Back in January I saw this cake baked by Lorraine Pascale on her first tv show Baking made easy. As soon as I saw this cake I knew I would have to make it for a special occasion. I love to cook and bake but I have decorated very few cakes and to be honest I’m a bit intimidated by cake decoration. This cake though looked very impressive but simple to decorate at the same time. By the time I volunteered to bake a cake for my Aunties 80th birthday party I had forogotten all about this cake. I flicked through my recipe books looking for a suitable cake that was simple but yet looked that little bit special, nothing fit the bill. That was until I remembered this recipe for the I can’t believe you made that cake. The recipe is easy to follow and simple, you just need a little bit of time to make it (there a few stages involving waiting for the cake to cool or icing to set). I was very pleased with the final cake. Not only did it look great, it cut well and it tasted delicious. It was very moist and almost chocolate fudge cake like (I made the cake friday and served it sunday, the left overs were still moist on monday).
I can’t believe you made that
vegetable oil or oil spray
200g/7oz butter, softened
200g/7oz caster sugar
4 free-range eggs
140g/5oz plain flour
60g/2½oz cocoa powder
2 tsp baking powder
For the buttercream
250g/9oz butter, softened
500g/1lb 2oz icing sugar100g/3½oz good dark chocolate (at least 70 per cent cocoa solids), melted and slightly cooled
For the decoration
3 packs of chocolate fingers
Fresh Strawberries and blueberries
- Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil.
- Cream together the butter and sugar in a large bowl until they begin to go pale.
- Add half of the eggs and half of the flour and mix well.
- Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform.
- Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin.
- Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy.
- Add the cooled, melted chocolate and whisk for a further two minutes.
- Once the cake is completely cool (I left mine a couple of hours), remove it from the tin.
- Carefully cut the top flat with a large serrated knife.
- Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top.
- Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream.
- Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible.
- Put it in the fridge to set before doing another layer – this makes it much easier to get neat squared-off edges.
- 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. Cover the top with fresh fruit (or your choice of topping).