RECIPE: Chocolate Cake & Icing ( two recipes in one! )
” Voilà!!! J’ai fini mon gâteau!”
exclaimed Sylive, having made the cake for Damien’s birthday.
Today, it is not common for people to bake cake at home. It is so easy to just buy one on the way home from work. They are all decorated and look so nice, but …
But they are not homemade, and they taste it. You know right away. Homemade cake is so different from a store bought one. Not only is it more wholesome, not only does it have less ingredients and better ingredients, fresher ingredients, but it also has a special energy. I know this may sound strange … a bit off the wall, but I think it is true.
The person who makes it, thinks about what to do. They think of the person and they try and make something special for them, something they would like, it is a gift from the heart. Cooking for a loved one is just that. When it is a birthday cake it is that bit more special.
Enough … let’s have the recipe!
RECIPE: CHOCOLATE CAKE
Sylvie used the recipe found in Hungry Soul Cookbook. She had Spelt flour instead of plain wheat flour, but why not, it always works out. Turns out a little different, but that is OK.
INGREDIENTS
Makes one layer 3 cm high / 1 1/2 inch high. To make this a high cake, just double the recipe. Glue them together with a little icing ( see at the bottom )
1 1/2 cups of plain flour1 cup granulated sugar1 tsp baking powder3 tbsp cocoa powder
1 cup of nut milk, almond or soya1 tbsp cider vinegar1 tsp vanilla1/2 tsp salt1/4 cup vegetable oil
METHOD
Turn the oven on to 180C / 350F
- Mix all the dry ingredients together.
- Mix the wet ones together then add to the dry mixture until well blended
- Grease a 20 cm / 9 ” cake tin lined with greaseproof paper.
- Pour in the mixture and even it out.
- Bake for 25 minutes and check with a knife to see if it is cooked in the centre. If the knife comes out a little wet, leave cake in the oven for another 5 to 10 minutes.
But birthday cake needs icing, doesn’t it?
RECIPE: CHOCOLATE ICING
INGREDIENTS
1/2 cup icing sugar4 tbsp vegan butter / margarine2 tbsp almond or soya milk100g dark chocolate bar2 tbsp peanut butterA pinch of salt2 tsp vanilla extract
METHOD
- Melt the bar of chocolate over a pot of hot water.
- In a big bowl, pour in the chocolate and rest of ingredients except the icing sugar and mix together well.
- Then add in the icing sugar and blend well with a whisk.
- Allow to set 20 minutes.
- Spread on your cake once it has cooled or it will run off .
Chill the cake before serving.