Monday, March 1, 2010

mud cake and teacher appreciation

Last year my daughter had an amazing teacher. She was just so lovely and the kids adored her. She told me she loved working at our school because she was nurtured and loved. How wonderful is that!  Sadly her fiance was transferred further north and she had to leave.  Little Miss Sunshine and her classmates were devastated.

For her leaving we had a party, the kids all spoilt her rotten and there were a lot of tears.

We made her an apron with the class photo on it and all of the kids handprints and names.  The only photo I got was when she was wearing it

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and we made her a cake - I will include the recipe because it was a Donna Hay mud cake and it was SOOOO good (except now Im gf so I'll add a great gluten free recipe too that we made yesterday)


This was the tearful farewell ... Little Miss Sunshine was not happy I captured this

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So now for the recipe


Chocolate Mud Cake

375g (13 1/2 oz ) butter, softened

1 1/2 C (230g/7- 7/8 oz) brown sugar

3 eggs

2 cups (300g/10 1/2 oz) plain flour

1/2 tsp baking powder

2/3 c (80g/3 oz) cocoa, double sifted

200g (7oz) dark chocolate, melted

3/4 c (180ml /6 fl oz) milk

Preheat oven to 160C (320F). Place butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until light and creamy.  Gradually add eggs and beat well.  Fold through flour, baking powder, cocoa and melted chocolate and stir in the milk.  Spoon the mixture into a 22cm (8 1/2in) round cake tin lined with non-stick baking paper and bakr for 1 1/4 hours or until cooked when tested with a skewer.  Cool in the tin. Serves 10.

I used a creamy ganache to ice the cake which complimented it perfectly.



Gluten free chocolate mud cake

1 c pitted dates, chopped

1/2 tsp baking soda

1 c low-fat natural yoghurt

150g dark chocolate, melted

1/2 c cocoa

3/4 c (70g) almond meal

1 c rice flour

1 tsp vanilla extract

5 eggs

1 c caster sugar

Cocoa cream cheese frosting

250 g extra light cream cheese

1/2 c icing sugar

2 tbsp cocoa

1 tsp vanilla extract

Preheat oven to 170C and lightly grease a 26cm round cake pan.  In a microwave proof bowl place 1 c of boiling water, dates and baking soda.  Cook on HIGH for 3 minutes in the microwave.  Cool and puree to a smooth paste.

In a large bowl place date paste, yoghurt, melted chocolate, cocoa, almond meal, rice flour and vanilla extract.  Seperate the eggs and add egg yolks to the mixture. Mix until smooth.

In a different bowl whisk egg whites to a very soft foam.  Gradually add sugar and keep whisking until whites are stiff and glossy.  Fold into batter until just combined.

Transfer to cake pan and bake for 55-60 minutes.  Cool in tin for 5 minutes until turning out.

Make frosting by beating cream cheese until soft, add icing sugar and cocoa and vanilla.  Mix to a smooth consistency. Spread over cooled cake.


Tracey said...

That is such a cute & clever going away gift. Thanks for the GF cake recipe too , sounds yum x

silvia said...

Such a wonderful story. Keeley in tears is so adorable...I hope my son will have some special teacher like her when he'll be at school :-)
And great to have the recipe, I have just been asked to make some gluten free dessert for a friend's dinner party coming soon, great timing! Thanks, S.

Chavah said...

I love when my children get a teacher that is just amazing. You see such a difference! What a great gift and that cake looks sooo good. Yum yum.