Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
On the weekends I like to pull out the stops a bit and make something special for breakfast. Just because I live all on my own now doesn't mean that I can't still do that. Usually at the weekend you will find me enjoying bacon and eggs or pancakes or something similar!
I do need to apologize for the photos today. It's such a dull and gloomy day and although I like to take my photos with natural light, I was forced today to take them at my dining room table as I just could not get decent photos in front of my window. I hope you will forgive me!
.jpg "BHG 1943 Cookbook")
The recipe I am sharing today for these tasty Griddle Cakes was adapted from one found in the Vintage Better Homes & Garden Cookbook, published in 1943.
I love cookbooks, and I confess that I love vintage cookbooks most of all. Although some adaptations need to be made according to present knowledge and ingredients, most of the recipes in them are sound and well worth trying.
.JPG "Vintage Griddle Cakes (1943)")
So it is with this griddle cakes (or pancakes as they are also known) recipe which I am sharing with you today. I confess that these are some of the best pancakes I have ever made or eaten.
They are light and fluffy and puff up very nicely, without deflating after you cook them. Always a bonus! They have become my favorite pancakes!
.JPG "Vintage Griddle Cakes (1943)")
Perfect for serving fresh off the griddle with butter and syrup and your favorite bacon and sausages. I know, I am a glutton at the weekend!
Usually, I will also add canned sliced peaches, but today I didn't have any!
.JPG "Vintage Griddle Cakes (1943)")
Just look at how lovely and puffed up those pancakes are! And this is after sitting in the oven while I take the time to cook all of them!!
Normally they will deflate somewhat in the waiting. Not so with this recipe. Not so! They were lovely, light and quite puffed!
.JPG "Vintage Griddle Cakes (1943)")
WHAT YOU NEED TO MAKE VINTAGE GRIDDLE CAKES (1943)
Pretty basic ingredients. There is nothing out of the ordinary here.
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
.JPG "Vintage Griddle Cakes (1943)")
I like to begin with all of my ingredients being at room temperature. I am not sure if this is what makes the difference or not, but it is just how I do things.
I also like to use whole milk. In face I keep nothing but whole milk in my house. It doesn't make sense for me to buy several kinds of milk when there is really only me living here.
.JPG "Vintage Griddle Cakes (1943)")
I don't really like using shortening if I can help it, which means I almost always substitute butter for it, which works fine in this recipe. I do also like to butter the griddle pan a bit. Just me. The recipe doesn't ask for it. But, really, can you ever have too much butter?
Most times I don't need a full three cups to make these. This can vary according to the weather (damp or dry) and of course the brand of flour. You only need to use as much as will give you a thick droppable consistency. Not too thick. Not too thin.
.JPG "Vintage Griddle Cakes (1943)")
HOW TO MAKE VINTAGE GRIDDLE CAKES (1943)
It's a pretty basic recipe. Measure and whisk, then cook/bake. In the UK I had a dedicated griddle pan. Here in Canada, I have to just use a skillet, which works fine.
Whisk the milk, eggs, melted shortening/butter together in a large bowl.
Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
Heat your griddle pan or skillet until quite warm over medium heat.
Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
.JPG "Vintage Griddle Cakes (1943)")
Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
Keep warm in a low oven until you have cooked all of your griddle cakes.
Serve hot with pats of butter and maple syrup.
.JPG "Vintage Griddle Cakes (1943)")
I can promise you I didn't eat everything on that plate! haha It was for presentation purposes only. I probably only ate one of the pancakes, a sausage and two strips of bacon. (I adore bacon and I only ever very seldome have it. Oh how I miss British bacon.)
The plate is a very old China one that my sister gave me to use for my food photos. The cloth is a fluor sac tea towel that I hand embroidered. The cute tea cosy is one that a lovely friend knit for me. Together I thought they made a beautiful vintage presentation. But perhaps that is only my own flight of fancy!
.JPG "Vintage Griddle Cakes (1943)")
There is no shortage of pancake recipes here in The English Kitchen. These griddle cakes today are very similar to what are called Griddle scones or Scotch Pancakes or Irish Pancakes in the UK, usually served with jam. Some other ones you may enjoy are:
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavor of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!
