Friday, November 11, 2011

Emily's Chocolate Baby Cake with cherries and pecans

I got a pan for Emily at Williams and Sonoma, 7" round by 2". Stuck to the pan was a recipe just the right size for the pan. We modified the recipe a bit, and it turned out to be a really nice cake.

5 ounces flour (140 gr)
1 tsp baking soda
1/4 tsp salt
1/3 cup Dutch cocoa (30 gr)

1 stick butter
1 cup of sugar
1 egg
1 tsp vanilla

2/3 cup water

1/3 cup dried cherries
1/3 cup pecans
1 Tbl flour

or instead of cherries and pecans add 2 ounces of finely ground almonds and a bit of vanilla essence.

Preheat the oven to 325 degrees.
Grease and flour the pan.
In a medium mixing bowl combine the first 4 ingredients.
Cream the butter and sugar, then add in the egg and vanilla.
Combing the wet and dry ingredients alternately with the water.
Mix well, but don't beat to death or you will expend the baking soda.
On a chopping board stir together the cherries, nuts, and 2 Tbls flour and chop up with a big knife. Add to the cake batter, and pour into the cake pan.
Bake for 45 minutes.
Cool for a bit and turn out onto a cooling rack.


1 1/2 cups icing sugar
1/2 stick of butter - 2 ounces, room temperature
2 teaspoons kirsch or brandy or any thing you like
1/2 teaspoon vanilla
milk, needed only if the icing is not spreadable enough.

Put the icing sugar and butter and brandy and vanilla into a smallish mixing bowl and beat for about 2-3 minutes with a hand mixer, add the milk to get the consistency you want - spreadable.

Assembly: Cut the cooled cake in half. Place the bottom half on a cake plate and cover with icing. Put on the top layer and cover it with icing. Do not ice the sides. Save any left-over icing for graham crackers.

No comments:

Post a Comment