Black cat cake

This cake can be frozen, un-iced, for up to two months, mak­ing it an ideal treat to pre­pare ahead of time.

BBC Good Food - - Easy Family -

SERVES 16 PREP 50 mins plus dry­ing and cool­ing COOK 1hr 40 mins EASY V G un-iced only

ic­ing sugar, for dust­ing

100g each black and yel­low or orange fon­dant ic­ing

200g but­ter, cubed, plus ex­tra for the tin

200g dark choco­late, chopped

1 tbsp in­stant cof­fee gran­ules

170g plain flour

½ tsp bi­car­bon­ate of soda

400g golden caster sugar

30g co­coa pow­der 3 medium eggs

75ml milk

1 heart-shaped jelly sweet Pocky sticks, Match­mak­ers or liquorice sticks

For the frost­ing

150g but­ter, very soft

330g ic­ing sugar

60g co­coa pow­der

4 tbsp milk

100g dark choco­late

1 Lightly dust your work sur­face with ic­ing sugar, then roll out a quar­ter of the black fon­dant ic­ing to the thick­ness of a £1 coin. Cut out two tri­an­gles for the ears and leave to dry overnight.

2 Heat oven to 160C/140C fan/gas 3. But­ter and line a 20cm round cake tin (about 7.5cm deep). Put the dark choco­late in a medium pan with the but­ter. Mix 1 tbsp cof­fee gran­ules into 125ml cold wa­ter and add to the pan. Warm over a low heat un­til just melted – don’t let it boil. Al­ter­na­tively, melt in the mi­crowave for about 5 mins, stir­ring halfway through.

3 Mix the flour, bi­carb and sugar with the co­coa pow­der. Beat the eggs with the milk. Pour the melted choco­late mix­ture and the egg mix­ture into the flour mix­ture and stir ev­ery­thing to­gether to make a smooth bat­ter.

4 Pour the bat­ter into the tin and bake for 1 hr 25-1 hr 35 mins un­til a skewer in­serted into the cen­tre of the cake comes out clean and the top feels firm (don’t worry if it cracks a bit). Leave to cool in the tin for 30 mins – the top may sink a lit­tle as it cools – then turn out onto a rack to cool com­pletely. Cut the cake hor­i­zon­tally into three.

5 To make the frost­ing, put the but­ter in a bowl and beat un­til light and fluffy. Grad­u­ally beat in the ic­ing sugar and co­coa pow­der, then stir in enough milk to make the ic­ing fluffy and spread­able. Sand­wich the lay­ers of the cake to­gether us­ing a small amount of frost­ing. Melt the choco­late in a mi­crowave or small bowl set over a pan of sim­mer­ing wa­ter, then stir it into the re­main­ing frost­ing. Use the mix­ture to cover the sides and the top of the cake.

6 Stick the black fon­dant ears into the top of the cake. Cut out two yel­low or orange fon­dant cir­cles to make the eyes and use the black fon­dant to make the pupils. Stick these onto the cake and add a heart-shaped jelly sweet for the nose. Use Pocky sticks, Match­mak­ers or liquorice cut into lengths for the whiskers.

PER SERV­ING 575 kcals • fat 29g • sat­u­rates 17g • carbs 72g • sug­ars 61g • fi­bre 3g • protein 6g • salt 0.6g

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