November 30, 2010 5 Comments
As promised, I am now posting the recipes to the cakes I baked the other day: One chocolate, one berry upside-down cake. (See Cake Wars)
As expected, I garnered two commenters on the post, but that’s more than enough for me to keep going and going since I like to talk and write and probably won’t stop until someone begs me to. Maybe not even then.
But I digress… :)
Nido, just for you, here’s the chocolate cake recipe:
Nido’s Dark Chocolate Cake
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1/2 cup buttermilk (you can substitute by squeezing 1 tsp of lemon juice onto regular milk and let it sit for at least 5 minutes)
1/2 cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup granulated sugar (Note: I usually cut down to about 2/3 cups of sugar – try it if you don’t like your cakes too sweet)
1 cup all purpose flour
1/4 teaspoon salt
1.5 teaspoons baking soda
Preheat oven to 350 degrees F. Grease and flour a 9-inch round pan, and if you have it, cut a round of parchment paper and line the bottom of the pan.
Mix cocoa and boiling water together in a small bowl and set aside.
Mix buttermilk, oil, eggs and vanilla together in a large mixing bowl.
Mix sugar, flour, salt and baking soda together in a second mixing bowl.
Mix dry ingredients into buttermilk/oil mixture and stir well with a wooden spoon (or rubber spatula). Mix in cocoa mixture.
Stir until well mixed, but don’t overbeat the flour. A few lumps in the batter are ok.
Pour batter into pan. Bake at 350 for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cool in pans for 10 minutes before turning from pan.
Allow to cool before eating.
For Angela: Mixed Berry Upside-Down Cake Recipe
Mixed frozen berries – about 1/2 pound or enough to coat bottom of 8-inch cake pan
1/3 cup raspberry or apricot jam (whatever you prefer), heated slightly until it melts
2/3 cups sugar
1.5 cups all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
2 large eggs
3/4 cup buttermilk
Butter and flour 8 or 9-inch round cake pan. Cover bottom of pan with frozen berries, then drizzle melted jam on top.
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking powder, and 1/4 teaspoon salt.
Beat 1/4 cup butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter over berries, spreading batter evenly.
Bake at 350° for 40 minutes or until a toothpick inserted in center comes out clean.
Let cool 10 minutes. Run a knife around edge.
Place a plate upside down on top of cake. Invert cake onto plate, then allow to cool.
Last step: Let me know how it goes! :)