Recipe Below - Please subscribe for more... 16oz all-purpose flour 20 oz sugar 6oz cocoa powder 2 teaspoons baking soda 1 teaspoon salt 8 fl oz neutral vegetable oil 8 fl oz creme fresh 12 fl oz water 2 tablespoons white wine vinegar 1 teaspoon vanilla extract 2 eggs 4 oz coarsely chopped peanut brittle 1. Preheat the oven to 180 degrees C. Butter the bottoms and sides of two 8-inch round cakepans. 2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and creme fresh and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 2 prepared cake pans. 3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the centre comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks. note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. 4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread some of the Peanut Butter Frosting evenly over the top. Place second layer on top and frost the top and sides of the cake with the remaining frosting. Note : Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more ...
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