chocolatecake with tequila-buttercream

i've been reading (it think) a lot about the combination chocolate and tequila on blog (altough a quick google-search made me think i've imagined it) but i'd thought i'v give it a try, plus i only had tequila and flavoured vodka at home so i went with the first. i tweaked the original recipe since i wanted the texture of a spongecake but with chocolat, so i replaced some of the flour with cocoapowder, but i must have under-baked it because the cake deflated. (could also be a result of accidentally slamming the ovendoor shut. oups)

it was about here i decided to use buttercream to cover up my sagging cake. so, buttercream with tequila it was (the recipe for that i just made up- if you have a buttercream you like, use that, otherwise this one was pretty foolprof)

chocolate-spongecake 

oven 175 degrees c.
50-75g margarine or butter
2 eggs

2 dl sugar
2,5 dl flour
0.5 dl cocoa powder
2 tsp baking powder
1 tps vanilla sugar
1 dl cold water

butter and bread a baking pan, aprox. 1 1/2 l.

melt the butter and let it cool. beat the eggs and sugar together "until it's white"- light and fluffy-ish. mix the flour, cocoa, baking powder and vanilla sugar. stir the mixture into the eggbatter. add the butter and the fluid. stir until the batter is smooth and evenly mixed. pour into the pan.

bake for 40-50 minutes (or until it's done) in the lower part of the oven at 175 degrees celcius.*


this is how it looked when i took it out of the pan.not quite done in the middle.

buttercream
100g butter
1-1,5 dl confectioner's sugar
1eggyolk
2-3 tsp tequila

since i don't have an electical mixer i whisked the butter over a pan of simmering water, making it really easy to mix everything. so mix the butter with the sugar, yolk and tequila to taste. i used 3 tsp but 2 tsp whould also have sufficed. also 1,5 dl sugar makes the cream rather sweet so start with 1 and taste. in sweden we don't really have any problem with salmonella so for me using raw egg isn't a problem, but if you are there are probably recipes for buttercream out there without egg.

cut two slices of the cake, spread a layer of buttercream inbetween and on top and add some sprinkles if wanted.

found a version on the back of the packet of sugar for cupcakes; same batter (milk instead of water, heated with the butter) with higher temperature, 225 d., for 10 min, this makes 20 avrage sized cupcakes. also if you want to make a standard spongecake without the cocoa, try using cordial, elderberry is a classic in our home, instead of just water or add juce from half a lemon or orange.

been obsessing over these cupcakes from a café in town, when lc told me she'd seen them on bakerella and sure enough, the cupcakes my café called mums-mums cupcakes (mums-mums is a swedish kind of pastry/candy) are called hi-hat and are apparently all rage right now so i tracked down the recipe from martha stewart, eventhough that lady really scares me. so now i can make my own hi-hat. nah. can't be botherd.

images below from bakerella:

 

wow- this post is pretty long but on final thing: this pretty blog
just look at these pictures!

oh. now i'm hungry again.