The Braw Chocolate Cake Recipe

The Braw Chocolate Cake

Grease and line two deep cake tins. Oven temperature 180 degrees C, 350 F, Gas 4.

90g/3oz cocoa powder
375ml/12 fl oz boiling water
185g/ 6 oz butter
440g/ 14oz caster sugar (not a misprint!)
2 tablespoons raspberry jam (I used strawberry as that is all I had)
3 eggs (I used large)
300g/ 9.5 oz self-raising flour

Combine cocoa powder and boiling water and mix to dissolve. Allow to cool.
Cream butter, sugar and jam until light and fluffy...it looks all pink and glorious! Beat in eggs with a spoonful of flour, one at a time. I sieved the flour into the bowl. Fold in the remaining flour and cocoa mixture alternately.
Spoon mixture into the cake tins and bake for 35 mins.

Nutella Icing
250g/ 8oz butter
330g/ 10.5 oz sifted icing sugar
Three large spoonfuls of Nutella
2 tablespoons condensed milk, milk or cream, to taste.

Beat butter until creamy. Add icing sugar a little at a time, add milk (I used condensed) and then the Nutella. Beat well. Use to sandwich the cake together and for the frosting at the top of the cake. I thought it all a bit much icing so next time, I'd make a ganache to pour over cake. The original recipe icing is as follows but I haven't made this yet.


Chocolate Mocha Icing
125g/ 4oz butter
330g/ 10.5 oz icing sugar, sifted
1.5 tablesoons cocoa powder, sifted
2 teaspoons instant coffee
2 tablespoons milk.

Beat butter until creamy, add icing sugar a little at a time, combine cocoa powder and coffee and mix to a smooth paste with the milk then whisk into icing.

Always allow cake to cool completely before icing as it can 'turn' the icing.

Lemon Cakes

Lemon flavoured food is an all time favourite of mine, particularly in cakes. Nothing beats that citrus smell and subtle taste. I've made many lemony cakes over the years but the following two recipes are both easy and very tasty and I always have the ingredients. A few friends have tried these and they always work out well. Isn't that right, Karen?




Lemon Syrup Loaf Cake

125g unsalted butter

175g caster sugar

2 large eggs

zest of 1 lemon

175g self-raising flour

pinch of salt

4 tablespoons milk

Syrup:

juice of 1 and a half lemons (I usually just buy a large lemon though...you need around 4 tablespoons but it doesn't have to be exact!).

100g icing sugar

Preheat Oven to 180 degrees C/gas mark 4. Butter and line a loaf tin (well!) having the lining paper stick out a bit...it's easier to lift the cake out afterwards.

Cream together the butter and sugar (make sure butter is at room temperature) and add the eggs and lemon zest, beating them in well. Add the flour and salt, folding in gently but thoroughly, and then the milk. Spoon into loaf tin and place in oven. Bake for 45 minutes.

Five minutes before the cake is ready, make syrup. Put the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves.

Once cake is cooked (check by inserting a skewer or fork into the cake...it should come out clean). Puncture the cake all over with the skewer and pour the syrup over immediately. Leave it to soak up and cool. Then remove from tin and enjoy!!

Lemon Cupcakes
Same recipe as above but place into 12 muffin cases. Reduce cooking time to 25 minutes. Do not make syrup but make butter icing by placing 75g (3oz) butter into a bowl and beat until soft. Gradually sift in 150g (6 oz) icing sugar and beat either by hand or with a whisk or blender. Add a good squeeze of lemon juice and lemon rind from the lemon (obviously....duh!). I also add a few drops of lemon oil but there is no need. Once smooth and to a nice spreading consistency, put in the fridge for 5 minutes to make it easier to handle and then spread over cooled cupcakes. Really delicious.