Читать книгу Complete Step-by-Step Guide to Cake Decorating - Carol Deacon - Страница 16
Chocolate cake
ОглавлениеThis cake takes a little more effort than the simple chocolate sponge cake recipe here, but the velvet texture of the finished cake makes the effort worthwhile. A crust will form on the top of the cake as it bakes; it might even scorch slightly. Don’t worry, this is normal and will not affect the taste of the cake underneath. Slice the crust off the cake after it has cooled and just before decorating.
1. Grease and line the relevant cake pan (see here) and preheat the oven to 350°F/180°C/Gas mark 4. (Timings and temperatures for conventional ovens may vary. Refer to your manufacturer’s handbook for guidance.)
2. Separate the egg whites from the yolks and set aside in two small bowls.
3. Melt the chocolate in a heatproof bowl (see here).
4. In a mixing bowl, cream the softened butter and superfine sugar together.
5. Beat in the egg yolks and then the melted chocolate.
6. Set the mixer to a low speed and slowly stir in the flour. Stop as soon as it has all been incorporated. Set aside.
7. Put the egg whites into a second mixing bowl. Connect the whisk attachment to your mixer and whisk the egg whites until stiff. Whisk in the confectioners’ sugar.
8. Reattach the beater to the mixer and slowly stir the chocolate mixture into the egg whites.
9. Pour into the prepared pan and bake immediately. The crust on top of the cake can make it difficult to tell if the cake is done baking by touch alone so carefully cut a little section of crust away from the center of the cake. Insert a knife or cake skewer. If it comes out clean, the cake is ready.
10. Turn the cake out onto a cooling rack. Remove the paper lining and let cool.
INGREDIENTS
| Square pan | — | 6 in. (15 cm) | 7 in. (18 cm) | 8 in. (20 cm) |
| Round pan | 6 in. (15 cm) | 7 in. (18 cm) | 8 in. (20 cm) | 9 in. (23 cm) |
| Butter (softened) | ¼ cup 3 oz. (90 g) | ½ cup 4 oz. (115 g) | 3/4 cup 6 oz. (170 g) | 1 cup 8 oz. (230 g) |
| Superfine (Caster) sugar | 2 ½ tbsp. 1 ¼ oz. (40 g) | ¼ cup 2 ½ oz. (75 g) | ½ cup 4 oz. (115 g) | 3/4 cup 5 oz. (150 g) |
| Eggs (large) | 3 | 4 | 6 | 8 |
| Semisweet chocolate | 3/4 cup 5 oz. (150 g) | 3/4 cup 6 oz. (170 g) | 1 cup 8 oz. (230 g) | 1 ¼ cup 10 oz. (285 g) |
| Self-rising flour | ¼ cup 3 oz. (90 g) | ½ cup 4 oz. (115 g) | 3/4 cup 6 oz. (170 g) | 1 cup 8 oz. (230 g) |
| Confetion- ers’ sugar | 2 tbsp. 1 oz. (30 g) | 2 tbsp. 1 oz. (30 g) | 4 tbsp. 2 oz. (60 g) | ¼ cup 3 oz. (90 g) |
| Baking time (approx.) | 45–55 mins | 45 mins–1 hr | 1–1 ¼ hrs | 1–1 ¼ hrs |
Storing: Frost the cake within a day of baking. If this is not possible, freeze until required.
Freezing: When cooled, this cake will freeze well for up to three months. Leave the crust on if freezing.
Quick Chocolate Cake (see here)
