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Dougs 91st Quadruple Chocolate Birthday Cake

 

Kit Bag

4 x 8inch Silicone Cake Tins

1 Large Spatula

1 Small Spatula

1 Spreader Spatula

Thermomix Machine used purely for mixing but a whisk will work fine, i'm just lazy.

Cake Stand

Warm Up

I made 4 sponges but obviously feel free to adapt amounts etc to whatever you need. These amounts are for all 4 not each.

Recipe was adapted from an amazing recipe I found online by Kat @ The Loopy Whisk

400g plain GF flour 

3/4 tsp xanthan gum

75g cocoa powder

2 1/4 tsp baking powder

2 1/4 tsp baking soda

450g granulated sugar

3/4 tsp salt

3 eggs (room temp)

375ml full fat milk

187ml melted coconut oil (you can use vegetable or sunflower oil but I just used what I had in & gambled)

375ml boiling hot water

Strides & Drills

So in the cake I made there are 3 layers of buttercream filling (Milk Chocolate, Mix of milk and white and then white chocolate) and then the top (Dark Chocolate & Raspberry) so here is the recipe per layer then obviously add the melted chocolate to each one for the different layers. I also DOUBLED these measurements for the top layer as I put it round the sides too but did make a bit much if there is such a thing as too much buttercream. Maybe just add 50% rather than double.

113g room temp unsalted butter (Lurpak Obvs. Not an ad but get the good stuff)

85g icing sugar

25g cocoa powder (Only had a half of this if that for the middle layer and NONE for the white chocolate layer)

3 x 90/100g Chocolate (Personal Choices: 1x Dairy Milk (Obvs), 2 x Milkybar & 1.5x Green&Blacks Velvet Edition with Raspberry & Hazelnut)

GO TIME!

  • Pre heat the oven. (180c for FAN OVEN) 

  • I used silicone tins so didn't need to grease but otherwise grease/baking paper your tins

  • In a mixing bowl (I used my thermomix bowl and mixed my ingredients using that) but either way SIFT in the flour, xanthan gum, baking powder, baking soda and cocoa powder.

  • Add the sugar and salt and whisk together

  • Then for your 'wet' ingredients. Add the eggs, milk and oil. Whisk until smooth. It'll likely be quite thick at this point.

  • Then add your boiling water and whisk until its runny. 

  • Divide evenly between your cake tins and put in the oven for 40minutes (I sat and watched it in pure fear for the first 25minutes. Total amateur). A clean knife/stick/anything sharp should come out clean. DON'T OPEN THE OVEN MID BAKE. TRUST THE PROCESS!

  • Allow to cool. Again patience isn't my strong point and I probably didn't leave mine to cool long enough as we had a Leaning Tower of Pisa sitch in the next stage. I would have got fairly heavily marked down on presentation on GBBO.

Last Mile

  • Using a mixer or good old brute force beat the butter until fluffy

  • Add icing sugar and mix 

  • Add cocoa powder. (or don't. Check previous instructions dependent on which layer you're on) The recipe I was looking at said add salt here. I didn't because I forgot.

  • Add in melted chocolate. Again it said wait for it to cool. Again I didn't because I don't have the patience. I melted my chocolate in the microwave (or mecro-warvay)

Finish Line!

BUILD YOUR CAKE!

Some of my sponges had little domes on so I just cut the tops off. 

Then place the bottom sponge on your cake stand/plate,

add your first layer of buttercream filling, then your next layer of sponge and REPEAT !

Add your topping later of buttercream and I then used the scraper to scrape it round the sides.


Throw sprinkles and sparkly candles at it to detract from the fact that its leaning if need be.