Sunday, July 13, 2008
Finely chopped apple added to this easy chocolate mixture makes it moist and fruity. Recipe Serves 8-10.
2 cups all-purpose (plain) flour
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
4 ounces (125 g) unsalted butter, softened
1 cup caster sugar
2 large eggs
1 teaspoon vanilla flavoring essence
3/4 cup milk
2 Granny Smith apples, peeled, cored and finely chopped
4 cups icing sugar
1/4 cup cocoa
2 ounces (60 g) unsalted butter, softened
1/3 cup (approximately) milk
1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 8 inch (20 cm) square cake tin with melted butter. Line the base and sides with buttered greaseproof paper.
2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
3. Put the butter and sugar into a second mixing bowl and beat with an electric mixer until light and creamy. Gradually beat in the eggs and vanilla.
4. Stir the flour mixture and milk alternately into the egg mixture, adding a little at a time. Stir in the apples.
5. Spoon the cake mixture into the prepared tin and smooth the surface. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Stand the tin on a wire cooling rack for 5 minutes, then turn onto the rack to cool completely. Place on a large serving plate.
6. For the icing, sieve the icing sugar and cocoa into a mixing bowl. Add the butter and milk and beat with an electric mixer on a low speed until creamy and smooth. Spread over the top and sides of the cake. Cut into squares and serve.
For a classic sandwich cake, cut the baked cake in half horizontally. Spread half of the icing over the bottom layer of cake. Place the other layer of cake on top. Spread the remaining icing evenly over the top.