I'm not sure where to start because the last three to four months has been more than just a roller coaster ride for me. Well a midst the excitements I have had I know I have left my readers a bit in the lurch with my disappearance. Let me get back to were we stopped and do I have some interesting recipes to post. So stay tuned and I will try my best not to let you guys down again. This cake was done for my our dear friend Binny, I should have mentioned him in the past because he is a father of three adorable boys - they are triplets. It's simple gesture from all us friends appreciating him and his lovely family for the support, the encouragements, the counsel, more than ever the spiritual one-ness we share. So let me know continue babbling and lets get on with the simple recipe.
[Recipe Source: Tana Ramsay's Family Kitchen - Pg. 245]
Self Rising Flour - 125 gms
Caster Sugar - 150 gms
Unsalted Butter - 150 gms
Baking Powder - 1 tsp
Cold Water - 2 tbs
Vanilla Extract - 1 tsp
Eggs - 3
Cocoa Powder - 25 gms
Sieve together the flour, baking powder, cocoa powder into a large mixing bowl. Into it add the unsalted butter, vanilla extract, sugar followed by the eggs. Add in the cold water and mix until you get a dark, smooth, brown mixture. Divide the batter between two 18cm round, greased and lined cake tins. Knock the tins against a hard surface to get a smooth top on each. Bake the cakes for approximately 25-30 mins until the center of the cakes springs back on touch or until a skewer inserted comes out clean. Place them on a wire rack to cool and then proceed to make the icing.
I used regular vanilla butter cream icing for the cake to pipe out the football if not for butter cream then you can use chocolate ganache to cover the middle and top of the cake and it doesn't matter if it runs down the sides of the cake - looks more indulgent!