Buy Dideo Subscription
Squarespace is also offering free trial and 10% off for you guys to build your own custom website. All you have to do is visit Squarespace.com/food or click this link http://bit.ly/1oWKpdJ and enter the offer code 'Food' at checkout. Recipe 50 grams (½ cup) cocoa powder (sifted) 100 grams (½ cup) dark brown muscovado sugar (can be replaced with Dark Sugar) 250 ml (1 cup) boiling water 100 grams Dark Chocolate 125 grams (9 tbsp) unsalted butter (soft) 150 grams (¾ cup) caster sugar 225 grams (1 ½ cups) plain flour ½ teaspoon baking powder ½ teaspoon bicarbonate of soda A Splash of vanilla extract 2 large eggs Method Preheat the oven to 180°C/ Gas mark 4 /350°F. (Slightly less for fan forced - usually around 10°C less) Line your cake pans with baking (Parchment) paper. Put the cocoa and muscovado sugar into a bowl with the boiling water, give it a whisk then set aside. Cream the butter and caster sugar together, beating well fluffy. Into a separate bowl, sift the flour, baking powder and bicarb together and set aside for a moment. Dribble the vanilla extract over the creamed butter and sugar mixing all the while, then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg. Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and in the cocoa mixture. Now that it looks like cake batter, add in the 100 grams of melted Chocolate then stir until mixed through. Halve the batter between the 2 prepared tins and put in the oven for about 25 - 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool. Get in touch with me @ http://cakesbychoppa.tumblr.com/ http://facebook.com/cakesbychoppa http://instagram.com/choppa79 http://www.twitter.com/cakesbychoppa https://www.pinterest.com/cakesbychoppa/ Music courtesy of Audio Network This video was sponsored by Squarespace
