Friday, 15 February 2013

Double Divine Cake

Just in case you're wondering, this cake is actually called that; I did not make up the name.  It's a Mary Berry recipe that was in a Sunday paper last weekend and I havent stopped thinking about it ever since.  It's also the one that's being turned into a ladybird/caterpillar hybrid next week.  So I'm going to have a practice run today - maybe without completing the insect transformation -  just to check that it works out ok...

  • 190g (6½ oz) self-raising flour
  • 2 level tablespoons cocoa powder
  • 1 level teaspoon bicarbonate of soda
  • 1 level teaspoon baking powder
  • 150g (5oz) caster sugar
  • 2 tablespoons golden syrup
  • 2 large eggs
  • 150ml (¼ pt) sunflower oil
  • 150ml (¼ pt) milk
  • 200g (7oz) Belgian white chocolate
  • 150ml (¼ pt) double cream
  • 1 x 125g tub full-fat cream cheese
♥ Preheat the oven to 180C/160C fan/gas 4. Grease and line with greased greaseproof paper the bases of 2 x 20cm (8in) straight-sided loose-bottomed sandwich tins.

♥ Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. 
♥ Bake in the oven for 25-30 minutes, or until the cake springs back when lightly pressed with your fingertips. Turn out on to a wire rack, remove the paper and leave to cool.
♥ For the icing, break the white chocolate into a bowl. Heat the double cream in a pan until hot and pour the hot cream over the white chocolate to melt it. Stir until melted, then set aside to cool.
♥ Spoon the cream cheese into a bowl, gradually add the white chocolate mixture and beat until combined. Set aside to cool a little until thick enough to ice.
♥ Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish.

PREPARE AHEAD The cake is best made on the day but will keep in the fridge for up to 2 days.
FREEZE It freezes well not iced or filled for up to 3 months.
AGA Bake on the grid shelf on the floor of the roasting oven with the cold sheet on the second set of runners for about 20-30 minutes.

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