Ingredients
225g- Salted Butter
225g-Caster Sugar
8-Eggs
110g-Self-Raising Flour
170g-Icing Sugar
115g-Salted Butter
1 tablespoon Cocoa Powder
Dash of milk
Method
Step 1. Turn your oven on, easy to forget but critical for impatient consumers.
Fan-180 degrees/ Gas Mark-4.
Step 2. Gather your equipment, you will need: a knife, a chopping board, a big mixing bowl, an electric whisk, a spatula, 2x 8" cake tins (lined & greased, you know the drill), and a cooling rack.
Step 3. Dice your butter and put that in the mixing bowl with the caster sugar. Start mixing slowly and then beat vigorously for about 3 minutes, or until the mixture looks fluffy, like whipped cream. This step is likely to take a bit longer if the butter is cold.
Step 4. Break in one egg and then mix until the cake returns to its fluffy texture, repeat for each egg. NOTE- once you have added all 8 eggs the mixture does go quite runny/ sometimes looks curdled, especially if your eggs are cold. DO NOT PANIC. It is fine once you move onto the next step.
Step 5. Tip all of the the flour and Harry's Hot Chocolate into your bowl and mix slowly, scraping down the sides, until just incorporated.
Step 6. Divide the mixture between your 2 tins (exactly accurate to prevent uneven baking), pop them in your pre-heated oven, and bake for 25 minutes. After 25 minutes check your cake with a skewer -if it comes out clean then your cake is baked, if it comes out with a little batter on then your cake will be gooey, if it comes out with a lot of batter on then it might need a couple more minutes.
Step 7. Tip your cakes onto a cooling rack and allow to cool until they are cold-be patient!
Step 8. Make your buttercream! Cream together your butter, icing sugar, cocoa powder and a dash of milk. If you would like your buttercream a little richer then just add a touch more cocoa powder to your icing.
Step 9. Lay your cakes out base up on your cooling rack. Drop half of your buttercream onto one side of your cake. Warm your spatula (or your palette knife if you have one) under the hot tap so that the buttercream spreads easily. Place the base of your second cake on top of the layer of buttercream and spread the remaining half of your buttercream onto the top of the cake.
Ta da! Dig in.
| We hope you enjoy making and eating Granny's Chocolate Cake-it is very special to us! If you take any photos of your efforts then please email them to us or tag us on social media. We would love to see your creations. |