whitewabbit2001
08-11-2006, 08:50 PM
Family Chocolate Cake
Ingredients for 2 x 7 inch cake tins
6.5 oz self raising flour
1 tsp baking powder
5 oz castor sugar
2 eggs (beaten lightly together)
5 oz margarine (Pure works fine) melted and cooled (Need to do this step first)
1/4 pt soya milk
2 tbsps golden syrup
2 tbsps cocoa powder
Heat oven to Gas mark 3 or the equivalent.
Gease (with Pure) and line (with greaseproof paper) the bottom of 2 cake tins. Or you can grease thickly then coat with flour.
Weigh out all the dry ingredients into a bowl. Seive each one as you add it in.
Make a hole in the centre of the dry ingredients.
Add all of the wet ingredients and mix together until smooth. If a bit lumpy mix with a whisk.
Pour striaght into the cake tins and bake until the top bounces back when pressed gently with a finger.
Put on a baking rack to cool, then turn out and remove greasproof paper from the bottom if using.
For the filling:
Melted 70% dairy free chocolate, golden syprup, soya cream and egg white.
Melt the chocolate over a gentle heat
Add the golden syprup. When all mixed together add the golden syrup till it tastes a bit too sweet.
Add in soya cream (about 1/3 to 1/2 small box) - it will darken the mixture initially as it mixes in.
Fold in the egg white which you have beaten to stiff peaks. Try mising a little in first, then adding the chocolate mixture to the rest of the egg white gradually. The mixture will be runny at this stage.
Put into fridge to firm up.
Once it has 'set' / gone firm put it in the middle of your two cakes.
For the topping:
Melted 70% dairy free chocolate, golden syprup & melted marg.. Mix together as the chocolate is melting. Heat gently and do not over heat or the chocolate will separate! Sets well once poored over the cake and left in the fridge.
Ingredients for 2 x 7 inch cake tins
6.5 oz self raising flour
1 tsp baking powder
5 oz castor sugar
2 eggs (beaten lightly together)
5 oz margarine (Pure works fine) melted and cooled (Need to do this step first)
1/4 pt soya milk
2 tbsps golden syrup
2 tbsps cocoa powder
Heat oven to Gas mark 3 or the equivalent.
Gease (with Pure) and line (with greaseproof paper) the bottom of 2 cake tins. Or you can grease thickly then coat with flour.
Weigh out all the dry ingredients into a bowl. Seive each one as you add it in.
Make a hole in the centre of the dry ingredients.
Add all of the wet ingredients and mix together until smooth. If a bit lumpy mix with a whisk.
Pour striaght into the cake tins and bake until the top bounces back when pressed gently with a finger.
Put on a baking rack to cool, then turn out and remove greasproof paper from the bottom if using.
For the filling:
Melted 70% dairy free chocolate, golden syprup, soya cream and egg white.
Melt the chocolate over a gentle heat
Add the golden syprup. When all mixed together add the golden syrup till it tastes a bit too sweet.
Add in soya cream (about 1/3 to 1/2 small box) - it will darken the mixture initially as it mixes in.
Fold in the egg white which you have beaten to stiff peaks. Try mising a little in first, then adding the chocolate mixture to the rest of the egg white gradually. The mixture will be runny at this stage.
Put into fridge to firm up.
Once it has 'set' / gone firm put it in the middle of your two cakes.
For the topping:
Melted 70% dairy free chocolate, golden syprup & melted marg.. Mix together as the chocolate is melting. Heat gently and do not over heat or the chocolate will separate! Sets well once poored over the cake and left in the fridge.