Last week Helen Highwater and I competed in a cake baking contest in aid of Meningitis UK – we came third and whilst I still feel we were robbed I thought I would share with you the joy of cake of glory!
8 tablespoons boiling water
8 tablespoons cocoa powder unsweetened
24 ounces plain flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
339g unsalted butter softened
16 ounces granulated sugar
4 ounces brown sugar firmly packed
2 teaspoons vanilla extract
8 ounces sour cream
8 ounces mini chocolate chips
200g butter (maybe more if you want it nice and thick)
300g icing sugar, sifted
1/2 teaspoon of red food colouring
Preheat oven to 163°C. Grease and flour or use pan spray with flour to prepare tin.
Dissolve the cocoa powder in boiling water and mix well. Set aside to cool.
Stir together flour, baking soda, baking powder and salt; set aside.
In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.
Beat in the eggs one at a time. Add the vanilla and mix well.
Combine cocoa mixture and sour cream.
Add the flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth.
Fold in chocolate chips.
Spoon the mixture into tins and bake for 60-70 minutes or until toothpick inserted into centre comes out clean. Leave to cool cake in pan on wire rack for 15 minutes.
Turn cake onto wire rack to cool completely.
Instructions for icing:
Place the butter in a bowl and beat with a wooden spoon until soft.
Gradually beat in the icing sugar along with the milk and food colouring and continue beating until light and fluffy.
Sandwich the top and bottom half of the cupcake together with the icing (we also used some black cherry jam) and then use the remaining icing for the top half of the cake.
For a more professional look use an icing bag to give the icing a nice multilayered look.
We may not have had the winning cake but we clearly had the most beautiful!
Much love Holly Day x