Tweed Cake. Based upon a very familiar and popular cookie square recipe in Newfoundland when I was a kid…and still is in my family.
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). They 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 flavour of the familiar favourite 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.
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- 3 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 4 egg whites
- 1/3 cup sugar
- 1 cup butter
- 1 cup sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup milk
- 1 ounce dark chocolate grated
- 1 1/2 cups butter
- 6 1/2 cups icing sugar
- 2 tbsp vanilla extract
- 3 tbsp milk
- 2 cups chocolate chips
- 1/2 cup whipping cream
Grease, flour and line the bottom of two 9 or 10 inch cake pans with parchment paper.
Sift together the flour, baking powder and salt and set aside.
Separate four eggs, reserving the yolks for later. Beat the egg whites and 1/3 cup sugarwith an electric mixer until soft peaks form. Set aside.
Cream together the butter and 1 cup sugar well.
Add the 4 egg yolks along with the vanilla extract and beat until creamy.
Fold in the flour mixture in 3 equal portions, alternating with the 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 the grated chocolate.
Pour batter into the prepared pans 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. Fill and frost the entire two layers with the vanilla frosting.
Cream together all of the ingredients until very creamy and fluffy.
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 the chocolate and cream in a double boiler over low heat.
Cool to lukewarm and spread quickly over the chilled frosting.
Let the chocolate set before cutting and serving.
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