Sunday, March 28

Sunday Baking Project: Chocolate Nougat Cake

Now don't have a heart attack when you read the ingredients people.  Yes, there really are Milky Way bars in there AND a cup of sugar!  My first thought was - oh no, waaay too sweet for me.  But it actually makes quite a large fluffy cake so you can make many serves.

I made two - one for my Nannys' birthday last week and one for hubby to take to work.

I iced with butter icing mixed with melty milky ways - that part was too sweet - I would ice with melted chocolate when I make it again!  Decorate the top with Easter Eggs for next Sunday perhaps? Or dust with icing sugar - it is honestly a nice enough cake to stand alone without icing.
7 snack size or 3.5 regular size milky ways
1/2 cup (125g) butter or margarine
1 cup sugar
1 egg plus one yolk extra
1/2 tsp vanilla extract
1/2 cup buttermilk
1 1/4 cup self raising flour

Preheat oven to 160 degrees c

Grease and flour a ring or round tin, leaving the top 1.5cms free of butter and flour.  This is important as the cake rises throughout the baking and it could case it to spill over if you do grease and flour to the top.

In microwave or double boiler, melt  Milky Way bars with 1/4 cup butter. Stir until smooth.  Set aside.

In your mixer/mixing bowl, cream the remaining butter with the sugar, ensure it is pale and smooth, then add eggs plus extra yolk.  Continue to mix through and add vanilla essence.

Alternatively, add 1/2 buttermilk then half the flour until all mixed through

Lastly, pour in the chocolate/butter mix and mix for about 2 minutes until light and fluffy.

Bake for 50-60 minutes until the skewer comes out clean in the centre.

Run knife around the outer and inner of ring and turn upside down on plate for 10 minutes before gently shaking out.

 Cake suitable for freezing before icing.
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