For the Love of Cake

The cake baking obsession continues, these are just a few I have baked over the last week or so. The vanilla cake was a simple and delicious cake, but best eaten fresh on the day. I had thought to smother it with a chocolate buttercream but the cake was supposed to be a delicate and fancy free cake and it was exactly that. 

 

Easy Vanilla cake from House and Garden

Chocolate Brownie Cake from Tanya Burr Bakes

Ingredients (Serves 8-10)

21cm round loose bottomed cake tin

175g unsalted butter
200g dark chocolate
200g light muscavado sugar
3 eggs
70g plain flour
1 tablespoon cocoa powder
1 teaspoon baking powder
100g milk chocolate chips

To decorate - cocoa powder or icing sugar

Preheat the oven to 160C Grease the cake tin with butter.

Break the chocolate into chunks and place in a medium pan. Add the butter and sugar and melt over a low heat, stirring, until fully combined. Remove from heat.

Whisk the eggs, then add into the chocolate mixture.

Stir in the flour, cocoa powder and baking powder, then fold in the chocolate chips.

Pout into the cake tin and bake for 30 minutes until a skewer poked into the centre comes out clean. Cool slightly in the tin, then transfer to a wire rack to cool completely. To serve, dust generously with cocoa powder or icing sugar before cutting slices.

Lemon Drizzle Cake from Tanya Burr Bakes 

For the cake:

3 eggs

170g self-raising flour

170g caster sugar

170g butter

1 teaspoon baking powder

zest of 2 lemons

For the icing:

150g icing sugar

juice of 2 lemons

Method

Pre-heat your oven to 180℃. Mix the eggs, flour, sugar, butter, baking powder and the zest of two lemons into a big mixing bowl. Line the baking tin with a bit of butter or use a non-stick baking tin and pour mixture in. Bake for 30 minutes - the cooking time depends on the size of the tin and your oven. To check your cake is ready, slide a knife into the centre and if it comes out clean, it is ready to come out of the oven.

Mix together the icing sugar and juice of the two lemons to make the drizzle. Stir it together - it should be quite quite a watery consistency. While your cake is still hot, poke it all over with a skewer or sharp knife, and then pour over the drizzle so it can soak in.