These recipe's will be by Sister Sana our newest guest writer. Sana is very talented at cooking and has provided us with her special recipes....p.s look out for Ramadhan Suhoor & Iftaar recipes aswell!
Ingredients:
* 400g plain flour
* 250g golden caster sugar
* 100g light muscovado sugar
* 50g best quality cocoa powder
* 2 tsp. baking powder
* 1 tsp. bicarbonate of soda
* ½ tsp. salt
* 3 eggs
* 142ml/small tub sour cream
* 1 tbsp. vanilla extract
* 175g unsalted butter, melted and cooled
* 125ml corn oil
* 300ml chilled water
For Fudge Icing
* 175g dark chocolate, minimum 70% cocoa solids
* 250g unsalted butter, softened
* 275g icing sugar, sifted
* 1 tbsp. vanilla extract
Method:
* Preheat the oven to 180C/350F/gas mark 4. Butter and line the bottom of two 20cm sandwich tins.
* In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarbonate and salt.
* In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
* Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water.
* Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually;
* Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
* To make the icing, melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
* In another bowl, beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
* Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
Its easiest =)) xx njoy and do let us know how it tastes =)) xx
Sana
Ingredients:
* 400g plain flour
* 250g golden caster sugar
* 100g light muscovado sugar
* 50g best quality cocoa powder
* 2 tsp. baking powder
* 1 tsp. bicarbonate of soda
* ½ tsp. salt
* 3 eggs
* 142ml/small tub sour cream
* 1 tbsp. vanilla extract
* 175g unsalted butter, melted and cooled
* 125ml corn oil
* 300ml chilled water
For Fudge Icing
* 175g dark chocolate, minimum 70% cocoa solids
* 250g unsalted butter, softened
* 275g icing sugar, sifted
* 1 tbsp. vanilla extract
Method:
* Preheat the oven to 180C/350F/gas mark 4. Butter and line the bottom of two 20cm sandwich tins.
* In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarbonate and salt.
* In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
* Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water.
* Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually;
* Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
* To make the icing, melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
* In another bowl, beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
* Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
Its easiest =)) xx njoy and do let us know how it tastes =)) xx
Sana