The Kitchen Diva
Chocolate Cake for a Crowd Posted by Kate Flower 13 November, 2009 - 3:33 PM
(Photos & Styling: Camille Smetana)
Christina Aguilera wants cooking lessons!
The 'Beautiful' singer plans to change her hectic lifestyle so she has more time to prepare meals for her husband, music executive Jordan Bratman, and their 21-month-old son Max. She said: "I don't have time to cook. My mom is a yummy cook and I love the idea of my son craving home cooked food. "When he gets older I will make time. I want to learn how to cook really yummy things."
That’s what I like to hear Christina! Get your platform shoes off and hit the kitchen to show your love for the family. There is nothing more beautiful than feeding your loved ones body and soul. To start you on your culinary journey I am sharing a recipe my mum has made for our family for years. It’s a simple chocolate cake that has been the centre of many a Flower family celebration. I have added the ganache and raspberries but you can simply ice it and you are good to go.
Chocolate Cake for a Crowd
With white chocolate ganache and raspberries
(serves 8-12)
Ingredients
½ cup Dutch cocoa (extra for dusting)
½ cup boiling water
185g butter room temp
1 tsp vanilla extract
2 cup self raising flour
¼ tsp bicarbonate of soda
1 ½ cups caster sugar
3 eggs
Pinch salt
¾ cup milk
270g white chocolate
100ml double cream
2 cup frozen raspberries
Method
Preheat oven to 180C. Grease a 23cm round cake tin. Mix together Dutch cocoa and boiling water to form a paste and set aside to cool. In a large bowl beat butter, vanilla and sugar until light and fluffy. Beat in eggs one at a time then add flour, salt and bicarb along with the milk in three batches until the cake batter comes together. Beat int the chocolate paste. Pour the batter into the cake tin and bake in the oven for 40-50 minutes until a skewer comes out of the centre of the cake clean. Allow the cake to cool in the tin for ten minutes before turning out onto a wire rack to cool. To make the ganache place the chocolate into a glass bowl over a saucepan of simmering water. Allow to melt and stir using a metal spoon. Once the chocolate has melted add the cream and stir well until the cream and chocolate have combined to a smooth, thick consistency. Cool at room temp. Once the cake and ganache have cooled cut the cake through the middle and remove the top. Pour the ganache over the base and spread to the edges then sprinkle with raspberries. Place the top back onto the base then dust with cocoa. Serve with double cream.
Leave your comment
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Zed says
Learn to cook ha hah ha I had tears rolling down my face when I read that. As if she has ever or will ever cook anything in her life.
Nice cake though :0)
Posted Friday 13 November, 2009 3:46 PM -
Murf says
Wow I have totally the opposite dream. Some people don't know they're born do they...
Posted Friday 13 November, 2009 3:47 PM -
Marney says
How's this for a chocolate cake..made by myself, from scratch. It is a double layered super moist chocolate mud cake with chocolate icing and crushed maltesers inbetween .. finished with chocolate fingers and topped with maltesers. It is revoltingly delicious and not for anyone who likes small pieces of cake. You cannot stop at one bite either. Anyone want one??
Posted Friday 26 February, 2010 3:05 PM
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