Prep Time:15 minutes
Cooking Time:25 minutes
As our Team GB athletes are competing 6000 miles aways, I wanted to show some appreciation for their amazing effort by doing what I love best – baking a cake. I chose a twist on the traditional Brazilian Anthill Cake, decorated in the national colours of Brazil to go alongside the 2016 Rio Olympics.
- 180g unsalted butter, room temperature
- 180g caster sugar
- 3 eggs
- 250g self-raising flour
- 3tbsp milk
- 150g chocolate sprinkles or chocolate chips, roughly chopped
- 220g dark chocolate (minimum 70% cocoa solids)
- 15g unsalted butter, cubed
- 180ml double cream
- blueberries (dusted with blue edible glitter)
- edible flowers
- Preheat the oven to 180C fan assisted/gas mark 6.
- Cream the butter and the sugar together for 4 minutes. Add the eggs, one at a time, and beat until just incorporated. Fold in the flour then add the milk slowly – you need just enough to ensure that the mixture falls slowly from the spoon. Fold in the chocolate chips or sprinkles.
- Spread the mixture into the prepared cake tin and level out to the edges. Bake for 25 minutes, or until a cocktail stick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 20 minutes before turning out onto a wire rack to cool completely.
- For the chocolate glaze, heat the cream until it starts to simmer, remove from the heat and add the chocolate and butter, stirring to bring together and melt the chocolate. Once cooled slightly, spoon the glaze over the cake, then top with your flowers and fruit.