Tweed Cake

Monday, January 14, 201311comments

Tweed Cake
Tweed Cake

A popular treat at our house and all over Newfoundland when I was growing, especially at holiday baking time up were Tweedies (a.k.a. Tweed Squares), which have a vanilla cake bottom flecked with grated chocolate that gets folded into the cake batter to produce the characteristic "tweed" effect. The cake base then gets a liberal layer of vanilla frosting before being topped with a layer of melted chocolate.

I recently made a batch and it occurred to me for the first time that this would make a fantastic cake. We had my parents and the in-laws over for Sunday dinner this week, so it was the perfect opportunity to try the idea out. It was a big hit! The flavor of the familiar favorite was very apparent and  a nice surprise for our dinner guests. Several went back for a second slice and everyone took a piece home for later. So if you remember Tweedies or are being introduced them for the first time, I'll bet this cake idea will be a big hit at your next family dinner or get-together with friends too.

Originally published on October 2, 2012.

Grease, flour and line the bottom of two 9 or 10 inch cake pans with parchment paper.

Sift together and set aside
3 cups flour
4 tsp baking powder
1/2 tsp salt
Separate four eggs, reserving the yolks for later. Beat with an electric mixer until soft peaks form:

4 egg whites
1/3 cup sugar

Set aside.
Cream together well:
1 cup butter
1 cup sugar
4 egg yolks
beat until creamy.
Add the flour mixture in 3 equal portions alternating with
1 cup milk
Add the milk in two equal portions in between the flour mixture additions, beginning and ending with the dry ingredients. Do mot over mix.
Gently fold in the beaten egg whites and sugar.When the egg whites are almost incorporated fold in 
1 ounce dark chocolate, grated.
Pour batter into the prepared pan and bake for about 20-25 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Top with vanilla frosting.

Vanilla Frosting
Cream together
1 1/2 cups butter
6 1/2 cups icing sugar
2 tbsp vanilla extract
3 tbsp milk
You may add a little milk a teaspoon at a time, if the frosting seems too stiff to be spreadable. This should be quite a thick frosting with plenty of vanilla flavor. You can add a little more or less mik or icing sugar to get it to a proper thick but spreadable consistency. frost the middle and sides of the cake and chill for a couple of hours before adding the chocolate ganache finishing layer.

Chocolate Ganache

Melt together in a double boiler over low heat
2 cups chocolate chips
1/2 cup whipping cream
Cool to lukewarm and spread quickly over the chilled frosting. Let the chocolate set before cutting and serving.

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+ comments + 11 comments

October 3, 2012 at 5:48 AM

Il est terriblement gourmand et généreux
Bonne journée


October 5, 2012 at 5:02 PM

That is such a pretty cake! I love the tweed effect (so creative) and that shiny chocolate exterior with the chocolate shavings. That's a nice hunk of frosting in the middle there too!

October 5, 2012 at 10:07 PM

This looks sensational! I love the flecks of chocolate in the sponge, yum.

October 7, 2012 at 12:07 AM

This looks delicious and I am just about to make it for Thanksgiving dinner tomorrow, but the recipe seems to be missing the baking temperature...

Thank you for all your wonderful recipes!

October 7, 2012 at 10:23 AM

Wow, I am pretty sure that I an going to have to try that. One clarification though. Is it one cup milk divided or two cups added separately?

October 7, 2012 at 12:26 PM

It's one cup divided TravelerBill....and I've added the baking temp which I forgot before.

October 8, 2012 at 9:21 AM

Wow ! I made this cake yesterday for our Thanksgiving feast, and it is amazing. The cake is beautiful and tasted incredible.

I can always count on Rock Recipes.

Thanks for adding more joy to our lovely Thanksgiving Day.

June 8, 2013 at 3:52 PM

All your cakes look wonderful. My son has requested this Tweed cake for his B-Day. Can't wait to try it.

June 28, 2013 at 8:14 PM

Can this cake be stored at room temperature?

July 3, 2013 at 4:42 PM

In a pinch yes but I always keep it in the fridge. Summer temperatures may not allow it to be stored at room temperature for practical reasons.

November 9, 2013 at 11:40 AM

Gotta try this one!

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