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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


Chocolate Cake 1

I was asked by Leisa on Facebook how to bake a cake that comes out level on the top. This is the chocolate sponge that I have just made. It is level, but not smooth as I didn't need to smooth out the top, as the finished cake will have chocolate ganache and chocolate icing.

Chocolate cake no icing1

I'm going to share the recipe
Turn on the oven - no fan, to 180.

Combine 6 eggs with a total weight of 300 grams with 190 grams of castor sugar in a mix master bowl. Whip until very pale. I always use the mix master, so I don't have to stand at the bowl until the egg mix is pale and the sugar has dissolved

Sift together 140 grams of plain flour and 45 grams of cocoa. Keep the sifter handy, as you will need it again. At this point, I usually remember that I haven't lined a tin. Rush out to the storeroom, grab a 23 cm cake tin (I use cake rings, but I bake a lot) spray with oil, line with baking paper.
Once the eggs are whipped to a pale yellow color, sift the flour-cocoa over the top of the egg mix and fold in until combined. Yes, I double sift. Pour into your tin, smooth out the top if you want.

Bake in preheated oven for about 40 minute - that's how long this one took in the small oven, maybe longer if I'd used the big oven.

Cool in tin.

I've filled this cake with whipped cream and dark chocolate ganache, pouring chocolate glaze over the top and garnished with white chocolate icing.

Chocolate cake 21

If anyone ever has any other question, I am happy to answer. Thanks for asking.


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