Chocolate Cake And Blueberry Cake

Chocolate Cake And Blueberry Cake

Cakes are among the happiest parts of the human. It is one of those food items that is not merely considered for flavours but is related to feelings and experience of the person. So bake your emotions into qualities with these very simple and compelling cakes. 

 

Chocolate Cake 

 

INGREDIENTS

1 1/3 cups Plain Flour

1 teaspoon Bicarbonate Of Soda

1/3 cup Cocoa Powder

1 cup Caster Sugar

1 cup Buttermilk

2 Eggs

125g Butter (Melted and Cooled)

1 teaspoon Vanilla Essence

125g Blueberries

 

 

CHOCOLATE ICING

1 1/3 cu0ps Pure Icing Sugar

1 1/2 tablespoons Cocoa Powder

20g Butter (at Room Temperature)

 

 

METHOD

1. Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.

 

2. Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in the centre of the flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.

 

3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow cooling in the pan for 5 minutes. Turn out onto a wire rack to cool completely.

 

4. To make chocolate icing sift icing sugar and cocoa powder into a bowl. Add butter and 1 tablespoon of boiling water. Stir until smooth. Spread icing over the cake. Top with blueberries. Allow icing to set. Slice and serve.

 

Blueberry Cake

 

INGREDIENTS

Melted Butter (To Grease)

150g Butter (Cubed)

155g (3/4 cup) Caster Sugar

2 Eggs

265g (1 3/4 cups) Self-Raising Flour

200g Carton Fat-Reduced Strawberry Yoghurt 

150g Blueberries

Icing Sugar (To Dust)

 

METHOD

1. Preheat oven to 180C. Brush a square 19cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.

 

2. Use an electric beater to beat the butter and sugar together in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined.

 

3. Stir in half the flour and yoghurt until just combined. Stir in the remaining flour and yoghurt until combined. Spoon into the prepared pan and smooth the surface. Scatter the blueberries evenly over the top. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 10 minutes to cool slightly.

 

4. Carefully turn out onto a wire rack. Turn upright and set aside for a further 20 minutes or until cooled to room temperature. Dust with icing sugar and cut into slices to serve.