7 March 2012

The Perfect Way to Celebrate


Heavens to Betsy! It is Wednesday already? Days simply fly by, without so much as a ''hello'' or even a ''goodbye''. I wake up one morning, and it's Monday. Next thing I know, it's Sunday, and vips!, I'm back at school again. It's mildly ridiculous. Who stole time? Whoever it was, I'd like it back, please. I had plans for it – good ones too! - involving some beetroot I need to use soon, buckwheat flour and soup. Alas, time was stolen from me, and I had to make new plans. The beetroot will have to wait.


While time catches its breath, you need to get moving. You don't waste precious time. You grasp it with a hand mixer and pour it into a baking pan. So on this morning, right after I'd had my exam, I melted some butter and baked a chocolate cake. Chocolate has been pretty scarce in my food for weeks, but I had a pretty rough week and was in dire need of making something sweet. It's not eating in itself that helps, it's baking. It's a little thing I like to call 'whisking therapy in a baking pan' (but in Norwegian, of course). A cake is good, I find, when you keep making it time after time without any reservations or indeed rational thoughts. I've made this cake for my family twice, I think, as well as for my math class. Although I'm not a big fan of American-style cakes, where most cakes taste of nothing but frosting (your pies, on the other hand, are divine!), I do love this cake. Preferably two-layered, but three-layered works as well, and sometimes they're best served as simple cupcakes. 

 
The cake was absolutely delicious. Finishing an exam is best celebrated, in my mind, by whisking eggs and cocoa together, beat-beat-beating away. Really. It didn't hurt adding additional frosting, that makes it even more scrumptious. And, of course, there are always leftovers, with certain family members eating more than others (who, me?), while others prefer to wait for dessert and coffee instead. Next thing I know, time's flown away again, and I lay bewildered in my bed, asking myself: is it Monday, Thursday or Saturday today?

Have a great week, folks :)


 

Hershey's Perfectly Chocolate Chocolate Cake
Recipe adapted from this one

*Ingredients*
400 g. (2 cups) sugar
220 g. (1 3/4 cups) flour

70 g. (3/4 cup) cocoa
1
½ tsp. baking powder
1
½ tsp. baking soda
1 tsp. salt
2 eggs

225 ml. (1 cup) milk
90 ml. (½ cup) olive oil
2 tsp. vanilla extract 
240 ml. (1 cup) boiling water
Chocolate frosting (see below)

1.
Preheat the oven to 175°C (350°F). Grease and flour two 23 cm. (9 inch) round baking pans.

2.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting.

If you want to make cupcakes intead, you can. Just line muffin cups with paper bake cups. Fill each cup 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.

Chocolate Frosting

*Ingredients*
114 g. (½ cup or 1 stick) butter
61 g. (2/3 cup) cocoa

375 g. (3 cups) powdered sugar
75 ml. (1/3 cup) milk
1 tsp. vanilla extract


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.


Hershey si Perfectly Chocolate Sjokoladekake
Oppskrift tatt frå denne sida 
 
*Ingrediensar*
400 g. sukker
220 g. mjøl
70 g. kakaopulver
1
½ ts. bakepulver
1
½ ts. natron
1 ts. salt
2 egg

225 ml. mjølk
90 ml. olivenolje
2 ts. vaniljeekstrakt
240 ml. kokande vatn
Sjokoladekrem (sjå nedanfor)

1.
Varm opp omnen til 175°C. Smør to runde springformer à 23 cm.

2.
Bland sukkeret, mjølet, kakaopulveret, bakepulveret, natronen og saltet saman i ein bolle. Ha i egga, mjølka, olja og vaniljen. Visp i omlag 2 minutt. Ha i kokande vatn. Blandinga skal vera tynn. Hell blandinga i springformene. Steik kakene i 30-35 minutt. La kolne. Smør på sjokoladekremen.

Du kan òg laga cupcakes i staden. Fyll 30 muffinsformer omlag 2/3 full. Steik i 22-25 minutt. La kolne og smør med sjokoladekrem.
 
Sjokoladekrem

*Ingrediensar*
114 g. smør
61 g. kakaopulver

375 g. melis
75 ml. mjølk
1 ts. vaniljeekstrakt


Smelt smøret, og ha i kakaopulveret. Ha i melisen og mjølket, litt etter litt, og visp blandinga saman. Ha i vaniljen, bland og smør på kaka.

12 comment (s):

Alexandra said...

Når det står "kakao", meine du kakao pulver eller sjokolade?

Anonymous said...

:) soooo good :)

M said...

this IS so gooooooood! :)
bra innlegg generelt og, kjekt (iche tolk d feil) å lese:)

Marion said...

Alexandra: Kakaopulver, helst til baking :)

H.: Thanks :)

M: Takk :) Fekk du kje smakt han? I common room? Trur du fekk litt (etter at eg delte ho med matteklassen)?

M said...

jo..derfor eg skreiv is, og iche looks/seems e.l. ;)
og den va himmelsk! (ja eg brukte et ord eg aldri bruke)

Debs @ The Spanish Wok said...

Looks beautifully moist.

Anonymous said...

This is my families favorite cake! I don't know if you like mocha, but the Hershey's Perfectly Chocolate Chocolate frosting is amazing if you use cold coffee instead of the milk that's normally in it.

epicurean mommy said...

delicious! I will make one this weekend. Thank god it's friday! thanks for sharing... love your site.

Memória said...

This is my go-to recipe for chocolate cake. If you're out of butter, you can still make the cake part at least haha. You should try making this with buttermilk and hot/boiling coffee/espresso in place of the milk and boiling water, respectively. It makes the cake even more moist and richer! YUM!

Marion said...

M: Åja... haha eg håtte kje det! Og d e sant - du bruker aldri det ordet!

Debs@The Spanish Work: It is!

Anonymous: Hm... good idea. I'll give it a go next time I make this cake :-)

Epicurean Mommy: Thanks!

Memória: I've heard of the coffee, but buttermilk is new to me... I shall have to check it out :) If it makes the cake more moist, I'm up for it.

Cecília Almeida said...

hello from Portugal! It seems to me that the amount of cocoa powder is way to much! 3/4 cup cocoa equals about 90 gr. Could you confirm this? Thanks!

Marion said...

Cecília: Oh my goodness, yes! That IS way too much. I don't know how I got those two mixed up. I googled it and found that 1 cup of cocoa is approx. 92 grams, so 3/4 cup will be 70 g. Roughly. Thanks for noticing! :-)

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