Even if this cake tasted disgusting (which it didn't might I add), it looks spectacular and is perfect for any special occasion. I got the funky cake tin in TK Maxx for under €10 - WIN!
Preheat the oven to 180°C - Be sure to grease and line the tin with strips of baking paper to prevent the cake sticking.
Sponge
225g butter
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
1.5 tbsp cocoa powder
1.5 tbsp hot water
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
1.5 tbsp cocoa powder
1.5 tbsp hot water
- blend the cocoa and water to create a paste.
- to a large bowl, add all the remaining ingredients and whisk until blended.
- spoon half the mixture, using a teaspoon into the bottom of the tin.
- mix the cocoa paste with the remaining cake mixture and repeat the previous stage until its all used up.
- swirl the mixtures together with a small knife and level out the top.
- bake in the oven for approximately 40 minutes until well risen and springs back when touched.
- leave the cake to cool in the tin before turning out onto a wire rack to cool completely.
Icing
150g plain chocolate
2 tbsp water
100g butter
50g milk chocolate
- to make the icing, melt the chocolate, water and butter in a bowl over a saucepan of hot water.
- pour over the cake and leave to cool for 1 hour (leave the icing to cool a little so it 'sticks' to the cake better)
- to decorate, melt the milk chocolate over a pan of hot water and spoon into a plastic sandwich bag/piping back, cut of a corner and drizzle over the cake.
- yum yum yum!
♥ ♥
Wendy
XO
