparated,then high speed for a few mins,it will fluff up and look like cream,
split mixture between the tins,and scrape out the bowl,(you only allowed to eat whats left on the spatular
)
my oven is a fan,so you will have to ajust to suit what you use.
fan oven 160,
2 tins test after 30 mins,
3 tins test after 20/25
to test if it looks done,very lightly toutch the top,if it springs back,and is not singing,is OK,or test with a fine knitting needle,
I know most of will know that already,but just in case some one wants to try,
BUTTERCREAM again in the kenwood,i put aprox 6onz of marg,in the bowl,leave running on low,add icing sugar a bit at a time,give it high speed a few times in between adding the sugar,if it look like you not got enough,just add more marge and sugar as you go,but give it a good beat for final,I find it make's it ligh & fuffy,and tastes creamy,
SLAPPING IT ALL TOGETHER
spead suitable amount between the layers of cake,and some on top, that particular 1 at grapestock had as*a white choc spread on top as well,thats what gave it the yummy moist taste,spoon on in stripe fashion,
with a knife tip,combine it into the top choc,with a side to side motion,so the 2 blend,lastly dust with a little sived icing,WHALAR,
any buttercream left,keep in fridge,is very tasty on bread,or thin some down with milk to make a sause for ice cream lick'e lips
INGREDIENTS
8onz st*rk margarine
8onz white sugar (just regular type)
4 eggs
6onz SRflour
2onz cadbu........ co-coa powder,
Prepare two deep tins aprox,7ins or 3 regualars/by coating with melted marg,then dust in flour,if not 1 deep tin lined with parchement,
METHOD
put all ingredients into a kenwood,slow until incorparated,then high speed for a few mins,it will fluff up and look like cream,
split mixture between the tins,and scrape out the bowl,(you only allowed to eat whats left on the spatular
)my oven is a fan,so you will have to ajust to suit what you use.
fan oven 160,
2 tins test after 30 mins,
3 tins test after 20/25
to test if it looks done,very lightly toutch the top,if it springs back,and is not singing,is OK,or test with a fine knitting needle,
I know most of will know that already,but just in case some one wants to try,
BUTTERCREAM again in the kenwood,i put aprox 6onz of marg,in the bowl,leave running on low,add icing sugar a bit at a time,give it high speed a few times in between adding the sugar,if it look like you not got enough,just add more marge and sugar as you go,but give it a good beat for final,I find it make's it ligh & fuffy,and tastes creamy,
SLAPPING IT ALL TOGETHER
spead suitable amount between the layers of cake,and some on top, that particular 1 at grapestock had as*a white choc spread on top as well,thats what gave it the yummy moist taste,spoon on in stripe fashion,
with a knife tip,combine it into the top choc,with a side to side motion,so the 2 blend,lastly dust with a little sived icing,WHALAR,
any buttercream left,keep in fridge,is very tasty on bread,or thin some down with milk to make a sause for ice cream lick'e lips
If you work in ounces, it's really, really easy to remember - the eggs basically determine the amount of everything else:
)
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