Yield: 16 pancakes
Vintage Griddle Cakes (1943)
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
One of the best pancake recipes I have ever made. Light and fluffy and thick!
Ingredients
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
Instructions
- Whisk the milk, eggs, melted shortening/butter together in a large bowl.
- Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
- Heat your griddle pan or skillet until quite warm over medium heat.
- Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
- Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
- Keep warm in a low oven until you have cooked all of your griddle cakes.
- Serve hot with pats of butter and maple syrup.
Notes
The time is estimated for what it might take to cook all of the pancakes. It should take you no more than 3 or 4 minutes to cook each individual one.
Thanks so much for visiting. Do come again!
If you are watching your sugars, you might think that treats such as Carrot Cake are off the menu and a think such as a Glazed Carrot Cake are totally verboten! Think again!
I have been playing around with single serving mug cakes this week and experimenting with them trying to make them sugar free. Not all of my experiments have had great results, but this one did and I am really excited to share it with you today!
.JPG "Glazed Carrot Cake in a Mug")
My mother loved carrot cake. It was her favorite kind. Always on her birthday she wanted me to make her a carrot cake.
Oh how she would have loved to have been able to have an almost instantaneous carrot cake on tap such as this one.
And being sugar free, its not all that bad for you. At least I like to think it isn't at any rate!
.JPG "Glazed Carrot Cake in a Mug")
The cake itself is nicely flavored and moist, with cinnamon, Swerve brown sugar and plenty of carrots. I would so have loved to add chopped raisins and walnuts, or even some pineapple, and I may do at some time, but today I kept it simple.
The glaze is a nice touch. It is a cream cheese glazed, not too sweet, flavored with vanilla and just a hint of Swerve icing sugar.
You can of course make this with regular brown sugar and icing sugars, and it will be just as delicious, maybe even more so.
.JPG "Glazed Carrot Cake in a Mug")
WHAT YOU NEED TO MAKE GLAZED CARROT CAKE IN A MUG
These mug cakes really don't take a lot of any one thing, and they go together and cook super quickly. That is all a part of their appeal. Almost instant gratification!
.JPG "Glazed Carrot Cake in a Mug")
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
.JPG "Glazed Carrot Cake in a Mug")
Like I said, I used the Swerve sugar replacements in both the cake and the glaze itself. Swerve is a sugar free sugar replacement that measures like for like with sugar.
It is made of completely natural ingredients, nothing artificial. I like that.
I also only use real vanilla extract. I just think it has a much nicer flavor than artificial vanilla. Because it is real, you also don't need to use as much to get the same amount of flavor.
I use plain all purpose flour. I have not experimented with gluten free flours or almond meal so I cannot say as to how they would turn out.
.JPG "Glazed Carrot Cake in a Mug")
HOW TO MAKE GLAZED CARROT CAKE IN A MUG
One of the things I really like about these mug cakes is the ease of preparation and almost instant gratification.
They are perfect for the smaller family or the singleton or for when you are just wanting some cake but don't want to go to all the bother and hassle of making a full sized cake! Nothing could be simpler.
.JPG "Glazed Carrot Cake in a Mug")
And as you can see the texture is quite nice and cake-like. Just be careful not to over cook it. If you do, you risk ending up with a rubbery cake.
In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
Wipe the edges of the bowl or mug clean.
Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
Serve and enjoy!
.JPG "Glazed Carrot Cake in a Mug")
It really does have a nice texture and that glazed sets it off perfectly!
Of course I am no stranger to carrot cakes on here. I have shared many a recipe for them throughout the years. Here are some of my favorite ones:
CARROT CAKE ROLL - Like a jelly roll, except it is a moist and delicious carrot cake. There is a cream cheese filling to roll it around as well.
CARROT CAKE WITH A GINGER BUTTERCREAM FROSTING - filled with little sweet nuggets of raisins and toasted walnuts, the frosting is this delicious cakes crowning glory!
.JPG "Glazed Carrot Cake in a Mug")
CARROT AND POPPYSEED CAKE - this delicious carrot cake bakes in a loaf tin, and boasts an orange sugar crunch drizzle glaze. Its fabulous!
