Cakes

Chocolate Layer Cake

 

 

 

Back in March we had Abbie’s 2nd birthday.

Time seems to be simply flying by, babies are not babies for a very long time at all, it’s so important to treasure each day with them.

We like to celebrate every occasion in our house, Mother’s Day, Father’s Day, Anniversaries and of course birthdays, and all of these occasions call for cake.

I have a wish list of books and the children always give me one or two for Christmas and birthdays, I was the lucky recipient of Cupcakes from the Primrose Bakery last Christmas. Along with a wonderful array of cupcake recipes, there are also some cake recipes, one of which is the chocolate cake I made for Little Miss Abbie’s 2nd birthday.

Abbie loves cake, all kinds of cake and once this one was adorned in Pink Icing and Peppa Pig she was well impressed!

 

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Ingredients

230g Dark Chocolate

170g Butter, at room temperature

350g Light soft brown sugar           Image

3 large eggs, separated

370g Plain Flour, sifted

1 ½ teaspoons Baking Powder

1 ½ teaspoons Bread Soda

½ teaspoon salt

500ml Semi skimmed Milk

2 teaspoons Vanilla Extract

Method

Preheat the oven to 170C (fan)/190C/375F/GM5. Grease & line two 20cm cake tins with baking paper

Break the chocolate into pieces and melt in a heatproof bowl over a pan of barely simmering water, stir occasionally until completely melted and set aside

In a large mixing bowl cream the butter & sugar until the mixture is pale and smooth, 3-5 minutes using a mixer. Put the egg yolks in a separate bowl & beat them for several minutes, slowly add them to the creamed butter and sugar and beat well. Add the cooled chocolate and beat well

Combine the flour, baking powder, bread soda and salt in a separate bowl. Combine the milk and vanilla in a jug. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added

In a clean bowl whisk the egg white with clean beaters, until soft peaks start to form. Carefully fold the egg whites into the main batter using a metal spoon, divide the mixture between the tins and bake for 30-40 minutes until a skewer comes out clean.

Remove from the oven and leave the cakes in their tins for 10 minutes before turning out onto a wire rack to cool, removing the baking paper from the base.       Image

Once cool sandwich together with a filling of your choice, butter cream, chocolate ganache, fresh cream & raspberry jam perhaps.

 

 

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For Abbie’s birthday, I sandwiched it with Vanilla Buttercream (80g Softened Butter, 160g Icing Sugar,2-3 Tbsp Milk, 2 teaspoons Vanilla Extract), and then covered the outside in a thin layer of the butter cream and put pink fondant icing over it, decorated it with a Peppa Pig topper from Topcake Ireland and some pretty wafer daisies.

A couple of weeks later I made this cake again for a family lunch, sandwiched it with chocolate ganache (250g Chocolate, 250ml Double cream) , put some more ganache on top and decorated with strawberries and grated milk chocolate.

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Delicious!

 

 

 

 

 

 

 

 

 

 

 

 

 

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