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The idea of turning 30 was devastating to me a year ago. It was all about being “out” of the twenty-something group, being “old” and entering real adulthood. Little did I know this was going to be the most enlightening age to me yet. On the 19th of August, a little over two weeks ago, I gracefully turned 30. What I thought was going to be shocking to me was actually smooth and soothing.

It’s with great excitement that I finally introduce you to my favorite Lurpak Cook’s Range product: BAKING! We bakers finally have a kind of butter that allows us to bake on a whim. I now can choose to bake at any moment, without having to put the butter out for hours for it to soften.

Lurpak-cook's-range-baking

Lurpak Baking is the ideal blend of Lurpak Butter and Vegetable Oil. It has a softer texture and it’s ready to mix straight out of the fridge. It easily folds into cake mixtures and gives them a light and fluffy golden finish. This product is happiness guaranteed!

A cake I baked with this wonderful product is this fluffy chocolate cake I had once made for a friend’s birthday. I recommend you make it for any occasion. It can be a bit tedious at first, what with the separation of the egg whites and yolks then folding in the egg whites into the chocolate mixture, but with time you’ll get used to it and you’ll start making it any time you have something to celebrate.

chocolate-cake

Here’s the recipe:

Chocolate cake – Preparation: 45 minutes – Cooking time: 30 minutes

Ingredients:

For the cake:

  •  200 g Lurpak Baking butter
  • 5 tablespoons of cocoa powder
  • 1 glass of milk
  • 3 cups Sugar
  • 3 cups Flour
  • 1 tablespoon Baking powder
  • 5 Eggs

For the frosting:

  •  200 grams of dark chocolate
  • 200 ml fresh cream
  • 2 tablespoons Corn Starch

Instructions:

 Cake:

  •  In the bowl of a mixer, mix the sugar and butter until well combined
  • Separate the egg yolks from the egg whites
  • Add the egg yolks to the sugar and butter mix and mix until well-combined
  • In another bowl, mix the milk and cocoa powder until well-combined
  • Add the flour and baking powder and mix
  • Add the egg, butter and sugar mixture to the chocolate mixture and mix well
  • Beat the egg whites until mousse-like
  • Gently fold the beaten egg whites unto the chocolate mixture
  • Place in 2 cake molds of equal size and in a high temperature (280 degrees Celsius) preheated oven for 30 minutes

Frosting:

  •  Melt the dark chocolate in a bain-marie
  • Add the cream to it and mix until well combined
  • Add the corn starch to thicken it

Once the cakes are out of the oven, let them cool completely. Decorate the top of the bottom cake with the chocolate frosting, then place the top cake on the bottom one and cover them both with frosting. Decorate with red fruits (optional). Serve and enjoy for days!

chocolate-cake-lurpak-piece

chocolate-baking

Brought to you by:

breadonbutter x lurpak cooks range

For any occasion, a homemade chocolate cake fits perfectly. Whether it’s a friend or family member’s birthday, or a simple invitation to dinner, it’s all you need. You can also make several small ones and make it a multi-layered chocolate cake. This recipe here will help you make a fluffy, not-so-heavy cake that will leave everyone satisfied. I personally made it twice in the last month for one of our friends’ birthday and also to welcome a little baby boy to the world!
So here’s what you’ll need:
For the cake:
– 5 Eggs
– 2 cups of Sugar
– 2 cups of cake Flour
– 200 g of unsalted Butter (softened)
– 1 tall glass of Milk
– 5 tablespoons of Cocoa chocolate powder
– 1 tablespoon of Baking powder
For the frosting:
– 200 g of dark chocolate
– Light fresh cream
– 2 tablespoons of cornstarch
For the material:
– A mold of your choice. I chose a relatively small one for the purpose of making a multi-layered cake
– A spatula for the frosting
– Icing writing, if you wish to write something on your cake

How to make it:
1) Separate egg whites and egg yolks and set them aside
2) In a bowl, mix the milk and the cocoa powder, then add the flour and baking powder
3) In another bowl, beat the butter and sugar until smooth, then add the egg yolks and beat again until the mix is homogeneous
4) In a third bowl, beat the egg whites (with a pinch of coarse salt to remove the egg smell) until they look like snow

5) Add the chocolate mix to the butter and sugar mix and beat

6) Then gently fold the egg whites into the whole mixture

7) Now here, you have to options:
If you wish to make a single-layered cake, pour the whole mix into a greased mold (click here to see how to grease a mold), and cook in the oven at a maximum temperature for 30 minutes or until a stick comes out clean.
If you wish to make a multi-layered cake, pour half of the mixture into the mold and bake. Then pour the second half and bake.
8) Make the frosting:
    Melt the 200 g of dark chocolate in a bain-marie (click here to see how)
    Once the chocolate is melted, add the cream, then the corn starch and mix well until they are all             combined
9) For a single layer cake: (skip to step 10 for the multi-layered cake)
Once the cake is out of the oven, wait for it about 30 minutes to cool and add the frosting on top and on the sides, then decorate with the toppings of your choice. You can either write something on it with icing tubes, or decorate it with fruits of your choice – I chose raspberries and blueberries for their great and vivid colors.
10) If you choose to make a multi-layered cake:
Once both cakes are out of the oven and have cooled down, first cover the base cake with frosting, then add the second cake on top and cover them both with frosting. you can also separate them with raspberries, then cover the top with the toppings of your choice.
Also, great news!! If you’re too busy at work and don’t have time to make it, you can order your cake from Breadonbutter! Just email me at: lynnbedran@gmail.com for more details 🙂