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14 March 2018

Chocolate and butterscotch poke cake

Ever considered giving yourself type II diabetes? No? Why not? I hear it's fun.

Well, if you change your mind...




Ingredients:

Cake:
  • 50g of cocoa powder
  • 6 tbsp of boiling water
  • 3 eggs
  • 2 tbsp of milk
  • 175g of self raising flour
  • 1 tsp of baking powder
  • 100g of unsalted butter
  • 300g of caster sugar
  • 1 tsp of vanilla extract


Chocolate ganache:
  • 400g of milk chocolate, broken into pieces
  • 400ml of double cream

Butterscotch:
  • 30g of salted butter
  • 400g of light brown sugar
  • 100ml of double cream
  • pinch of salt
  • 1 tsp of vanilla extract

  1. Preheat the oven to 160 degrees (fan) and line two 20-23cm tins. If you only have one tin, that's ok - you can bake the cake in 2 batches.
  2. Mix the cocoa powder and boiling water together until you get a paste (that photo below shows you what it will look like. It's not a poo. I swear.).
  3. Mix all the other cake ingredients in using an electric mixer until evenly combined.
  4. Split the batter between the two tins and bake for 30 min.
  5. When the cake is ready, take it out of the oven and set aside to cool.
  6. Use a wooden spoon or a chopstick or some other stick-like utensil to poke holes in each half of the cake.
  7. Make the ganache: heat up the cream in a milk pan until it's *just* boiling. Take off the heat, add in the chocolate and whisk until it's smooth and all the chocolate is melted.
  8. Make the butterscotch sauce: put all ingredients in a milk pan, bring to a boil while stirring, then boil for another 5 minutes, stirring it every minute or so (be careful not to over-stir). Set aside to cool down a bit (because it will be hot enough to burn a hole in the sun).
  9. Assemble the cake: Pour about 1/3 of the ganache on each half of the cake, spooning it on slowly and smoothing it out so that it seeps into the holes in the cake. Put the cake halves in the fridge for about 10 - 15 minutes for the ganache to set. Then, pour half of the butterscotch sauce on the bottom half of the cake, place the top half on top of it, use the remaining third of ganache to ice the cake, and finally, drizzle the remaining butterscotch sauce on top.
  10. (Optional) Sprinkle a pinch of flaky salt on top.
Even more awesome if you microwave it for 20 sec before serving. Enjoy.