A SIMPLE CARROT CAKE - One simple layer, all of your favorite flavors, and a vanilla drizzle icing flicked over top.
.JPG "Glazed Carrot Cake in a Mug")
I really hope you will want to make this Glazed Carrot Cake in a Mug, sugar free or not. I hope you enjoy it as much as I did!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Glazed Carrot Cake in a Mug (sugar free)
Yield: 1
Prep time: 1 MinCook time: 2 MinTotal time: 3 Min
This is a perfect sugar free dessert for one. With its spicy carrot cake flavor and rich cream cheese glaze, it always goes down a treat. If you are not bothered about sugar, simply replace the sweeteners with an equal amount of sugar. This is delicious!
Ingredients
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
Instructions
- In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
- Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
- Wipe the edges of the bowl or mug clean.
- Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
- Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
- Serve and enjoy!
Thanks so much for visiting. Do come again
For a long time in Ireland the only bread readily available, except for in the cities, was Soda Bread. Easy to bake on a hearth stone or in an oven, it was quick to make and as likely to be served with the main meal of the day to soak up gravy as it was to appear with breakfast in the morning.
The one I have here today is the cake type. Simply mixed, kneaded lightly and then shaped into a round and baked on a baking sheet or baking stone. There is also a flat type, or farl. which is more like a heavy pancake, rolled out and cut into triangles, and then baked on a griddle or in a heavy skillet rather than in an oven.
Both are equally as easy to make and delicious . . . as long as you follow a few rules, main one being to handle the dough as little as possible . . . kinda like scones or American style biscuits. I like to make sure all my ingredients, including the buttermilk are at room temperature as well.
Sift the dry ingredients together a few times to aerate the flour, and evenly distribute the soda throughout. Put the sifted dry ingredients in a good big bowl (you want stirring room) and make a well in the center. Pour about three-quarters of the buttermilk in, and start mixing in with your fingers, the two best tools ever invented. You are trying to achieve a dough that is raggy and very soft, but the lumps and rags of it should look dryish and "floury", while still being extremely squishy if you poke them. Add more liquid sparingly if you think you need it.
Blend quickly and lightly until the whole mass of dough has become this raggy consistency. Then turn the contents of the bowl out immediately onto a lightly floured board or work surface, and start to knead. Don't knead it for any longer than about 15 seconds. Any longer than that and you risk a tough bread. Lightly shape it into a rough round about 6-8 inches in diameter, and put it on the baking sheet (which should be dusted lightly with flour first). Then use a very sharp knife to cut a cross right across the round. The cuts should go about halfway down through the sides of the circle of dough, so that the loaf will "flower" properly.
Bake for a good 45 minutes, without disturbing, and then tap the bottom. If it sounds hollowish it is done! For a crunchy crust, put on a rack to cool. For a softer crust, as above, wrap the cake in a clean dishcloth as soon as it comes out of the oven. I Like mine warm and spread with butter and sweet red jam.
I think it's the child in me. I just can't help myself.
*Irish Soda Bread*
Makes 1 loaf
Printable Recipe
Quick, easy and tasty. Those Irish sure know what they are doing!
450g of plain flour (about 3 1/2 cups)
1 tsp salt
1 tsp sugar (optional)
1 tsp baking powder
14 fluid ounces of buttermilk (1 3/4 cups)
Preheat the oven to 220*C/425*F/ gas mark 7. Lightly butter a baking tray. Set aside.
Sift the flour, salt, and baking powder into a bowl. Whisk in sugar if using. Make a well in the centre. Pour in most of the butter milk, holding a little back. Use your fingers and get stuck in mixing it all well together to make a soft, but not sticky dough. If necessary add the remaining buttermilk.
Tip out onto a lightly floured surface and knead lightly. It's important not to overknead the dough. 15 to 20 seconds is enough time. . Shape into an 8 inch round. Place onto the prepared baking tray.
Bake for 25 to 30 minutes. Test that the loaf is cooked by turning it over and tapping it on the bottom with yout knuckles. It should sound hollow. Place on a wire rack to cool. Serve cut into slices. Goes well with soup and stews.
