KCB 12.26: Carob Fudge Cake
Carob Fudge Cake
This two-tiered carob cake is light in texture without the use of any eggs. The cake's light texture is due to the sour milk. Filled and iced with Carob Vienna Icing, it is an irresistible dessert.
• PREPARATION TIME: 15 minutes
• BAKING TIME: 30 minutes
• YIELD: 1 two-tiered 20 cm (8-inch) carob fudge cake
• BAKING TIME: 30 minutes
• YIELD: 1 two-tiered 20 cm (8-inch) carob fudge cake
• 125 g (4 ounces) butter, room temperature
• 1 cup (250 ml) caster sugar
• 1 teaspoon (5 ml) vanilla essence
• 1 cup (250 ml) carob powder
• 1/2 cup (125 ml) hot water
• 2 teaspoons (10 ml) imitation chocolate essence (optional)
• 2 teaspoons (10 ml) fresh lemon juice
• 1 cup (250 ml) milk
• 1 2/3 cups (435 ml) plain flour
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) bicarbonate of soda
• pinch salt
• Carob Vienna Icing
• 1 cup (250 ml) caster sugar
• 1 teaspoon (5 ml) vanilla essence
• 1 cup (250 ml) carob powder
• 1/2 cup (125 ml) hot water
• 2 teaspoons (10 ml) imitation chocolate essence (optional)
• 2 teaspoons (10 ml) fresh lemon juice
• 1 cup (250 ml) milk
• 1 2/3 cups (435 ml) plain flour
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) bicarbonate of soda
• pinch salt
• Carob Vienna Icing
1. Cream the butter, sugar, and vanilla until light and fluffy. Blend the carob powder in the hot water, add the imitation chocolate essence, and mix to a smooth paste. Gradually add the carob mixture to the butter and sugar mixture.
2. Add the lemon juice to the milk to sour it.
3. Sift the flour, baking powder, bicarbonate of soda, and salt and add it to the creamed mixture alternately with sour milk. Mix thoroughly.
4. Spoon the cake mixture into two buttered 20 cm (8-inch) cake tins and bake in a moderate oven 180°C/355°F for 30 minutes or until the tops spring back when lightly pressed.
5. Allow the cakes to cool in their tins for 10 minutes. Turn out and allow to cool completely. Fill and ice with Carob Vienna Icing.
Carol Vienna Icing
• 125 g (4 ounces) butter
• 2 1/2 cups (625 ml) icing sugar
• 4 tablespoons (80 ml) carob powder
• 2 tablespoons (40 ml) hot water
• 1 teaspoon (5 ml) imitation chocolate essence (optional)
• 2 1/2 cups (625 ml) icing sugar
• 4 tablespoons (80 ml) carob powder
• 2 tablespoons (40 ml) hot water
• 1 teaspoon (5 ml) imitation chocolate essence (optional)
1. Beat the butter until creamy. Sift the sugar. Blend the carob powder with the hot water and chocolate essence. Add the icing sugar to the butter alternately with the carob mixture until it reaches a spreading consistency.
Alternative: spread the centre with jam and whipped cream. Cover and ice as above.
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