This cake is decorated with chocolate buttercream. The central layer is an eggless chocolate cake filling which is seductively smooth and moist, sandwich between two vanilla layers.
Follow my recipe for an heavenly treat....
Ingredients
Vanilla Sponge
225g Caster Sugar
225g Soften Butter
225g Self Raising Flour
1 tbsp Vanilla Extract
4 Eggs
3 tbsp Milk
Eggless Chocolate Cake Filling
85g Butter
2 tbsp Golden Syrup
1 tbsp Vanilla Extract
300g Self Raising Flour
100g Caster Sugar
25g Cocoa Powder
1tsp Bicarbonate of Soda
Chocolate Buttercream Icing
110g Butter, Softened
170g Icing Sugar
55g Cocoa Powder
1-2 tbsp Milk
Recipe
Lets start with the Eggless Chocolate Filling Recipe:
1. Heat the Oven to 160/C Fan and Grease your cake tin.
2. Tip the butter, Syrup and vanilla into a heatproof jug, add 300ml boiling water and briefly whisk with a fork to combine.
3. Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then tip in the butter mixture. Stir until you have a smooth batter, then scrape into a prepared tin.
Bake for 50 minutes.
4. Cool in the tin for around 5 minutes before turning out and crumbling it up into another bowl.
Now lets make the Vanilla Sponge Recipe:
1. Preheat the oven to 180/C.
2. Cream the butter and sugar together using a handheld whisk until pale, light and fluffy (around 2-3 minutes)
3. Gradually add the eggs, mixing well between each addition and occasionally scraping down the bowl with a spatula.
4. Stir in the vanilla extract. Sift together the flour and baking powder and add to the cake mixture in two batches, mixing until smooth.
5. Add the milk and mix until smooth.
6. Pour into two greased and lined equally sized cake tins and bake for around 22 minutes until a skewer comes out clean from the middle.
7. Once baked, allow to cool before assembling.
Whilst the cakes are cooling you can prepare your buttercream icing with this recipe:
1. Beat the butter in a large bowl until soft.
2. Add half of the icing sugar and beat until smooth.
3. Add the remaining of the icing sugar, cocoa powder and one tablespoon of the milk until creamy.
Assembling the cakes
1. Lay one of the vanilla sponge on your serving dish top side facing downwards.
2. Push together the eggless cake to make a layer of chocolate cake filling.
3. Add the other vanilla cake on the top, this time top side facing upwards, and squish down so everything is compact.
Decoration
1. Place the chocolate buttercream into a piping bag and start on the top centre of the cake. Start making a circle then follow it around the outside until you fill the entire top cake.
2. Using a palette knife cover the sides of the cake with the chocolate buttercream and then scrape round with a edged decorating tool, you can buy one of these on amazon.
3. Decorate with edible white snowflakes and fresh strawberries.
This is a stunning cake that will be appreciated and demolished!
xxx
No comments:
Post a Comment