Talk and Act
Ok so I might be blowing my trumpet a little too hard here but do you know what… this recipe has produced the best cake for me time and time again, I have a fantastic cake guaranteed which is in my opinion why its so superb. It has the best chocolate icing topping, crisp and rich and a fluffy sponge with just the right texture not to soft and not too dense. I know you’re dying to know my secret recipe so here goes: Warning this cake is so good you’ll want to make it again and again…my appologies in advance because your thighs won’t be thanking me.
Ingredients:
2oz/50g cocoa powder
10oz/275g caster sugar (fine sugar)
6oz/175g unsalted butter
3 eggs beaten
9oz/250g plain flour
1 ½ tsp bicarbonate of soda
½ tsp baking powder
Icing Ingredients:
3oz/75g unsalted butter
12oz/350g icing sugar
2 Tbsp cocoa powder
Filling Ingredients:
3oz/75g unsalted butter
6oz/175g icing sugar
CAKE METHOD:
Preheat your oven to 180oC/350oF/gas mark 5
Grease two round sponge tins (4cm/1 ½” Deep- 20cm/8” Round) pop a layer of grease proof paper on the bottom of the pan it will give you a nice clean result.
Blend together cocoa with 8floz/240ml of boiling water
Soften butter and place in a mixing bowl with the sugar and 4 tbsp of the cocoa mixture. Beat the ingredients together until they are light a fluffy.
Gradually beat in the eggs and the remaining cocoa mixture, it may look as though it is separating, don’t worry it will all be OK.
Sift the flour, bicarbonate of soda and baking powder into the mixture, gently folding in all the ingredients together.
Divide the chocolaty mixture between two cake tins and bake for 25 minutes until the cake has risen and it is firm to touch.
Once the cake has cooked leave in the tin for five minutes, turn out onto a wire rack and make sure it is cooled completely before filling and icing.
ICING METHOD
In a saucepan place the milk and butter and heat gently until melted.
Sift in icing sugar and cocoa and mix thoroughly until it is smooth and glossy.
Keep aside 4 tablespoons of the mixture for the filling.
Pop the rest into the fridge until you are ready to decorate your cake.
FILLING METHOD
Beat the butter and sugar together, when it is a smooth consistency start to blend in the reserved icing.
ASSEMBLE
Spread the filling evenly across the top of your base cake. Pop on the second layer and evenly spread across the icing, voila a chocolate cake to die for.
Variations: This is such a fantastic recipe that you can’t really go far wrong. Just by adding a few different ingredients you can make this recipe your own, for example if your a fan of the humble jaffa cake, the richness of the topping works well with the addition of some orange zest. I like to leave the zest in but you can strain out the zest once it has had a little time to infuse into the icing. To make a double kick of orangy-ness you can also add some orange essence or zest (my prference)to the cake batter.
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Tags: chocolate
Posted in Cooking · September 4th, 2010 · Comments (0)
Butcher blocks and cutting boards are made from hardwood. Wood is a natural material that responds to changes in temperature and humidity. These changes set up tremendous internal forces in the block or cutting board. Shape and dimensions will vary with the seasons. If warping or edge cracking appears it is related to uneven changes in temperature or humidity. Keep your kitchen block dry, away from heat and allow it to dry evenly. Routine oiling helps to prevent these problems because it keeps liquids from entering the board. Sometimes this finish will give the impression that the block is wet, the top is ready to use. By following a few easy usage rules and maintenance steps, the life of a butcher block is almost unlimited.
Wash your block by hand only using anti-bacterial dish soap and warm water. Do not submerge the block! Add a small amount of vinegar to the water for necessary bacteria killing power after slicing bacteria-carryingladen foods such as fresh meat. You can also rub the butcherblock or cutting board with a half a lemon to kill bacteria. Kitchen are not dishwasher safe. Thoroughly dry the block after washing. When possible allow the block to dry standing up on edge to help the block dry properly and prevent warping.
Periodically oil the block with mineral oil, Glumber, Block Bros. All-Natural Block Oil, or John Boos Block Board Cream. Letting the block dry out because of a lack of oil is the #1 cause of problems with the block. You can’t oil your block too much! Oiling will help keep that beautiful sheen.
Do not allow fluids to stand on the block for a long period of time, it will stain the butcherblock and cause the wood to expand, causing glue joint failure and warp.
Use a steel scrapper or sandpaper as needed to keep the top smooth and free of deep cuts and food buildup, then re-oil the top surface. Work with different areas of the block to help it wear evenly. Both sides should be used if the design allows to extend the life of your board. Do not use a razor sharpened edge on your clever it will chip out the wood.
Do not expose butcher block tops or cutting boards to excessive heat, cold or moisture! Never put in microwave or dishwasher. Never place on stove burners.
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Kitchen block issues and how to deal with them
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Problem: Edge Cracks and Splits
Cause: Excessive drying from lack of oil or exposure to heat
Solution: Small splits in the end grain can be expected. Most of the time this is only a cosmetic condition and needs no attention. But if you want to fill the splits, use a good wood filler. After filling the split, let the filler dry, then sand off any excess and re-oil.
Problem: Warping
Cause: Imbalance of moisture content between top and bottom
Solution: Apply oil liberally to concave side. If not corrected within approximately 14 days, secure plastic to the convex sid and oil the reverse side every day. Top will adjust to new humidity.
Problem: Stains
Cause: Allowing food to remain on the top too long
Solution: Use lightweight sandpaper on stain and re-oil. Stain will dissipate in wood grain over time.
Problem: Gouges, Dents
Cause: Outside influences
Solution: Sand out imperfections and re-oil
Problem: Dark Streaks in Wood
Cause: Natural coloring of the wood
Solution: No repair is needed, while adding to the individuality of your butcher block!
Problem: Oil Residue
Cause: Build-up of excess oil
Solution: Clean excess oil with mineral spirtis and then wash with soapy water.
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Tags: butcher block
Posted in Cooking · September 4th, 2010 · Comments (0)