Martha Collison’s packet chocolate ‘ice cream’ cake – The Telegraph

I done this cake for my tiny sister’s 15th birthday celebration and it was a genuine hit. 

SERVES

10 to 12

INGREDIENTS

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

METHOD

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)

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