Sunday, 14 June 2009

One-Bowl Chocolate Cake

This is my first attempt with my new KitchenAid® Stand Mixer. We were invited over to Robin and Faye's new place for steamboat and I decided to make a cake for dessert.

Here's the receipe from the The Australian Women's Weekly Classic Cakes:

One-Bowl Chocolate Cake (prep + cook time 1 hour 20 minutes serves 20)
125g butter, softened
1 teaspoon vanilla extract
275g caster sugar
2 eggs
200g self-raising flour
50g cocoa powder
2/3 cup (160ml) water

Chocolate Icing
90g dark eating chocolate, chopped coarsely
30g butter, softened
160g icing sugar
2 tablespoons hot water

1. Preheat oven to 180degC/160degC fan-forced. Grease deep 20-cm round cake pan; line with baking paper.
2. Beat butter, extract, sugar, eggs, sifted flour and cocoa powder, and the water in large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and pale in colour.
3. Spread mixture into pan; bake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4. Meanwhile, make chocolate icing. Spread cold cake with icing.

Chocolate Icing
Melt chocolate and butter in small heatproof bowl over small saucepan of simmering water (do not allow water to touch base of bowl); gradually stir in sifted icing sugar and the water, stirring until icing is spreadable.


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