Chocolate cake
I have quiet a few chocolate cakes that I like to bake but this is one that has evolved over the years and I have now tried it gluten free. Trust me you can't taste the coffee in it but it does add a depth of flavour. For now I have left it in cup measurements as that is how I have always done it but next time I bake it I will convert to grams for you.
Ingredients
1 3/4 cups soft brown sugar
1 3/4 cups gluten free self raising flour, I use Freee foods flour
3/4 cup cocoa
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup grapeseed oil
2 tsp coffee granules
1 cup boiling water
Ganache or use your own favourite chocolate icing
180ml double cream
225g plain chocolate, chopped into small pieces
25g butter
Method
1. Preheat the oven to 180c
2. Grease and line two 19cm round cake tins.
3. I use a mixer with a paddle blade attached but you can use a food processor or of course do it by hand.
4. Mix the soft brown sugar, flour, cocoa, baking powder and salt together really well.
5. In a jug or bowl dissolve the coffee granules in the boiling water.
6. In a seperate bowl beat the eggs with the milk and oil
7. Either with your mixer running or while beating well add these to the dry ingredients.
8. Now add the boiling water with the coffee essence slowly into the mix. It will seem very runny but don't worry thats how it should look.
9. Pour into the two tins.
10. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean.
11. Allow them to cool in the tins for about 20 mins before turning out onto a cooling rack.
12. Allow to cool before icing. The cake is so light that sometimes it can crack but don't worry it will fine once iced.
13. To make the ganache, heat the double cream until just boiling. Remove from heat and add in the chocolate. Beat really well until the chocolate melts and then beat in the butter.
14. Allow to cool before using to sandwich together and icing. If necessary put in the fridge until its slightly thicker but not too thick
15. When ready sandwich the sponges together and then ice the cakes top and sides. Decorate.
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