Anyone planning on baking some cakes, brownies, puddings or hot cross buns this Easter? Sasko Flour has got you covered by sharing some mouth-watering recipes just in time for you to bake during the Easter holidays.
Holidays are about spending time with family and friends . What better way to do that than to spend it in the kitchen while baking a cake? For me, baking is the first thing I do when I go home to my family in Queenstown. My 13 year old nephew loves it and always wants to take part in the baking process. Whether he is whisking eggs or softening butter. My mom, sisters and brother would pretend like they are not aware that you are baking until they hear the oven alarm go off. Then you’ll see them making their way to the kitchen. Easter is for moments like those. I’ll be sharing some more Sasko recipes later in the week and early next week. For now, delight yourself in this decandent Chocolate and Ale Cake. Happy Baking!
Chocolate and Ale Cake
3 extra large eggs (at room temp)
180g Sasko Cake Flour
2 tsp baking powder
250ml Milk Stout/Ale
180g dark chocolate
1 tbsp Milt Stout/Ale
- Preheat the oven to 180*C and grease and line 2, 23cm baking tins.
- Beat the butter and sugar with an electric beater on medium speed until combined, scraping the sides of bowl occasionally.
- Add the eggs, one at a time, beating well between additions until you have a thick, pale consistency and all the sugar has dissolved.
- Sift the cocoa, flour and baking powder together before adding to the butter mixture along with the ale. Fold through until just combined.
- Pour equal amounts of the batter into the 2 lined baking tins and even out the surfaces with a spatula.
- Bake for approximately 16 minutes or until a skewer inserted into the centres comes out clean. Allow to cool.
- To make the ganache icing: heat the cream in a small pot on the stove until it’s warmed through then break the chocolate into it and stir on the heat until it’s dissolved then add the ale and stir through.
- Remove from the heat and allow to cool until it’s thick enough to ice the cake. (If it becomes too thick you can always pop it in the microwave for a few seconds to loosen it.)
- Place the first cake on a serving plate and top with 1/2 of the ganache.
- Top with the second cake and drizzle over the remaining ganache.
- Preheating the oven is very important – if the oven is not the right temperature it will effect the way the cake rises – cakes should also be baked in the centre of the oven as the top of the oven tends to be hotter than the bottom.
- To bring eggs to room temperature from the fridge put them in lukewarm (not hot) water for 20-30 minutes.
- Don’t skip the sifting of the flour, cocoa and baking powder – cocoa is notorious for forming little clumps, which remain in the batter and affect the texture of the cooked cake. Sifting also helps to distribute the baking powder and gets more air into the batter.
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