Heat the oven to 180C, 350F, gas 4.
Mix the cocoa with the boiling water. Stir in the bicarbonate of soda and set aside to cool.
Whisk the eggs, sugar, oil and vanilla in a mixing bowl until blended. Stir in the flour and the cocoa mixture until smooth.
Pour into the tin and bake for 30-40 minutes until risen and firm to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
For the icing
Melt the butter and golden syrup together with 1 tbsp water,. Beat in the icing sugar, to make a smooth icing. Add a little extra boiling water if needed. Spread over the cool cake.
Scatter with the white chocolate chips, sprinkles and silver balls and leave to set.
INGREDIENTS
For the cake:75 g (3oz) cocoa powder
200 ml (7floz) boiling water
3/4 tsp bicarbonate of soda
4 eggs
375 g (13oz) dark muscovado sugar
175 ml (6floz) sunflower oil
1 tsp vanilla extract
275 g (10oz) self-raising flour
For the decoration:2 tbsp cocoa powder
50g (2oz) butter
2 tbsp golden syrup
300g (10oz) unrefined golden icing sugar
Chocolate stars (we used Dr Oetker)
Edible gold star glitter (Sainsbury’s)
you will need23cm x 30cmx 5cm deep 9" x 12"x 2 in deep baking tin or roasting tin greased and lined
I actually used this frosting for the topping of the cake and added white chocolate chips.
Cake link -
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