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Wednesday, December 9, 2015

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(No, not all women chose a ring first! :)

Anna's Christmas cake

This is a guest post by Anna. She is my most active guest blogger. This is not her first recipe here. You can see her other guest posts in her page.

The ingredients' amounts are enough to make 3-6 layers that are 16-18 cm (6,2" to 7 ") in diameter with the thickness is 1,5 to 2,5 cm (0,5" to 1"):

375 g (13,2 oz) of flour 
90 g (3 oz) of cacao
10 g (1/3 oz) of baking powder 
7 g (1/4 oz) of baking soda 
150 g (5,3 oz) of olive oil (or another scentless oil, such as sunflower or grape seed oil)
450 g (16 oz) of sugar
3 eggs
5 g (1/5 oz) of vanilla extract
150 g (5,3 oz) of milk
340 g (12 oz) of hot coffee 
75 g (2,5 oz) of alcohol (whiskey, brandy or liqueur). You can use juice or even water instead.

Make any dense icing for this cake, as the cake layers are heavy. You will need about 500 g of the icing and 150 g of the powdered sugar (if you like it). 

1. Sift the following ingredients into a large bowl: flour, cacao, baking powder, baking soda. Mix everything thoroughly with a whisk. Leave it aside for now.

2. Beat the oil and the sugar well with a mixer on a high speed. Then use the low speed while adding the eggs and the vanilla extract. Beat your mixture for about 2 minutes.

3. Add one half of your dry mixture and beat up everything again, then add the milk and beat the mixture again.  

4. Make hot coffee (you can use boiling water if you do not like coffee) and add it to your dough. Add the alcohol (or juice). Beat your dough on a low speed. Add the second half of your dry mixture that you made at the beginning and mix everything thoroughly again. 

5. The dough will turn out very thin, that is usually not typical for the cake dough, but this is how it is supposed to be in this case. 

I baked my 6 layers in an 18 cm baking tray at 180 degrees for 25 minutes each. I lubricated my tray with the butter and sprinkled it with the flour every time before pouring the dough for the next layer.

6. Let each cake layer to cool down on a grate (flip it over during the cooling process, so it does not deform), then wrap it with the plastic wrap and put it into fridge for at least two hours (preferably over night) for a richer chocolate taste.

7. I used 500 g of mascarpone mixed with 150 g of powdered sugar for my icing. 

8. Put your cake together. Make sure all the layers are flat. Cut them if necessary. The cake is tall, so make sure it is all straight.  

9. Make sure you do not taste the cake until it is put together or this might not ever happen! :)

Beautiful nature

Autumn in Melbourne's rhododendron garden (April)

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