Baby is obsessed by baking and the only spanner in the works, is that I’m on on the Cambridge plan and can’t eat CAKES! However, we were invited to a friend’s house for a playdate earlier in the week, which gave us a fab opportunity to get our bake on.
Baby’s favourite is chocolate cake, so chocolate it was. I love this recipe as it creates a sort of squidgy, very yummy chocolate cake. No dry cardboard cake here!
Ingredients
280g plain flour
1 tsp baking powder
1 tsp bicarb
225ml milk
1 tbsp white wine or cider vinegar
110 unsalted butter
2 eggs
290g caster sugar
1 tsp vanilla extract
45g cocoa
Method
- Preheat oven to 180°/Gas 4/160° fan.
- Combine milk and vinegar and set aside.
- Prepare (flour & grease) two medium cake tins.
- Pop the flour, bicarb and baking powder into a bowl.
- In another bowl cream the butter and sugar until light and fluffy.
- The add the eggs one by one and the vanilla extract.
- Weigh out the cocoa powder in a bowl and add 75ml of hot water, stirring until it is a smooth paste.
- Mix in the dry ingredients alternately with the milk/vinegar mix.
- Add in the cocoa paste and mix until well combined.
- Transfer the mixture into two cake tins
- Bake for around 30 minutes.
- It is ready when a skewer pressed in the middle comes out clean.
- Leave to cool in tin for at least ten minutes before turning onto a rack to cool fully.
I then make a simple buttercream filling – 200g icing sugar, 55g softened butter, 1 tbsp milk, 1 tsp vanilla extract. Mix together and pop in the middle on the two cakes.
I decided not to put frosting on the top as well, so I melted 210g of chocolate with 70g of butter in a bain marie and topped the cake with this mixture. One last touch was to grate some white chocolate over the top before popping it in the fridge to set fully.
It went down very well!
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