Women's Weekly (Malaysia) - - Entertain -

Prep 25 mins + cool­ing / Cook 1.5 hours / Serves 12

500g un­salted but­ter, soft­ened

500g white choco­late, chopped

2½ cups firmly packed dark brown sugar

2 cups hot wa­ter

¼ cup golden syrup

6 eggs

1 tbsp vanilla ex­tract

2½ cups plain flour

2½ cups self-rais­ing flour Vi­enna al­monds (see tip), edi­ble flow­ers, to serve


250g un­salted but­ter, soft­ened

3 cups ic­ing sugar mix­ture, sifted

¼ cup milk

2 drops pink food colour­ing

1. Pre­heat oven to 150°C. Lightly grease two 20cm round deep cake pans. Line the bases and sides with bak­ing pa­per.

2. In a large, heavy-based saucepan, com­bine the but­ter, choco­late, sugar, wa­ter and syrup. Stir over a low heat un­til smooth and com­bined (do not boil). Trans­fer to a bowl. Al­low to cool.

3. Us­ing an elec­tric mixer, beat the eggs and vanilla into the mix­ture. Fold in the com­bined sifted flours. Di­vide the mix­ture evenly be­tween pans.

4. Bake for 1 hour and 30 mins un­til cooked when tested. Cool in pan for 10 mins be­fore turn­ing onto a wire rack to cool com­pletely.

5. Use a ser­rated knife to level the cakes. Halve each cake hor­i­zon­tally.

6. BUT­TER­CREAM: In a bowl, us­ing an elec­tric mixer, beat the but­ter un­til pale. Grad­u­ally add half the ic­ing sugar un­til com­bined. Beat in milk and re­main­ing ic­ing sugar un­til smooth. Trans­fer half the ic­ing to a bowl and tint it pale pink with a lit­tle food colour­ing.

7. Sand­wich the cakes with untinted but­ter­cream. Us­ing pink but­ter­cream, roughly ice around the top and sides.

8. Serve the cake topped with Vi­enna al­monds and edi­ble flow­ers.

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