This recipe has been adapted from one in a Sainsbury’s magazine a couple of years ago. It looks very impressive and my children LOVE it and request it frequently!
225 soft butter
225 caster sugar
4 medium eggs
225 self-raising flour
3 tbsp milk
2 tbsp cocoa powder, sifted
2 tsp red food colouring
1 tsp vanilla extract
200g soft butter
200g icing sugar, sifted
1 vanilla pod or 1/4tsp vanilla extract
- Preheat the oven to 180C/ fan 160C/ gas 4. If your Stoneware Mini Baker isn’t well seasoned lightly grease it, if it is seasoned I really wouldn’t bother!
- Cream together the butter and sugar in an electric mixer or with electric hand whisk, until pale and fluffy. Add eggs one at a time whilst mixer is still on. If the mixture looks curdled add a spoonful of flour and beat vigorously. Fold in the flour and add the milk.
- Put half the mixture in Classic Batter Bowl. Add cocoa powder to one half and the food colouring and vanilla extract to the other. You are aiming for a scary level of red here!! It does darken in the oven.
- Put a spoonful of cocoa mixture in the Mini Baker, then of red. Alternate until none is left. Don’t bother to level the top – I know you want to but just don’t! Bake for 45-50 mins until Cake Tester comes out clean. Leave to cool for 5 minutes and then transfer to Stackable Cooling Rack to cool completely.
- For the icing, put the butter into electric mixer (or Batter Bowl and electric hand whisk) and beat at Max speed for 3 minutes, until pale and creamy. On low, gradually add the icing sugar. Using Petite Paring Knife split the vanilla pod and scrape the seeds into the bowl (or add extract if using). Beat at Max again for 3 minutes until the icing has increased in volume and is light and fluffy. Ice the top and the sides of the cake, I go for a “snowy” look rather than a flat…much easier!
- Present with a flourish – Ta Da!!!