I need a choccie cake recipe please(13 Posts)
Two secs I shall write out genarro contaldo's red wine choc cake recipe for you
Nigellas Chocolate Fudge Cake
Serves 10. Or 1 with a broken heart
For the cake:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
142ml/small tub sour cream
1 tbsp vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water
For the fudge icing:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tbsp vanilla extract
Preheat the oven to 180C/350F/gas mark 4.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (youll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed.
Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
To make the icing, melt the chocolate in the microwave 2-3 minutes on medium should do it or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl, beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
Well, I was going to get mine, but I think I'll stick around for the red wine one!
I love this one.Makes a very yummy cake.
225g sr flour
30g good cocoa
200g caster sugar
100g unsalted butter
200g condensed milk ( about half a tin, darn you have to make two!)
100g good plain choc
1. heat oven to 180c/gas mark 4
2. butter 20cm springform or two sandwich tins and line with parchment
3. sieve flour, cocoa and pinch of salt into large bowl
4. put sugar, condensed milk, butter and 100ml of just boiled water and choc in small pieces in sucepan and heat until melted (I do this in a low microwave)
5.stir melted stuff into flour and stir until glossy
6. add eggs
7. bake for 35-40 mins
The nigella is good but very sweet
7oz softened butter
9oz caster sugar (golden is best)
4 beaten eggs
1oz cocoa powder
1tsp baking powder
1/2 tsp cinnamon (optional)
3 1/2 floz red wine (I like to use a robust merlot or a well rounded shiraz)
1/2 tsp vanilla extract
5oz plain choc drops
Icing (does 2 cakes but you're more likely to just want to eat the leftovers with ice cream)
4floz single cream
5oz plain choc
1 1/2tsp cocoa powder
1 1/2 tsp glucose syrup
1 tbsp sugar
Method for cake
heat oven to 180c 160 fan oven
cream butter and sugar. beat in eggs. sift in cocoa, flour, baking powder and cinammon then fold in. mix in red wine (it will look a bit funny for a minute but it will mix in) add vanilla and fold in choc drops.
pour into a lightly greased tin and bake for 1 hour, allow to cool in the tine then turn out
method for Icing
melt all ingredients together over a bain marie until it's smooth and silky, if you accidentally use double cream like i always do add a bit of milk and it will 'rescue' it. allow to cool for 2 mins then smother cake in it. Cover with chocolate curls for posh effect
i'm likeing Tort's recipe but there's no way I can make it unless someone can tell me where you buy condensed milk that isn't made by nestle
What sort of tin for red wine cake Bewilderbeast? I'm salivating already!
Oops! How rude of me! This was your choc cake thread Yorkiegirl, not mine! I can't help it, when someone says choccie cake in the title, I'm there in a flash!
if you use a 8 inch wide by about 3 deep it should be ok. Basically double sandwich tin height.
Enid's one here
is fabulous and stays really moist.
Does 2x 8" sandwich tins to stack or one 10" megatin.
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