When I was a child I remember making cakes with my nan. Nan would make a batch of Nanny’s Horrible Cakes. It’s a nickname my dad gave them. Don’t worry it was only a joke. I always remember being allowed to lick the bowl. It was my favourite part about making the cakes.
Nowadays when I make a cake I always remember this happy time. It was Ted’s birthday party the other day and I decided to bake a gluten free cake. I have a slight gluten intolerance so I couldn’t eat a shop brought cake. Therefore I now love making cakes and biscuits. It also means I get to lick the bowl again too. Before anyone asks Ted doesn’t and never has wanted to lick the bowl. I have taken it upon myself to make it my job and I love it.
What’s your favourite childhood meal to cook and did you cook it with a grandparent too? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Large mixing bowls x 2
- Stirring spoon
- Electric whisk
- Teaspoon
- Cake tin springform
- Baking paper
- Plastic brush
- Knife
Ingredients
- Almond flour x 400g
- Raw cacao powder unprocessed cocoa powder x 50g
- Baking powder x 2 tsp
- Arrowroot x 1 tsp
- Unsalted butter x 50g
- Eggs x 5 medium or 4 large
- Brown or coconut sugar x 100g
- Vanilla extract x 1 tsp
Method
- Take the butter from the fridge and set on the countertop in a warm spot to soften for 30 minutes.
- Mix the almond flour, raw cacao powder or unprocessed cocoa power, baking powder and arrowroot in one of the large mixing bowls.
- When all the ingredients are well mixing together set to one side.
- Put the unsalted butter and sugar into the second bowl.
- Whisk these ingredients together until everything is mixed in.
- Add in the eggs and vanilla extract and whisk again until everything is whisk in.
- Fold in the flour mixture.
- It may need to be folded in a little at a time.
- Once everything is folded in put the cake mix into the fridge for 30 minutes.
- Preheat the oven to 180°C or gas mark 4.
- Spread oil across the bottom and around the sides with the plastic brush.
- Line the cake tins with baking paper and spread oil over the paper.
- Remove the cake mix from the fridge.
- Pour half the cake mix into one of the cake tin and the other half into the other cake tin.
- Make sure the mixture is spread evenly across the base of both cake tins.
- Put the tins into the oven for 20 – 25 minutes.
- To check the cake is cooked put a skewer in and if it comes out clear it’s cooked.
- If it’s not cooked put it back into the oven for a further five minutes.
- Once it’s cooked remove from the oven and leave to cool.
Ingredients for the topping
- Strawberry jam or a jam of your choice x 2 – 4 tbsp
- Milk chocolate x 50g
- Double cream 150mls
Method for the topping
- Once the cakes have cooled remove them from the cake tins and put them on a wire rack.
- Leave them to cool completely.
- When they have cooled completely flatten the top of the cakes by carefully removing the top with a knife.
- Set the cakes to one side.
- In a bowl, whisk the cream until it’s solid.
- It will take a few minutes before it starts to stiffen.
- Then put a saucepan with water on a high heat on the hob and add a bowl to the top of the pan.
- Break up the chocolate into the bowl and let it melt down.
- Once the chocolate has melted completely fold it into the double cream.
- Once everything is folded in set the chocolate cream to one side.
- Spread the jam across the base of on of the cakes.
- Then spread about a third or a quarter of the chocolate cream over the top on the jam.
- Put the other cake on top and spread the rest of the chocolate cream over the whole cake and around the side.
- If you have any darker patches of chocolate cake drizzle these over the top of the chocolate cream.
- Once the cream is evenly spread around the cake put it into the fridge until you want to eat it.
- Then serve and enjoy.
Double Chocolate Cake was a huge hit in our house. I made this for Ted’s birthday party in July. Sadly the children we invited were a bit to full from the first course to try it. We had lots of leftovers and I’m pleased to report that my husband Howard and son Ted really enjoyed the cake. They ate all the leftovers in a matter of days. It was enjoyed by my family and I hope it will be enjoyed by your family too. However you decide to eat this cake, as always, please enjoy. Thank you xxx
Googies Kitchen Life 