Ingredients
500 g flour
350 g sugar
250 g margarine or 250 g butter
2 eggs
3 teaspoons ground cloves
3 teaspoons cinnamon
2 teaspoons baking soda
2 tablespoons dark cocoa
milk, as needed
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Wall-mounted magnetic spice jars — visible, organized, accessible
Cascading chocolate fountain — strawberries, marshmallows, party
Label maker for spice jars — uniform, readable, organized pantry
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Wall-mounted magnetic spice jars — visible, organized, accessible
Cascading chocolate fountain — strawberries, marshmallows, party
Label maker for spice jars — uniform, readable, organized pantry
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Cream together the sugar and softened margarine or butter. Mix in the eggs. Sift the flour with the spices, baking soda and cocoa. Add to the margarine mix, one tablespoonful at a time. Alternate with splashes of milk, and mix well in between (batter should be medium thick). Pour into cake tins and bake at 190°C until cake is firm. Cool. My mother makes these cakes about as thick as her thumb, and uses three layers of cake and two layers of vanilla butter icing. Tastes great with whipped cream.