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Cover: Make your cake…and eat it

June, 2012

04Jun 12

Chocolate Fudge Cake with Cream Cheese Frosting

Chocolate fudge cake with Cream Cheese FrostingIf there’s one thing I’m completely ‘over-the-top passionate’ about, it’s chocolate.  And you can’t get much more chocolaty than this!  This melt-in-your mouth chocolate fudge cake with cream cheese frosting is like a little piece of heaven on your tongue.  Other versions have a hint of Earl grey, although the cake itself is very, very rich, the tanginess of the cream cheese frosting offsets that richness in just the right way, making this the perfect dessert for any occasion. A spot of tea is a nice complement for my recipe or try this Earl Grey chocolate fudge cake.

If you want to go all the way over the top, try adding around a half-cup of cocoa powder to the icing mixture for a true chocolate lover’s delight.

Ingredients:

For the sponge:

  • 45g (½ cup) of pure cocoa powder
  • 235ml (1 cup) of boiling water
  • 8 tbsp. butter, softened
  • 250g (2 cups) of sifted all-purpose flour
  • 400g (2 cups) of granulated white sugar
  • 1 ½ tsp. of baking soda
  • 1 tsp. of salt
  • 2 eggs
  • 120ml (½ cup) of sour cream or Greek yoghurt
  • 1 tsp. of vanilla extract

For the cream cheese frosting:

  • 200g of cream cheese
  • 320g (2 ½ cups) of icing sugar
  • 1 tsp. of vanilla extract

Instructions:

For the cake:

  1. Preheat oven to 180ºC.
  2. Mix the cocoa powder, the boiling water and the butter in a large bowl.  Make sure the cocoa powder is completely dissolved and the butter is completely liquiefied.
  3. Let the mixture cool.
  4. In a different bowl, sift together the flour, sugar, baking soda and salt.
  5. Mix the dry ingredients into the cooled cocoa mixture a little at a time.
  6. Add the eggs one at a time and beat well after each addition.
  7. Add the sour cream (or Greek yoghurt) and the vanilla extract and stir well.
  8. Pour the batter into a buttered and floured tube pan.
  9. Bake in the preheated oven for 35-40 minutes, or until a knife can be inserted into the centre and comes out clean.
  10. Cool the cake on a wire cake rack.

For the frosting:

  1. Combine all the ingredients and blend very well, either by hand or with an electric mixer.
  2. Cool the icing in the refrigerator for at least an hour.
  3. Spread the frosting over the cooled cake and serve.

Prep Time:  20 minutes

Cooking Time: 40 minutes

Serves:  10

Difficulty: Medium

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02Jun 12

Peanut Butter Biscuits

Peanut Butter BiscuitsIf you like peanut butter, you’re going to love these chewy peanut butter biscuits!  As with most biscuits, they’re very easy to make and quite difficult to go wrong with.  I like to use smooth peanut butter for mine, but if you prefer to use the crunchy variety, that’ll work just fine as well.  I even tried using almond butter one time for a friend of mine who has a very bad peanut allergy and the result, while not as good as with peanut butter,  was still quite tasty and my friend was definitely thankful he could at least try them!

 

As with almost all biscuit recipes, it’s very important to let the mixture set in the fridge for at least an hour – the longer the better.  This helps to keep the biscuits from spreading out into a thin mess and running into each other.  If you have a really sweet tooth, you can  either try coating them in brown sugar before placing them on the baking sheet or serve with a scoop of peanut butter ice cream.  Whatever you do, keep a close eye on them while they’re baking; there’s nothing worse than waiting all that time for the dough to set and then burning to a crisp due to a distraction!

Ingredients: 

  • 230g unsalted butter
  • 200g granulated sugar
  • 150g brown sugar
  • 2 eggs, well beaten
  • 250ml peanut butter
  • 1 tsp vanilla extract
  • 250g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 175ºC.
  2. Grease a baking sheet.
  3. Cream together the butter, granulated sugar and brown sugar.
  4. Add the eggs, peanut butter and vanilla and mix well.
  5. Sift together the flour, baking soda and salt in a separate bowl.
  6. Add the dry ingredients to the creamed mixture and blend well.
  7. Cover the mixture with plastic wrap and refrigerate for 1 hour.
  8. Shape into 4 cm balls and arrange on the greased baking sheet, leaving 5cm between each ball.
  9. Press down on each ball with a fork until it’s about half its original thickness.
  10. Bake in the preheated oven for 10-12 minutes or until the biscuits are lightly browned around the edges.
  11. Turn out onto a wire cooling rack.

Prep Time: 10 minutes + 1 hour setting

Cooking Time: 12 minutes

Serves: 4

Difficulty: Medium

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