I think Bacon has to be high on the list of just about everyone's favourite foods, don't you? I know we love the stuff. I have often thought I would like to stop eating meat altogether . . . but I could never give up bacon or a good steak. Those two things are heaven to me.
"Nothing is quite as intoxicating as the smell of bacon frying . . . "
~James Beard
These cold dismal and dreary January days can get one a bit down after a while. Day after day of drizzle or snow . . . very little sun . . . blah, blah, blah.
Here's one way to perk them up and bring a bit of sunshine into your life! Have a tea party! You don't need anything special . . . or even to invite a whole bunch of people over. Some of the best tea parties of all happen when there's just two of you and a dog!
All you need is a table spread with a fine cloth and some tea . . . in a pot of course, (today we had blackberry and mint and it was delicious!) and cups and saucers.
The perfect afternoon tea should begin with some delicious savouries . . . finger sandwiches, sausage rolls, little toasts, savoury pastries . . . followed with scones (if you wish) and a selection of fancies and cakes.
I decided early on during this particularly dreary day that I was going to treat Todd and I to a traditional English Afternoon tea party. He had no idea what I was up to, as he sat upstairs engrossed in his war games on the computer.
Things don't always go to plan though . . . do they. The dog mischeviously ate half of my first Victoria Sponge when my back was turned. Bad doggie. I seized the engine on my new baby sized food processor, chopping the glace fruit for the florentines. Bad idea. Chop it by hand.
Never mind we got there in the end and Todd was so surprised when I called him down to lunch and he saw what I had been up to.
We sat there smiling and sipping and nibbling . . . all was right with the world, drizzle or not, dog eaten cakes . . . it was fun, plain and simple.
Don't forget to use your pinkies!
*Finger Sandwiches*
makes 18 to 24
Printable Recipe
What would afternoon tea be without a plate of tasty sandwiches? (Choose 3 of the below fillings)
12 thin slices of white or wholemeal bread, crusts removed
(I just buy the bread that already has the crusts removed,
easy peasy, lemon squeasy)
room temperature butter, for spreading
sea salt and freshly ground black pepper as desired
For the egg and cress filling:
2 TBS good quality mayonnaise
1/2 tsp finely grated lemon zest from an unwaxed lemon
2 hard boiled eggs, peeled and chopped
a handful of mustard cress
For the Gentleman's Morsels:
1/4 pound shaved roasted ham
apricot jam, seived
Dijon mustard
For the Roast Beef:
1/4 pound thinly sliced rare roast beef
horseradish mayonnaise
a handful of rocket leaves
For the Parma Ham and Fig filling:
1/4 pound of parma ham
1 ripe fig
1/2 tsp balsamic vinegar
1/2 tsp olive oil
handful of rocket leaves
For the Stilton and Pear filling:
50g of Stilton cheese, thinly sliced (1/4 pound)
1 ripe firm pear
To cut sandwiches, lay your hand on top of the sandwich and lightly press down. Using a serrated knife and a gentle sawing motion, cut diagonally into quarters or lengthways into 3 fingers.
For the egg and cress sandwiches, thinly butter 4 slices of the bread. Combine the mayonnaise, lemon zest, egg and season with some black pepper, folding together well. Spread evenly on half the slices of bread. Sprinkle with the cress and top with the remaining 2 slices of bread. Cut as above.
To make the Gentlemen's Morsels., thinly butter 4 slices of the bread. Spread 2 slices with seived apricot jam. Spread the other 2 with Dijon mustard. Lay the ham evenly over top of 2 slices and top with the other 2. Cut as above.
For the Roast Beef, thinly butter 4 slices of the bread. Spread 2 slices with the horseradish mayonnaise. Top with the roast beef and season to taste. Sprinkle with the rocket and top with the other 2 slices of bread. Cut as above.
For the Parma Ham and Fig sandwiches, thinly butter 4 slices of bread and fold ham on top of two of them. Cut the fig into thin wedges, remove and discard the skin and then arrange the wedges on top of the ham. Whisk the vinegar and oil together. Season with a bit of salt and pepper. Drizzle over the figs. Top with rocket and the remaining slices of buttered bread and cut as above.
