Saturday, April 14, 2012

Chocolate carrot cake





P1190199
Chocolate Carrot Cake
http://mochachocolatarita.blogspot.com/2009/08/chocolate-carrot-cake-moist-very.html

2 eggs
1/2 cup and 2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cups grated carrots
handful of cherries, chopped

Chocolate Icing
60gm chocolate
Rum essence, to taste
vegetable oil, as needed to loosen chocolate

Preheat oven to 180C/350F.
Lightly grease a loaf pan.
Using a electric mixer, beat eggs and sugar until pale in colour. Add in vanilla extract and vegetable oil continue to mix until well combined.
In another bowl, mix flour, baking soda, baking powder, salt, and cocoa powder.
Add flour mix into egg mixture and beat until well mixed, add grated carrots and chopped cherries and mix well.
Pour batter into your cake pan, bake for about 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Set aside to let it cool on a wire rack.

After cake is fully cooled, prepare chocolate icing by melting chocolate over double boiler or the microwave.
To loosen the melted chocolate add in about a teaspoon of vegetable oil and finally the rum essence.
Glaze the top of the cooled  cake with chocolate icing and let it set before serving.

No comments:

Saturday, April 14, 2012

Chocolate carrot cake





P1190199
Chocolate Carrot Cake
http://mochachocolatarita.blogspot.com/2009/08/chocolate-carrot-cake-moist-very.html

2 eggs
1/2 cup and 2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cups grated carrots
handful of cherries, chopped

Chocolate Icing
60gm chocolate
Rum essence, to taste
vegetable oil, as needed to loosen chocolate

Preheat oven to 180C/350F.
Lightly grease a loaf pan.
Using a electric mixer, beat eggs and sugar until pale in colour. Add in vanilla extract and vegetable oil continue to mix until well combined.
In another bowl, mix flour, baking soda, baking powder, salt, and cocoa powder.
Add flour mix into egg mixture and beat until well mixed, add grated carrots and chopped cherries and mix well.
Pour batter into your cake pan, bake for about 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Set aside to let it cool on a wire rack.

After cake is fully cooled, prepare chocolate icing by melting chocolate over double boiler or the microwave.
To loosen the melted chocolate add in about a teaspoon of vegetable oil and finally the rum essence.
Glaze the top of the cooled  cake with chocolate icing and let it set before serving.

No comments: