Last January 14 we celebrated my daughter’s second birthday. It’s not as fancy as her first (it’s been a culture in the Philippines to celebrate the first, seventh and eighteenth birthday grandiosely). We have invited a few guest mostly my colleagues and her playmates.
Instead of buying a chocolate cake, I have decided that I’ll just bake it for her. It’s a risk to take since: first, I’ve never baked a cake before; second, I don’t have a wide electric oven. I just have an oven toaster with no temperature control; and third, I don’t know how to decorate a cake. With these obstructions in mind I still pushed through baking her cake. Anyway, there is always what they call a “first time”.
So to address the second problem, I just analyzed that the heat should not go directly to the cake mixture or it will burn the outside and will leave the inside uncooked. I first divided the cake mixture into three parts and placed them on a small bread pan. About half of the bread pan is filled. Then I covered the top of the bread pan with aluminum foil. It took me 35 minutes per batch before I reached a clean toothpick on a toothpick test. After the third batch, I let it cool for a few minutes while making my chocolate buttercream frosting and royal icing. I placed the 3 cakes side-by-side to form a big rectangular cake then I decorated it. But the decoration, as for me, doesn’t really look that good. I must admit I’m not really best in art when I was in grade school.
Judging the cake, according to my critics (all of them that tasted it) I should bake some more. They even teased me that I should be a baker not an engineer. Therefore I’m taking their comments as positive feedbacks (at least for the taste). So here is my oven toaster baked chocolate cake with chocolate buttercream frosting and royal icing. I want to hear your honest feedbacks about the recipe so let me know what you think.
- 1/2 cup Sweetened (Sugar Free) Cocoa Powder
- 1/2 cup Boiling Water
- 2/3 cup Shortening
- 1 3/4 cup White Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 2 1/4 cup All Purpose Flour
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/3 cup Buttermilk or Sour Milk
- Combine cocoa powder and hot water in a bowl. Set aside.
- Combine flour, baking soda and salt in a separate bowl. Mix well.
- Combine shortening, sugar, vanilla, eggs and buttermilk/sour milk in another bowl.
- If buttermilk/sour milk is unavailable: To make sour milk, combine 1 tbsp vinegar with 370 mL evaporated milk.
- Mix flour mixture into shortening mixture gradually.
- Add in cocoa mixture.
- Divide mixture into three and place into a small bread pan.
- Cover top of the pan with aluminum foil and bake into oven toaster for 35 minutes.
- Test cake by pricking it with toothpick. If the toothpick comes out clean the cake is cooked.
- Let it cool before decorating with frosting/icing.
© 2013, Ryan Lagunzad. All rights reserved.