(It's also possible to make an excellent gluten-free version of this cake.)
Anybody who's taken a look at some of the bread conversations I've had on here will know I'm not a cake maker - bread's my thing.
Whenever anyone asks me if I make cakes I always tell them there isn't time - there's always another bread I haven't made yet!
However, it was the birthday of both my daughter and my son-in-law this week, and there are bound to be plenty of cakes when we meet up tomorrow. And none of them will be vegan.
Apart, that is, from the one I've just made!
I followed this recipe here:
And tweaked it slightly.
It was a bit of a faff, since each step is on a separate page - unless you sign up, which I didn't want to do. And it's in cups, which I've weighed off into gms for the next time I make it - which I will.
166g s/raising flour
30g cocoa powder
1/2 tsp salt
80g sunolive oil
2 tsps vanilla extract
Stir the dry ingredients, add the wet ingredients, mix together and pour into 2 18cm (7") lined cake tins. (I placed 354g of batter in each tin.)
Bake at 175C for 20 minutes.
Here's the cakes as they came out of the oven:
I shall sandwich the cake with the vegan chocolate spread I made yesterday:
And probably spread a bit on top - just to finish it off!
I decided to forgo the salt and the vanilla: I never use salt in my sweet bread recipes, and I see no place for it here; I couldn't detect any vanilla flavour, but others may.
3 days later. I ate the last remnants of the cake - and it was as moist and lush as when it had just been made. I did think of seeing if it would keep into a 4th day - but who keeps chocolate cake for four days?
(Well, my mother might - she used to extol the virtues of her madeira cake - "It'll keep for a fortnight!" she used to announce to all and sundry. And every time we went home and we were served cake, she felt she had to make good her claim. The damn cake was always well over a week old! In every other respect she was a decent cook. Well, I suppose we all have a chink in our armour!)
After telling my colleagues at my Thursday care home about my cake-making, I was prevailed upon to make one for the residents.
Since we needed a large cake, I doubled up the recipe:
330g s/raising flour
|If you're going to make a cake - may as well make a big one!|
|That's Melissa's hand applying the chocolate icing|
|The doubled up recipe actually made 2 dozen of these. Thought at first we hadn't put enough batter in each one|
|But when they came out of their cases and were iced - the size was just right! OK, the icing's not very neat - but that didn't affect the taste one iota!|
I've been making this cake weekly since I began - and today I made a chocolate log with it:
|Next time I'll divide the batter between two Swiss roll tins - and then it won't split! To keep it vegan it was spread with jam. I need a vegan filling for next time.|
Wanted to make a couple of Yule logs for the family - but I'm far away from my scales, so I did these with the original cup measurements in the link above.
I used a coffee mug to measure with and made enough to fill two Swiss roll tins and make three large cup cakes.
One was filled with sweet chestnut puree (the puree was mixed with some sugar and soya cream) and the other was consumed as it was - everyone thoroughly enjoyed it.
I'm planning to cover the cake with melted chocolate. I'll post a pic when I do.