A request came in today from the Head of Department for a few cakes for the last lesson with the year 11's, before they leave, preferably a chocolate one and who am I to turn down an opportuinty to bake when I should be working....
This recipe is a standard recipe for a no frills speedy chocolate sponge cake. Dom at Belleau Kitchen did a post similar to this recently here.
So anyway the rules, unfortunatly baking is not someting you can randomly throw ingredients in until it tastes nice but they are fairly simple so if you follow them you will be fine.
- Each ingredient weighs the same. If you use 100g of flour then use 100g of the other ingredients
- 1 egg = average weight is 50g
- Dont overbeat, when its smooth and all combined then stop.
- Line your tin, however annoying it might be to do its more annoying when its stuck to the tin when you try and take it out.
- Do not open your oven part way through the allotted cooking time, just don't not under any circumstances, your cake will sink in the centre and look a bit rubbish, wait until at least two thirds of the time has passed.
190g Self Raising flour
10g Cocoa powder
200g Caster Sugar
Weigh out and combine all ingredients in a bowl, beat with an electric whisk until smooth.
Divide equally between two lined 8 inch cake tins.
Level out the mixture in the tin with the back of a spoon.
Place in a pre heated oven at 190C for 20-25 minutes.
Remove from oven and tin and cool on a wire rack.
Decorate however you like
It really is as easy as that.
I decorated the above cake by beating 80g of butter with 155g of icing sugar and 5g of cocoa powder until combined and then sandwiched the two cakes together before sprinkling on icing sugar.
So go on then what are you waiting for.