To make the Stilton and Pear sandwiches, thinly butter 4 slices of bread. Arrange the stilton over 2 slices of the bread. Slice the pear into thin wedges, removing and discarding the core, then arrange on top of the cheese. Season with black pepper, then top with the remaining slices of bread and cut as above.
*Dark and White Chocolate Florentines*
Makes about 24
Printable Recipe
Sticky, crisp, chewy, gooey. Moreishly addictive.
50g of butter (3 1/2 TBS)
50g of caster sugar (2 TBS)
3 TBS double cream
25g of flaked almonds (1/4 cup)
75g of mixed nuts, chopped (Pistachios, walnuts, hazelnuts, etc.) 3/4 cup
4 glace cherries, chopped
50g of mixed glace fruits (apricots, pineapple, peel, angelica) chopped (1/3 cup)
25g of plain flour (1 heaped TBS)
50g of white chocolate
(2 ounces)
50g of dark chocolate
(2 ounces)
Preheat the oven to 180*C/350*F/ Gas mark 4. Line two baking sheets with parchment paper. Set aside.
Gently heat the butter, sugar and cream together until the butter melts. Bring to the boil and then remove from the heat. Stir in the nuts, cherries, fruit and flour. Mix thoroughly. Drop by teaspoonfuls onto the prepared baking sheets, spacing them well apart.
Bake for 10 minutes, until golden. Remove from the oven and gently press back the edges with a rounded knife to keep a round shape. Allow to cool on the baking sheets for 10 minutes before carefully peeling off the paper and setting on a wire rack to cool completely.
Break the white and dark chocolates into individual bowls. Melt carefully in the microwave without over-heating. (Be careful as white chocolate burns easily.) Alternatively melt in bowls over simmering water. Spread over the bottoms of the florentines, coating half with white and half with dark. Let set before serving.
Ohhh . . . doesn't she have a longing look in her face? I think half a cake is more than enough don't you?
My brother-in-law had a birthday this week. He turned 51. When asked what he wanted for his birthday meal he had two requests, a homemade beef lasagna (with ricotta cheese) and a double chocolate cake!
I said to my sister, let me make the cake! I have the perfect recipe for it and I think he will love it. Ironically she had picked out the same recipe, so we were really on the same wave length!
One of my favorite cookbooks has always been Dish Entertains, by Trish Magwood. It is a book that was popular with my boss when I worked at the Manor, and one which I loved to cook from when she had luncheons, etc.
The recipes in it range from everyday simple to special occasions. It even won a James Beard Foundation Award, a silver Gourmand World Cookbook Award, and a Silver Cuisine Canada Culinary Book Award.
If a birthday isn't a special occasion, I don't know what is, and I knew there was an excellent chocolate cake recipe in the book. I had given my sister a copy of the book and she had ear-marked it as well. The decision was made!
According to Trish, this is a four generations old recipe. A fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations!
If turning 51 isn't a special occasion I don't know what is! This is a delicious chocolate cake filled to overflowing with fabulous chocolate flavor.
But you don't need anything special to make it, unless you count buttermilk as being special. I love anything baked with buttermilk. It has the ability to render any baked good incredibly moist, and is great for marinating chicken in prior to cooking it.
It makes great biscuits and pancakes, waffles, scones, etc. And it makes for one very fabulous chocolate cake!
This recipe doesn't require fancy chocolate either, no chocolate chips, etc. or pudding mixes, etc. Just plain old cocoa powder.
Just make sure you use cocoa powder and not chocolate drinking powder or hot cocoa mix. Plain old baking cocoa powder. I use Fry's cocoa powder. Its the only cocoa powder that I have ever used in North America. Its the best as far as I am concerned.
One year my sister and I both entered baked whoopie pies, using my whoopie pie recipe into our respective county fairs. She was in a different county to I. We both won the Fry's Cocoa Powder blue ribbon of excellence for them!
What fun that was for both of us to come first! We got a cash prize, a ribbon and a set of oven mitts and an apron! Those were the days!
