Lo Corcoran of Wagga writes a food blog from her site called Lo’s Kitchen. After sharing the popular recipe for chow mein last week Lo has another tasty treat.
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A ‘Nanny’s chocolate cake’ has stood proudly at many a Thomas family gathering. More candles have been blown out over this cake than any other, and to this day my dad and his brothers still fight over the corner piece. I can remember sitting in the red booth seat at Nanny and Bull’s eating a piece of this choccie cake as a young girl. Nanny always had a chocolate cake on standby in the freezer. It always tasted so good! And so cold!
I’ve called this chocolate cake – ‘nearly’ Nanny’s chocolate cake as it’s based on Nanny’s recipe with a few small changes.
‘Nearly’ nanny’s chocolate cake
- 1 1/2 tablespoons of white vinegar
- 1 1/2 cups of milk
- 250 grams of butter, softened
- 2 teaspoons of vanilla extract
- 1 3/4 castor sugar
- 2 1/4 cups of plain flour, sifted
- 3/4 cup of cocoa powder, sifted
- 2 teaspoons of bi carb soda, sifted
- 4 eggs
- Canola oil spray, for greasing the cake tin
Preheat the oven to 160 degrees. Grease and line a large 22cm square cake tin. Add the milk and vinegar in to a small jug. Simply throw the butter, vanilla, sugar, eggs, milk and vinegar, the sifted flour, cocoa and bi carb soda in to a large bowl of a mix master. Beat on low to start. Pour the mixture in to the prepared cake tin and bake at 160 degrees for one hour.
Chocolate icing
- 1 1/2 cups of icing sugar, sifted
- 2 tablespoons of cocoa, sifted
- 60 grams of butter, softened
- A couple of teaspoons of milk, as needed
Add the butter, icing sugar and cocoa to a mixer and beat.
Mock cream
- 125 grams butter, softened to room temperature
- 1/2 cup of castor sugar
- 1 teaspoon of boiling water
- 1 teaspoon of milk
- 1/2 a teaspoon of vanilla extract
Add the butter to a mixer and beat on a medium to high speed until it has become lighter in colour and fluffy.
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