Wednesday, 7 November 2012
Go on be a Devil
Since launching Grandma Abson's Traditional Baking, I've been doing lots of talks and events about the story of Grandma’s life and her baking. I love doing this as I meet people of all ages and share their baking stories and collect even more family recipes. Ayleen gave me her recipe for an amazing Chocolate Cake with the extra twist of ground almonds. Ayleen says it keeps the cake moist for longer. It’s devilishly yummy.
6 oz/175g caster sugar
6 oz/175g self raising flour
2 level tsps Baking Powder
1 oz/25g ground almonds
3 tbsps cocoa powder
4 tbsps hot water
Line 2 x 8 inch (20 cms) sandwich tins with baking paper. (Ayleen’s tip is to sprinkle a bit of flour on the bottom of the tin so it’s easy to knock the cake out when it’s cooked.) Use a creaming method to mix the sugar and butter. When the mixture is light and fluffy, add the eggs (beaten) and then the flour mixed with the baking powder, cocoa powder and ground almonds. Finally, add the hot water. Bake for about 45 minutes at 170C, Mark 3, 325F. Allow to cool before removing from the tins.
Use a butter cream for the filling to sandwich the cakes together made with 2oz/50g butter and 4oz/100g icing sugar with a few drops of vanilla extract and 1-2 tbsps water or milk.
Make a frosting with a 7oz/200g block of dark chocolate, 4oz/110g butter, 8oz/225g icing sugar and 4fl oz/125ml of water. Mix well and coat the top of the cake.
A devilish Chocolate Cake is just right for this time of year when we want something decadent on the dark nights. Try a piece!