This is our celebratory 6th Birthday Chocolate Cake with a hint of Magic Dust.
Super decadent, sweet, a little spicy and a touch of salt, Give this a go for an all round magic Cake!
Finished off with Italian Chocolate Buttercream!
Ingredients
For the Cake
330ml whole milk
200g dark chocolate
65g self-raising flour
-
100g magic Dust
200g ground almonds
55g cocoa powder
1 heaped tsp baking powder
165g unsalted butter, melted
330g Brown sugar
1 tsp vanilla extract
4 medium free-range eggs, lightly beaten
For the buttercream Icing
100g Egg whites
300g Unsalted Butter
200g Dark chocolate - melted
200g Caster sugar
60g Water
Directions
For the Cake
Preheat the oven to 170°c & spray a cake tin with a little spray oil.
Melt the Chocolate with 100ml of the milk over a double boiler
In a separate bowl, add the Eggs, 200ml milk, whisk together with the Sugar
Add the cocoa powder, flour, almond meal, baking powder, & melted butter
Pour into your cake tin & bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
Add the vanilla & then add the chocolate & milk mixture.
Whisk together until a smooth batter forms
Once cooked allow to cool completely before icing.
For the Icing
Add the sugar and water to a pot & bring it to the boil, cook to 118 degrees on a thermometer & set aside
Slowly add in the sugar syrup until all incorporated, whisk on high speed until the mix becomes thick & room temp
Add the egg whites to a bowl of a Stand mixer & whip until soft peaks
Slowly add in the Butter, a few pieces at a time until all the butter is mixed in
Add the chocolate slowly while whisking, until all the chocolate is incorporated
cover the cake with the frosting & allow to set in the fridge
