Saturday, 2 July 2016

Graham Cracker Cake with Chocolate Frosting

This is the cake I made to take into work for my birthday this year. It was absolutely fantastic but very rich, you definitely only need a small piece. I found myself eating it at 8.30am just to check that it was edible for the rest of the staff!

Graham Cracker Cake with Chocolate Frosting (from Better Homes and Gardens and BBC Food)
(Serves 12)

3 eggs, separated
24 squares graham cracker, finely crushed
30g plain flour
1 1/2 tsp baking powder
pinch salt
113g butter
225g sugar
1/2 tsp vanilla
180ml milk

For the frosting:
100g dark chocolate
200g butter, softened
400g icing sugar
2 tsp vanilla extract
milk, to loosen

Take the eggs out of the fridge and leave at room temperature for 30 mins.

Meanwhile, preheat the oven to 170C and grease and line two 8 inch round baking pans.

In a medium bowl stir together the graham crackers, flour, baking powder, and salt and set aside.

In a large mixing bowl beat the butter with an electric mixer on medium to high speed for about 30 secs. Add the sugar and vanilla and0 beat until well combined. Add egg yolks; beat until combined. Alternately add the flour mixture and the milk, beating on low to medium speed after each addition just until combined.

Thoroughly wash the beaters. Beat the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold the egg whites into the batter. Spread batter into the prepared pans. Bake for 20 to 25 mins or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 mins and then remove from the pans. Cool the cakes completely on the racks.

While the cake cooks; Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool until the chocolate no longer feels hot to the touch.

Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).

Place a cake layer, bottom side up, on a serving plate. Spread the frosting on top of cake. Top with the second cake layer, bottom side down. Spread sides and top with the chocolate frosting. Cover and chill until serving time.

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