Baking a Cake
August 21st, 2008
We had something of a work BarBQ so everyone was supposed to bring something. I used this occasion to break my five year baking hiatus and make another unique cake. This time I decided on a chocolate raspberry layer cake. It turned out OK, but I can do better, I think next time I’ll work to make it more raspberry-er.
Cake Recipe
This is the cake recipe I’ve been refining over the years. I first used it to make a chocolate, orange, rum cake. This was a bunt style cake and I made that twice. Next I made “Inferno Jo’s Bailey and Nutella” layer cake. The most recent incarnation will be a Chocolate Raspberry cake. Half all cake ingredients for a non-layer cake.
Dry Ingredients
- 3 cups flour
- 2 cup sugar
- 6 tablespoons cocoa
- 2 teaspoon Baking Powder
- 2 teaspoon Baking Soda
- 1 small chocolate pudding mix
Mix in all dry ingredients in a bowl, make 3 holes in the flour mixture. In one put 2
teaspoons vanilla, in another put 2 tablespoons vinegar, in the final one put 10 tablespoons melted butter or vegetable oil.
Add 2 cups luke warm water and the two eggs. Mix and divide between two floured and greased pans. Add chocolate chips if desired.
Bake at 350F degrees for 1/2 hour. Then start checking with a tooth pick to make sure it is done all the way through every couple of minutes.
After cakes have cooled put layer between the two halves. I used a raspberry spread I bought or perhaps it was homemade jam, I’ve forgotten.
Icing ingredients:
- 3- 4 tablespoons of butter or margarine
- 1 cup Icing Sugar
- Cocoa or food coloring
Add milk or icing sugar as necessary to reach the right consistency, add in small portions, also cut butter into small chunks. Do yourself a favour and use an electric mixer.
May need more to make more icing, you’ll definitely need more than a cup of icing sugar most likely. Baking just one cake is expensive because you have to buy all the ingredients even those you only need a pinch, a dash, or a teaspoon worth.
When I was home from China I made another version of this cake. I think I had white icing and put fresh raspberries on top. An electric mixer really helps with making icing. I am now updating old blog posts to try and improve the Quality and focus of this blog. If you tried my recipe let me know how it was.
I went and found a picture of the most recent cake I made following that recipe. A post like this should be rewritten to use the correct structured metadata that would get me more influence on Pinterest. One disadvantage of using white icing on a chocolate cake is you need to put it on extra thick.
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