Celebrating my beautiful little sisters 21st with the family...Finally got to do some real baking and had a go at flower arranging too!
Layered Chocolate Cake with raspberry frosting...
60g dark chocolate
1 cup hot water
1½ cups flour
1¼ cups cocoa
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 eggs
2¼ cups caster sugar
½ cup vegetable oil
1 teaspoon vanilla essence
¾ cup buttermilk
1. Preheat the oven to 160ºC. Line the bases of three round cake tins with baking paper and spray them with cooking spray.
2. Place the chocolate and hot water into a bowl and stir until the chocolate has melted and then set aside.
3. Sift the flour, cocoa, baking soda, baking powder and salt into a separate bowl.
4. Place the eggs in an electric mixer and beat on a medium-high speed until they are pale and thick. Add the sugar, oil, vanilla essence and buttermilk and beat until combined.
5. Fold in the dry ingredients and the chocolate mixture.
6. Pour the batter into the prepared tins. Bake in the oven for about 40 minutes, or until a skewer inserted in the centre of each cake comes out clean.
Swiss Buttercream frosting
1½ cups caster sugar
4 egg whites
1 teaspoon vanilla essence
300g butter, soft but not runny
2 Tablespoons 'Fresh As' freeze dried raspberry powder (I purchased some from Farro Fresh in Mt Wellington)
1. Place the sugar and egg whites into a small heatproof bowl and place it over a pan of simmering water. Stir continuously until the sugar has melted and the mixture
is slightly thicker and foamy (about 5 minutes).
2. Remove the bowl from the heat. Pour the egg white mixture into the bowl of an electric mixer. Beat on a medium-high speed until the mixture is cool, thick and glossy white.
3. Add the vanilla essence.
4. Slowly add the butter, mixing well after each addition until it has been absorbed into the mixture.
5. Add the raspberry powder and mix until combined.
The frosting should have a similar consistency to whipped cream.
No comments:
Post a Comment