Happy Easter everyone!
I hope this finds you all suitably stuffed with lamb/chocolate eggs/ hot cross buns.
This weekend I am in the Scottish Highlands celebrating Easter and my big brother’s birthday.
I am very grateful for my brother. Though we may be chalk and cheese we agree on everything important; when it comes to food, we are the dream team.
Though he is slowing in his old age, throughout his late teens and early twenties my brother displayed staggering cake eating abilities. Having such a sibling is always excellent, excellent news for someone like me. When I tried today to think what it would be like to have a brother who didn’t like cake, everything went black and I was filled with doom.
Looking back, the cake used to disappear so fast I’m not sure he would have tasted it. Neither am I sure that the cake actually got eaten, his waist line remained so unyielding. In any case, I chose to construe the cake’s disappearance as a compliment, and without that encouragement I probably wouldn’t be baking today.
Needless to say that this one’s for him. Happy Birthday big bro!
Vanilla Buttermilk Cake with Instant Fudge Frosting (adapted from Sky High: Irresistible Triple-Layer Cakes as blogged about on Sweetapolita)
4 whole eggs
2 egg yolks
2 tsp vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 tsp salt
8 oz butter
6oz dark chocolate, melted and cooled
4 1/2 cups icing sugar
12 oz butter
3 tbps whole milk
3 tbsp double cream
1 tbsp vanilla extract
1. Pre heat the oven to 180 degrees Celsius.
2. Grease and line 4 cake tins.
3. Put the eggs and the yolks in a medium bowl. Mix in the vanilla extract and 1/4 cup of the buttermilk.
4. Combine the flour, sugar, baking powder and salt in a large bowl. Add the butter and the remaining 1 cup of buttermilk and whisk well until light and fluffy (about two minutes with a hand held electric whisk).
5. In 3 parts, add in the egg mixture and continue to whisk until just combined.
6. Pour the mixture into the prepared tins. You don’t want them too full as flat rather than domed tops are desirable when making layer cakes!
7. Bake for 25-30 minutes, or until a skewer inserted in the centre of the cakes comes out clean.
8. Cool in the tins for 10 minutes before turning out on to wire racks.
9. To make the frosting, throw all of the ingredients in a food mixer and blend until smooth.
10. When the cake has cooled completely, lay one cake round on a flat surface. Spread frosting on top of it, then place the next round on top. Repeat this process with the other cakes. Finally, spread the frosting all over the cake and around the sides.