This is the easiest cake you can ever make (yay).
Maybe it does require a little bit of time but so does everything.
I made it for my family to enjoy and they ate it scarily quickly. It is a basic sponge recipe that marbles vanilla sponge and chocolate sponge, sandwiched with chocolate buttercream, iced in silky chocolate ganache and topped off with some modelling chocolate roses. Gold glitter makes the cake more glitzy and suits the darkish ganache. Seems like a lot to do but it’s possible.
Chocolate ganache recipe:
♥ 300g milk chocolate
♥ 300ml double cream
1. Make the double cream hot by either heating it up on the stove or in the microwave.
2. While it is being heated up, chop the chocolate into small chunks and put into a large bowl.
3. When the cream is hot but not boiling, pour it into the bowl of chocolate and wait for a minute.
4. After a minute, stir slowly and gently until the mixture is one colour and there are no lumps or graininess.
5. Chill in the fridge overnight or for a few hours.
(Adapted from Mary Berry)
♥ 225g soft butter
♥ 225g caster sugar
♥ 225g self-raising flour
♥ 2 Teaspoons of baking powder
♥ 4 large eggs
♥ 4 Tablespoons of cocoa powder
♥ 2 Teaspoons of vanilla extract
1. Cream the butter and sugar together for about five minutes if you are doing it by hand or two with a machine until it is fluffy. Pre-heat the oven at 180 degrees.
2. Beat in the eggs one at a time.
3. Sift the flour and baking powder into a separate bowl and then sift into the egg and butter mixture.
4. Mix this mixture only until dry flour is no longer visible, never over-mix this batter or your sponge will be more dense than soft.
5. Divide the batter equally into two different mixing bowls and add vanilla extract into one, stir thoroughly, and add cocoa powder into the other, stir thoroughly again.
6. Grease and line your two 8in/ 20 cm cake tins and dollop the two different coloured mixture in alternatively and mix slightly with your spatula or spoon to make a marbled pattern,
7. Bake for 20 – 25 minutes – check at the 20 minute mark so you don’t over bake.
8. When it has cooled, remove all the parchment paper and spread chocolate butter cream onto one sponge and top with the other sponge.
9. Ice it with chocolate ganache, swirling the top however you like (I used some to pipe a border onto the cake) and top with your modelling chocolate decorations.
10. Decorate with gold cake glitter or any cute sprinkles of your choice.
Chocolate Buttercream recipe:
♥ 150g powdered sugar
♥ 75g softened butter
♥ 4 Tablespoons of cocoa powder
Mix all the ingredients together to make a soft buttercream, adding some milk/water if it is too stiff.
♥ 100g dark chocolate
♥ 3 Tablespoons of liquid glucose / light corn syrup / golden syrup
1. Chop up the dark chocolate into really small pieces and heat in the microwave in 30 second bursts, stirring every 30 seconds it has been taken out of the microwave.
2. As it cools to room temperature, stir every now and then to stop it from setting. You have to cool it first before adding the syrup or the oil will leak out of the chocolate and you will end up with an oily mess.
3. When cooled, add the syrup of your choice and stir quickly until it forms a pasty ball.
4. Wrap the modelling chocolate in cling film and store in the fridge for an hour or so.
5. When it is ready to use, chop it into small pieces and knead a chosen piece until it is soft enough to mould.