Tuesday, April 22, 2014

This is my super simple Prize Winning Blue Ribbon Chocolate Cake recipe, this amazing recipe helped me win heaps of first prize ribbons at the Royal Melbourne Show & various Country Shows too.  It's the perfect recipe for a large cake or cupcakes, it's soft,  moist & keeps for a week, I actually thinks it better a day or 2 after its been baked.

Blue Ribbon Chocolate Cake Recipe
Oven Temp 160 C (325 F)
24cm round - Cooking time 1hr
24 cup cakes - Cooking time 25-30min

2 cups plain flour
1 tablespoon of baking powder
1 teaspoon instant coffee
2/3 cup coco powder
185gm butter softened
2 teaspoons vanilla extract
1 ¾ cups of castor sugar
3 eggs (60’s)
1 cup of water

Prepare you cake tin or cup cake trays
Place all of the ingredients in the bowl of a stand mixer. Mix together slowly to combine all the ingredients then slowly turn the speed up to high beat on high until mixture is pale & has doubled in volume.
Pour mixture in to cake tin or fill cupcake liners 3/4 full
Place in the oven and bake for required time or until an inserted knife comes out clean.

Let me know what you think :)

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