My daughter turned 14 years old this week. I don’t know where the time has gone? She is turning into an amazing young lady and is way taller than me. She comes in very handy for getting things off shelves and general reaching tasks. I don’t think I will need a step stall for a few years.
As it was her birthday on a Wednesday and her party on Saturday she was lucky enough to get two cakes. One was a rerun of the Cheesecake Shops Rainbow Cake and I made the most lovely chocolate cake for the actual day. I want to put the recipe on here for next time as this is going to be my go-to chocolate cake recipe and it went really well with the thick chocolate icing. Afer a couple of days of being cut, I microwaved a slice for 15 seconds and this turned it into a pudding type cake.
The icing is very thick and this is how I intended it to be. It can be spread with a dinner knife dipped in hot water.
I used Lindt Dark Chocolate and Raspberry Chocolate for the cake.
Enjoy. I have to squeeze the dreaded word in somewhere, the jam keeps it moist.
Chocolate Raspberry Cake- Muffinmum.com
3/4 cup caster sugar
1 tsp Vanilla essence
1/2 cup raspberry jam, homemade is optional
1 1/4 cups flour
1 tsp baking powder
1/2 cup cocoa
1 tsp baking soda
1 cup milk, warmed
1/2 cup chocolate chips
Grease and line a 24cm cake tin.
Cream butter and Caster Sugar. Beat in eggs, one at a time. Then beat in vanilla and raspberry jam.
Sift flour, baking powder and cocoa.
Dissolve baking soda in milk.
Fold dry ingredients and milk alternately into butter mixture.
Fold in chocolate chips.
Spoon into cake tin and bake at 180°C for 45 minutes.
Leave in tin on a rack to cool for ten minutes, remove from tin and allow to cool
Ice with chocolate icing when cold.
Thick Chocolate Icing
30 grams butter
1 tablespoon water
3/4 c icing sugar
2 tablespoons cocoa powder ( I love Pams)
Place water and butter in a saucepan on a low heat, gently melt the butter
Sieve cocoa powder and icing sugar
Beat cocoa and icing sugar into the butter mix
This will be thick, slowly add some more hot water if needed
Place in the centre of the cake and work outwards using a knife dipped in a cup of hot water