2 cups cake flour
1 1/2 cups castor sugar
3/4 cup Hershey's unsweetened cocoa powder
2 tsp bicarbonate soda
1/2 tsp salt
1 cup Paul's Buttermilk
1 cup canola oil
1 1/2 tsp vanilla essence
1 cup boiling water
Beat egges and sugar till well combined.
Sift together baking soda, salt, flour and cocoa powder.
Add in flour and wet ingredients alternatively and mix with a plastic spatula.
Pour into a prepared 9' round springform pan or a 9x13' square dish and bake at 160 degrees celcius for 1 hr or till the centre comes out clean.
Note : To add almond flakes on the top, pull out cake after 10 mins of baking and add on the almond flakes and continue baking till done. This avoids the almonds from sinking as the batter of this cake is very liquidy.
Thursday, 22 September 2011
This is one cake that u can confidently do..its chocolatey, moist...absolutely yummy....got this recipe online couple of years ago and it never failed to bring praises every time I make it :).....I made it recently as a housewarming gift for a friend and they loved it....PICS below...and recipe coming up soon.....
Sunday, 11 September 2011
At last after weeks of reading and finding the perfect, easy recipe, I managed to make this little delicacies and it turned out nearly perfect :).....I was truly happy as I was a first timer in this......No, I did not use a digital scale...and No, I did not age my egg whites in the fridge....but I measured everything carefully and did each step patiently and wow...beautiful looking macarons in my oven in 2 hrs....:)