Go to Vanilla Sponge:
250g Butter or Baking Fat (softened)
250g Caster Sugar
4 large eggs
275g Self Raising Flour (or AP flour with appropriate quantity of raising agent)
2 tsp baking powder
10mls Vanilla Extract
Preheat oven to 180 C (160 C fan)
Prepare 2 x 8″ round cake pans
Cream together the fat and sugar in a stand mixer with paddle attachment (or electric hand mixer) on a medium setting, until light in colour and a fluffy, creamy texture. Scrape down the bowl at least once during the mixing process.
Sift the flour and raising agent together and stir to ensure even distribution.
Add the eggs one at a time adding a tablespoon of flour with each one to prevent curdling.
Add the Extract, milk and half the remaining flour, scrape down the bowl. Add the rest of the flour, beating only until just combined. Check for any unmixed ingredients and finish mixing by hand.
Divide the mixture between the pans and bake for 20 – 25 minutes. Cool in the tins for 5 minutes then turn out onto a cooling rack to cool completely.
Use recipe for vanilla sponge but substitute 50g cocoa powder for 50g of the flour (225g flour, 50g cocoa powder)
Chocolate honeycomb cake recipe:
375g Self Raising Flour
375g Baking spread
187g Caster Sugar
6 large free range eggs
60g Greek Yoghurt
10ml Vanilla Extract
1 tsp salt
Method: Preheat oven to 160 Celsius
Mix the baking spread and sugars together in a stand mixer with paddle attachment until pale and creamy.
Sift the flour, cocoa and salt together in a separate bowl
Add the eggs to the creamed mixture, one at a time whilst the mixer is running, making sure each one is incorporated before adding the next. Add a tablespoon of the dry mix with eggs after the 2nd one has been added to prevent curdling. Scrape down the bottom and sides of the bowl, then add vanilla and half the remaining dry mix, just until incorporated. Add yoghurt and rest of the dry mix, then scrape down the bowl a final time.
Using a spatula, finish mixing by hand to ensure everything is well incorporated.
Divide batter between the 3 tins, which should be greased and have a circle of parchment paper in the bottom.
Optional step: Add baking strips to ensure even baking. I use PME
Bake for 45 – 50 minutes or until a skewer comes out clean. Leave in the tin for 10 minutes before turning out onto cake rack to cool completely. Level and split each cake into two layers.
250g soft unsalted butter
2 – 4 tablespoons milk
Place butter in the bowl of a stand mixer with paddle attachment and beat until pale and creamy. Add the icing sugar in small amounts while the mixer is running. Add the salt during this stage too. Add enough milk to achieve the texture desired. Use to fill and cover the cake as described or anyway you please!
Add Crunchie bits if desired.
Chocolate Fudge Cake
250g Stork or similar
250g Golden Caster Sugar
250g Self Raising flour
100g melted and cooled milk chocolate
4 large free range eggs
50g Cocoa powder
1/4 tsp salt
Sieve together the flour, cocoa and salt.
Cream together the sugar and Stork until light and creamy. Add eggs one at a time, making sure each one is incorporated fully before adding the next. (If the mix looks curdled, add a tablespoon of flour)
Add the melted chocolate and mix thoroughly
Add the flour mix and buttermilk in alternate batches, beginning and ending with the flour. Mix only until incorporated, do not over mix! Scrape down the bowl several times during this process.
Divide the batter between 2 x 8″ greased and lined sandwich pans. Bake at 160 Celsius for approximately 25 minutes. Once baked, cool in the pan for 10-15 minutes, then turn out on to a rack to cool completely.
Basic Buttercream Recipe
250g softened unsalted butter
500g sieved icing sugar
5-10ml vanilla extract or other flavouring (to taste)
2-4 tablespoons milk or cream (depending on desired consistency)
Beat the butter in a stand mixer with paddle attachment, or electric hand beater, on medium speed until pale, creamy and increased in volume.
Turn down the speed to low. Slowly add the icing sugar in stages, scraping down the bowl frequently. Add the flavouring, then the milk/cream to desired consistency.
To make chocolate buttercream, replace 50g of icing sugar with 50g sieved cocoa powder, or add 100g melted chocolate to the base mix. Be aware that adding the chocolate will mean your buttercream will become stiffer as it sets.
Chocolate fudge frosting/filling
225g icing sugar
40g cocoa powder
56g unsalted butter
Sift together the icing sugar and cocoa in a large bowl and set aside
In a pan on the hob on low heat, melt the butter into the milk
Once the butter is melted, remove from the heat. Do not boil!
Add the warm mixture to the icing sugar mix and stir vigorously. Keep some liquid back to finesse the consistency at the end. The mix should be thick, smooth and glossy.
If it is too dry add small amounts of warm milk. While still warm the frosting can be poured over a cake. To use as filling, leave to cool. The mix will thicken to a spreading consistency which is perfect for in between cake layers.