Get in touch!

We'd love to hear from you! Please use the contact form on the right to send us feedback or, alternatively, use one of the methods below.

Phone

020 3151 7570

Email

hello@abeille.co.uk

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

All

ABEILLE | Cellular Blankets | The Perfect Layer

Guilty Mums chocolate cake

Michelle

Guilty Mums chocolate cake: As I had to make no effort for Oliver's birthday party other then handing over payment, I felt like a Guilty Mum & decided to bake him a chocolate cake. I was inspired by Daisy's cousin who made the gorgeous 'Flosses birthday cake' but decided to make Oliver's wish come true & let him actually eat chocolate. I've always wanted to make Lorraine Pascall's I can't believe you made that cake but found the cigarillos expensive. I'm a novice baker & wasn't willing to take the risk of messing it up, so supplemented with chocolate fingers instead and adapted a few ingredients for my milk chocolate loving familyGuilty Mums chocolate cake

Equipment 2 20cm/8in round deep cake tins 20cm/8in cake board/ dish

Ingredients 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 pinch salt 2 tsp baking powder

For the buttercream 250g/9oz butter, softened 500g/1lb 2oz icing sugar 100g/3½oz milk chocolate (as my family prefer milk chocolate), melted and slightly cooled

For the decoration 2 large bags of malteasers (the sharing bags) 3 boxes of chocolate fingers

Method 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 Cake mixture & eggs

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 Add coco

Dollop 1/2 the mixture into one pan & the other half into the other prepared tin and bake in the oven for about 25 minutes, or until a skewer inserted in the middle comes out clean Baked cakes

Leave to cool in the tins

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 Buttercream

TIP:I didn't trim the cakes as they baked beautifully flat but once the chocolate fingers were placed on top the malteasers sat above the edge of the fingers. If you want a recess to place the malteasers in Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!) Decorating the cake

Decorating Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top 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 Chocolate fingers

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 The malteasers tower...

Arrange the malteasers on top of the cake, I started with the outer circle making my way in & used a little left over buttercream to make a malteasers tower, well my little boy is only 2 once! Final touches

Oliver loved the cake as did the rest if the family, it looks difficult but was really straight forward & I'm certainly confident now to invest in the chocolate cigarillos!