How has it been over a month since I last posted?
I feel rather like a delinquent and a liar. This is not to say that I haven’t been baking –quite the contrary. I’ve been baking more than ever, just too /insert good reason here/
So, now the question remains as to when I’ll get around to posting my recipes. See, I had it in the back of my mind that they might come in handy this fall when I’m at uni, dirt poor, and too tired to bake anything. So, I think I’ll post a few of them up over the next few days and stash a few in reserve for those days when you just can’t be assed to turn on the oven.
So what shall it be, folks? Cake? Brownies? Cheesecake? Cupcakes?
Hmmm. Perhaps we’ll do this chronologically-ish and start with the “Birthday cake”.
I made it for my brother and I’s 19th birthday (I have to say I made it for my brother, because really, who bakes their *own* birthday cake?). I found the cake recipe on Allrecipes, and encouraged by it’s stellar rating and postive reviews, I decided that I’d try it for my birthday cake. I also liked that it used oil and not very much of it at that. Oh man, did this cake not disappoint!
It was moist, velvety, with rich chocolate flavour. I won’t post the recipe for the icing. It was okay, but the cake definitely outshone it. I tried to make some sort of white chocolate icing, based on Nigella’s sour cream chocolate icing (which rocks, btw). However, something went awry and I had to add so much icing sugar to get it thick enough to spread on the cake. Still, it was tasty and the cake was beautiful with the chocolate flowers.
I made the flowers about a week before my birthday. They keep well in the freezer and should be kept cold until you are ready to artfully arrange them on top of your cake. Otherwise, they will soften and become very difficult to handle.
Black Magic Cake
adapted from Allrecipes.com
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9×13 inch pan.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Perhaps a little later I will post a recipe for chocolate flowers, but I think I have already linked back to the blog where I originally found the recipe.
Cheers and enjoy!