This weekend I made a chocolate cake complete with bunny rabbit decorations (made by Jason) for an 80th Birthday party, I’ve never been particularly keen on chocolate cake, but it turned out pretty scrummy!
HOW TO MAKE YOUR OWN Chocolate Allotment CAKE
For the sponges you’ll need –
* 300g Self Raising Flour
* 55g Cocoa Powder (I used Green & Blacks)
* 340g Butter/Margarine
* 340g Caster Sugar
* 6 Large Free Range Eggs
* 6 tablespoons Milk
Step one – Preheat your oven to 180ºC and line three 8 inch cake tins with greaseproof paper.
Step two – Cream the butter and sugar together in a food mixer until pale and fluffy.
TIP – Make sure to thoroughly beat the butter and sugar as this will ensure a nice light sponge!
Step three – Add in the eggs one at a time, making sure the mixture is thoroughly combined before adding the next egg. If your mixture starts to curdle add a little of the flour to counteract this.
Step four – Sift the flour and cocoa powder together into a bowl and then gradually add into the mixture in the food mixer.
Step five – Add the milk until thoroughly combined.
Step six – Evenly divide the mixture between each of the three cake tins.
Step seven – Bake in the oven for 20-25 minutes, until well risen, and a skewer inserted comes out clean. Leave to cool for 10 minutes before turning out onto a wire rack, and leaving to cool completely
For the frosting you’ll need –
* 500g Icing Sugar
* 150g Butter or Margarine
* 70ml Milk
* 70g Cocoa Powder (I used Green & Blacks)
* Bourbon Biscuits, Crushed
* Sugar Carrot Decorations (mine were from Hobbycraft)
* Renshaw ready-to-roll icing
Step one – Start by beating the butter/margarine in a bowl, then add in the icing sugar and cocoa powder, followed by the milk and vanilla extract, continue to mix until completely combined.
Step two – Pop the bowl of frosting into the fridge to firm up for an hour or so.
Step three – Whilst the frosting is firming up in the fridge start to make the rabbits and vegetables from the ready-to-roll icing.
Assembling the Cake!
Step one – Start by placing your first sponge on the cake board (make sure to remove the baking paper!). Using a palette knife, apply a layer of the chocolate frosting, so that the top of the sponge is completely covered.
TIP – If your sponges have come out a little domed, use a bread knife to cut the top off the cake to make it level.
Step two – Continue to keep stacking the sponges, with a layer of frosting in between each.
Step three – Using a palette knife cover the entire cake in a thin layer of the frosting. Pop into the fridge for half an hour to firm up, and then apply another layer that completely covers the cake.
Step four – Crush the Bourbon biscuits. To do this you will need to separate the two biscuit halves and use a knife to scrap out the chocolate filling. Then you’re ready to crush the biscuits! I reserved a quarter of the biscuits so that I could crush these separately so that they weren’t so finely ground.
Step five – Sprinkle the crushed biscuits on the top of your cake and around the base.
Step six – Position your rabbits and vegetables, using a little bit of leftover frosting to secure in place. Place two carrots (back to back) down into the cake, evenly spacing them out in rows.