Wednesday, 5 September 2012

THE BEST CAKE EVER

And I'm not even over exaggerating with this one. IT IS AMAZING! I mean, due to the fact that there are three separate parts to the recipe, plus the assembly, it is a bit of a hassle, but trust me on this one, it is so worth it! Having said that, even though you could probably eat way more than one slice, you probably shouldn't-not that that would stop you :P Also, apologies about the lack of a final picture, but it kind of got eaten before I could!

Anyway, back to my normal school routine and onto the recipe!

Oh, also, I stole this recipe (but edited it slightly) from a blog that I've only recently found, but I think that it's really good :)

The Best Cake Ever
Bare Necessities
The Cake
4cups/400g Plain Flour
2cups450g Granulated Sugar
3/4cups/75g Cocoa Powder
2tsp Bicarbonate Of Soda/Baking Soda
1tsp Salt
2 Eggs
1cup/250ml Strong Coffee
1cup/250ml Milk
1/2cup/125ml Olive Oil
1tbsp Vanilla Essence

Malt Icing
2cups/450g Butter
4cups/500g Icing Sugar
3tsp Vanilla Essence
3/4cups/75g Plain Ovaltine Powder
1 1/2cups/200g Dark Chocolate
1/2cup/125ml Whipping Cream

Marshmallow Icing
13 Marshmallows
1cup/125g Icing Sugar
1cup/225g Butter
1/2tsp Vanilla Essence
7oz/21.3g Marshmallow Fluff
1/2cup/125ml Whipping Cream

For The Cake
1. Preheat the oven to 350F/175C.
2. Grease and line 3 cake tins
3. Mix all the ingredients together until all the ingredients are fully combined. Note, it is really liquidy, so don't freak out.
4. Pour the mixture in even amounts into each cake tin and pop in the oven for about 20 minutes or until cooked through.
5. When they are cooked through, put them onto a cooling rack and leave them to cool.


For The Malt Icing
1. Cream together the butter and sugar until it's light and fluffy.
2. In a separate bowl, melt the chocolate.
3. Add the vanilla and Ovaltine to the butter and sugar.
4. Beat in the melted chocolate until it is fully mixed and smooth.
5. Add the cream and beat the mixture until the texture gets lighter and fluffier.
6. Put the icing in a bowl and the store it in the fridge until the assembly.

For The Marshmallow Icing
1. Melt the marshmallows in a water bath (the same way you would melt chocolate).
2. Cream the butter and sugar together until it's light and fluffy.
3. Add the vanilla essence, marshmallow fluff, cream and melted marshmallows until the mixture is fluffy. Note: at first, the mixture will deflate slightly, but just bear with it, it will puff up again!
4. Transfer the icing to a bowl and put it in the fridge to chill until the assembly.

For The Assembly
1. Slice each cake in half longways so that you end up with six (thinner) round cakes.
2. Split the malt icing roughly into four parts, and the Marshmallow roughly into three parts.
3. Place the first cake on a plate and then spread the marshmallow icing on top.
4. Place the next cake on top and repeat step 3, alternating between the marshmallow icing and the malt icing, each time using one of the rough parts that you made earlier.
5. Once you have placed your last cake on top, spread a thin layer of the malt icing over the whole cake to capture the crumbs, and place the cake in the fridge to chill for 15-20 minutes.
6. Take the cake out of the fridge and spread the last layer of malt icing over the cake.
7. Serve up and enjoy!