Wow! I can’t believe we are 1 already. I don’t think I ever really “got it” when people said “time flies.” But now that I’ve got a child, it literally does.
Over the weekend, we celebrated with an afternoon tea with friends and family at home. And of course, there was cake. With so many talented people out there these days, I definitely felt a bit of pressure to turn it on! I didn’t want to out-source, I felt I should be the one making grubs’ cake, so I decided to give it a crack. The theme was Cookie Monster and obviously, that called for a Cookie Monster cake.
My mum has had this recipe for a deliciously moist (yip, sorry, had to use that word!) chocolate cake that’s always been a hit. It makes a HUGE cake, so I halved the mixture across two 20cm cake tins and it worked! Normally we bake this in a 25cm cake tin. I just had to watch the cook time. The end result was this:
It’s not perfect, hey, this is real life after all; I ran out of ruddy icing didn’t I?! So I had to make a new batch for the top and the colour is slightly off because the supermarket didn’t have the same brand of food colouring! You probably wouldn’t have noticed until I pointed it out…. but I’m an honest person. Maybe too honest… haha. The icing is a buttercream and white chocolate ganache.
This is what’s underneath all that icing and how I did it:
Next year I think we will get out the famous Australian Women’s Weekly cake book that we had as kids and let him choose one. I will let you in on a little secret though; I did do some icing decorating classes with Cake and Co. Ponsonby prior to attempting this. I would highly recommend their classes! Jackie is lovely, the classes are small and you get your hands dirty, rather than just watching someone else do it. There’s also plenty of opportunities for questions.
This week, I thought I would share our chocolate cake recipe with you guys. It’s not super dense, so probably isn’t suitable for a cake covered in fondant and heavy decorations, but you can trust that it’ll be a lovely cake with a fudgy consistency that’s never dry. The key is not to overcook it.
- 2 cups white sugar
- 2 eggs
- 600ml carton of natural unsweetened yoghurt
- ¾ cup cocoa (sifted)
- 200gm melted butter
- 1 ½ tsp baking soda
- 2 tsp baking powder
- 1 ½ tsp vanilla essence
- pinch salt
- 3 cups of self-raising flour (sifted)
- 1 cup of strong boiling coffee (2 heaped teaspoons)
- Put all ingredients in to a large bowl and mix well.
- Pour cake mixture in to a well greased cake tin (if making 1 cake, use a large round tin of 25cm, if making two cakes like I did, divide the mixture across two 20cm tins)
- Bake in the centre of the oven at 160c for approximately 50 – 60 minutes until a skewer comes out clean
- Don’t fan bake otherwise it will dry out
- Let cool and ice (a chocolate ganache is great here, or a buttercream, whatever suits you!)
I would love to know what you’ve have done for any recent birthday parties. What did you guys do? What cake did you make? And of course, if you use this recipe, let me know what you think!