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
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.
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.
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.