HGC Reflection x

 23/11

Chocolate Layered Cake

                                              

Recipe -

Preheat oven to 180°C bake. Grease and line 2 x 20cm round cake tins (6cm deep).

Sift Edmonds Standard Grade Flour, cocoa and Edmonds Baking Powder into a large bowl. Mix in Chelsea White Sugar. Set aside. Melt Tararua Butter and Chelsea Golden Syrup together. In a separate bowl, whisk together eggs, Meadow Fresh Original Milk, Edmonds Baking Soda and vanilla.

Add the Tararua Butter and Meadow Fresh Original Milk mixtures to dry ingredients and beat to combine. Divide equally between the prepared tins and bake for 40-50 minutes, until a skewer inserted into the centre comes out clean. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.

Beat Tararua Butter with an electric mixer until pale. Add Chelsea Chocolate Icing Sugar, Meadow Fresh Original Milk and vanilla essence and beat slowly until incorporated. Increase speed and beat for a few minutes until smooth and creamy.

3 1/2 cups Edmonds Standard Grade Flour

1 cup cocoa powder                                                                                                                                                 

2 cups Chelsea White Sugar

4 tsp Edmonds Baking Powder

250g Tararua Butter

4 Tbsp Chelsea Golden Syrup

4 eggs

3 cups (750ml) Meadow Fresh Original Milk

4 tsp Edmonds Baking Soda

2 tsp vanilla essence

Chocolate Buttercream Icing -

400g Tararua Butter, softened

600g (4 cups) Chelsea Chocolate Icing Sugar

1/2 cup (125ml) Meadow Fresh Original Milk

2 tsp vanilla essence 

Cake Reflection x

During today's hospitality and catering lesson, Aja and I baked a Chocolate layered cake that was filled with chocolate icing. I took on the role of combining all the different wet and dry ingredients together, whilst Aja read the instructions carefully and directed me thoroughly through the long recipe. I learned many new helpful skills today that I have never heard or seen of before. One of these common skills was the interesting fact that when you run the golden syrup bottle through hot water, it will easily come out without any hesitation. This helped my partner and I because we were struggling to get any of the sticky liquid out of the bottle and this very skill was exactly what we needed. I believe that the chocolate cake recipe that we had chosen was very easy to follow even though we may have misread some steps along the way. I would highly recommend this cake recipe because it is really specific and leads to the perfect chocolate cake. Once we had completed our chocolate layered cake we were extremely impressed with the end results. It honestly turned out better than we had expected because it looked really appetising and it was immensley rich in good flavour as well. Something that we could do differentley to improve our recipe next time would be to use more chocolate icing so we can frost the rounded sides of our cake. This would have definitley made it look more clean and professional in oppose to how untidy our edges seemed in the picture above.

I beleive that me and Aja worked remarkably well together so Im looking very foward to work along side her in our classes, as she is my closest friend. 

Three steps that we followed to keep our baking hygenic was to:

Regulary wash our hands.

Always clean up after our selfs.

Keep our hair tied back or up.

Thank you :)