It's raining cakes on The Singing Chef! It was an unsual Saturday for us. We were to have one couple over for dinner. But A was unwell and we needed to make a trip to the paediatrician. So, we cancelled that dinner. As luck would have it, we weren't able to get an appointment for that day. I was feeling bad that we'd cancelled plans with our friends and were unable to take A to the doctor. Later in the day, S got on the phone with another friend and an impromptu dinner was planned.
I hadn't thought about dinner at all, and now suddenly we had a bunch of people coming over. I've become so comfortable with pizza now that I can whip it from scratch in less than the amount of time it would take me for a regular meal. Yes, I do benefit from living in Singapore as I now have the convenience of pre-grated cheese in different combinations.
I had just baked the Mango Cardamom Pound Cake. It smelt heavenly and I'd just cut a couple of slices for the photographs as well as to eat. It was after I cut the cake that I realized it was the birthday of one of our guests the following day. So, I had to bake my second cake. I had been browsing Deeba's blog that day and had bookmarked her Chocolate Buttermilk Pound Cake. I decided to make it. S decided to decorate the cake with some store bought cream cheese frosting and some whipped cream.
This has to be best "home made" chocolate cake I have eaten. The photo doesn't do it any justice as I took it the following morning, after the cake had been in the fridge for a good 12 hours. I will make this cake again and upload a better picture. But you have to believe me when I say this cake is as good as it gets.
I followed Deeba's recipe for most part and made some minor changes.
1 1/4 cups Cake Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 cup Cocoa Powder
1 cup Sugar
1/2 cup Unsalted Butter
1/4 tsp Salt
100 ml Buttermilk
1 tsp Chocolate Essence
Butter and Flour/Spray for preparing the cake tin
Sift together the flour, cocoa, baking powder, baking soda and salt.
Preheat the oven to 180 C/350 F. Prepare a 10" round tin.
Cream the butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the buttermilk and chocolate essence and beat again. Incorporate the dry ingredients into the batter, adding a little at a time.
Pour the mixture into the prepared cake tin and bake for 30-40 minutes or until a knife inserted into the cake comes out clean. Allow the cake to cool a little and cut into slices when warm using a bread knife.
Thanks Deeba. I know I will use baby A as the perfect excuse and make this cake often when he grows up a little.