So the last few days of fruitiness have got me craving pure decadence, and black bottom cake suits that title entirely.
During recipe research I turned up an unusual sponge recipe by the name of ‘wacky cake’ a sponge mixture of very little wet ingredient; it’s not something I’ve made before but I can see that the dense sponge accompanies the light fluffy cheese cake mixture perfectly! That’s whats been making black bottom cakes so irresistible all these years aha!
- 1 1/2 c.flour
- 1 c. sugar
- 4 tbsp. Baker’s cocoa
- 1 tsp. soda
- 1/2 teaspoon of salt
Sift the above ingredients together and make 3 wells in the dry combination. In one add 1/3 cup of oil, the second a teaspoon of vanilla and the 3rd a tablespoon of vinegar!
Over this pour a cup of water and mix thoroughly, bake at 350 for 35-40 minutes! Except don’t; as first we are going to mix up some cool creamy cheese cake mixture, pass the awesome picture below you’ll find out how!!
- 8oz cream cheese
- 1/3 Sugar
- Pinch of salt
Beat the above together untill light and fluffy. Bring back to the black bottom mix. For individual cupcakes fill muffin cases with 1/3 batter and a dollop of cream cheese mix.
Its bake day for me tomorrow so am off for some rest, let me know of any much-needed tips before I embark upon a bakemare, although am quietly hopeful of another triumph in the kitchen!