Almost everybody when asked how they like their cake- rich and moist. If you seen my cake gallery you will see that majority of my cakes are Novelty cakes. Carving a rich and moist cake is definitely difficult and not recommended and a cake not rich and moist is definitely not desirable. So.....!! had to find the right balance.
I have been using this recipe for a long time now and carved many cakes very successfully. It's not as dense as a pound or sponge cake but not as delicate as a rich moist cake. However, I strongly recommended that you freeze the cake for an hour at least before you carve it.
This recipe will make a two layer 8 inch cake about 2 1/2 to 3 inchs inch tall after filling
If you want a 4 inch tall cake double the recipe, divide into two 8" cake pans and bake longer.
I usually use it in my 7" x 10" rectangular pan too.
225 grams (1 cup) Butter(soft but not melted)
200 grams (1 cup) dark brown Sugar
200 grams (2 cup + 2 tbsp) Cake Flour
60 grams (1/2 cup) Coco Powder
1 tsp Baking Powder
2 tsp Coffee dissolved in 2 tbsp of hot water
150 ml Whole Milk
2 tsp lemon Juice
4 large Eggs
2 tsp Vanilla Essence
Preheat your oven to 170 C / 340F. Prepare your pan/pans for baking.
Have all your ingredients ready. Add the lemon juice to the milk and set aside.
(notice one of my eggs had two yolks...!)
Turn the mixer on medium and mix for about 5 minutes until the mixture is light and fluffy.
Add 2 tsp of coffee to two tbsp of hot water and set aside to cool.
As you can see it is quite a stiff batter.
Pour into your baking pan/pans and baked for about 30 to 40 minutes until a skewer inserted into the center comes out clean. If using two pans the cake will bake faster so check at 30 minutes.
This cake was used for my horse cake.... I'll be posting the tutorial next week.
I hope you enjoy this recipe.
Thanks for stopping by.
Until next time, happy cake decorating.
If you like this post please consider subscribing and sharing it with your friends.