I have posted a fool proof chocolate cake, but I don't think having two chocolate cake recipes is a bad thing, so I here is the cake I bake most often. So far I have never had a complaint, and that it good enough praise for me.
I am writing this in the same way it was given to me, by a wonderful lady, who is famous for this cake.
My Martha's Chocolate Cake.
Separate 4 large eggs.
Whisk the whites until they come to soft peaks.
Keep the whisk running and . . . .
Add 1 teaspoon of baking powder,
Add 1¼ cup of sugar,
Add the egg yolks and whisk for 1 more minute.
Stop the whisk
Put 1 cup of milk and 200g of soft butter in the microwave for 1 minute.
Sift together 1¾ cups of flour,
2 dessert spoons coco powder (do yourself a favour and buy the expensive one -
Dutch process if you can)
1 dessert spoon of corn flour (cornstarch)
3 teaspoons baking powder
Now alternatively add the milk mixture and the flour mixture to the egg and sugar mixture, stirring well after each addition.
Pour the mixture into 2 prepared cake tins and bake for 35 minutes at 180°C.If you don't want chocolate, you can simply leave out the cocoa and replace it with 2 dessert spoons of cornflour and add 1 teaspoon of vanilla.
Once it has cooled you can sandwich it together and frost with your favourite topping.
This is a very moist cake, and when you use the Dutch process cocoa it comes out very dark and chocolaty.
And just remember. . .
A journey of a thousand miles, begins with a broken fan belt and a flat tyre!
Rosemary Gough
1 comment:
... and a recipe of 1000 ingredients starts with no measuring cups and the wrong sort of flour ;-)
Well, it often does in my house anyway!
Recipe looks great and really simple - thanks for sharing!
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