Category Archives: Cakes

One Bowl Chocolate Cake

Whenever there are birthdays in my team at work I always bring in the birthday cake, or whatever that person would like for their birthday morning tea. This time the request was for a chocolate cake. This is a super easy chocolate cake that only uses ONE bowl!

So I now think I’ve found my perfect vanilla cake recipe and now my perfect chocolate cake recipe. I’ll get the final verdict tomorrow for taste at the morning tea. I tasted some off-cuts though and they were tasty!

Serves 10

Cake
115g  unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup caster sugar
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Icing

125g unsalted butter
1 1/2 cups icing sugar
2 tbs milk
1 tbs cocoa powder

Pre heat the oven to 160C. Place a piece of baking paper in the bottom of a loaf pan and spray the sides with oil spray.

In a large bowl cream the butter until smooth with a hand mixer. Add the brown and caster sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. The batter will look a bit lumpy but that’s okay.

Sift the flour, cocoa, baking soda, baking powder and salt together into the wet ingredients. Stir together with a spoon until well-blended but not over-mixed. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared pan. Bake for 45 minutes, or until a skewer inserted into the center of the loaf comes out clean. The tip here is to use a wooden skewer and not something metal, as even if the loaf is undercooked the metal skewer could still come out clean.

Cool the cake in the pan on a rack for about 10 to 15 minutes, then remove it and place it back on the rack to cool completely.

For the icing, using a hand-mixer on high whip the butter until completely smooth and fluffy (around 1 minute). Sift in half the icing sugar 1 tbs of the milk and mix. Then add in the rest of the icing sugar and milk. At this stage I took some of the icing out (around 2 tbs) for the writing. For the remaining icing I added a tbs of cocoa and mixed that in. For the writing icing I added in a few drops of green food colouring before piping.

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Vanilla and Lemon Buttermilk Bundt Cake

I’ve been on a mission lately to find some great, fool-proof cake recipes as I’ve had many duds in the past. Mostly what happens is my cakes collapse or are dry. I finally found a lovely vanilla buttermilk recipe which I added lemon too, and also added on top a  lemon butter icing. I decided to try this recipe in a bundt pan.

I made this cake for a work morning tea (and we have a lot of them at my work!). I’m lucky that I have people at work who like to eat the things I bake. If I had to keep and eat it myself at home I would end up twice the size I am!

At the moment I only have a hand-held mixer to use when making cakes, and cookies etc. I am waiting for the day I get my Kitchenaid (Raspberry coloured) and have given Rich and my family notice I want it for my 30th birthday which is in March, 2014!

Serves 12

The Cake
250g (1 2/3 cup) self-raising flour
1/2 tsp baking powder
1/4 tsp salt
125g unsalted butter, softened and diced
275g (1 1/4 cup) caster sugar
80ml olive oil (extra virgin)
1 tsp vanilla extract
2 lemons, zested
2 eggs
3 egg yolks
125ml (1/2 cup) buttermilk

Lemon Butter Icing
430g (2 2/3 cups) icing sugar
100g salted butter, softened
1 1/2 tbs verjuice*
2 lemons, zested and juiced

*Verjuice is unripe grape juice. If you don’t have it, it can be omitted.

Preheat the oven to 170C. Spray the bundt pan with oil to grease it which will help you remove it was cooked and cooled.

Sift the flour with the baking powder and 1/4 tsp salt into a bowl.

With an electric mixer (hand or stand) beat the butter, sugar, oil, vanilla and lemon zest on high for 3 minutes.

Add the eggs, one at a time, making sure to beat them in for 30 seconds after each egg. Add half of the flour mixture, and half of the buttermilk and mix on low speed until just combined. Add the remaining flour and buttermilk, scrape down the bowl and mix on low until just combined.

Spoon the batter into the bundt pan, tap the pan on the bench a few times to get rid of any air bubbles and flatten the top with a spoon or spatula.

Bake on the bottom shelf of the oven for 20 minutes, after 20 minutes cover the cake with foil and continue to bake for another 15 minutes (testing with a skewer and making sure it comes out clean – if not, cook for another 5 minutes or until cooked through).

Cool in the pan for 20 minutes and then invert onto a wire rack until completely cooled.

For the icing, sift the icing sugar into a bowl. Add the butter, verjuice, lemon zest and lemon juice and stir until combined.

Move the cake onto a plate and pour or spoon the icing thickly over the cake.

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