Saturday, August 31, 2013
Wednesday, August 28, 2013
Monday, August 12, 2013
220 gr Plain Flour revised
1 tsp of baking soda
1 tsp of baking powder
1 tsp of salt
2 tbsp unsweetened, cocoa powder
250 gr sugar
237 ml vegetable oil
237 ml buttermilk
2 tsp of vanilla extract
1 tbsp red velvet emulsion revised
1 tsp of white distilled vinegar
Preheat oven to 160C.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red velvet emulsion until combined.
Stir in white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour two round cake pans with shortening and flour.
Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pans are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
Remove the cakes from the pan and let them cool.
Frost the cake with cream cheese frosting when the cakes have cooled completely.
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.
Easy, Creamy, Fluffy Homemade Cream Cheese Frosting
227 gr cream cheese, softened
¼ cup milk, made need more
113 gr butter, softened
1 tsp vanilla extract
140 gr powdered sugar
Add softened cream cheese into large bowl.
Pour in milk, butter and vanilla extract.
Mix until well combined.
Pour in half of the powdered sugar.
Mix until combined.
Add the remaining powdered sugar.
Mix until smooth and fluffy.
Use a spatula to scrape down the side of the bowl if needed.
Original recipe from : Diva Can Cook
Saturday, August 3, 2013
Thursday, August 1, 2013
Ingredients100 gr butter, cut into cubes
100 gr dark chocolate, in drops
125 gr castor sugar
3 eggs, beaten
75 gr self-raising flour
1 tbsp cocoa powder
100 gr dark chocolate, in chips
For the cheesecake mixture
200 gr cream cheese
2 egg yolks
75 gr caster sugar
Method1. Preheat the oven to 160C. Butter a 20cm cake tin, line the base and sides of the tin.
2. Place the butter and chocolate in a saucepan and melt over a low heat. Stir just until smooth, then remove from the heat and beat in the sugar and a pinch of salt, followed by the eggs.
3. Sift in the flour and cocoa powder, add the chocolate chips and stir in. Tip the batter into the prepared tin and spread out using a spatula.
4. In a clean bowl, beat all the ingredients for the cheesecake mixture together until smooth. Dot heaped teaspoonfuls of this mixture across the top of the brownies batter in the tin, then use a skewer or knife to swirl the two mixtures together, right across the tin and up to the edges.
5. Bake for 30-35 minutes, or until the middle of the cake still wobbles slightly when you gently shake the tin – a skewer inserted into the centre should come out with a little moisture on it.
6. Remove from the oven, place on a wire rack and allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve.