A cake that looks great and tastes even better! A nice easy recipe for the kids to get involved with, too.
Pictured is a cake made by Park’s web designer, Scott – if he can do it, so can you!
For the cake:
- 150g unsalted butter, at room temperature
- 150g light muscovado sugar
- 40g cocoa
- 150g self-raising flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 2 medium, free-range eggs
- 1tsp vanilla extract
- 142ml soured cream
- 2tbsp golden syrup
For the ganache:
- 250ml double cream
- 250g dark chocolate such as Bourneville
For the decoration:
- Large packet of Kit Kats (Scott used 16 fingers of white chocolate Kit Kats in total, broken in half)
- Large packet of Smarties
Make the cake:
- Before you begin, heat your oven to 180°C (gas mark 4), then grease and line two 18cm sandwich tins.
- Beat together the butter and sugar until pale. In a separate bowl, sift the cocoa, flour, baking powder, bicarbonate of soda and pinch of salt; mix well. Add to the creamed butter and sugar.
- Whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins and bake for 20 to 25 minutes, until springy. Leave to cool before transferring to racks.
Make the ganache:
- Put the double cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth. Allow to cool for an hour, or until thick enough to spread.
- Use slightly less than half to sandwich the cakes together. Spread the remaining ganache over the cake.
- Press the Kit Kats into the icing around the sides. If your cake isn’t very tall, cut the Kit Kats in half, like Scott did.
- Sprinkle the Smarties on top.
- Serve and enjoy!