Comments on: Moist chocolate cake

By: Katharine Huggett

Katharine Huggett — Thu, 24 Sep 2009 08:52:34 +0000

This recipe for Anthony Worrel Tompsons Triple Chocolate Brownies is a prize winner. I poured it into a slightly larger baking sheet and dusted it with icing sugar before I cut the slices. I have not found anyone that did not like it.

http://www.bbc.co.uk/food/recipes/database/triplechocolatebrown_7685.shtml

Sorry not to type it out but the squadron of dragonflys for the Felt United day still need attention.

By: Katharine Huggett

Katharine Huggett — Wed, 23 Sep 2009 11:37:11 +0000

Try this one

Banoffee Pie.

12oz butter, 14oz smashed gingernuts, 6oz caster sugar, large tin condensed milk, 2 bananas, half a pint whipped cream, grated plain choc to finish. Melt 6oz butter add smashed gingernuts, use to line sides and base of an 8-10 inch loose bottom tin and chill for 30 min.In heavy bottom pan put remaining butter,sugar and condensed milk, melt together and bring to simmer point stirring all the time,cook for 5 min. Pour over base,leave to cool for at least an hour and a half, top with sliced bananas cover with whipped cream and decorate with chocolate. To serve remove from tin, find spoon and hide in a cupboard.

By: Angela

Angela — Tue, 22 Sep 2009 05:46:24 +0000

Thanks Katharine. I’ll give that a try and see how I get on. I just love chuck it in and whisk it up cakes. I too make lemon drizzle cake Abigail, using a recipe that never seems to fail but a good chocolate cake recipe has been elusive. Do you have any other recipes you could share?.

By: Abigail

Abigail — Mon, 21 Sep 2009 21:58:43 +0000

I always like to make home made cake at my workshops, always goes down a treat! Never do chocolate though so cant help with that. Last one I made was lemon drizzle. x

By: Katharine Huggett

Katharine Huggett — Mon, 21 Sep 2009 08:52:49 +0000

Try this one:-

2 cups plain flour, 4 mega heaped tsp cocoa, 2 tbsp golden syrup, 2 eggs, 4oz soft margarine, 1 cup sugar, 1 cup milk, 1tsp baking soda (sodium bicarbonate or bicarbonate of soda), 2tsp baking powder.

Put everything into a bowl and whisk in high with a hand mixer for 2 minutes. then either split between two 7-8 inch sandwich tins or one 9-19 inch tin bake at about 170degrees (sorry I don’t have gas) for 35-40 mins or until a skewer comes out clean.

I fill and cover this with chocolate butter icing. It is at its best about 2-3 days after you make and ice it, so it might work well for your workshops.

If too dry? add more syrup, too moist? reduce syrup.