Thursday, 29 January 2009
Scott's birthday cake
It was Scott's birthday on Monday so I spent most of Sunday making him this amazing 4 layer orange chocolate cake. I used a Chockylit chocolate cupcake recipe as the base for the cake, because it is my favourite ever chocolate cupcake recipe. It's so moist. It also turns into a pretty good 'normal' sized cake too! I just added some orange juice and zest to it. Then I used a Rachel Allen icing recipe but triples the quantities! Yes, I needed a LOT of icing. Yum yum yum. Anything less than 3 layers just seems pathetic now...haha.
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
Juice & zest of 1 orange
Mix together all the ingredients, except for the eggs. Beat on high for about 2 minutes.
Slowly beat in the eggs. Then beat again on high for about 2 minutes. Pour into lined and greased cake tins and bake for about 20-30 minutes on gas mark 4/350f. They are done once they feel spongy yet still slightly sticky ontop and a skewer comes out of them clean.
Leave to cool in the tins, then remove the cakes onto a wire rack and cool thoroughly before icing.
For the icing-
3 tbsp milk
3 tbsp cocoa powder
525g icing sugar
zest and juice of 1 orange
Beat the butter until it is very soft, then slowly begin to add the icing sugar & cocoa powder. Add the milk, zest and juice and combine until you get a glossy buttercream icing.
To assemble the cake, I find it easiest to put a blob of icing on the plate or cake stand that you're using, then place the first layer ontop of this. This stops it from moving about as you're icing! Then spread the icing very liberally across the first layer, making sure it is covered right to the edges.Then place the second layer ontop, and comtinue layering like this. Then ice the edges last. I use a spatula first, then a pallette knife to go around the edges with and smooth it all.