With Easter upon us once more and many expecting family to descend upon you I thought I would share with you one of my favourite cakes to make as it is so versatile.
I love making this cake.
I love making this cake.
Its adapted from the I can't believe you made that cake, cake by Lorraine Pascal, but I like to call it the cake of many guises.
Its been a Christmas cake
It's been an anniversary cake
and it's been an Easter cake
What you will need
Equipment
2 x 8cm sandwich tins or if like me you are useless at slicing cakes in half then you could purchase a set of layer tins usually used for rainbow cakes. A palette knife and a cake board and a nice ribbon to finish it off.
Ingredients
280g Butter or margarine
220g Self raising flour
60g Cocoa powder
280g Caster Sugar
5 large eggs
2tsp Baking powder
35mls milk
1dsp of hazel nut spread
2 packets of chocolate fingers
For the buttercream
250g butter, softened
500g icing sugar
100g dark chocolate (at least 70% cocoa solids), melted and slightly cooled.
Method
- Pre heat the oven to 180°C/350°F/Gas Mark 4.
- Cut circles of baking parchment and line the base of the tins.
- Sieve the flour twice this helps to keep the cake light.
- Put the sieved flour, butter, caster sugar, eggs, baking powfer, cocoa powder, hazel nut spread in a bowl or food processor and mix until combined.
- Divide the mixture evenly between the tins and make a slight dip in the middle as this will help to achieve an even rise.
- Bake two at time on the middle shelf for approximately 18 minutes, until the sponge is risen and cooked and springy to the touch.
- Allow the cakes to cool and then turn out onto a cooling tray.
- Once completely cooled if using two sandwich tins you will need to slice the cakes in half horizontally to give you your four layers.
- Allow the cakes to cool completely before adding the buttercream..
- To make the buttercream icing put the butter and icing sugar into a bowl and whisk together until the mixture begins to go fluffy. Add the cooled melted chocolate and whisk for a further 2 minutes.
- Sandwich the layer together with a 1cm layer of buttercream. Spread half the remaining buttercream all over the top and sides of the cake, making it as smooth as possible.
- Gently push the chocolate fingers vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom.
- At this point you can finish off by putting fruit such as raspberries on top or if like my family you have more of a sweet tooth then the possibilities are endless. I have used maltesers, grated chocolate and of course mini eggs but you could also use smarties, chocolate buttons or if feeling rather extravagant you could even use Ferrero Rocher.
I hope you have as much fun making this cake as I do and its great if you're wanting to impress.
I am no Mary Berry when it comes to making cakes but you can hide an awful lot with a packet of chocolate fingers and some buttercream icing.
Happy Easter to all
I am no Mary Berry when it comes to making cakes but you can hide an awful lot with a packet of chocolate fingers and some buttercream icing.
Happy Easter to all
Take care & stay safe
Mx