Friday, January 21, 2011
IS IT A CAKE, IS IT A BAR?
It's The Cake Slice Bakers post time again - seems to have rolled around really quickly this month for some reason. I actually made this "cake" during the Christmas holidays - and brought it down to my sister's house. I can't actually remember the exact occasion now (old age hitting?!!) but I do remember that I had to grab a corner as I was leaving so I could report on the taste to you guys - you can thank me in flowers!!!!!!!!
The reason I write "cake" is that the finished article while delicious, was nearer a traybake type bar than a cake - to be blunt, it was flat - not quite as flat as a pancake (!) but far too flat for a cake. If I make it again (and I think I will) I intend to make double the cake mixture in the same size tin - should result in a more worthwhile eating experience!
I thought that the cake was delicious, and the fact that it used ground digestive biscuits (graham crackers in the States) in place of most of the flour (only .25 cup of flour in the recipe) made it really interesting. The cake had a lovely grainy texture and wasn't too sweet - which was a good job because the frosting certainly made up for that! The chocolate chips married well with the biscuity flavour of the cake, with a bit of fiddling this could be great.
Once again my stockpiling trips to Harvey Nicks paid dividends, as Marshmallow Fluff was called for in the frosting, and I haven't seen it anywhere else here in Ireland. I made a half quantity of the frosting (I always find that there is too much icing/frosting in recipes - must be the fact that I don't have a sweet tooth!!!!!) and this was plenty. I chose to ice my cake with the frosting rather than dollop it on each slice as stipulated in the recipe, this made it easier to transport and I just prefer it that way!
Here's the recipe (as I made it) it's worth a try!
Chocolate Chip Snacking Cake
adapted from Lauren Chattman's "Cake Keeper Cakes"
1 cup ground digestive biscuits
.25 cup plain flour
1 tsp baking powder
.25 tsp salt
6 tbsp/3oz butter
.25 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
.25 cup milk
.5 cup chocolate chips (I used milk chocolate chopped up)
.25 cup/1 oz butter
.25 cup icing sugar
.25 cup Marshmallow Fluff
.5 tsp vanilla extract
Preheat oven to 180 C/350 F
Grease an 8"/20cm cake tin and dust with flour.
Combine the biscuit crumbs, flour, baking powder and salt in a mixing bowl.
Cream the butter and sugar with an electric mixer until fluffy and light (about 3 minutes), remember to scrape down the sides as you go.
Add the egg, egg yolk and vanilla with the mixer turned down to low - beat until smooth.
Keeping the mixer on low add 1/3 the flour mixture then 1/2 the milk, repeat, ending with the flour until well combined - again remember to scrape down the sides as you go.
Stir in the chocolate chips/pieces with a spoon.
Spoon the batter into the cake tin and smooth out.
Bake until a skewer comes out clean - about 35 minutes.
Remove from the oven and allow to cool in the tin for 10 minutes.
Cool completely on a wire rack.
To make the frosting -
Beat the butter until creamy and smooth.
Add the sugar slowly with the mixer on low (otherwise you will be breathing in a sugar cloud!!).
Stir in the vanilla and Marshmallow Fluff and beat until smooth.
When completely cooled spread the frosting on the cake and serve.