I baked this on valentine’s day for my husband, it is a recipe from Annie Bells book. The first time I baked this I used 1/2 tsp but I didn’t feel I got the right dusky red color. Since then I have found that I use a tad more than 1/2 tsp of red color paste to get the rich dusky red. My suggestion would be to start with 1/2 teaspoon and see how you go.
For the cake
- 120g unsalted butter diced
- 300g golden caster sugar
- 2 large eggs
- 300g plain flour
- 230g buttermilk
- 1 tsp find sea salt
- 1 tsp vanilla extract
- 20g cocoa powder, sifted
- Approx 1/2 tsp red food colour paste
- 1 tbsp white wine vinegar
- 1 tsp bicarbonate soda
For the frosting
- 180g unsalted butter softened
- 150g icing sugar,sifted
- 450g full fat cream cheese
- 1 tsp vanilla extract
Preheat the oven to 170 deg C fan forced. Butter two or three (if you have them) 20cm non stick cake tins. Line the bases with baking paper.
To make the cake, cream the butter and sugar together for 3-4 minutes until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each addition. Add the flour in three batches alternating it with buttermilk so you start and end with flour. Next mix in the salt, vanilla and cocoa. Start to add the food coloring, a knife tip at a time, until the mixture is a dramatic dusky red. Mix the vinegar and bicarbonate soda together in a small bowl, they will fizz, and add to the batter.
If using three cake tins, divide the mixture between them, weighing them to ensure you get evenly thick sponges. (If using two tins, add a third of a mixture to each one, bake these and then bake the third one). Bake for 20-25 minutes or until shrinking from the sides and firm when pressed in the centre. Leave to cool in tin for 10 minutes, then turn the cakes out onto a wire rack, remove the paper and leave to cool top upwards.
- 21/2 cups self-raising flour
- 1/2 tsp bicarbonate soda
- 1/4 cup cocoa powder
- 1/2 cup firmly packed brown sugar
- 125g butter, melted
- 2 eggs lightly beaten
- 1 cup buttermilk
- 1 cup Nutella
Grease 12 hole( 1/3 cup capacity) muffin pan
Sift dry ingredients into large bowl, stir in butter, eggs and buttermilk
Spoon one-third of mixture into prepared pan, top with one level tbsp of Nutella. Top with remaining mixture. Bake in moderately hot oven for 20 minutes.
I have baked a lot of choc chip cookies in my time and this has to be the best recipe I have come across. I picked it from a magazine at the dentist, hairdresser or some place like that.
- 1 cup firmly packed brown sugar
- !/2 cup Castor Sugar
- 1 1/2 cup Self Raising Flour
- !/2 cup plain flour
- 1 cup coarsely chopped hazelnuts
- 185g butter melted and cooled
- 1 egg beaten lightly
- 1 egg yolk beaten lightly
- 2 tsp vanilla extract
- 200g Dark Choc Chips
Preheat oven to 160 Deg C fan forced (180 Deg C). Line 2-3 baking trays. Add butter, eggs, vanilla extract, flours and nuts – mix to a soft dough. Stir in Chocolate. Roll 2 level tablespoon of into balls – place 5cm apart. Bake for 15 mins or until browned lightly.
The is a recipe from a Women’s Weekly book. The original recipe used Hazelnut meal, I didn’t have it so I replaced it with Almond Meal and it was divine. Serve it warmed up with ice cream or cream or as is.
- 1/3 cup cocoa powder
- 1/3 cup hot water
- 150g dark eating chocolate, melted
- 150g butter, melted
- 11/3 cups firmly packed brown sugar
- 4 eggs separated
- 1 tbsp cocoa powder, extra
Preheat oven to moderate . Grease deep 19cm square cake pan; line base and sides with baking paper.
Blend cocoa with hot water in a large bowl until smooth. Stir in chocolate, butter, sugar, almond meal and egg yolks.
Beat egg whites in small bowl with electric mixer until soft peaks form, fold into chocolate mixture in two batches.
Pour mixture into pan, bake about 1 hour or until firm. Stand cake 15 minutes, turn topside up onto wire rack to cool.
Dust with sifted icing sugar or cocoa.