We are finally out of boxes and into our hew home! It feels amazing! There’s still lots to do but it’s starting to feel like home already.
Anyway, this post is about my hectic Mother’s Day baking! I was hoping to show you some kind of masterpiece, but that just didn’t happen! The past week has been a bit mad what with moving in, sorting boxes, painting and what not, so I ran out of time when it came to using my baking imagination on Mother’s Day.
We invited the mums over for afternoon tea and cake, we haven’t quite settled enough yet to do a full on Sunday roast! After rushing around like a crazy lady all morning, and running out of icing sugar and butter, I managed to serve up a chocolate cake and some vanilla cupcakes as extras (incase it was a disaster!).
I wasn’t thrilled with the result of my chocolate cake as I had cut the top half too thin, there wasn’t enough buttercream in the middle and it was a little overbaked but at the end of the afternoon there was only one slice of choccie cake left. I’m pretty sure it went down well! Chocolate cake is chocolate cake after all and I have to say, it did taste blooming good! I was told not to be so harsh on myself!
Below is a photo of the cake I made along with the recipe adapted from Easy Living. This recipe doesn’t tell you to cut the cake in half but I did to add filling in between. This is very quick and easy to make if you just want something simple, sweet and delicious. Hopefully I will have something more extravagant for you in my next post!
For the basic cake:
- 175g butter
- 175g caster sugar
- 3 eggs
- 150g sifted self raising flour
- 50g sifted cocoa powder
- 1tsp baking powder
- 1tsp vanilla extract
- Pinch of salt
For the chocolate buttercream filling:
- 230g sifted icing sugar
- 110g butter
- Half tsp vanilla extract
- 2 tsp sifted cocoa powder
For the icing:
- 100g milk chocolate (or dark)
- 100g chopped butter
1. Preheat your oven to 180°C/gas mark 4. Grease an 18cm cake tin with butter and add some greaseproof paper to the bottom of the tin.
2. Add all of the ingredients for the basic cake to a mixing bowl and beat with a wooden spoon until the batter is smooth.
3. Spoon the mixture into your cake tin and smooth over at the top. Bake in the oven for 40-45 minutes or until well risen and golden. Check it is done by inserting a cake tester into the centre – it should come out clean.
4. Remove from the oven and leave to cool in the tin for 5-10 minutes. Turn the cake out onto a cooling rack and leave for another 15 minutes to cool.
If you want to cut it in half, do this once cool. To make the chocolate buttercream in the middle (see ingredients above), beat the icing sugar, butter and vanilla extract in a bowl. Add the cocoa powder and mix thoroughly.
5. To make the icing (see ingredients above) melt the chocolate and butter together in a heatproof bowl over a saucepan with boiling water. Allow to cool for 15 minutes and then spread over the top of the cake.
I didn’t have time to take lots of photos but here’s the result!
I also made a couple of cupcakes with a basic vanilla cupcake recipe, glace icing and sprinkles.