Can anyone help with a cake recipe? (choc and vanilla)

BaileyB

Hi,

I'm looking for 2 recipes one is for a 10-12" (3-4£ deep) choc cake and the other is for a 6" vanilla.

I would really like a very nice rich choc cake with rich butter cream, and a moist vanilla one.

any help in this would be great

sandy2_2

Recipe for moist chocolate cake:

170g (6oz) Margarine
170g (6oz) Caster Sugar
110g (4oz) Self Raising flour
85g (3oz) Drinking Chocolate
3 Eggs, well beaten
1 tbsp Hot Water
Buttercream Filling
110g (4oz) Icing Sugar
50g (2oz) Margarine
50g (2oz) Drinking Chocolate
Water or Milk, if required
Glace Icing
170g (6oz) Icing Sugar
50g (2oz) Drinking Chocolate
2 tbsp Hot Water to mix (approximately)
Pre-heat oven to 180°C: 350°F: Gas 4
Grease and line two 8 inch sandwich tins.
Sieve together the flour and drinking chocolate.
Cream the margarine and sugar together until light and fluffy.
Beat in the eggs, a little at a time, adding a tablespoon of the flour mixture to prevent curdling.
Fold in the remaining flour and chocolate mixture and stir in the hot water.
Place the mixture into the tins and smooth the tops.
Bake for 25 minutes or until the surface springs back when pressed lightly.
Remove the cakes from the tins.
Allow to cool on a wire rack.
Buttercream Filling
Mix all the ingredients together until smooth and light.
Spread on one of the cakes and sandwich together.
Glace Icing
Add the hot water to the sugar and the drinking chocolate to form a thick paste and coat the top of the cake before serving.
Use a knife dipped in boiling water hot to spread the icing.
Serves 4-6

I think this recipe came from this site somwhere

beachbeth

Im a big believer of spending time creaming the butter and sugar and then adding eggs and folding flour etc, however, I tried this recipe and find it makes lovely cakes and is much easier if you've got a food processor.

200g caster sugar
200g softened butter
4 eggs, beaten
200g self raising flour
1 tsp baking powder
2 tbsp milk
Few drops vanilla essence

Heat oven to 190C/170C/Gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl beat all the above ingredients together or process in a food processor until you have a smooth, soft batter. Divide between the two tins and bake for about 20 minutes or until the middle of the cake springs back into shape when pressed. Turn out onto a cooling rack and leave to cool completely.

For chocolate cake, swap 2tbs of flour for 2tbsp sifted cocoa powder and omit the vanilla essence.

For the Vanilla Filling:

100g butter, softened
140g icing sugar, sifted
few drops vanilla essence

Beat the butter until smooth and creamy and then gradually beat in the icing sugar. Mix in the vanilla.

Chocolate Filling:

200ml double cream
50g butter
3 tbsp clear honey
200g dark chocolate broken into pieces

Heat the cream until its just starting to boil. Take off the heat and add the butter, honey and chocolate. Leave to melt for 5 minutes and then stir briefly to combine. Dont over mix or it will lose its shine. Sandwich the cake with a third of the just warmed frosting and spread the rest over the top and sides. Top with shaved or grated chocolate if liked.

BaileyB

thanks for the receipe

what size tin does that do? as need one for a 12" deep round tin

BaileyB

Anyone know what i need to do to make this fit a 12" tin?

sandy2_2

If you want to bake a cake in a different size /shape tin and aren't sure if the mixture will fit, pour water into the tin you usually use up to the line your cake usually reaches, and then pour this amount into the new tin you would like to use. You can see from this if it will fit, or if you need to increase the quantities
20cm is roughly 8 inch so you would need to increase the quantities for a 12 in tin