yes people… it was my birthday recently….
I turned 28! (again)
Ok – let’s be honest, woman don’t really like to reveal 2 things – (1) age and (2) weight… in no particular order.
What I can tell you – is that this is the last year that I would be celebrating my birthday as an unmarried woman *grin*….
I decided to make 2 cakes for the office – so this is the first one and the next post about the Orange Clementine Cake will be the second one 🙂
the question is – what kind of cakes can you make at 11pm on the night of your birthday – when you have had a glass of wine, enjoyed a yummy bowl of pasta and are really not in the mood to get into the kitchen?
Well – this recipe is from the Delicious Magazine (no idea which issue – as the page doesn’t say) and was super easy to make. (Another big plus is that one of my colleagues actually said that of all the cakes and bakes that I have made and shared at the office – this was the BEST one that he had ever tried!)
100g butter, softened
50g cocoa powder (I ran out of the total quantity of cocoa powder and substituted chocolate drinking powder to make up the rest)
3 large eggs
175g self-raising flour
1 heaped teaspoon of baking powder
275g caster sugar
For the filling & topping: 300ml cream, 1 teaspoon of instant coffee dissolved in 2 teaspoons of boiling water (left to cool) and some icing sugar
- Measure cocoa into large mixing bowl and add 6 Tablespoons of boiling water
- Mix well to make a paste like consistency
- Add all the remaining ingredients fo the sponge to the bowl and beat until combined
- Mixture makes a fairly thick batter – and be careful not to over-beat
- Divide cake mixture into 2 greased tins
- bake for 25-30minutes at 180C
- leave to cool and then turn out onto rack
- to make topping and filling – beat cream until it holds its shape, then stir through the icing sugar and coffee
- use half to sandwich the 2 cakes together and the rest can be smoothed over the top
- Use some chocolate drinking powder dusted over the top