So its that time of the year again, where birthdays galore and you watch in ernest as your bank account dwindles down and your forced to take that devils route and use ur credit card (I hate using credit – for 1. I feel too invinscible when I do, knowing I have such a high limit 2. I feel like im earning points which will pay for something in the end – never does! 3. I freak out when I see the statements!)
Anyway birthdays usually mean one thing for us, cakes (+presents) ok two things. But this year, im abit too broke for presents (lol thank you mortgage!) Plus I signed myself up for a gold coast trip with my friend so now I need to honour that. So no presents from me this time. But instead how about a nice cake? Ive gotten into baking/dessert making recently. I may not be able to cook a meal, but I can sure whip up a mean dessert! I have a big sweet tooth!
Todays ‘experiment’ will this cupcake receipe I found at The Cake Mistress
But im going to edit some stuff.
- No dark chocolate, because I seem to always get a headache when I have dark chocolate. So im leaving this out completely.
- I don’t have sour cream at home, so instead get 1 cup milk and add a teaspoon of vinegar and just leave the mixture to sit out for about 10 minutes.
- Substitute the almond meal for semolina instead (lol im too lazy to go out right now)
makes one 22cm cake
125 g good quality unsalted butter, softened
150 g brown sugar (could also use white sugar)
1 teaspoon vanilla essence (I noticed he used Vanilla bean paste in his video)
3 eggs
100 g dark chocolate, melted
100 g sour cream
2 tablespoons cocoa
100 g self-raising flour
125 g almond meal
One 22cm Springform Cake tin
It actually turned out quite nice. Although it’s not the sweetest thing ive eaten, but hey I don’t feel high on sugar with this, and I love the taste of the semolina oozing out of this cake. Yay success! Ill put some icing on it just to satisfay the sugar cravings in us.
150 g brown sugar (could also use white sugar)
1 teaspoon vanilla essence (I noticed he used Vanilla bean paste in his video)
3 eggs
100 g dark chocolate, melted
100 g sour cream
2 tablespoons cocoa
100 g self-raising flour
125 g almond meal
One 22cm Springform Cake tin
It actually turned out quite nice. Although it’s not the sweetest thing ive eaten, but hey I don’t feel high on sugar with this, and I love the taste of the semolina oozing out of this cake. Yay success! Ill put some icing on it just to satisfay the sugar cravings in us.
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Lol it looks like a kid decorated it! It was late at night so maybe I slipped up a few times and ...was off centred..haha..oh well. I put in 3 layers - the bottom is chocolate, second is pinkish and top is blue-ish. When I took the cake out of the oven though, the layers had 'shifted' and I cant wait to see how it looks on the inside.
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| the layers looked pretty neat! |
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