Well it’s been a while since I’ve posted on here hasn’t it…?! I promised on my Instagram account that I would post the recipe for this chocolate cake which I made for my friend Shaun’s 21st birthday and here it is!
I’ve been very active on Instagram recently and I’ve also put a lot of effort into my Instagram. Yes it may not contain your conventional food shots that garner huge likes but it’s still your conventional food porn so if you aren’t following me, click here to follow me and share my page too with friends, family and on your Instagram stories. It would help me out greatly as Instagram is growing so slowly!
This cake really combines a lot of my favourite techniques and recipes into this new creation – which I suppose sums up the process of recipe development. The chocolate sponge is my go to chocolate cake recipe producing a light fluffy and perfectly balanced sponge and the chocolate glaze is one of my most used recipes on the blog. Check out my other recipes which use this chocolate glaze:
I had to transport this cake on public transport so I used the leftover chocolate buttercream to adhere the cupcakes and the bottom doughnut sponge to the cake board. The high quantity of chocolate in the buttercream means that it can set too hard and become impossible to pipe. I keep this buttercream at room temperature to prevent it setting too hard as well as adding milk to liquefy the buttercream slightly.
For the chocolate doughnut sponge:
225g granulated sugar
1 tsp vanilla extract
150g dark chocolate
260g self-raising flour
75ml whole milk
For the chocolate cupcakes
110g granulated sugar
½ tsp vanilla extract
75g dark chocolate
130g self raising flour
40ml whole milk
For the filling:
300ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
For the chocolate buttercream:
180g icing sugar
80g dark chocolate, melted
1 tbsp whole milk
For the chocolate glaze:
75g dark chocolate
1 tbsp margarine
1 tbsp golden syrup
For the letter decorations:
50g white chocolate
25g dark chocolate
Preheat the oven to 160°C. Grease two 21cm silicon doughnut moulds well.
In a large bowl, cream together the margarine and the granulated sugar until it is light and fluffy. Beat in the eggs one by one scraping down the sides of the bowl with a spatula between each addition. Then beat in the vanilla extract.
Melt the dark chocolate in a bowl over simmering water or in the microwave. Leave to cool for 2 minutes before adding immediately to the large bowl and beating through thoroughly until it is an even colour. Sift in the flour and fold through until just incorporated. Lastly beat in the whole milk until the cake batter is even and well mixed.
Divide the mixture between the two doughnut moulds and use the back of a spoon to level out the surface. Bake the sponges for around 30 – 35 minutes or until well risen and an inserted skewer into the thickest part of the cake comes out clean. Leave the cakes to cool in the mould for 10 minutes before peeling away the mould and leaving to cool fully on a cooling rack.
When the large sponges have 10 minutes left to bake, begin to prepare the cupcake mixture by following the same method but dividing the cake batter between 6 large cupcake cases using an ice cream scoop to easily divide up the batter. Bake these for around 20 – 25 minutes, again until an inserted skewer comes out clean. Once cool, trim the tops if necessary.
Prepare the chocolate buttercream by creaming together the margarine with the icing sugar until smooth and light. Add the melted dark chocolate all at once and beat to incorporate followed by the milk. Transfer to a piping bag fitted with a star nozzle.
In another bowl, whisk the double cream with the icing sugar and vanilla extract until it holds a thick but soft peak. Then transfer to a piping bag fitted with a star nozzle and refrigerate until you are ready to assemble the cake.
Prepare the chocolate decorations by melting the white chocolate. Take a dessertspoonful of the white chocolate and pour onto the parchment into a circle shape; the best way to do so is to keep the spoon still when pouring and once you have all 6 circles, shake the parchment to level out.
Next take the dark chocolate and pour into a piping bag. Cut off a small hole from the piping bag and pipe the letters/numbers you require. Slide onto the base of an upturned baking tin or onto a baking tray and refrigerate until fully set.
To assemble the doughnut cake, trim the surfaces of the sponges to level out slightly. Turn one side over and apply a layer of buttercream to stick the sponge down. Pipe the whipped cream filling onto the sponge covering the whole surface. Place the second sponge on top, pushing down slightly.
Pipe some buttercream on top of the cupcakes. Peel off the set chocolate letters and place on top of the cupcakes, pushing down. Apply some of the leftover buttercream to the base of the cupcake cases to stick them to the cake board.
Lastly prepare the chocolate glaze by melting together the ingredients in the microwave in 20 second intervals mixing well until it is just combined. It should be smooth and glossy. Spread the glaze over the surface of the top sponge and finish with a handful of sprinkles, working quickly before it sets hard.