Miette tomboy cake recipe

Ingredients

  • 1½ cups (7½oz) plain flour
  • 1¼ cups (4½oz) natural unsweetened cocoa powder (for a deep, dark chocolate flavour)
  • 1½ tsps baking powder
  • ½ tsp baking powder
  • 2oz 70% cacoa chocolate, coarsely chopped
  • 1 cup boiling water
  • 1 cup buttermilk
  • + 15 more ingredients
    • ½ tsp vanilla extract
    • 2 large eggs, at room temperature
    • ½ cup vegetable oil
    • 2¼ cups (16oz) sugar
    • 2 cups (14oz) sugar
    • ½ cup water
    • 5 large egg whites
    • 1tsp cream of tartar
    • 3 cups (1½ pounds) unsalted butter, at room temperature
    • 2 tbsps vanilla extract
    • 2 cups (14oz) fresh raspberries
    • 2 tbsps water
    • 1 tbsp sugar
    • 1 icing rose and small green leaf (available online)
    • 2 6x3inch round cake tins

1. Liberally butter the cake tins and dust with sifted cocoa powder. Tap out the excess cocoa 2. Preheat the oven to 180C, 350F, gas mark 4 3. Sift together the flour, cocoa powder, baking soda, baking powder and salt into a bowl and set aside 4. Put the chocolate in a heatproof bowl and pour ...

View full recipe at SpringPad

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