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Valentine Chocolate Cake: Icing

This document contains recipes for various cakes, cupcakes, doughnuts, scones, custard slices, and a steamed chocolate pudding. It includes recipes for Valentine chocolate cake, marble cake, eggless chocolate cake, vanilla and chocolate cups, ring doughnuts, eggless scones, two versions of custard slice, and steamed chocolate pudding with chocolate sauce. The recipes provide instructions for ingredients and methods for making each dessert item.

Uploaded by

Ram Prasad
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106 views10 pages

Valentine Chocolate Cake: Icing

This document contains recipes for various cakes, cupcakes, doughnuts, scones, custard slices, and a steamed chocolate pudding. It includes recipes for Valentine chocolate cake, marble cake, eggless chocolate cake, vanilla and chocolate cups, ring doughnuts, eggless scones, two versions of custard slice, and steamed chocolate pudding with chocolate sauce. The recipes provide instructions for ingredients and methods for making each dessert item.

Uploaded by

Ram Prasad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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VALENTINE CHOCOLATE CAKE

3 eggs
250ml (1 cup) sugar
62,5ml ( cup) oil
250ml (1 cup) flour
10ml (2 teaspoons) baking powder
62,5ml ( cup) cocoa (dissolve in hot water)
125ml hot water
5ml vanilla essence
Preheat oven to 200C.
Beat the eggs and sugar until light and fluffy.
Add oil and beat well.
Fold in sifted dry ingredients, cocoa mixture, and the vanilla into the egg mixture.
Mix lightly.
Pour into two well greased 20cm pans.
Bake for 20 25 minutes.
ICING
125g margarine
375ml (1 cups) icing sugar
62,5ml ( cup) cocoa
5ml vanilla essence
Cream margarine and sugar.
Add vanilla and cocoa and mix until smooth.
When cake is cool, sandwich and decorate with chocolate icing and grated
chocolate.

MARBLE CAKE
125g butter
1 cup castor sugar
1 tsp vanilla essence
2 large eggs
2 cups flour
2 tsp baking powder
tsp salt
cup milk to make a dropping consistency
2 tbs cocoa and 2 tbs hot water (mix to dissolve)
Pre-heat oven to 180C
Grease and line round cake tin
Cream butter and sugar thoroughly
Beat in vanilla and eggs one at a time
Sift dry ingredients and add cup at a time, alternating with the milk until all is
used up
Divide mixture in half
To one portion add the cocoa mixture and fold gently to mix well
Using two tablespoons, drop the prepared batter into the cake tin alternately
Take a thin skewer and lightly run it through the batter in the tin, so that the
brown and white merge
Bake for 45 minutes
Marble cake may be frosted with butter cream or sliced and served plain

EGGLESS CHOCOLATE CAKE


750ml (3 cups) flour
500ml (2 cups) sugar
20ml (4 tsp) baking powder
3ml ( tsp) bicarbonate of soda
125ml ( cup) cocoa
1ml ( tsp) salt
500ml hot water
190ml ( cup) oil
5ml (1 tsp) vanilla essence
50ml (4 tbs) vinegar
ICING
125g butter
375ml (1 cups) icing sugar
15 30ml (1 2 Tablespoons) cocoa
a few drops vanilla essence
stiffly whipped cream
Preheat oven to 180C
Grease, line and regrease 2 x 23cm cake pan
Place the dry ingredients in a mixing bowl
Combine the rest of the ingredients and pour over dry ingredients
Mix well and divide into pans

Bake for +/- 20 minutes


Remove from oven and allow to cool in baking pans for 10 minutes
Cool completely on wire rack
Spread with icing and sandwich together, spreading the rest of the icing around
the sides

CUP CAKES
125g margarine
200ml sugar
2 eggs
vanilla essence
500ml flour
10ml baking powder
milk
Preheat oven to 220C.
Cream margarine and sugar well
Beat in the eggs one at a time, then add the vanilla.
Add sifted dry ingredients alternately with milk to a soft dropping consistency.
Fill paper cases and bake for 10 15 minutes.

VANILLA AND CHOCOLATE CUPS (Makes 12 cups)

250 ml Snowflake cake flour (140 g)


7 ml baking powder
1 ml salt
80 ml castor sugar
1 extra large egg
80 ml milk
5 ml vanilla essence
10 ml cocoa powder
10 ml milk
60 ml cooking oil
ICING
250 ml icing sugar
15 ml cocoa powder
45 ml hot water (3 Tbsp)
Sift flour, baking powder and salt together. Add sugar.
Beat egg, milk, oil and vanilla essence. Add to dry mixture and whisk for a few
minutes until smooth. Divide in half. Add sifted cocoa powder, mixed with 10ml
extra milk, to one half of mixture. Mix slightly until a smooth consistency.
Spoon vanilla mix into paper cups and top with chocolate mixture do not stir.
Bake in preheated oven at 180 C for about 12 15 minutes. Cool off on wire rack.
Mix ingredients for icing and spread on top of cups. Top with decorations of choice.

