RE: LOOKING for: A Rich Moist Homemade Chocolate Cake

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* Posted by chase (My Page) on
Thu, Apr 24, 08 at 13:00

Colleenoz's recipe for chocolate cake is excellent. I am no baker and it is perfect every time.

Colleen's Chocolate Cake

1 Cup caster sugar (called superfine sugar in the US)
1 Cup brown sugar
2 eggs
250 g margarine (8 ounces)
2/3 Cup cocoa
1 Cup sour milk*
2 Tsp vanilla
1 Cup boiling strong coffee
3 Cup plain flour
2 Tsp bicarbonate of soda

Preheat oven to 170C (325F), grease and line two 20cm (8") round cake tins.
Put ingredients into mixing bowl in order listed and turn on mixer. Beat until just combined. Pour into prepared tins and bake 45 minutes or until a skewer inserted in the centre comes out clean.
Remove from oven and leave to stand in tins for 20 minutes. Turn out onto a rack to cool.

Ice with chocolate icing.

*If you have not got sour milk, add a tablespoon of lemon juice or vinegar to milk and leave in a warm place.

NOTES : This is a very rich, almost black chocolate cake which stays moist for days and freezes well.

This is the recipe , from another forum member, I use for the icing.

Della Dufour's Chocolate Icing (Dances)

1 1/2 Tbl butter
pinch salt
1 1/2 Cup sifted icing sugar
1 Tsp vanilla
5 Tbl cocoa
2 to 3 tbsp hot coffee
Cream butter. Add salt and vanilla. Gradually add cocoa. Add sifted icing sugar alternately with the coffee until the right consistency to spread over cake.

There should be enough liquid for the icing. But if not it is easy to rectify. Like any frosting recipe, you can adjust by adding a little more liquid, a teaspoon at a time.

Ann

Sposed to be 2 teaspoons of vanilla. Chase cleared it up in this thread, down towards the bottom of the thread.

Here is a link that might be useful: Your Best Chocolate Cake Thread

The frosting recipe says to add cocoa alternatly with the coffee...UNTIL IT'S THE RIGHT CONSISTANCY..leaving you a little room for judgement.But if you have ever made a simple powdered sugar and butter frosting, you'll know it doesn't take much liquid to make the sugar melt.
Sounds beyond yummy!!

Oh rob sorry you had troubles with the recipes. It is true that the vanilla some how got omitted from my initial posting but I tried to correct that in latter postings. Wish we had the ability to correct an original post!

As for the icing, I'll adjust the recipe to say add an additional tsp at a time until it reaches a consistency you like. To tell you the truth I am so used to adding liquid, as required, in icing that perhaps I may have used more than called for.

Sorry to have caused you grief : (

It's ok! It's just so good, I want to get it right. I did miss the correction, but that's my fault. I like it loads. I'm ready for the next time.

:)

Yes be careful with a powdered sugar icing recipe because a tiny bit of liquid goes a LONG way! Add a bit at a time, you can always add more but once it's too thin you've got a messed up recipe.