Showstopper Cake for AEG Competition

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

To Assemble:

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.