Shopping list
75g flour, for all purposes
½ teaspoon baking powder
¼ teaspoon of salt
2½ tablespoons cocoa powder
55g milk chocolate, finely chopped
60g butter, room temperature
65g caster sugar
2 large free-range organic eggs, room temp.
60 ml milk
Tomorrow is Mother's Day, so we are baking a small chocolate cake for Mum today. Tomorrow we will finish the cake. with a quick chocolate buttercream. And ... we will put (defrosted) raspberries from the garden on top. That will be our surprise for mom.
How to make a chocolate cake
Grease 2 10x6cm baking tns.
Weigh the dry ingredients
Sift them into a large bowl.
Stir to combine and set aside.
Chop the chocolate.
Melt it au bain marie.
Let the chocolate cool.
How to make the batter
Put butter and sugar in the mixer.
Mix until creamy in 5 minutes.
Add one egg while beating.
Also add the second egg.
Stir in the milk.
Add the flour mixture, fold it in.
Fold in the cooled chocolate.
How to bake the cakes
Preheat the oven to 165°C and place the rack in the middle
Fetch the greased baking tins.
Divide the batter evenly.
Bake the cakes for 30 minutes.
Let them cool 10 minutes in the tin.
Remove the cakes from the baking tins and let cool completely
Spread ¼ of the frosting over one of the cakes.
Gently press the second cake on the frosting.
Cover the cake completely with a thin layer of frosting.
Do not worry if crumbs come through, this is the crumb layer.
Let the frosting stiffen in the fridge, for 30 minutes.
Fetch the defrosted raspberries.
Spread a second layer of frosting over the cake.
Pipe rosettes on top of the cake and decorate with fruit.
Now you can go and surprise Mum!
Happy Mother's Day!