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Posted 20 hours ago

Chocolate Cake

£3.995£7.99Clearance
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Bake in the oven for about 25 minutes or until the cake is springy to the gentle pressure of a finger Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running. If your oven is definitely at the correct temperature, which most ovens technically aren’t, and you mix the ingredients in the right way, to the correct quantities, there is no reason that this cake should ever fail. With ‘The Great British Bake Off’, they apparently test all of the contestant’s ovens every day, by baking a Victoria sponge, and theoretically, they should all come out identical if the ovens work. Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.

Tip:If you make this as one big cake rather than a layer cake with filling, you’ll probably have a bit of icing left over. It keeps well in the fridge, so try a dollop on vanilla ice-cream… One delicious Milk Chocolate Cake; one million sprinkles! There isn’t too much more to explain about the cake itself, but be accurate when weighing it out. Also, if your bakes never tend to work properly, no matter the recipe, invest in an oven thermometer as it may save it all. In my rented house that I lived in last year, it was FIFTY degrees out. FIFTY. We ended up having to buy a new oven and swap it whilst we lived there as the landlord didn’t understand the significance of this. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.) Margarine (e.g. Stork)– you’ll get a lighter cake than using butter, and it contains much less fat. But if you prefer, you can substitute butter.Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF and line and butter two 20cm / 8 inch sandwich tins with removable bases. All in all, I have used this recipe technically loads of times on my blog, in my Oreo drip cake for example, but never done a post on a simple chocolate cake before. I personally, prefer using light brown sugar in the sponge because I like the flavour, but either that, caster sugar, or golden caster sugar would work perfectly fine.

In the early 1920s, the most commonly used type of flour was plain flour. Self-raising flour was more expensive and considered a novelty - consumers bought plain flour direct from the miller and self-raising flour was only sold into independent grocers. It depends on personal preference! This recipe is an easy, moist cake that keeps well (great when you don’t want to be cooking at the last minute). Write a short poem on something that the children love. Children should aim to engage the reader by bringing the poetry to life with descriptive language. Use onomatopoeias, alliteration and descriptive adjectives. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. The crumb is beautifully tender and moist, and it keeps for up to 5 days. It requires no beater, just a wooden spoon. Add the golden syrup or light corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor on to the confectioners' sugar, with the motor running.

To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing. This is the famous Hershey’s Chocolate Cake recipewhich I tried on the recommendation of Michelle from the Brown Eyed Baker (one of the first places I go in hunt for baked goods). I tried it without massively high expectations, because I thought “how much better can this be than the usual, being such a simple recipe?” Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined. You might have added too much cocoa powder, which absorbs more moisture than flour. Only add the amount suggested in the recipe: don’t be tempted to add extra thinking it will make your cake more chocolatey, it’s more likely to make it dry and crumbly. The other option is that your cake has been overcooked which will dry it out.

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