Tuesday, 20 May 2008

chocolate cake with argyle icing

argyle cake

This was our birthday present to our favourite future doctor, whose birthday is today. I baked the cake, and D kindly spent the time meticulously dropping the hundreds and thousands onto the icing.

chocolate cake with an argyle icing

If this recipe sounds at all familiar, it's because it's based off the chocolate cupcake recipe which formed the basis of our wedding cupcakes.

1 and 3/4 cups of SR flour
1 tsp baking powder
1/2 cup sugar
1/3 cup cocoa (or perhaps a little more than that)
1 tsp vanilla essence
80g nuttlex or other margarine (melted)
1/4 cup apple sauce
1 cup plain rice milk

1 cup icing sugar
80g nuttlex
2 tsp cocoa
3/4 tsp vanilla essence
100s and 1000s.

Sift the flour, baking powder and cocoa together, and mix in the sugar. Add in the vanilla essence, followed by the nuttlex and the apple sauce, and then slowly add the milk, mixing as you add, until a thick batter forms.

Pour into a lightly greased baking pan. I recommend placing baking paper on the base, this batter can stick a bit to the pan.

Bake for 40 minutes at 180C.

Allow the cake to cool on a rack. Obviously, don't attempt to ice the cake whilst it's still warm! To make the icing, mix the icing sugar, cocoa, nuttlex and vanilla essence together. The nuttlex is easiest to work with if it is at room temperature. Mix until the mixture is smooth and consistent. Spread over the cake. To create the argyle pattern, D cut a diamond stencil out of baking paper, and gently laid it across the cake, carefully shaking the hundreds and thousands across it.

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