However, a big plus (depending which way you look at it) is, this month is totally birthday galore for me. Both my siblings birthdays are in September and this includes my sisters 18th! (yes I'm feeling the old age! *sulks*). My little cousin's (who is basically like my brothers twin) birthday is also in this month too, he was born just a week before Dylan.
So being the awesome cousin that I am (and using any excuse to bake a cool cake). I decided to bake a Lego cake for the little sucker! Happy Birthday Dennis!
Moist Chocolate Mud Cake
Adapted from HubPages
This truely is a, very, very, very moist chocolate cake. It is not too rich, yet will still satisfy a chocoholics cravings. It is a very simple recipe, which is great to whip up if your pushed for time or just have a gazillion other things to tend to.
350 grams dark chocolate pieces
225 grams butter
600 ml water
400 grams castor sugar
400 grams self raising flour
Grease and line a 23cm/9" round cake tin. Preheat oven to 170oC
In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.
Turn cake onto wire rack to cool.
*Please note: This mixture is quite runny, use a solid cake tin not a springform tin.
*Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.
Creamy Chocolate Frosting
Adapted from Frosting Recipes
I recently discovered this recipe and I LOVE it! By now you've probably noticed that I like to skimp on making the frosting from scratch once in a while and turning to the premade stuff. BUT this recipe changes every thing. It is easy and quick to make and results in near perfect consistency every time for piping (as it is quite thick and holds its shape). However, it is also very versatile as you can add more evaporated milk to thin it down for icing the entire cake or to use between layers.
6 Tbsp cocoa powder
6 Tbsp butter
6 Tbsp evaporated milk
1 tsp vanilla extract (optional)
1 1/2 cup confectioner's sugar
In a large bowl, mix the cocoa powder and confectioner's sugar.
In another large bowl, cream the butter until light and fluffy.
Slowly add the sugar mixture and evaporated milk to the butter whilst it is still mixing, alternating between the two. Also add the vanilla at this point, if using.
Can be refridgerated for 2 weeks, bring to room temperature before using (or you can microwave it for 5-10 secs at a time until it reaches the soft/spreadable consistency you want)