Saturday, 19 April 2008
Wednesday celebrates my mum's 42nd birthday!
Yes everyone with me being 22 years old next month that makes my mum a yummy mummy.
Anyway due to personal circumstances I am back for the weekend and in celebration of my mums birthday, while house bound I wanted to make her the most moist chocolate birthday cake as its her favourite.
So in my own Duckey way I will show you to make a not so guilty chocolate cake fit for my yummy mummy!
A tender moist double layered chocolate cake, sandwich together with light vanilla butter cream, fresh plump raspberries, smoothed over by dark chocolate scattered with chopped almonds.
You will need:
To make the cake:
200g wholemeal self raising flour
200g brown sugar
200g light butter
3 dessert spoons of G&B organic cocoa powder
4 organic eggs
1/4 tsp cinnamon
To make the butter cream:
50g light butter
150g Icing sugar
Few drops of vanilla essence
80g dark 80% chocolate
50g chopped almonds
1. In a jug mix together 4 eggs
2. In a separate mixing bowl cream together the butter and sugar
3. After 5 minutes add the eggs
4. This is the most important step of your cake baking... beat the eggs sugar and butter together for about 10 minutes until light and fluffy... add a touch of cinnamon for flavour
5. In a figure of eight fold in the flour whilst sifting
6. Once mixed thoroughly add in 3 dessert spoons of cocoa powder and stir in
7. Divide your mixture into two sandwich tins which have been lightly greased with butter
8. Put in a pre-heated oven and back for 15 minutes
The cakes are done when they are bouncy on top
9. Allow the cooked cakes to cool at room temperature for half an hour
To make the filling:
1. Cream together the butter and icing sugar whilst adding a drop of vanilla essence for extra flavour.
2. Once cakes have cooked put half the mixture on one side and one on the other smoothing with a spatula
3. On one side fill the cake with fresh raspberries
4. Sandwich the two cakes together
5. Melt the dark chocolate
6. Spread this mixture on top of the cake
7. Sprinkle on the almonds
8. Finish with some raspberries on top
Your end result will be a truly delicious and uplifting summer cake... mine didn't stick around for long!