KACHEN #21 (Winter 2019) English edition

CHOCOLATE CAKE
WITH CHOCOLATE
BUTTERCREAM FROSTING
CHAI CAKE
WITH MASCARPONE
BUTTERCREAM
Serves 10-12
3 hours
30-40 minutes Serves 10-12
3 hours
30-40 minutes
For the chocolate cake
› 2 cups flour › 2 cups sugar
› 3/4 cup unsweetened cocoa powder
› 2 tsp baking powder
› 1 1/2 tsp baking soda
› 1 cup milk › 2 eggs
› 1/2 cup oil (canola or coconut oil)
› 1 cup boiling water
For the chocolate frosting
› 1/2 cup butter (room temperature)
› 1 3/4 cups powdered sugar
› 1/4 cup unsweetened cocoa powder
› 1 1/2 tbsp heavy cream
The cake
1 Preheat oven to 175°C and prepare two round cake
tins (Ø 12 cm) by lightly greasing the sides and bottom.
2 Add flour, sugar, cocoa, baking powder and baking
soda to a large bowl. Then add milk, oil and eggs to the
flour mixture and mix together.
3 Add boiling water to the cake batter until well combined.
4 Evenly divide batter into your prepared cake tins, and
bake on 175 °C for approx. 30 minutes or until a toothpick
inserted in the middle comes out clean.
The buttercream frosting
1 Beat the butter until creamy.
2 Then add powdered sugar, cocoa powder and heavy
cream.
3 Place one layer of cake onto a cake board or a plate.
Top with buttercream and spread evenly.
4 Place the second layer on top and spread frosting
evenly to the top and the sides of the cake. Place in the
fridge to chill for 20 minutes, then add decoration.
For the chai cake
› 1/2 cup butter (room temperature)
› 1/2 cup oil › 1 1/2 cup sugar
› 4 eggs › 2 tbsp chai tea powder
› 3 cups flour › 1 tbsp baking powder
› 1 1/4 cup buttermilk
For the mascarpone buttercream
› 1 1/4 cup heavy cream
› 1 cup powdered sugar
› 8oz (a bit less then 250 g) mascarpone cheese
The cake
1 Preheat oven to 175°C and prepare two round cake
tins (Ø 12 cm) by lightly greasing and flouring the sides
and bottom.
2 In a large bowl, mix together the butter, oil and sugar
until creamy. Add eggs, one at a time while stirring.
3 In a different bowl, whisk together flour, baking powder
and chai powder. Alternate adding flour mixture
and buttermilk to the butter and sugar mixture until
well combined.
4 Evenly divide batter into your prepared cake tins and
bake on 175°C for approx. 30 minutes or until a toothpick
inserted in the middle comes out clean.
The buttercream
1 Add the heavy whipping cream and powdered sugar
to a large bowl and mix.
2 Add the mascarpone cheese to the whipped cream
and whip until stiff peaks form.
3 Place one layer of cake onto a cake board or a plate.
Top with buttercream and spread evenly.
4 Place the second layer on top and spread frosting
evenly to the top and the sides of the cake. Place in the
fridge to chill for 20 minutes, then add decoration.
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KACHEN No.21 | WINTER 19