Since it’s a long weekend to celebrate King Charles birthday, with 2 eggs left and I am craving for cake. Remember that my last Matcha cream cheese frosting raspberries salted caramel and raspberry toppers cake that I made for my niece were so delicious. I decided to try with cocoa powder.
Google: “Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Is cocoa powder actually healthy? Flavonols, a type of flavonoid found in dark chocolate, help to protect you from heart disease by lowering blood pressure, improving blood flow, and preventing cell damage. Cocoa powder also contains polyphenols, antioxidants that help to improve cholesterol and blood sugar levels and reduce the risk of heart disease.”
“Buttercream frosting is a sweet, fluffy frosting that takes almost any dessert to the next level—it’s most often used to frost cakes, but it’s also delicious when swirled on top of cupcakes and spread over cookies. Frostings are generally thick, spreadable and opaque, unlike most icing which is usually much thinner, shinier and smoother in consistency. Icing recipes typically combine powdered sugar and liquid (like water, milk or juice) whereas buttercream frosting is made by creaming together butter, sugar and a little bit of milk to make the frosting fluffy, smooth and perfectly spreadable.”
Luckily, I have made the cake last night and place it in the fridge to chill the butter cream. I have cut down on the sugar and icing sugar; I am glad it turns out well. This morning my friend call and said come over to celebrate the King’s birthday. She said no need to bake a cake. I told her you are lucky; I have baked a cake and I am about to cut it and you call. I will bring it there to share. Let’s bake a cake for King Charle’s birthday celebration!!!
Ingredients
300 g granulated sugar
250 g plain flour
170 g butter, softened
75 g cocoa powder
1 c water
2 eggs
2 Tsp vanilla extract
1 Tsp baking powder
1 Tsp bicarb soda
1/2 Tsp salt
Butter cream frosting
280-300 g icing sugar
75 g icing sugar
1 1/2 Tsp vanilla extract
1-2 Tbs milk
Garnish
raspberries
raspberry flavoured toppers
Method
Preheat oven to 180 degrees C. Grease and line a 9” spring form pan. Combine flour, cocoa, baking powder, baking soda and salt in metal deep plate. Beat butter, sugar and vanilla in mixing bowl until pale and creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with water.
Spoon batter into prepared pan, smooth the top. Gently knocks a couple of times on bench top to release air bubbles. Bake for 25 to 35 minutes or until skewer inserted in and comes out clean. Switch of oven, leave pan in closed oven for 20 minutes. Then removed to wired rack to cool further 20 minutes before flipping out onto cake base. Let it cool completely.
Butter cream frosting
In metal medium chill bowl, beat icing sugar and butter on low speed. Stir in vanilla and 1 Tbs of the milk. Slowly beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of icing sugar, about 1 Tsp.
When cake had cool completely. Spoon a big dollop of frosting onto the middle of cake, and spread all around the top of cake with spoon or spatula. To garnish, sprinkles raspberry flavoured candy toppers and put a candle in the middle of the cake. Enjoy with a cup of coffee, and tea!!!
Note: Allow both the butter to soften at room temperature so it easily to beat to creamy with granulated sugar and smoothly beats up with icing sugar. You can garnish with anything you like. Oven temperature may vary. You may need less or more time baking. You may omit cocoa powder and use Matcha or put fruits of your choice. For the frosting, instead of milk, you can use thickened cream about 150 ml or l80 ml. You may want more icing sugar about 50 g more.
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