Topic started by jinu (@ 195.226.230.36) on Tue Mar 26 08:28:52 .
All times in EST +10:30 for IST.

please someone tell me the receipe of butter iceing chocolate cake please.

Responses:

• From: Dharshini Sinnathamby (@ ctb-cache2-e2a.saix.net) on: Fri May 24 05:25:36
  
  This is an old family recipe and one of the best chocolate cakes I have ever had.
  
  250 g plain flour
  250 g unsalted butter
  250 g caster sugar
  250 g eggs (4 - 5 eggs)
  2 1/2 level tsp baking powder (use a measuring spoon)
  2 tsp vanilla essence
  5 level tbsp cocoa powder (use a measuring spoon)
  1/4 tsp salt
  1/4 cup milk
  
  Set the oven a Gas mark 5 (190 celsius) Line and grease a 23 cm square cake tin.
  Sift the flour with baking powder. Remove 5 tablespoons of the sifted flour and replace with cocoa powder and salt and sift (sieve) again. The sieving is done inorder the mix it well.(Not to aeriate)
  
  Beat the butter and sugar very well for 15 mins. on high in an electric mixer or with a wooden spoon until very light, pale and fluffy. Add Vanilla essence and beat. Add the eggs one at a time and beat until creamy. If you add them altogether the mixture tends to split. Now FOLD in the flour mixture in three batches. Do not beat. Use a spoon to do this to prevent overbeating. Add sufficient milk and mix until the mixture is of a dropping consitency, i.e. it should drop off a spoon. Do not add too much milk. The exact quantity cannot be given as flour textures vary. It is important not to overbeat. Spoon the mixture in to the lined cake tin level it lightly and tap it once on the table to release any trapped air bubbles. Put it in the centre of the oven. After 25 minutes turn the tin once and cover with a piece of greaseproof paper or foil lightly (do not take the tin out of the oven)and bake for a further 20 minutes. (55 minutes in all) If the centre of cake feels firm springy, then its done. You can insert a skewer into the centre of cake and if it comes out dry, the cake is ready. Oven temperatures tend to vary from oven to oven. So check the cake after 40 minutes, every 5 minutes. Leave the cake to cool and then ice it with butter icing.
  
  BUTTER ICING
  75 g unsalted butter, 225 g icing sugar sifted, 1 tsp vanilla essence, 2-3 tsp milk (approx.)
  
  Put the butter, icing sugar, vanilla and 1 tsp milk and beat with an exlectric mixer or wooden spoon adding sufficient extra milk to give a smooth light and fluffy consistency. Reply if the cake turns out okay.
  
  
• From: Verna (@ mke-24-167-240-119.wi.rr.com) on: Fri May 24 08:07:46
  
  Hello Jinu,
  Did you want the recipe for chocolate cake with chocolate butter icing or vanilla (white) icing?
  VC
  
  
• From: min (@ adsl-34-138-90.asm.bellsouth.net) on: Fri May 24 10:56:20
  
  Hello Verna,
  I know Americans are best in making cakes. Would you be able to provide some recipes?
  
  thanks
  
  
• From: munet (@ ) on: Thu Sep 11 12:34:23
  
  well i just want to join your mail list and to say the fact i have neither gone for cake school or any thing so my questions could be muchthanks pleas why are some of makes sinking at the middle
  
  
• From: rebecca (@ 192.60.145.76) on: Thu Sep 11 17:42:32 EDT 2003
  
  hi jinu...
  this is a chocolate cake that i tried out and it came out soft and nice...
  ingredients
  coco- 1cup
  boiling water 2 cups
  all purpose flour- 2 3/4 cups
  baking powder 2tsp
  butter 1 cup
  egg 4
  sugar2 1/2 cups
  salt 1/2 tsp
  vanilla 1 1/2 tsp
  
  method
  1. in a bowl mix the water and coco powder. mix well so that there is no lump formation.
  2.sift the flour and baking powder and the salt toger 3-4 timesso that it is well mixed.
  3. melt the butter and add the sugar to it...beating it continuesly with the beater....add the eggs to the mixing one by one and the vanilla.. keep beating...
  4. now add the coco and the flour to the mixture slowly beating it continuesly...
  5.beat the mixture for about 10 minutes till it is mixed well
  6. pre heat the oven at 350 'f and 175'c
  7 coat the baking tin with butter nad then dust it with the flour.
  8. pour the mixture inside the tin and keep for bakng for about 40 minutes..
  and the cake is ready..
  do try it out and let me know how it turned out
  
  
  
• From: jenny (@ 64-136-223-87-dhcp-kc.everestkc.net) on: Thu Jul 15 17:05:36
  
  my cake sink in the middle. what to do; pls help.
  
  thanks
  
  js
  
  
• From: tiya (@ cache-rr03.proxy.aol.com) on: Fri Jul 16 00:10:48 EDT 2004
  
  If the top of the cake dropped these could be the reasons..
  
  The oven temperature was too hot.
  The cake was not cooked long enough.
  The oven door was opened too soon, which created a draft.
  
  
• From: Sonia (@ adsl-69-151-56-250.dsl.ksc2mo.swbell.net) on: Fri Jul 16 00:31:13 EDT 2004
  
  Death By Chocolate
  Ingredients
  8 oz / 225 g dark semisweet chocolate (40-45% cocoa)
  5 oz / 140 g butter
  7½ oz / 1 cup / 210 g sugar
  4 eggs
  4 heaped tablespoons / almost ½ cup / 1 dl / 60 g flour
  4 tablespoons unsweetened cocoa powder
  2 teaspoons baking soda or baking powder
  1 teaspoon vanilla extract
  4 tablespoons / ¼ cup sour cream
  
  Method
  1. Preheat oven to 180 deg C / 350 deg F / Gas mark 4.
  2. Line a 9 inch / 23 cm cake tin with greaseproof or other non-stick paper and grease the tin.
  3. Break the chocolate into small pieces and melt it with butter over hot water.
  4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
  5. Slowly fold in the melted butter and chocolate and the sour cream.
  6. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in centre comes out clean.
  7. Cool the cake. Remove the crusted surface on the top of the cake, and cut in half, horizontally.
  
  Sonia
  http://www.dietplans4u.org
  
  
• From: Sonia (@ adsl-69-151-56-250.dsl.ksc2mo.swbell.net) on: Fri Jul 16 00:32:19 EDT 2004
  
  Oh I forgot about the frosting:
  
  Frosting
  1. Heat 2/3 cups (1.6 dl) of heavy cream or whipping cream in a sauce pan.
  2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, and stir until smooth.
  3. To test it, transfer a tbs of the frosting into a chilled cup and place in the fridge for 15 minutes. If it is too thin, add some more melted chocolate. It it is too thick, add a few tablespoons of cream, stir until smooth, and test it again.
  4. This cake should have room temperature when served to have soft frosting.
  
  
  I hope you will enjoy it!
  
  Sonia
  http://www.dietplans4u.org
  
  
• From: nirosha (@ j12.stw20.jaring.my) on: Fri Jul 16 03:08:09 EDT 2004
  
  Hi, if your cake sank in the middle, it's probably because you beat the flour in and did not fold it in as you should. Due to the presence of baking pwd, cake flour should not be beaten but folded with a metal spoon. Try it and your cake will not sink.
  
  
• From: tayor (@ cache-dtc-aa14.proxy.aol.com) on: Mon Aug 2 14:04:07
  
  hey sonya i think you should post a iceing recipe
  
  

Want to post a response?