Sunday, 25 September 2011
This cake is inspired by the 'Love Cake' song by Rocky and Balls (who also do a great "Murder, She Wrote Song", but my love of detective fiction is fodder for a whole other blog). The cake is mocha-flavoured from the 'Great British Bake Off' book. I used a heart shaped imprinted tin for a change. Not really the baking tin of choice for an impatient baker. I've used these before and they have never worked out. Bits of the cake always stick to the imprint leaving a craggy surface with half the cake stuck in the tin. I've figured out today that the secret is not only to grease the tin with margarine but to thoroughly cover the imprint with baking paper. This involves tracing and cutting out and carefully sticking the paper to the melted butter.
For the Cake
175g unsalted butter
175g caster sugar
175g self raising flour
1/4 tsp baking powder
1 tbsp instant coffee dissolved in 1 1/2 tbsp water
50 g chocolate grated or finely chopped
1. Cream the butter and sugar until pale and light. Lightly beat the eggs seperately and sieve the flour and baking powder into a clean bowl. Line 2 x 20.3cm baking tins.
2. Add the eggs a little at a time until all gone, adding a tbsp of the flour at a time to prevent the mixture curdling.
3. Fold in the remaining flour and the coffee gently.
5. Pour into the tins and bake for 15-18 minutes at 180o C or until a skewer comes out clean.
Frosting to sandwich the layers:
200g icing sugar
40g dark chocolate melted
*1/2 tbsp milk
Cream the butter and icing sugar until the texture of breadcrumbs. Add the melted chocolate and the milk and beat until smooth.
*I find that the chocolate can give the icing a curdled texture so the little bit of milk brings the creamy texture.
I would have iced around the hearts but I just didn't have time so ignore the cracks!