Get That Baking Feeling with Dr. Oetker (oetker.co.uk)CAKE HEAVENWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 29
1 Preheat the oven to 180°C/Gas Mark
- Grease and line two 4cm (1½in) deep,
18cm (7in) loose bottomed cake tins.
2 Reserving 1 tsp cocoa powder, mix all
the dry ingredients together in a large
bowl. Make a well in the centre.
3 Put the tofu in a blender or food
processor and add the oil and vanilla.
Blend for a few seconds to make a
smooth, creamy paste.
4 Scrape out the tofu paste into
the centre of the dry ingredients
and carefully mix together until
well combined.
5 Pile half of the mix ture into each of
the prepared tins, smooth the top and
stand the tins on a baking tray. Bake in
the oven for 45-50 minutes until firm
and a light crust forms on top – a
skewer inserted into the centre will
come out clean when the cake is
cooked through. Cool for 15 minutes in
the tin, then turn out onto a wire rack to
cool completely. Wrap and store for
24 hours to allow the texture and flavour
to develop.
6 To decorate, trim the top of each cake
to allow for removing any domed tops.
Place the first layer onto a cake board or
serving dish and carefully spread theWicked chocolate
fudge birthday cake
SERVES 10-12
For the cake
175g (6oz) self-raising flour
2 tbsp (30g) Dr. Oetker Cocoa
Powder
1 sachet (1 tsp) Dr. Oetker
Bicarbonate of Soda
150g (5oz) caster sugar
2 tbsp (50g) golden syrup
2 medium free-range eggs, beaten
150ml (¼pt) sunflower oil
150ml (¼pt) milk
For the icing
1 tub (400g (14oz)) Dr. Oetker Rich
Chocolate Buttercream Style Icing
OR to make your own
75g (3oz) unsalted butter
175g (6oz) icing sugar
3 tbsp (45g) Dr. Oetker Cocoa Powder
milk or warm water
1 Preheat the oven to 180ºC/Gas
Mark 4. Grease and line two 18cm
(7in) sandwich tins.
2 Sieve the flour, cocoa powder and
bicarbonate of soda into a bowl.
3 Add the sugar and mix well. Make
a well in the centre and add the
syrup, eggs, oil and milk. Beat well
until smooth.
4 Spoon the mixture into the two tins
and bake for 25-30 minutes until risen
and firm to the touch. Remove from the
oven and leave to cool before turning
out onto a cooling rack.
5 Sandwich the two cakes together
with Dr. Oetker Rich Chocolate
Buttercream Style Icing.
6 Cover the sides and the top of the
cake with more icing and use a palette
knife to create swirls on top of the cake.Making your own buttercream
To make your own icing, place the
butter in a bowl and beat until soft.
Gradually sift and beat in the icing sugar,
then add enough milk/water to make
the icing fluffy and spreadable. Sift and
beat the cocoa powder in to the icing.Dr. Oetker Chocolate Buttercream Style
Icing on top, spreading to the sides.
Place the second cake directly on top
and finish with more Buttercream
Style Icing.
7 Finally, decorate using fresh berries
and chocolate shavings. To make the
chocolate shavings, take a full block of
chocolate and place it so that the
smooth side is facing upwards. Using a
knife, carefully scrape it horizontally
down the chocolate to create shavings.