Let them eat cake - Part 1

Ok so not the most original idea for a title.  But I was so very flattered when I was asked for my delicious, fool proof cake recipes (it really doesn't take much).  Have to say I am often asked for the recipes but never by someone who hasn't tasted them is really is just going on my word (which is good but at the end of the day, is just that) and as they say, the proof really is in the pudding.  

I can't very well share the recipes without revealing their sources.  Recipes over time become our own, but really they almost always originate from somewhere else.  

The chocolate cake recipe was my aunt's - when I was growing up we would often spend our summers visiting cousins in either Kenya or Canada.  My aunt in Kenya would make this cake.  And my cousin was an expert at making the most beautiful looking cakes out of these cakes.  She made me a guitar once (out of cake).  For the record, I don't play the guitar - but I think I was going through a phase where I wanted to.  You can find this recipe on the internet by the way and I've seen versions where they use sour cream instead of yoghurt but I got it from my aunt first and I always use yoghurt.

COCOA FUDGE CAKE

Ingredients:

• 1 2/3 c. all-purpose flour
• 1 1/2 c. sugar 
• 2/3 c. cocoa 
• 1 1/2 tsp. soda 
• 1 tsp. salt 
• 1 1/2 c. plain yoghurt 
• 1/2 c. shortening (butter, softened)
• 2 eggs 
• 1 tsp. vanilla

Directions

1. Measure all ingredients into a large bowl
2. Blend on low speed then beat on high speed for 3 minutes.
3. Bake in 9"x13" greased and floured pan for approximately 30 to 35 minutes (until toothpick comes out clean) at 350 degrees (176 C).

It really is that easy.  But I make notes every time I make a recipe (helps for the next time) so I've copied them here in case you need them.

My notes:

• Last time I made 1 ½ times the amount - I found it fit in the rectangle tin better (i.e wasn't so thin)
• For a layered cake, this recipe fills 2 9” rounds nicely  - just remember to split the batter in half so that the two cakes are even
• The cake is fudgier on the second day.
• Obviously if you make more of the recipe and put it all the same pan, it takes longer to cook.  Check it after 30 minutes and add the time according your own oven and how much of the mixture you've put in there
• The recipe makes great cupcakes.  Fill the cupcake liners 3/4 and adjust the bake time (about 15 minutes for large cupcakes, less for mini ones) - it makes just a little over 12 regular sized cupcakes

Icing Options (totally optional - it's great without): 

• Sprinkle icing sugar on top
• A buttercream icing or other icing
• Make a strawberry coulis/sauce (boil strawberries, sugar and water).  Put in the middle of the two rounds.  Whip fresh cream and put on top and through the sides.  Make sure the coulis & the cake are well cooled before putting on the whipped cream or the cream will separate.  Decorate with fresh strawberries on top.
• Make a chocolate ganache by melting chocolate chips with cream (check internet for recipe).  Pour over the cake and allow to harden.  This option makes the cake seem a lot richer.

Do let me know how it goes if you try it.  Unfortunately I don't have photos for the steps... it would require me to make the cake again and honestly I think I need to hit the gym after all the cake I've consumed in the last couple of weeks!  Maybe next time.

Off I go to Kindergarten orientation - round 2 here we go!  More on that next time.