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Recipe of the month
Wednesday 6th February 2013 | Suzanne
Valentine’s Day is just round the corner and what better way to celebrate than with chocolate... This month we have taken a look once again at several recipes to recommend to you. And the one we found is both as appetizing as it is easy to make. And not only that, this recipe is sure to fulfil all your chocolate needs and those of others. So what is it then? Your mind must wonder. Well, the recipe for this month is a nice chocolate cake that is as moist as it is fudgy and will probably be the best thing to be created in your kitchen until our next edition. So, let’s take a look.
What you will need for the cake is the following:
-225 g plain flour
-350g caster sugar
-85g baking powder
-1 ½ teaspoon of baking powder
-1 ½teaspoon of bicarbonate of soda
-2 free range eggs
-250 ml of milk
-125 ml of vegetable oil.
-2 teaspoons of vanilla extract
-250 ml of boiling water
And for the chocolate icing, you will need:
-200 g of plain chocolate
-200 ml of double cream
Once you’ve gathered all these ingredients, we can start baking the cake. If you’ve ever baked one before, you might know how this goes down a little bit. First, you preheat the oven to 180 C and get two 20cm sandwich tins which you grease and line. After this, you get a large mixing bowl and pour all the cake ingredients in, except for the boiling water. Then you proceed to mixing these ingredients by using a wooden spoon or electric whisk. Once you’re done doing that, you can add the boiling water to the mix, until the mixture gets very liquid. Then, you can divide the cake batter in between the sandwich tins and bake it in the oven for approximately 25-35 minutes. Once they are done baking, you can get them out of the oven and let them cool off before you move on to the icing. In order to make the chocolate icing, you have to heat the chocolate and cream in a saucepan until the chocolate melts. Then you remove the pan from the heat and whisk the mixture until it thickens, after this, it must cool for at least an hour before it is ready to put on the cake. Get the cakes out of the sandwich tins with a round bladed knife and put the icing both in between the two cakes and on top. Make sure to cover that cake with as much icing as you’ve got. And voila, there you have it a nice, easy, yet delicious chocolate cake, finished within two hours. You’re welcome.
By Suzanne Alblas
