Irish Daily Mail - YOU - - FOODBOSH BOYS -

In­spired by our most pop­u­lar video ever (15 mil­lion views to date), this is ar­guably the great­est choco­late cake we’ve ever tasted. Easy to make and de­li­cious to eat, it’s per­fect birth­day-cake fod­der. Just make sure you have a gym mem­ber­ship, as this one is su­per in­dul­gent. How naughty? Very naughty. Go on. Do it.

SERVES 8 dairy-free but­ter, for greas­ing 120g plain flour 150g co­coa pow­der 1½ tbsp bak­ing pow­der 1 tsp vanilla ex­tract 250ml maple syrup 350ml plant-based milk FOR THE CHOCO­LATE IC­ING 150g co­coa pow­der 200g ic­ing sugar 60g dairy-free but­ter 1 tsp vanilla ex­tract 65ml plant-based milk Pre­heat oven to 180C fan (200C/gas 6) | 2 x 20cm cake tins | Bak­ing parch­ment | Food pro­ces­sor or elec­tric beater | Cool­ing rack | Spat­ula or long smooth knife

Lay the cake tins on the parch­ment pa­per and draw cir­cles around the bases, then cut out the cir­cles. Grease the in­side of the tins with dairy-free but­ter and lay the pa­per cir­cles in the bot­tom. Grease with more dairy-free but­ter.

First make the cake. Put the flour, co­coa pow­der, bak­ing pow­der, vanilla ex­tract, maple syrup and plant-based milk in the food pro­ces­sor and whiz to a bat­ter (or put in a bowl and whisk with the elec­tric beater for 1-2 min­utes).

Pour half the cake bat­ter into each tin, mak­ing sure it is di­vided equally. Put the tins in the oven on the mid­dle shelf and bake for 25 min­utes. Don’t worry if the tops of the cakes crack a lit­tle while bak­ing, this will all be cov­ered in ic­ing later. Wash the food pro­ces­sor.

Take the cakes out of the oven and let them cool to room tem­per­a­ture in the tins. The sponges will be quite frag­ile, so care­fully turn them out of the tins on to the cool­ing rack and put the rack in the re­frig­er­a­tor for at least 30 min­utes (this will make the ic­ing process eas­ier).

To make the ic­ing, put the co­coa pow­der, ic­ing sugar, dairy-free but­ter, vanilla ex­tract and plant-based milk into the food pro­ces­sor and whiz to a re­ally thick, smooth ic­ing (or put them in a bowl and whisk with the elec­tric beater).

Take one layer of the cake and put it on a large plate. Us­ing a spat­ula or long knife, cover the top with a third of the choco­late ic­ing. Lay the sec­ond cake on top. Cover the whole cake with the rest of the ic­ing. Put the cake in the fridge for 1 hour to firm up. Re­move from the fridge, cut it into slices and serve.

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