Prep Time:50 min
Cooking Time:40 min
I’ve teamed up with AEG and we’re inviting you to make a showstopper cake and upload it onto Instagram and Facebook (and follow @AEG.UK instagram, @AEG Facebook), using the hashtag #GetBakingWithAEG. I will then be selecting a few lucky bakers to compete in a baking competition in London on Sunday 7th October 2018 with @richardpburr, and the lucky winner will take home a SteamBake oven.
I’m really looking forward to seeing your bakes so get entering! Terms and conditions of the competition are here. Good luck!!!
For the cake
250g light brown sugar
1 cup olive oil
110g cocoa powder
250ml semi skimmed milk
240g plain flour
2 tsp bicarbonate of soda
pinch sea salt
1 cup cooled espresso
For the buttercream
100g unsalted butter, softened
300g icing sugar, sifted
1 tsp vanilla extract
75ml double cream
Note – this makes a single tier 6” x 3 layers cake. If you want to make multiple tiers or a bigger cake simply scale the recipe up. Always fill your pans 1/2 of the way full (for this cake batter recipe) and you will get a great result.
For the Cake:
- Make up the coffee & leave it to cool
- Beat together the olive oil, sugar & vanilla
- Add the eggs & milk & beat gently until well combined
- Sift together the cocoa, bicarb, flour & salt. Stir until evenly combined, then beat into the batter until smooth.
- Slowly add the cooled coffee until just combined evenly.
- Pour into your well greased tins
- Bake 20-25 mins or until a toothpick inserted into the centre comes out clean
For the Buttercream:
- Beat the butter until light & fluffy
- Add the sugar, vanilla & milk
- Beat on low to combine, then on high for 5 minutes
Pipe a dab of buttercream onto your board or plate and place the first sponge on top. Pipe or spoon a thin layer of buttercream on top of this sponge layer and spread it evenly to the edges. Repeat with the rest of your sponges.
Now pipe buttercream around the cake, starting on the top and working your way down the sides, then use an offset palette knife to smooth it out, making sure the cake is completely covered. Chill int he fridge to firm up (this is called a ‘crumb coat’). Once firm, repeat with another layer of buttercream and if you want a really smooth finish, use a cake scraper in the final stage to really smooth it out.
Top decorate, you can start with a sketch or just freestyle it. This is where you can get really creative. I like to use fresh, seasonal fruit and flowers in my designs so went for an Autumnal theme here with blackberries and foliage too. The chocolate details work all year round and taste delicious so are a really handy thing to use in your decorations.