Wednesday, July 9, 2008

Israeli Chocolate Birthday Cake Recipe

Every Israeli event or party, especially for children, just has to include a "chocolate cake".
This is so rooted in Israeli culture that when an Israeli child says cake, he or she is referring to "chocolate cake".

I once asked my son if he would mind if I made another type of cake for his birthday and he had no idea what I was talking about. For him, there is no other type of birthday cake. He didn't even want to hear about it.

I asked some other kids and got the same reply.

An Israeli Chocolate cake is coated with a chocolate sauce and topped with multicolored sprinkles or other candy. Hip Israeli mamas (Imas) wrap the cake in sugar dough/fondant (also known as RFM) and make into a 3D sculpture (cars, trains, Ninja turtles and Barbie or Bratz dolls are popular). Lazy hip Imas have an image printed on their fondant for about 30-40 NIS and cover the cake with that.

Of the hundreds of recipes for Israeli Chocolate cake this is the one I like best (at the moment) and is the easiest to make.

This recipe is for a family size cake, if you are making on for a kindergarten party of more than 25 people double the quantities.

Preheat oven to 180o C (Medium temperature)

In a large bowl mix:

4 eggs

1 cup sugar

1 cup oil

1 cup chocolate milk powder (Shokolit)

1 cup self rising flour

2 baggies vanilla sugar or 1 tsp. vanilla extract

1/2 container cream

Stir together all ingredients and add rest of cream or milk as needed.

(I add milk)

When you have a smooth batter, grease cake pan and pour batter in.

Bake for around 30-40 min. depending on size of cake.

Chocolate sauce cake topping:

200 g. margarine or butter

200 g. chocolate

Heat in sauce pan or microwave and mix together for even consistency DO NOT BURN and pour over cake while cake and sauce are both still hot.

Cream cake topping:

Whip remaining 1/2 carton cream or new whole carton.

Add sugar while whipping (3 tbsp. for half carton, 6 tbsp. for whole carton)

Heat in sauce pan or microwave

200 g. margarine or butter

200 g. chocolate

Stir for even consistency DO NOT BURN.

Let chocolate sauce cool a little, but not harden, and fold into whipped cream.

Smooth over cake.

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