Shhhh, I have a guilty secret! I love to lick the batter off the spatula! Especially when making chocolate cake.
When I first started baking as a child, I thought cakes came out of boxes. We would get a box cake mix, add oil and eggs and whisk it all up. The batter would then be placed into baking tins and bake in the oven while my sister and I each got a whisk to lick off. Well, that was an invaluable experience for me. After many years of not eating sugar, I felt like chocolate cake. I had no idea where to start in baking one but I knew that cake batter made from scratch had to have sugar, cake flour and butter. Subsequently, I devised what I thought was an original cake recipe, by adding equal weight measures of fructose, flour and butter together. I now know that this equal measure cake is called a pound cake due to the original recipe having a pound of each of the main ingredients. For my first attempt at the recipe, I did not cream the butter or sieve the flour, but I knew I had to add baking powder to make sure it would rise. As I mixed the ingredients together I added the eggs I would have added to a box mix, and looked at the consistency of the batter. What I was aiming for was the taste and texture I could remember from my childhood. This led to me adding some milk and lo and behold, I had a batter that reminded me of baking with my sister.
Today’s inspirational recipe from Lavender and Lime ♥ Chocolate Cake ♥ #LavenderAndLime Click To Tweet
This has become my ‘go to’ recipe for when I need a cake in a hurry. When I made my ‘go to’ recipe using a cup for cup equivalent so that I could use the Canderel Yellow 0%, it did not come out the way I wanted. It was tasty and dense and very chocolaty. But, I wanted something light and moist. This might have had everything to do with my ‘winging’ it, as opposed to applying the chemistry of baking to what I was doing. I was not going to go down defeated. And so, I tried again! I made some slight adjustments to the recipe and what I am sharing with you today is a divine, moist, almost caramel flavoured chocolate cake. And yes, I still lick the whisk!
Is there something you do when baking that is a secret?
- 250 mls flour
- 15 mls cacao powder
- 12.5 mls baking powder
- 1.25 mls salt
- 125 mls Canderel Yellow 0%
- 125 g butter, cubed
- 2 eggs, lightly beaten
- 180 mls milk
- 5 mls vanilla extract
- Preheat the oven to 160° Celsius
- Grease and flour a baking tin
- Sift together the flour, cacao, baking powder and salt
- Add the Canderel Yellow 0% and the butter
- Using a K beater with your electric mixer on a low speed, mix the ingredients until they resemble bread crumbs
- Combine the eggs, milk, and vanilla in a small mixing bowl
- Add to the flour mixture slowly, while beating on a low speed until mixed
- Then beat at a medium speed until the batter is smooth
- Use a spatula to make sure that the batter is properly mixed
- Pour into your baking tin and bake for 30 minutes
- Cool in the pan on a wire rack for 10 minutes
- Remove from pan and cool completely before icing
- To make the icing: melt a 85g bar of Canderel Dark with 10g butter in the microwave and then use a palate knife to smooth onto the cake
Disclosure: This post was commissioned and paid for in conjunction with the Canderel Yellow “What’s Your Guilty Food Secret?” Competition. This post is in line with my blogging policy.