I done this cake for my tiny sister’s 15th birthday celebration and it was a genuine hit.
10 to 12
For a cake:
- 250g plain flour
- 450g caster sugar
- 100g cocoa powder
- 2 tsp bicarbonate of soda
- ½ tsp salt
- 250ml buttermilk (cultured), or 220ml divert and 1 tbsp lemon juice
- 120g butter, melted, and some for greasing
- 2 eggs
- 250ml coffee (or water)
For a buttercream:
- 250g unsalted butter, softened
- 600g topping sugar
- 1 tsp peppermint extract
- 1-2 tsp milk
- Green jelly food colouring
- 25g dim chocolate, chopped in unequivocally tiny cubes
For a ‘ice cream’:
- 100g dim chocolate, chopped
- 1 ice cream cone
- Sprinkles, to decorate
- For a drizzle:
- 125g dim chocolate, chopped
- 75g butter
Preheat a oven to 180C/gas symbol 4. Grease and line 3 18cm spin tins.
Whisk a flour, sugar, cocoa powder, bicarbonate of soda and salt in a vast bowl.
If we don’t have buttermilk, flow a divert into a vast jug and supplement a lemon juice. Leave to mount for 5 mins until thickened.
Whisk a buttermilk/acidified divert into a melted butter and eggs followed by a coffee or water.
Pour a soppy reduction into a dry ingredients, whisking until smooth. Transfer a kick to a vast jug to order uniformly between a tins. Use a markings on a jug to magnitude a volume or put a tin on a beam and magnitude by weight, so that a layers are a same tallness and prepare during a same rate.
Bake for 25-30 mins until risen and a skewer extrinsic comes out clean. Leave to cold in a tins for 10 mins before branch out on to a cooling rack.
For a buttercream, kick a butter and topping sugarine together until unequivocally light and fluffy. Start on a delayed speed to brew in a sugar, afterwards spin adult a speed to incorporate as most atmosphere as possible. Add a peppermint mislay and adequate divert to disencumber a topping a little. Add a tiny volume of immature food caricature to stain a topping only adequate to resemble classical mint-choc-chip ice cream.
Sift a dim chocolate cubes to mislay any chocolate dirt or flakes, as these will spin a topping brown. Fold a chips into a topping by hand.
Spread some of a buttercream on any cake, afterwards smoke-stack a layers on tip of any other. Cover a whole cake with a remaining icing, smoothing a tip and sides. Chill for during slightest 30 minutes.
To make a “ice cream” ball, warp a chocolate in a tiny heatproof play over a vessel of simmering water. When it is totally melted, supplement a tablespoon of H2O and stir quickly. The chocolate will seize and go grainy, that creates a good round of “ice cream”. You might need a tiny some-more water. When a reduction is thick, use an ice cream dip to make a vast ball. Gently put into a cone and leave to cool.
For a chocolate drizzle, warp a chocolate and butter together in another tiny heatproof play over a vessel of simmering water. When smooth, leave to cold for 5 mins before pouring over a tip of a cold cake, enlivening a glitter to run over a edges of a cake.
Put a “ice cream” cone face-down into a center of the glitter afterwards separate with sprinkles.
From Twist: Creative Ideas to Reinvent your Baking, by Martha Collison (HarperCollins, £16.99)