Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chocolate Covered Sandwich Cake April 30, 2012

 

This simple chocolate Victoria sandwich cake is a good base for all sorts of desserts. It’s also ideal as a birthday cake to decorate as you wish, or to serve with raspberries and cream for a summer dessert.

 

Ingredients

 

125g/4 1/2 oz soft margarine

125/4 1/2 oz caster sugar

2 eggs

1 Tbsp golden syrup

125g/4 1/2 oz self raising flour, sifted

2 Tbsp cocoa powder, sifted

2 Tbsp milk

 

For the filling

 

50g/1 3/4 oz icing sugar, sifted

25g/1 oz butter

100g/3 1/2 oz milk chocolate

a little white chocolate, melted (optional)

 

Method

 

Preheat the oven to 160C/325F/gas mark 4. Lightly grease/line 2 18cm/7ins shallow cake tins.

Place all of the ingredients for the cake in a large bowl and beat to form a smooth mixture.

Divide the mixture between the two tins and level the tops.

Bake for 20 minutes or until springy to touch.

Cool in the tins for a few minutes before turning out onto a wire rack to cool completely.

To make the filling, beat the icing sugar and sugar together in a bowl until light and fluffy.

Melt the milk chocolate and beat half into the filling mixture.

Use the filling to sandwich the two cakes together.

Spread the remaining melted milk chocolate over the top of the cake.

Pipe circles of contrasting melted white chocolate and feather into the milk chocolate with a cocktail stick, if liked.

Leave to set before serving.

 

 

 

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Cappuccino Cake January 13, 2015

Cap cake

Ok though I made it myself, all I can say about this is yummmyyyyy, but then chocolate and coffee are most probably two of my favourite things.

 

I used a basic chocolate cake mixture which you can find here https://cookingfortheloveofit.wordpress.com/?s=Chocolate+Covered+Sandwich+Cake

 

For the Cappuccino Butter Cream

1 tsp vanilla extract

5 cups icing sugar (sifted)

5 tsp instant coffee, you can use less if your not a huge coffee lover

1/2 cup milk

226g/1 cup room temperature butter

 

Method

 

Stir coffee into milk until it’s dissolved.

Place butter in a large bowl and beat well until fluffy.

Add all other ingredients and beat well until smooth, for about 5 – 8 minutes.

Sandwich the cake together with some of the buttercream then completely cover the cake with the rest of it.

This cake is good if kept in a sealed box in the refrigerator.

 

 

 

 

 

 

 
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