Saturday, July 10, 2010

Another post on chocolate

Today I happened by Kokako cafe in Parnell.  Jacquie and I were off to the museum for the Kai to pie exhibition and we stopped by the cafe for coffee beforehand.

While I was waiting for my coffee I noticed their boxes of hot chocolate - which I had only heard good things about. So I picked up a box for Jacquie and I at the modest price of $7.50 each.

This evening, after dinner, I whipped William and I up a batch.

In a large mug combine 1 T of Kokako hot chocolate, 1/2 T of sugar and a little hot water to combine.  Fill with milk and microwave (sorry I know evil - I was feeling very lazy though)  once hot throw a layer of marshmallows on top.

It was definitely enough sweetness for dessert.  However perhaps I'll try a less sweet version next time - to try and get some more of that deep chocolate flavour I was hoping for.

Friday, July 9, 2010

Best chocolate cake

This is the very best chocolate cake recipe ever.  Fullstop. Can't believe I'm sharing this little beauty.  I've had it for over 10 years and it never fails to impress.

Best chocolate cake

125 gms butter
1c sugar
2 eggs
2 T golden syrup
1t baking soda
2c flour
1/4c cocoa
1t baking powder
1c milk
1t salt

Cream butter and sugar, make that butter white.  Add golden syrup and eggs, try and keep all the ingredients at room temp - to avoid curdling the batter.  In a separate bowl sieve the flour, cocoa and salt.  Warm the milk and add the baking soda.  In batches add the flour mix and milk mixing gently in between.  Finally stir through the baking powder.

Don't over mix. Pour into a greased pan and bake at 180 for 45mins.  Or until the cake springs bake lightly.
Don't forget the cake will continue to cook with its latent heat once it's out of the oven, so don't overcook.

Favourite butter icing

I also made proper butter style icing for the first time.  Totally worth it.  Get your beater out again and get 50gms of butter all creamy.  Add a cup of icing sugar and 1/4 cup of cocoa, large pinch of salt and some vanilla.  Keep beating as it will combine to a creamy texture after awhile, it will look like it's not going to happen but keep beating. You can then add milk a teaspoon at a time til you get the required consitancy.  This mixture is forgiving, add more cocoa or icing suar or milk to get the consistency you want.  Do not leave out the salt, the juxtaposition of it and the chocolate and sugar is mouthwatering.

Wrap that icing around the cake in a delicious chocolatey hug.

Slice up and delight your friends and family.