Wednesday, 7 November 2012

Go on be a Devil!


Ayleen's Devilish Food Cake

Since launching Grandma Abson's Traditional Baking , I've been doing lots of talks, signings and baking demonstrations to different groups 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 just like Grandma.

At one event, Ayleen gave me her recipe for an amazing chocolate cake. The recipe is pretty much like Grandma’s but with the extra twist of ground almonds. Ayleen says this keeps the cake moist for several days longer.  It’s so devilishly yummy that she actually calls it ...

Devil’s Food Cake

6 oz/175g butter
6 oz/175g caster sugar
3 eggs
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. I also added a tbsp of black treacle to this mixture as this is Grandma’s tip for a scrumptious chocolate cake. Finally, add the hot water. Bake for about 45 minutes at 170C, Mark 3, 325F. Allow to cool before removing from the tins.

Filling
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.

Topping
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 and sides of the cake.  

A devilish Chocolate Cake is just right for this time of year when we want something to lift our mood from the dark nights!


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