My twin sister’s chocolate birthday cake

  • I adore my sisters. They are all fabulous and caring, loving and fun people! My youngest are twin 11 year old girls who love to cook, enjoy flavours and appreciate food! With determination and love, I set out to make the most scrumptious birthday cake I could, and this is what turned out. It is no Master Chef moment, but it is yummy!

 

Ingredients

1 cup brown sugar

1 cup caster sugar

¾ cup cocoa powder

2 tsp baking soda

1 tsp baking powder

2 cups of plain flour

1 tsp salt

2 eggs

3 tbs sour cream

¾ cup milk

1 cup hot chocolate, I use Jarrah sachets

½ cup olive oil

 

Chocolate frosting ingredients

1 ½ cups icing powder

3 tbs Hershey’s chocolate spread

2 tbs cacao powder

125g butter

Splash of milk

 

Method

Combine the sugars, cocoa powder, baking soda, baking powder, flour and salt and stir around until mixed together. Add the wet ingredients now; eggs, sour cream, milk, hot chocolate and oil. Use an electric mixer on a medium speed for a couple of minutes. The mixture will be thin and a little glossy from the hot water in the hot chocolate. Pour the mixture into 2 baking tins that are greased or lined. For this particular cake I used a 22cm round cake tin and filled it almost half way, then poured the rest of the mix into a 10cm base high tin. Place both cakes into a moderate oven, about 180 degrees Celsius for about 35 to 40 minutes (depending on your tins) – just keep an eye on them. At the 35 minute mark if they look done touch the top and if it springs back it is ready, if not it needs a bit more. Let the cakes cool in their tins.

For the chocolate frosting I am using a new experiment! Place the butter, icing powder, chocolate spread and cacao powder in a saucepan on low heat and stir until combined and smooth. Add a dash of milk and stir vigorously. This enables the icing have a beautiful gloss.

Once your cakes are cool, assemble together with a little frosting in between, then frost the outside with as little or as much as you like. The quantity provided allows for a good coating. See, should have been a plasterer! Decorate with whatever you like – round little balls, fruits, shaved chocolate, all of the above, nothing – whatever your heart desires (or in this case the birthday girl’s requests)! I have used shaved chocolate and blueberries (the birthday girl’s have fabulous taste my dears)! Serve with love and a pleasant rendition of ‘happy birthday’! xo

My twin sister’s chocolate birthday cake

Father’s chocolate birthday cake!

What do you give a wonderful man who does so much for his community and friends?! A cake! Our Parish Priest is a lovely man who does like to indulge in a little chocolate from time to time, so a chocolate cake was in order for his birthday party, and I was asked to create it. What a nerve racking honour! So with determination and love, I set out to make the finest birthday cake I could, and this is what turned out. It’s no mighty extravagant thing like on tv, but it is humble, and good on the inside! Have a go yourself and you’ll be pleasantly surprised at the simpleness of this scrumptious little beauty!

 

Ingredients

1 cup brown sugar

1 cup caster sugar

¾ cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 cups plain flour

2 eggs

3 tbs sour cream

¾ cup milk

1 cup hot chocolate, I use Jarrah sachets

½ cup olive oil

 

Frosting ingredients

350g dark chocolate

180ml sour cream

1 ½ cups icing sugar

 

Method

Combine the sugars, cocoa powder, baking soda, baking powder and salt and stir around until mixed together. Add the wet ingredients now; eggs, sour cream, milk, hot chocolate and oil. Use an electric mixer on a medium speed for a couple of minutes. The mixture will be thin and a little glossy from the hot water in the hot chocolate. Pour the mixture into 2 baking tins that are greased or lined. For this particular cake I used a 22cm round cake tin and filled it almost half way, then poured the rest of the mix into a 10cm base high tin. Place both cakes into a moderate oven, about 180 degrees Celsius for about 30 to 40 minutes (depending on your tins) – just keep an eye on them. At the 30 minute mark if they look done touch the top and if it springs back it is ready, if not it needs a bit more. Let the cakes cool in their tins.

For the frosting I have used my age old sour cream dark chocolate frosting! Place the cream in a saucepan over low heat and heat without boiling, when warm add the chocolate and stir until silky smooth. This will take a few minutes. Sift in the icing powder and stir briskly or use an electric mixer for a minute or so.

Once your cakes are cool, assemble together with a little frosting in between, then frost the outside with as little or as much as you like. The quantity provided allows for a relatively thick coating. On this particular wonderful occasion, I have used Australian native wildflowers to decorate. I hope you enjoy your beautiful cake as much as we did celebrating a brilliant man. Love and peace. xo

 

Father’s chocolate birthday cake!

Dark chocolate torte!

This torte is delicious for any occasion! I serve it at dinner parties, birthdays, weekend functions and sometimes just because I can! It is so versatile, and very low in fat – the only fat is whatever butter you are using – and there is only 80 grams for the entire torte! And still it remains decadent and beautiful! If you like your tortes gooey only bake for 15 minutes and let stand in its dish to cool. Gooey or baked through, if you use a beautiful dark chocolate, this is glossy, moist and just delightful!

 

Ingredients

4 eggs

170 g dark chocolate

80 g butter

½ cup brown sugar

¼ cup plain flour

Cups of blueberries or other fruit to place on top!

Double cream or ice-cream to serve!

 

Method

Heat the butter and chocolate on low heat and stir until completely melted together. In a separate bowl whisk the eggs together until thick, add the sugar and then whisk until the volume increases, about 5 minutes. Add the butter chocolate mix to the egg mix and fold together carefully, then add the flour and fold until combined. Pour the mixture into a lined or greased torte tin or ceramic quiche dish. Bake at 180 degrees Celsius for about 20 minutes. Leave to cool in the dish. Serve as slices with cream, ice-cream, fruits, or anything your heart desires! Maybe I’ll serve mine with vanilla bean crème fraiche and an old fashioned Jaguar!

Dark chocolate torte!