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Chocolate Cake Is 'super Easy' To Make With Delicious Six Ingredient Recipe
Chocolate cake is 'super easy' to make with delicious six ingredient recipe (Image: Getty)Cakes are an easier feat than most pastries, pies and tarts when it comes to home baking, but the chocolatey kind is an exception.
Mastering the rich cocoa flavour is difficult to do while ensuring a moist texture, though one baking expert claims to have a solution.
Sharing her recipe for a "light and moist" chocolate cake that refuses to skimp on rich flavour, Rachel Page, founder of the blog 'Marmalade and Me', assured that the bake "tastes wonderful" but is also "super easy" to whip up.
The cake, she promises, will stay fresh in an airtight container and provide the perfect base to practice your decorating skills.
What's more, the recipe calls for just six ingredients and no expensive dark chocolate or organic cacao products. Rachel even shared her go-to frosting recipe which mimics creamy, custard-like French icing thanks to the addition of eggs.
Fill the cake with white cream or use Rachel's French frosting recipe (Image: Getty) Ingredients275g soft butter or margarine
275g caster sugar
Five eggs
Two tbsp tablespoons of cocoa powder
250g self-raising flour
One tbsp of golden syrup
Icing is optional and easy to make with the following ingredients:
75g 70-percent dark chocolate
Two eggs
50g milk chocolate
75g unsalted butter
450g icing sugar
One teaspoon of vanilla extract
One tablespoon of cold water
Keep the cake simple on top or get creative with your decorating skills (Image: Getty) MethodFor the perfect layered sponge, two 20cm round tins with detachable bases are recommended, along with some baking paper to line them. Do this by tracing the base of the tins, then cutting out the circles and sticking them to the tins with some butter to help them stick.
Ensure the oven is set to 180C before proceeding with any mixing or whipping.
Measure both the butter and sugar before adding them to a large mixing bowl, then whip until creamed with a fluffy texture. This can be done with an electric mixer, hand whisk or spoon.
Crack the eggs into the sugar and butter mixture, one at a time, then proceed to weigh out the flour and cocoa powder. Sieve the dry ingredients into the bowl and stir thoroughly to combine.
Use a spatula to "clean" the bowl's edges, ensuring you leave no mixture behind. Next, gently fold in the golden syrup and beat the batter just a bit more, taking care not to overdo it or risk compromising the texture of the sponge.
When the cake batter is ready, evenly distribute it between the two tins and pop them in the oven for 20-25 minutes, or until the cake feels "springy to the touch". After baking, allow the cakes to cool slightly before loosening the edges with a knife and moving them onto a cooling rack.
For the filling, you can opt for cream or store-bought icing, but Rachel's recipe for French chocolate frosting is easy to follow. First, melt the dark and milk chocolate then add it to the butter with butter until smooth, then blend in eggs, icing sugar, vanilla extract, and water.
Rachel cautioned: "The icing will be too runny to work with now so let it chill in the fridge until it has thickened a little." She suggested using a piping bag for an effortlessly professional finish and a sprinkle of chopped chocolate or sprinkles to decorate.
I Made Mary Berry's 'favourite' Lemon Cheesecake Recipe In 10 Minutes And It Was So Easy
I made Mary Berry's 'favourite' lemon cheesecake recipe in 10 minutes and it was so easy (Image: Angela Patrone/EXPRESS)Mary Berry is one of Britain's most respected and well-loved gurus of the kitchen, especially when it comes to her sweet recipes.
From her classic Victoria sandwich cake to her sensational coffee and walnut cake and easy scones, Mary never seems to fail with her recipes.
After describing the cheesecake as "heavenly" and her "favourite" recipe, I decided to give this recipe a go for myself.
Despite the cheesecake needing several hours to set, it took less than 10 minutes to put together.
While a typical cheesecake uses digestive biscuits, this recipe calls for ginger biscuits which I thought was interesting.
When going through the ingredients, I did decide to make two little tweaks (Image: Angela Patrone/EXPRESS)When going through the ingredients, I decided to make two little tweaks. I doubled the amount of biscuits and butter as I was after a thicker base which paid off very well.
Ingredients 100g ginger biscuits
50g butter, melted
Two 250g tubs mascarpone
325g jar luxury lemon curd
Juice of one small lemon (or one-third cup of lemon juice)
Fresh raspberries and blueberries, to decorate
Icing sugar, to dust
Equipment 20cm round loose-bottomed cake tin, greased and base-lined with baking paper
I started by crushing up the biscuits in a zip-lock bag before mixing it with the butter in a bowl (Image: Angela Patrone/EXPRESS) I pressed the mixture into the base of the tin (Image: Angela Patrone/EXPRESS) I combined the ingredients for the lemon filling (Image: Angela Patrone/EXPRESS) Method I started by crushing up the biscuits in a zip-lock bag before mixing it with the butter in a bowl. I then pressed the mixture into the base of the tin (but not up the sides).
The next step was to put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.
I then poured the mixture onto the biscuit base and levelled out the top.
All that was left was to leave it to chill in the fridge for at least four hours and up to 24 hours to firm up - I left it for six hours and the cheesecake was perfectly set.
All that was left was to leave it to chill in the fridge for at least four hours (Image: Angela Patrone/EXPRESS) I decorated the top with a generous amount of raspberries, blueberries and dusting of icing sugar (Image: Angela Patrone/EXPRESS)Once firm, I removed the cheesecake from the tin and decorated the top with a generous amount of raspberries and blueberries. I finished off by dusting icing sugar over the top.
The cheesecake ended up looking great, but it tasted even better. The ginger biscuits complemented the filling well.
It was definitely a good idea to double the amount of biscuits used as it balanced the sweetness and bitterness well.
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