As an antidote to my favourite but slightly complicated cake recipe, I was sent this easy chocolate cake recipe. I tried it and it is easy (only 3 steps) and tastes nice. I made it into cupcakes and tried to put all the mixture into 12 cupcake cases which was too much, I estimate it will make 15-18 cupcakes. My only objection is that I don’t often have crème fraiche in the fridge, but that is quite a small quibble. See what you think.
The decoration was for my brother-in-law who is addicted to tea and also likes this MoPed! song
The decoration was for my brother-in-law who is addicted to tea and also likes this MoPed! song
Ingredients:
* 8 oz self-raising flour, sieved
* 3 tbsp cocoa
* ½ tsp bicarbonate of soda
* 6 oz caster sugar
* 3 eggs
* 150ml crème fraiche
* 150ml sunflower oil
* 3 tbsp golden syrup
Method:
Tip the dry ingredients into a bowl or food processor and mix to combine.
In a jug, whisk the eggs until pale, then add the crème fraiche, sunflower oil, and golden syrup. Whisk together thoroughly, then tip the mixture into the dry ingredients and beat or blend to combine.
* 8 oz self-raising flour, sieved
* 3 tbsp cocoa
* ½ tsp bicarbonate of soda
* 6 oz caster sugar
* 3 eggs
* 150ml crème fraiche
* 150ml sunflower oil
* 3 tbsp golden syrup
Method:
Tip the dry ingredients into a bowl or food processor and mix to combine.
In a jug, whisk the eggs until pale, then add the crème fraiche, sunflower oil, and golden syrup. Whisk together thoroughly, then tip the mixture into the dry ingredients and beat or blend to combine.
Pour the batter into a 2 greased 8” round tin, and bake at 140 degrees C, for 40 mins-1 hour. Cool on a wire rack.
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