My Garden ~ a Kiwi's take on life

"I wandered lonely as a cloud That floats on high o'er vales and hills," William Wordsworth


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Chocolate Cake ~ firm family favourite

 

This image of the 1950s Edmonds Cookery Book is part of my cooking heritage. My mother, like many New Zealand women, referred to the recipes in her battered copy to bake a range of goodies for daily morning and afternoon teas. Sadly, we no longer have her copy of this particular edition that my sister and I used when we helped Mum in the kitchen during busy times on the farm feeding workers and visitors. Over the  years, we modified the recipes and adapted ingredients.  Classic Edmonds recipes that we used in the 1950s have stood the test of time.

Mum’s great-grandchildren love eating the same goodies we enjoyed as children – and this chocolate cake never fails the yummy test. 9-year old grandson, owner of an Edmonds Beginner’s Cookbook reprinted in 2015, is proud of his baking efforts. Chocolate cake baking tradition lives on.

Ingredients One-Egg Chocolate Cake

  • 50 grams butter
  • 1 tablespoon golden syrup
  • 1 egg
  • 1 tablespoon cocoa powder
  • 1/2 cup white sugar
  • 1 cup standard plain flour
  • 1 teaspoon baking powder
  • few drops vanilla essence
  • 1 teaspoon baking soda
  • 3/4 cup milk

Method

  • Preheat the oven to 190ºC.
  • Prepare one 20cm cake tin. Line with baking paper. I often prepare a muffin tray to make 12 mini-cakes
  • Melt butter and syrup in a small saucepan.
  • Put melted ingredients into a bowl. Add egg and sugar. Beat well.
  • Sift cocoa, flour and baking powder together. Fold sifted ingredients and vanilla essence into egg mixture.
  • Dissolve baking soda in milk. Fold into egg mixture.
  • Pour the mixture into cake tin.
  • Bake 30 minutes or until the cake springs back when lightly touched.
  • Leave cake to cool in the tin for about 10 minutes.

Decorate to suit

  • Quick chocolate icing. Mix 1 to 2 cups icing sugar, 1 tablespoon cocoa powder, 1 teaspoon softened butter, vanilla essence and a small amount of warm water to get a smooth consistency. Spread icing over cake. Sprinkle desiccated coconut threads over icing.
  • Cake could be split into two halves so that a filling of whipped cream and sliced fresh fruit e.g. strawberries can be added.
  • Top of the plain cake could just be lightly dusted with icing sugar.


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Chocolate Truffle Cake ~ glorious, rich and decadent

The first three weeks of March have been very busy. Family occasions involved five birthdays, two wedding anniversaries and Easter. This meant time spent in the kitchen, baking and cooking.

Sixty years set them apart, and Himself and two grandsons had a date to blow out candles together on a birthday cake. 12-year old Grandson in particular, is a chocoholic and Poppa is a diabetic. Athletic and fast-growing into teenage-hood, Grandson designated himself as his grandfather’s deputy to eat Poppa’s slice of birthday cake, chocolate in all its glorious richness, decadent it had to be. Chocolate Truffle Cake it would be.

Measurement of ingredients is typically a ‘roughly about’ thing when I cook. I understand very well the intricacies of baking special cakes, but it is not an everyday practice. Precise measurements were a must for this recipe. Care and attention must be paid to time when working with couverture chocolate, cream, egg yolks and sugar. Assembling the elements was to be my new chocolate cake experience. Getting a glossy and smooth coating was my challenge. I trusted Australian food writer, Donna Hay’s instructions.

Ingredients Truffle Cake

  • ½ C plain (all-purpose) flour
  • 2 tbsp cocoa
  • 1/3 C caster sugar
  • 4 eggs
  • 80 gms butter, melted

Ingredients Truffle Filling

  • 450 gms dark couverture chocolate
  • 2 C single or pouring cream
  • 6 egg yolks
  • 1/3 C caster sugar

Method

Preheat the oven to 180ºC.

Sift the flour and cocoa three times and set aside. Place the sugar and eggs in the bowl of an electric mixer and beat for 8-10 minutes or until pale and thick and tripled in volume. Gently fold through the flour and cocoa and then the butter.

Line the base of a 20 cm springform tin with non-stick baking paper. Pour in the mixture and bake for 25 minutes or until the cake comes away from the side of the tin. Cool in the tin.

While the cake is cooking, make the filling. Place the chocolate and cream in a saucepan over a low heat and stir until melted and smooth. Place the egg yolks and sugar in a heatproof bowl over a saucepan of simmering water and beat for six minutes or until thick and creamy. Fold the chocolate mixture through the egg mixture and beat for six minutes or until cold. Refrigerate for 30 minutes.

To assemble, remove the cake from the tin and cut in half horizontally. Place the bottom layer back in the tin and pour over half of the filling. P lace the top layer on the cake and cover with the remaining filling. Refrigerate for five hours or until set.

To serve, place a warm tea towel around the tin, which will help to ease the cake away from the side. Carefully remove the cake from the tin and use a heated palette knife to smooth the edge.

Decorating the Truffle cake

Easter pending and staying with the chocolate theme, I used strawberry-filled Easter eggs and a purchased chocolate disc with ‘Happy birthday’ written in white chocolate. I noticed a few rough spots on the coating and thought more truffle filling could have been poured to make a thicker middle layer. Too scared to lift the cake from the tin base, I left it. But hey, no-one cared. Eight grandkids and their Aunts all swooped. It’s chocolate, for goodness sake. What else did you expect! One candle for each birthday boy completed the picture.

Chocolate Truffle Happy Birthday Cake

Birthday cake for Poppa and two Grandsons

Chocolate Truffle Birthday Cake

Chocolate Truffle Cake with strawberry filled Easter egg