RING DOUGHNUTS
4 cups self-raising flour
125g butter
cup sugar
1 cups yogurt or maas
oil for deep frying
melted chocolate or glace icing for topping
Place the flour in a mixing bowl
Rub in the butter and stir in the sugar
Add the yoghurt/maas and make a soft dough
Roll out thickly and cut into rings
Heat oil for frying

Fry rings until golden and drain on absorbent paper


Dip in desired topping on one side only

EGGLESS SCONES (Makes 10)


2 cups self-raising flour
tsp salt
60g margarine
cup sugar
cup maas
Preheat oven to 220C
Sift flour and salt into a mixing bowl
Rub in the margarine
Stir in sugar
Add maas and quickly mix into a soft dough
Turn out onto a floured surface
Roll out thickly
Cut with a fluted scone cutter
Place on a baking tray and bake for 12 minutes
HINT: Do not overwork the dough, as kneading toughens it

CUSTARD SLICE
500ml milk
60ml sugar
60ml custard powder
5ml vanilla essence
2 egg whites
1 roll puff pastry

Mix 1/4 cup milk, sugar and custard powder together until smooth.
Boil rest of milk over medium heat.
Mix custard powder mixture into milk, stirring continuously. Boil over a low heat
until thick and smooth.
Remove from heat and stir in the vanilla essence. Leave mixture to cool completely.
Beat egg whites until thick and fold into the custard mixture.
Leave in fridge.
Crust
Roll out the pastry and cut in half to give 2 squares. Place on a lightly greased
baking sheet and bake in a preheated oven at 200 C for 15 minutes until puffed up
and golden brown. To assemble, place 1 puff pastry square on a large serving plate.
Cover with half the custard mixture. Place other square on top. Cover with rest of
custard mixture. Decorate with fresh fruit slices, if desired. Place in fridge until
required. Slice and serve. Makes 1 large custard slice

CUSTARD SLICES
1 roll puff pastry
100ml milk

250ml sugar
50g butter
125ml cake flour
100ml maizena
12,5ml custard powder
2ml salt
125ml cold water
3 eggs
5ml vanilla essence
icing sugar for dusting
Crust
Roll out the pastry and cut in half to give 2 squares. Place on a lightly greased
baking sheet and bake in a preheated oven at 200 C for 15 minutes until puffed up
and golden brown.
Custard
Place the milk sugar and butter in a large saucepan. Bring to the boil.
Mix the cake flour, maizena, custard powder and salt together.
Beat the cold water and eggs together and whisk in the flour mixture.
Whisk into the hot milk and continue stirring over low heat until thick. Add the
vanilla essence. Allow to cool.
To assemble, place 1 puff pastry square on a large serving plate. Cover with half
the custard mixture. Place other square on top. Cover with rest of custard
mixture. Place in fridge until required. Slice and serve. Makes 1 large custard slice

CUSTARD SLICE
200 g ready made frozen or homemade puff pastry thawed
Custard Filling
450ml milk
60ml sugar
45ml cornflour
2 egg yolk
5ml vanilla essence
Glace Icing
60g icing sugar
7ml lemon juice
Preheat oven to 220 C.
Roll out pastry to a 24 x 20 cm rectangle on a floured surface.
Cut pastry into 6 rectangles with a sharp knife.
Place on a large, ungreased baking sheet. Bake for 15 minutes, or until pastry is
puffed up and golden. Cool on a wire rack.
Filling
Place all ingredients except vanilla essence in a saucepan over medium to low heat
and cook until mixture coats the back of a spoon - about 20 minutes. (Do not boil or
it will curdle).
Stir in vanilla essence. Cool, then chill for 30 minutes.
Icing
Sift icing sugar into a bowl and gradually add lemon juice, beating well.
To Assemble
Carefully split each puff pastry rectangle in half horizontally.
Spread custard filling on bottom half of each rectangle. Place pastry top over
filling and drizzle glace icing over. Makes 6

STEAMED CHOCOLATE PUDDING WITH CHOCOLATE SAUCE


100g dark chocolate
100g butter
4 eggs
50g sugar
50g sugar
100g self-raising flour
100g dark chocolate
250ml cream
Melt 100g dark chocolate and 100g butter in a double boiler.
Separate 4 eggs and beat the yolks with 50g sugar.
Add the chocolate mixture and blend well.
Beat the egg whites to soft peak stage, and add 50g sugar and continue beating
until stiff.
Fold the egg whites into the yolk and chocolate mix alternating with 100g selfraising flour and pour into a lightly greased steamer.
Cover with the lid and steam in a saucepan of water for 1 hour.
To make the sauce, place 100g dark chocolate and 250ml cream into a double boiler
and melt until smooth.
Serve this with the hot pudding.
A good vanilla ice cream is also a good accompaniment.

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