Tuesday, 14 February 2012

The Cake Of The Gods

Happy Valentines Day! To those that are seeing someone, that is. However, for the singles around the world, the fourteenth of February is merely a day to remind us that we are, for yet another year running, single. But wait! Before you go and play 'All By Myself' at the maximum volume whilst you sit alone in your room and cry, make this! When you're fraught with unrequited love, make something that may not love your waistline, but will soothe your injured heart. I mean, what isn't to love about a brownie cake with Nutella butter cream icing?


I am proud to say that this week's post will feature absolutely no thanks to any blog, recipe book or friend, for I wrote this recipe myself, without the use of Google or Wikipedia, only my own imagination. And now, dear blogosphere, I present to you, the modestly named: CAKE OF THE GODS.


For simple ease, I've put all the ingredients together in the photo, but separated them out in writing. Aren't I nice?


The Cake Of The Gods
Bare Necessities
The Cake
150g/1 1/2cups Self Raising Flour
30g/1/3cup Cocoa Powder
200g/just under 1cup Butter
350g/1 1/2cups Castor Sugar
200g/1 1/3cups Plain Chocolate
4 Eggs


The Icing
1cup/236g Nutella
1/2cup/112g Soft Butter
1tsp Vanilla extract
4tbsp Milk
3cups/375g Icing Sugar


1. Preheat the oven to 170C/gas mark 4.
2. Grease and line an oblong tin.
3. Sift flour and cocoa powder into a bowl.
4. Put the butter and sugar into a pan and add one tablespoon of water.
5. Put on a low heat and stir until it has all melted and mixed.
6. Turn off the heat, break the chocolate into pieces, add to the pan and stir until melted and mixed.
7. Wait until the mixture has cooled enough so that you can comfortably put your hand against the side of the pan. As you've probably gathered by now, I'm impatient, so I sit the pan in a cold water bath (careful not to let any water get into the pan, obviously) and cool the mixture that way.
8. Beat in the eggs.
9. Pour the flour and cocoa powder into the mixture and fold with a wooden spoon until completely mixed.
10. Pour the mixture into 3 cake tins
11. Bake for about 25-30 minutes or until fully cooked
12. Once the cakes are out, leave them on a cooling rack to cool.
13. Meanwhile, put the Nutella, vanilla essence, milk, icing sugar and butter in a medium bowl and blend them (but blend them slowly at first or else the icing sugar goes everywhere in a sticky, yummy, sugar cloud).
14. Once the cakes are cool, put one onto a plate and spread roughly a quarter of the icing on top.
15. Place the second cake on top and do the same again.
16. Now put the third cake on top (I saved the flattest one for this), and cover the entire cake in a quarter of the icing. This catches all the nasty crumbs.
17. Place the cake into the fridge to chill for a bit.
18. Take the cake out of the fridge and spread the remaining icing evenly over the cake.