Friday, 3 June 2011
This Cake and setting looks so good! I think I will cook this on Sunday.
How yummy is this!!
200 g flour
175 g soft unsalted butter
200 g sugar
2 large eggs
1 teaspoon baking powder
2 teaspoons vanilla extract. (Not to be confused with vanilla essence. Extracts is important so that the cake should get its proper taste and aroma, or use two vanilla sticks that you scrape the seeds out of.)
1 / 2 teaspoon baking soda
1.5 cups sour cream
40 g baking cocoa
75 g soft unsalted butter
1 tablespoon light syrup
175 g dark chocolate
1 1 / 4 cup sour cream
1 teaspoon vanilla extract
300 g powder sugar
The ingredients should be at room temperature before you begin. When the butter is soft it is easier to work with. You need two greased round forms of approx. 20 cm (8 in) in diameter.
Stir eggs and sugar until fluffy and then add butter. Mix all the dry ingredients together and pour over egg mixture while gently mixing the batter. Spread the batter into the two forms. Bake at 180 degrees C (355F) for approx. 35 minutes.Test with a cake stick, as soon as the mixture no longer sticks to, it is ready.
Cool cakes on a rack for approx. 10 minutes before taking them out of the forms.
Melt the chocolate, cool slightly and mix it with soft butter. Add syrup, sour cream, vanilla extract and powdered sugar.
Decorate the cake with chocolate cream and add real or edible flowers. Bon appetit!
Recipe: Evy Kasseth Røsten Photo: Franciska Munck-Johansen