Okay, peeps! I’m back in the kitchen! Okay, so it seems hard to conceive that I, the self-confessed undomestic goddess and all, was ever a baker in the kitchen. But I was! Back in my school days I used to bake once a week – at least! And it doesn’t include what I made in Home Economics either.
Anyway, I decided it was time to put my Kitchenaid mixer to work rather than let it sit in the cupboard collecting dust. So I dug out old recipe books and made a modified version of the Honey Chocolate cake from Cakes and Slices (“Australian Women’s Weekly” Home Library) – yes, it is a very, very old cookbook so the fact that I actually own a copy should be testimony to the fact that I did, once upon a time, used to bake sufficiently well enough in a kitchen that I went out to buy such a book…
Before I continue, I should probably add a warning that I usually try to cheat my way through as much of the recipe as I possibly can. If there is potentially a means for taking a short-cut, I’ll do it. So if you’re a proper chef, just close one eye and realise that I’m not a real chef. I’m the kind that likes to get things done in the shortest possible time, then stand back and admire my efforts while patting myself on the back for another job done quickly. If something I write offends you, know that you’re just a click away from escape.
If you’re a person like me, who likes to dabble in the kitchen with the minimum of effort, welcome to my world. Okay, so here goes…
Aristotle chose the recipe and since I didn’t have any dark chocolate and I didn’t relish the thought of dragging two little boys out to the supermarket just for a bar of chocolate, I decided to use the Toblerone we had sitting in the fridge. So here’s the recipe we ended up with –
- 200g Fruit and Nut Toblerone
- 1 1/3 cups honey
- 250g butter
- 2 tsp vanilla essence
- 2/3 cup castor sugar
- 4 eggs
- 1 1/2 cups plain flour
- 1 cup self raising flour
The original recipe comes with honey frosting but I omitted it. I also used a bundt cake pan instead of a square slab pan.
- Preheat oven to 180 C.
- Melt chocolate. The general recommendation is to do it over hot water, but if you’re lazy, like I am, you can use a microwave if you do it carefully. If you over heat your chocolate, you’ll wreck the consistency so never stick it in the microwave for too long – always remove it from time to time and give it a stir and put it back into the microwave only if there are still bits that need melting.
- Once you have a liquid consistency, stir in the honey and set it aside.
- With an electric mixer, cream the butter, vanilla and sugar until light and fluffy.
- Add in the eggs one at a time.
- Sift the flours together.
- Alternately add in the flours and the chocolate honey mix into your butter mixture.
- Pour the mix into your cake pan. Bake for 1 hour.
And this is what you’ll get…
Well, okay, maybe not so dark. Here are the tips from a real chef:
- Honey burns easily so you’ll want to reduce your oven temperature. This is especially so if your cake pan is dark.
- The Toblerone is very sweet so you should also reduce the amount of sugar. Don’t completely eliminate the sugar because you need a bit of it for aeration of your mix.
Aside from that, it’s a pretty good cake (if I may say so myself).