Tag: chocolate Madeira cake recipe

Chocolate Madeira cake recipe… for different sized round cake tins.

Chocolate Madeira cake recipe

 

Chocolate madeira cake recipe

One of the most popular posts here on Cakes Bakes and Cookies is my mum’s Madeira cake recipe, so it should come as no surprise that I have been asked so many times for the ingredients needed to make a chocolate Madeira cake. After all it does make a superb wedding cake as it tastes lovely and is a nice moist, firm cake that is just crying out to be layered in tiers. It’s really easy to shape too as it doesn’t crumble like a basic chocolate cake will. I used it to make a teddy bear cake recently (more on that soon!) and it was so easy to assemble and carve up. I made way too much cake mix so I had a little layer cake all to myself ….well I did share a bit. I don’t really like buttercream that much so I just filled and topped it with tons of raspberry jam and it was goooood!

 

Chocolate Madeira cake…mmmmmm!

So here’s the chart with lots of cake tins sizes for you to refer to. The chart is for round cake tins. If you want the measurements for square tins go up one inch in size – so for an 8″ square in you would use the 9″ recipe below- hope that makes sence) If you would prefer to download the chart as a PDF just click on this link Chocolate Madeira cake ingredients for different size cake tins

Chocolate Madeira Cake Recipes for a 3″ deep cake

Chocolate Madeira cake chart - April 2015(this chart was amended April 2015)


 To make the cake

  1. Line your cake tin with silicon paper and pre-heat your oven to 180ºC (160ºC fan).
  2. Blend the butter, margarine and sugar together until light and fluffy, then add the eggs slowly until they’re really well mixed in. Add the vanilla essence.
  3. In a separate bowl weigh and sieve the flour, cocoa and baking powder. Mix them so that you have a light brown dry mixture. This will prevent you having any cocoa lumps in the mix.
  4. Add the flour and milk to the butter in three alternating goes.
  5. Pour the cake mix into the tin and smooth with the back of a metal spoon. Bake in the centre of the oven. The cake is ready when you can smell that delicious chocolate cake aroma filling your kitchen. The cake will come away from the sides of the tin and a skewer will come out clean when inserted into the middle of the cake.
  6. Leave to cool on a wire rack

I hope this chart is really useful. Thanks to all my lovely readers for their comments and questions.

EmmaMT

x

Chocolate madeira cake recipe



 

Chocolate Madeira Cake Recipe

Chocolate Madeira cake

 

I love Madeira cake. I mean REALLY love it. It’s part of my past. So when I was asked recently “How do you convert your Madeira cake recipe into a chocolate cake?” I thought it would be a great recipe to share with you all. I also still had the Morello Cherry and William Pear compote and Belgium chocolate ganache from Tesco’s to try out so they were a perfect fit!

Chocolate Madeira cake

This cake is really easy to make and is slightly firmer than my previous chocolate recipes, yet it’s still moist – making it a perfect foundation cake (as my mum would say). In other words it’s perfect for covering in sugarpaste for a celebration cake and the best thing is the fact that it doesn’t crumble like other chocolate cakes do. I do hate a crumbly cake, especially when you’re trying to get a crumb coating of buttercream on it!

Madeira cake recipe 

(Makes an 8″ cake – 1 ½” deep) 

75g butter at room temperature
75g margarine (Flora is best) at room temperature
 200g caster sugar
1 tea spoon vanilla essence
3 eggs (large) 
175 g plain flour
50g cocoa powder
 1 ½ teasp of baking powder
3 tbsp milk
 
  1. Line an 8″ cake tin with silicon paper and pre-heat your oven to 180ºC (160ºC fan).
  2. Blend the butter, margarine and sugar together until light and fluffy, then add the eggs slowly until they’re really well mixed in.
  3. In a separate bowl weigh out the flour, cocoa and baking powder. Mix them so that you have a light brown dry mixture. This will prevent you having any cocoa lumps in the mix. Sieve into the butter and sugar mix and blend.
  4. Add the vanilla essence and milk and mix well.
  5. Pour the cake mix into the tin and smooth with the back of a metal spoon.  Bake for 45 minutes in the centre of the oven. The cake is ready when you can smell that delicious chocolate cake aroma filling your kitchen. The cake will come away from the sides of the tin and a skewer will come out clean when inserted into the middle of the cake.
  6. Leave to cool on a wire rack Chocolate Madeira cake
  7. When completely cool cut into two halves and fill with compote/ buttercream /jam. I loved the Tesco’s compote. It would be great for making a black forest gateau.

    Chocolate Madeira Cake
    This compote is delish!
  8. Cover the top of the cake with a dusting of icing sugar or a really decadent chocolate ganache (if you want a ganache recipe you can find mine on this post)

Chocolate Madeira cake

 

I re-heated the Tesco ganache in a saucepan and poured it all over the cake till it just dribbled down. There was a little left over which Tim said could not be wasted! He scooped it up with a spoon.   I then placed the finished cake on the kitchen table to cool. Actually, it was to bribe the girls to do their homework before the Sunday evening witching hour! No homework. No cake!

It worked!

 Chocolate Madeira cake

Enjoy!

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