Margi Cintrano
Washing Up
Buonasera,
The Vet shall be arriving on Thursday morning, and thus, I am going to prepare his fave Black Out Chocolate Cake ... *** Photo to be posted tomorrow.
BLACK OUT CHOCOLATE CAKE
125 grams French creamy style butter or 1/2 cup
3/4 cup white sugar
1/2 cup brown sugar packed
2 eggs, well beaten
1 1/2 tsps. vanilla
90 grams dark cooking chocolate or 3 ounces
125 ml. hot water or 1/2 cup
2 cups All Purpose or Cake Flour
1/4 tsp. salt
1 tsp. baking soda
166 ml. sour milk ( to sour milk: add a tsp. of lemon or vinegar to fresh whole milk and allow to stand for 5 mins. and blend well with whisk or electric mixer ( 2/3 cups )
See Frosting or Method of Confectioner´s I always use ...
1. cream together butter, sugar until light and fluffy
2. add eggs, one at a time, and beat well after each addition
3. add the vanilla extract
4. melt the chocolate, in the hot water in small saucepan over a low flame, and add a tsp. of lemon juice ( I use lemon juice fresh) or vinegar and allow to stand for 5 mins. and whisk well blended.
5. pour into two well buttered and floured 9 inch cake pans ( 23 cm. )
6. bake in 180 centig degrees or 350 farenheit degrees for 30 mins and spread the frosting between layers and on top and sides of cake
FROSTING
1/4 cup water ( 62.5 ml. )
2 tblsps butter or 40 grams
2 oz. ( 60 grams ) cooking chocolate melted
2 cups confectioner´s sugar mixture
1- heat together the water and the butter in a sauce pan
2- add the vanilla and the melted chocolate
3- add the confectioner´s sugar mixture and beat until the spreading consistency is creamy and smooth
ENJOY,
PHOTO TO FOLLOW BY THURSDAY,
Margaux Cintrano
The Vet shall be arriving on Thursday morning, and thus, I am going to prepare his fave Black Out Chocolate Cake ... *** Photo to be posted tomorrow.
BLACK OUT CHOCOLATE CAKE
125 grams French creamy style butter or 1/2 cup
3/4 cup white sugar
1/2 cup brown sugar packed
2 eggs, well beaten
1 1/2 tsps. vanilla
90 grams dark cooking chocolate or 3 ounces
125 ml. hot water or 1/2 cup
2 cups All Purpose or Cake Flour
1/4 tsp. salt
1 tsp. baking soda
166 ml. sour milk ( to sour milk: add a tsp. of lemon or vinegar to fresh whole milk and allow to stand for 5 mins. and blend well with whisk or electric mixer ( 2/3 cups )
See Frosting or Method of Confectioner´s I always use ...
1. cream together butter, sugar until light and fluffy
2. add eggs, one at a time, and beat well after each addition
3. add the vanilla extract
4. melt the chocolate, in the hot water in small saucepan over a low flame, and add a tsp. of lemon juice ( I use lemon juice fresh) or vinegar and allow to stand for 5 mins. and whisk well blended.
5. pour into two well buttered and floured 9 inch cake pans ( 23 cm. )
6. bake in 180 centig degrees or 350 farenheit degrees for 30 mins and spread the frosting between layers and on top and sides of cake
FROSTING
1/4 cup water ( 62.5 ml. )
2 tblsps butter or 40 grams
2 oz. ( 60 grams ) cooking chocolate melted
2 cups confectioner´s sugar mixture
1- heat together the water and the butter in a sauce pan
2- add the vanilla and the melted chocolate
3- add the confectioner´s sugar mixture and beat until the spreading consistency is creamy and smooth
ENJOY,
PHOTO TO FOLLOW BY THURSDAY,
Margaux Cintrano