MINI ISLANDS CHOCOLATE CAKE WITH BUTTERCREAM - KATE O'SULLIVAN

CAKE INGREDIENTS:


110g Butter
110g 75% Islands Chocolate
110g Plain flour
1/3 tsp Baking powder
1/3 tsp Bicarbonate soda
160g Caster sugar
85g Whole egg
100g Sour cream

CAKE METHOD:


Preheat oven to 170C and line two 5 inch cake tins with butter and flour

Melt together the butter and chocolate in a heat proof bowl over a pan of simmering water.


Whisk together the eggs and caster sugar and once the chocolate and butter are melted pour over the egg mix.


Sieve together the dry ingredients and fold into the chocolate mix, followed by the sour cream.


Split the mix between both prepared tins and put in the preheated oven for 15-20 minutes, or until a skewer inserted into the mix comes out clean.

CHOCOLATE BUTTERCREAM ICING INGREDIENTS:

75g 75% Islands chocolate
150g Soft butter
150g Icing sugar

ICING METHOD:


Melt the chocolate in a bain marie as above.


Place the butter and sugar on a stand mixer with a paddle and beat until pale and fluffy, slowly pour the chocolate in a mix until combined.

To decorate, pipe a layer of buttercream and sandwich the two cakes together, cover the outside of the cake with buttercream and add any additional garnishes, eg nuts, gold leaf, cocoa nibs. 

 

Recipe by Kate O'Sullivan (@kateos_pastry) - Head Pastry Chef at Rocket Food (@rocketfod)

 


Older Post