Part 1: For the Cake
Ingredients
Method- 150g Self-Raising Flour
- 175g Salted Butter
- 175g Light Soft Brown Sugar
- 170g Eggs (Approx. 3 Large Eggs)
- 25g Cocoa Powder - Rich Terracotta
- 4g (1 tsp) Baking Powder
- Preheat oven to 180ºC. Prepare 2 round 8 inch cake moulds by lining with greaseproof paper. Grease with a little bit of oil or butter.
- Add the butter and sugar to a mixing bowl and cream until light and fluffy.
- Weigh and sift flour and baking powder in separate bowl.
- In another bowl weigh and lightly whisk your eggs.
- Incorporate alternate quantities of dry ingredients and eggs into the creamed mixture until fully incorporated.
- Add cake batter to moulds (smooth out the batter evenly to prevent burning or uneven baking).
- Bake for 25 minutes (turning the moulds occasionally). Test the readiness of the cakes by inserting a knife to the center of the cakes (if knife comes out clean, cake is ready).
- Once ready, remove cakes from the oven and cool for 20 minutes before turning out onto a cooling rack.
Part 2: For the Frosting
Ingredients
Method- 50g Cocoa Powder - Rich Terracotta
- 150g Salted Butter
- 125g Sugar
- 30ml Water
- 45g Egg Yolks
- Combine the sugar and water in a saucepan and place over a medium heat making sure that it doesn't go over 115ºC.
- While the syrup is heating, start whipping the egg yolks until they are thick and light.
- At the same time, incorporate the cocoa powder into the butter thoroughly with a spatula (making sure there are no lumps of cocoa powder).
- When the syrup reaches 115ºC, pour it very slowly into the beaten egg yolks while whipping constantly.
- Continue to whip until the mixture is completely cool and thick (ribbon stage).
- Add the butter/cocoa mixture gradually while whipping until well absorbed.
Part 3: For the Soaking Syrup
Ingredients
Method- 100ml Water
- 50g Sugar
- 20g Cocoa Powder - Rich Terracotta
- In a saucepan, place the water, sugar and cocoa powder. Bring to a boil (make sure to stir constantly to prevent the sticking of the cocoa at the bottom).
- Let cool and soak (with a pastry brush or spoon) into cake sponge during assembling.
Part 4: Assembly
Ingredients
MethodDecoration Suggestions:
- Cocoa Powder,
- Chocolate Decor,
- Cocoa Nibs,
- Toasted Nuts,
- Once cakes are cool, carefully slice the top of the cakes to allow a flatter top and to allow the syrup to soak in properly.
- Place a little frosting on the plate to position the first half. Soak the cake generously with the syrup and let sit for 2 minutes before adding frosting.
- Add 1/3rd of the frosting onto the first half of the cake. Spread evenly with an off-set spatula (a pallet knife or spoon works as well). Let set for a couple of minutes before adding the second cake.
- Position the second cake on top of the frosting. Repeat step 3 for the top of the cake.
- Using an off-set spatula or a piping bag, add the frosting to the side of the cake. Smooth the sides by spreading it evenly around the cake.
- The finished cake can be decorated on top by dusting cocoa powder, chocolate décor, cocoa nibs or toasted nuts to add some additional flavours.
