March 31, 2017

Moist Carrot Cake

Ingredients

  • 2 cups (260 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups (295 ml) canola or other vegetable oil
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
  • 1 cup (100 grams) coarsely chopped pecans
  • 1/2 cup (65 grams) raisins

Frosting

  • 8 ounces (225 grams) cream cheese, at room temperature
  • 1 1/4 cups (140 grams) powdered sugar
  • 1/3 cup (80 ml) heavy cream

Directions 

Make Batter

    Heat the oven to 350ยบ F. Grease cake pans and line the bottom with parchment paper then grease the top of the paper.
    In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
    Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.


Bake Cake

      Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
      Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

December 22, 2016

Moist Chocolate Cake

Ingredients: 

2 cups caster sugar
1 3/4 cups superfine flour
1 cup unsweetened cocoa powder (Van Houlten)
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water

Method of Preparation:

  1. Preheat oven to 180deg C. Butter two - 9 inch (23 cm) round cake pans and set aside.
  2. In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  3. In another bowl, add eggs, milk, oil and vanilla extract. Whisk for one minute using a whisk. Add the dry ingredients and whisk together for two minutes.
  4. Lastly stir in boiling water. Batter will be tin, so do not use baking tins that have a removable bottom.
  5. Divide the batter equally into two 9 inch pans.
  6. Bake for 20 minutes or so, until toothpick comes out clean.
Chocolate Ganache:
For thick chocolate ganache suitable for filling the cake, use two parts dark chocolate to one part cream. For smooth glossy fondant that is loose enough to flow but thick enough to drip over the edges of the cake, use one part dark chocolate to one part cream. You can increase or decrease the chocolate to cream depending on your desired consistency. Recommend Beryl's dark chocolate compound (not milk chocolate!) and Paul's whipping cream.
  1. Coarsely chop the chocolate and transfer to a heat-proof bowl.
  2. Bring the cream to just a boil over medium-high heat. Make sure it doesn't boil over!
  3. Start slowly then vigorously whisk the mixture in one direction until smooth and creamy. This may take a little while, so just keeping whisking.
Source: lizzieasamummy