This lovely cake uses the one bowl method. What that means is that all of the dry and wet ingredients are mixed together in one bowl. There is no separating of the eggs and beating them separately. No creaming of the fats and sugars, etc.
Just look at how lovely and moist it is. (No, I did not take the cake over there with a piece missing, lol I took it over whole and then brought a piece home to take a photo of the slice!)
You can tell that this cake is not only moist but is filled with a rich and chocolatey flavor! It makes either a nine or an 8 inch double layer cake. But don't worry if you don't have a lot of people to feed.
This chocolate cake recipe can also very easily be halved to make only one layer, which makes it perfect for the smaller family as well. You can also bake it as cupcakes!
Not only is it the perfect celebration cake, but it is a fast and easy, reliable cake to bake as a last minute dessert when you need one!
Included also is a fabulous chocolate frosting recipe, which fills and covers the cake quite generously! It, too, only needs simple ingredients. Melted butter, cocoa powder, confectioner's sugar and some strong brewed coffee.
No worries however, if you are not a coffee drinker like I am not, or if you are making the cake for children. You can substitute buttermilk in its place.
I found I needed a bit more liquid with the icing than she suggested. So just play with it and if you think the icing is not fluffy or creamy enough, beat in extra liquid by the TBS. My icing was a bit like play dough until I did this.
I was quite concerned because I didn't have any more icing sugar to make another icing, so just persevere and add more liquid a small amount at a time until you get the right consistency.
She also seemed to think it made an extra large amount of icing and that there would be some leftover. I found this to be exactly the right amount needed for both filling and coating the cake.
All in all, everyone really enjoyed this fabulously tasty and moist chocolate cake, especially Dan! I decorated it with sprinkles that reminded us of the stars, planets and moons. He is a sci-fi buff!!
If you are looking for an excellent chocolate cake for whatever reason, look no further. This one fits the bill perfectly on all counts! I am even betting that you will have everything you need to make it in your cupboard right now! Let the baking begin!
Buttermilk Chocolate Cake
Yield: Serves 8 to 10
Prep time: 12 MinCook time: 40 MinTotal time: 52 Min
This old fashioned one-bowl chocolate cake is meant to be shared and is the perfect way to celebrate any occasion. Delicious and moist. You can cut the recipe in half and bake in one pan for a single layer cake.
Ingredients
For the cake:
- 2 large free range eggs
- 2 cups (480ml (approximately, see instructions) buttermilk
- 2 cups (280g) all purpose plain flour
- 2 cups (390g) granulated sugar
- 1/2 cup (55g) cocoa powder, sifted (not chocolate drinking mix)
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) vegetable oil
- 2 tsp vanilla
For the icing:
- 1/2 cup (120g) butter, melted
- 1/2 cup (55g) cocoa powder, sifted (not chocolate drinking mix)
- 4 cups (520g) icing sugar, sifted
- 1/4 cup (60ml) strong brewed coffee (or buttermilk if making for children)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Generously butter 2 nine or eight-inch round cake tins and line the bottoms with some parchment paper. Set aside.
- Measure the flour, cocoa powder, sugar, baking powder, baking soda and salt into a bowl. Give them a quick whisk together.
- Place the eggs into a measuring cup and add buttermilk only to make 2 cups (480ml) in total. Add the oil and vanilla. Slowly beat this into the dry ingredients on low speed to combine. Once combined, increase the speed to medium and beat for 2 minutes.
- Divide the batter between both prepared layer tins.
- Bake in the preheated oven for 30 to 40 minutes, until the top springs back when lightly touched, or until a toothpick inserted in the center comes out clean.
- Transfer the tins to a wire rack and cool completely in the pans.
- Once cold, run a sharp knife around the edge, unmold and remove the paper from the bottoms of the cakes.
- To make the icing, measure all of the ingredients into a large bowl and beat together until creamy. You may need a bit more liquid to get the proper consistency.
- Place one layer of cake on a plate. Spread a portion of frosting over top. Place the other layer on top of that and then proceed to ice the whole cake.
- Decorate or not as desired. Cut into wedges to serve.
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