17-May - Aaron Polsky of Amor y Amargo in the East Village Click Here via @EaterNY This bar sounds great....

17-May - Aaron Polsky of Amor y Amargo in the East Village Click Here via @EaterNY This bar sounds great....

My Basket
Item :
Total : $0.00

Cakes, Scones & Loaves

Serena's Cheating Chocolate Cake

(makes 1 x 23cm cake)

New York caterer, Serena Bass, says this cake takes less time to make than it does to heat the oven to bake it so she calls it a cheating cake. She describes it as damp, dark and toothsome.

This recipe forms a part of the Black Forest Cake recipe.

Ingredients

75g (3/4 cup) cocoa (preferably dutched; cocoa powder which has been alkalised to make it darker and milder than non-alkalised powder)
400g (2 cups) sugar
245g (1 + 3/4 cups) flour
1 + 1/2 tsp baking powder
1 + 1/2 tsp baking soda

1 tsp table salt
250ml (1 cup) buttermilk
2 large eggs
125ml (1/2 cup) vegetable oil plus extra for greasing tin
10ml (2 tsp) vanilla extract
250ml (1 cup) boiling water

Method

Preheat oven to 180°C.
Lightly grease base and sides of a 23cm deep round cake tin with oil and line with baking paper.
Into a large bowl sift cocoa, sugar, flour, baking powder, baking soda and salt and combine.
In a separate bowl place buttermilk, eggs, oil and vanilla extract and whisk to combine.
Add wet ingredients to dry ingredients and stir till half combined.
Pour in water and whisk till combined and batter is smooth.
Immediately pour batter into prepared tin and place into preheated oven for 40-45 minutes or till cake skewer when inserted comes out clean.
Remove cake from oven and cool completely. Remove from tin and then remove baking paper.