Welcome to my Cake Capers week!
This week I will be sharing with you a couple of non Japanese cake recipes.
Don’t worry, I won’t be turning this blog into a baking site but I made some lovely cakes recently which I don’t have the heart not to share with you all :).
Today I’ll be sharing a recipe for an old fashioned chocolate cake with mint butter cream.
For some reason I found the idea of the chocolate with mint rather provocative and it goes so well together.
Of course you can make it with plain butter cream, vanilla butter cream or you could even go the whole hog and have chocolate butter cream.
This cake is nice and light, unlike a lot of chocolate cake you won’t feel sick after one piece, whether or not that is something you can trust yourself with I will leave up to you.
This cake is made using two 8 inch cake tins.
So, lets get on to the cake making!
Old Fashioned Chocolate Cake with Mint Butter cream
200g plain flour (self raising is fine too with no modifications)
200g caster sugar
1 Teaspoon of baking powder
Half a teaspoon of bicarbonate of soda
40g of cocoa powder
175g of soft unsalted butter or Stork
(butter can be an absolute rock even out of the fridge for hours so give it a little 15 second zap in the microwave and let cool.)
2 large eggs at room temp
2 Teaspoons of vanilla extract
150ml sour cream at room temp
For the Mint butter cream you will need:
55g of unsalted butter softened
Half a tablespoon of milk
Quarter of a teaspoon of peppermint extract
(switch for another extract for different tastes)
140g of icing sugar
Line two 8 inch (20 cm) cake tins with removable bases.
The best way I have found to do this is to draw around the base of the tin, cut out the shape with scissors and use a piece of the remaining paper to grease.
Cut two strips of paper to go around the inside of the tin, grease then attach to the tin by rubbing a little butter on the opposite side to hold them upright in the tin.
Preheat the oven to 180oc.
Mix flour, sugar, baking powder and bicarbonate of soda in a large bowl.
Beat in the butter until combined and creamy.
In a measuring jug whisk together the cocoa, sour cream, vanilla extract and the eggs.
Beat into the large bowl’s mixture.
When ready it should look like a delicious chocolate mousse.
Divide equally into tins (I like to use the scales to get a round about estimation on equality.)
Cook for 13 minutes, turn and cook for another 13 minutes.
Put a skewer into the middle of the cake and if any moisture is on the skewer put the cake back in the oven under close eye.
When the cakes skewer comes out clean, with only crumbs attached, it is done.
Remove from the oven and resist eating right away.
To do this we will distract ourselves by making the mint butter cream.
In a measuring jug or bowl beat the butter until creamy.
Beat in the milk and the mint extract.
Slowly add the sugar, stirring all the time until light and fluffy.
Now the cakes shouldn’t be too hot to handle, get a sharp knife and go around the edges of the tins.
Now you want to cut the “domes” from the tops of both layers.
The secret to a straight finish is to leave them in the tins so you can cut straight across the top.
Keep your hand flat on top of the cake and don’t alter your angle once you start cutting, cut it all in one visit.
Release them from their tins carefully.
Put the cakes on cooling racks and let them cool, which should take about 15 minutes.
Now use the most sturdy cake as your bottom layer and start using a palate knife to spread over the butter cream from the centre out.
Once all of the butter cream has been smoothed on, carefully place on the second layer cut side down.
Now for the most important step.
The showing off and eating step!