You’re either a creative or you ain’t- that is to say that if the decorating of this cake goes rapidly downhill for you- fear not, for the solution is so simple it hurts, ladies and gentlemen, allow me to introduce… the microwave!! Yes a couple of seconds under its supersonic rays turns this cake into the gooiest delicious, chocolate perfection, and it all melts, so it’s like having no makeup on in the dark… lay back, leave it to the other senses and enjoy!
- 65g cocoa powder
- 265g boiling water
- 260g cream flour
- 340g golden caster sugar
- 1 tsp bread soda
- 250g soft butter
- 3 eggs
- 2 tsp vanilla extract
- 1 batch of ganache page
Pop the oven on to heat at 190c, then add the cocoa powder to the boiling water and whisk to eliminate any lumpy bits.
Sift together the flour and soda and stir in the sugar, then add the butter, make sure it’s very soft but not liquid, and allow it to beat until combined.
Add ¼ of the hot cocoa mix to the eggs and beat lightly to combine. Add the remaining ¾ of cocoa mixture to the butter and xflour and mix on a low speed for about 2 minutes…
Add the vanilla into the mix and add the eggs in about 4-5 additions. Divide the mix evenly between three 8” cake pans and bake them off for about 20 minutes or until a skewer comes out clean, then allow them to cool completely before decorating them, these also freeze well so you can make them in advance and decorate them when they’ve defrosted.
Get goin’ on your cream cheese frosting with the coconut or vanilla and almond combo!