Wardrobe cake

Easy Cook - - -HARING -

Serves 8-10 Prep 15 mins Cook 50-55 mins 250g un­salted but­ter, plus ex­tra

for the tin 300ml Guin­ness 100g dark cho­co­late (min­i­mum

54% co­coa solids) 50g co­coa pow­der 300g self-rais­ing four 300g caster sugar 2 eggs 100ml dou­ble cream 1 tsp vanilla bean paste FOR THE IC­ING & DEC­O­RA­TION 150g un­salted but­ter, soft­ened 150g ic­ing sugar 200g cream cheese 50g good-qual­ity white cho­co­late,

curls or grated (op­tional) 1 Pre­heat the oven to 180C/160C fan/gas 4. But­ter a 20cm round loose-bot­tomed cake tin and line it with bak­ing parch­ment.

2 Put the but­ter, Guin­ness, cho­co­late and co­coa into a large saucepan set over a low heat un­til the but­ter and cho­co­late have just melted and no more – do not let the mix­ture boil. Then stir in the four and caster sugar. Once com­bined, add the eggs, cream and vanilla.

3 Pour the bat­ter into your pre­pared tin and bake for 45-50 mins or un­til a knife in­serted into the cen­tre of the cake comes out clean. Al­low to cool in the tin for 15 mins, then trans­fer to a wire rack and leave to cool com­pletely.

4 To make the ic­ing, beat the but­ter and ic­ing sugar to­gether in a bowl un­til pale and fuffy. Add the cream cheese and beat again for 1 min. Cut the top of the cake to level it if re­quired, then spoon the ic­ing on to the top of the cake and spread it across the sur­face to the edges. Dec­o­rate with the white cho­co­late, if you like.

Recipes adapted from Gath­er­ings by Flora Shed­den (£25, Oc­to­pus)

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