CHOCOLATE CAKE .... How do I adapt a great sponge recipe

[jingleyjen]

into a great chocolate cake recipe..

Am making pirate ship for party on Saturday and would love it to be a chocolate sponge...

do I just add cocoa or is it more complicated than that?

take out some of the flour and replce it with cocoa

eg for 8oz cake use 6oz flour 2oz cocoa

Thanks Penelope..
Does it matter how much I switch?

I made a pirate ship for DS last year....he loved it.

have you got some curly wurleys for the gang plank?

polos for the porthole?

jelly fish for the sea?

.....aaaargh somebody stop me I love birthday cakes

You do need to sieve the cocoa, or I usually mix it with a little warm water first.

if you switch out more than 2oz SR flour you might want to add a teaspoon of baking powder as cocoa doesn;t rise.

NOOOOO Curley wurleys for gang plank sound genius!! Thanks you..

I have two rolos stuck together for barrels and Malteasers for canon balls.. cigarette Rouse biscuits for cannons. Matchmakers (chocolates) for railings, bbq skewers with black pirate flag and DS1s pirates will be standing on board.
I have some blue ready to roll Icing to cover the board.

Am going to try to do brown fondant icing for the outside but if my test this afternoon fails I will use buttercream ( I don't like the flavour of it)

do you have a picture of your pirate cake you want to share? I have been looking at this for inspiration although it won't be as good as that one!!!

Sounds like it is going well

I used brown butter icing so it looked like a wooden pirate ship and it wasn't smooth but had 'planks' which I did with the side of a wide knife.

Dashing out of the door swimming now but will see if I can find a picture when back

Couldn't find a picture - took it with a real camera so not linkable.

How did the test run go?

melt a large chocolate bar and pop that in as well. Yum!!!!!!!!!

Do you want a fab recipe????
]

I have a fab recipe (and easy peasy frostuing) which challenges the LDC (but maybe not the brownies). AND my recipe rises as much as my VSC.

PIcks up Mars.......sorry but chocolate, lemons, chocolate, lemons....I know what I would go for.....but then they should perhaps be in different category.

And I only said challenges...

And actually my work collegues who have sampled both the LDC and the Choc cake request them both equally frequently...

Proffers a freshly baked slice of Chocolate cake to Mars....

would LOVE the recipe... what favors does one have to offer in return for this thing of beauty?

Well seeing as you ask so nicely....just don't let that horrid Mars see it...

I do all mine with elbow grease and a wooden spoon - never tried it as an all in one thow it in the blender. It is a traditional beat fat & sugar - beat eggs in - fold in flour.

2 tsp sunflower oil
250g (9oz) SR flour (I use McDougalls supreme sponge flour)
6 tbs cocoa powder (not drinking choc)
2 tsp baking powder
300g (10oz) margerine/stork (NOT low fat spread)
300g (10oz) soft brown sugar
2tsp vanilla extract/essence
6 lg eggs

For frosting
150g (5oz)dark choc
150ml (1/4pint) double cream

1. LIne 2 8" round tins with greaseproof and grease with teh oil.
2. Marg & sugar in bowl and beat until creamy. Add vanilla beat again

3.Sift flour, cocoa & baking powder into a clean bowl

1. Add one egg to sugar/marg and 1tbs of flour mix. Beat well. Repeat until all eggs are gone.
2. fold in rest of flour mix
3. Mixture in tins - cook for 40-45mins @ 170C/GM3 (325F for Cali)

For frosting.

PUt choc & cream in a bowl and heat over a saucepan of boiling water until choc all melted. Stir well.
Cool for a bit before putting in fridge. It is ready when it is the consistency of soft butter BUT you must stir regularly (5-10mins to start with, every 5 mins at the end - it sets suddenly).
Spread on cake.

Recipe says that this is enough for middle, top & sides of cake - but I only even do top and sides as I liek a thick layer.

SMS
THANKYOU!!

I am going to make it for family Sunday Birthday Lunch.. smaller gathering bigger piece for me!!

Have already made 3 bog standard chocolate sponge tray bakes to assemble into pirate ship tomorrow.

Do you think it makes a difference using marg instead of butter ( I use butter mostly for my sponge recipe)?

Anyway.. will do EXACTLY as your recipe suggests for this sunday ..will let you know how I get on... the frosting sounds like the profiterole topping I use... delicious!!

Dunno...I just copied my recipe book. I always do as it says. I always use marg for cakes, butter for biscuits anyway. Marg is lighter so will rise better.

Frosting is Fab...just keep an eye on it setting too quick.

does the frosting set hard or to a toffee style stickiness?

My cakes do FABULOUSLY with butter. I don't use a blender.

The frosting stays soft....like buttercream but much much yummier.

Having said that it is perhaps a little stiffer than butter cream...and glossy.

If you can imaginge the texture of the frosting on these cakes you would be about right.

Hmm so have done 3/4 of the icing on the pirate cake it isn't working out as expected..
I guess I need more practice with sugar craft before DS2's cake in September.

bless you sweet! Bless you!