It’s the Great British Bake Off tonight. I ABSOLUTELY want Kimberley to win, but I have to say I admire Frances’s efforts in making the food look absolutely incredible. This was my attempt.
Seems like a pretty bog-standard cake, but…
Oh yes. That’s a white and dark chocolate cow cake. Because, why not?
You will need:
For the white cake
- 150g of white chocolate
- 100g of butter
- 130g of plain flour
- 1⁄4 teaspoon of bicarbonate of soda
- 250g of caster sugar
- 20g of White Chocolate Options
- 2 medium eggs
- 75ml of buttermilk (or 70ml of milk with a good splash of white vinegar, left to sit for 5 minutes)
For the black cake
- 50g of dark chocolate
- 50g of butter
- 40g of plain flour
- 100g of golden caster sugar
- 20g of cocoa powder
- 1 egg
- 500g of white ready-to-roll icing
- Green gel colouring
- Black food colouring pen
- Four tablespoons of jam
- Optional: Blue and pink food colouring pens
1. The night before baking, prepare the decoration. Break off a small piece of white icing, enough to hold in your palm. Smear the rest with green food colouring and knead the icing until the gel is evenly mixed in and there’s no streaks. Wrap in clingfilm and chill overnight. Shape the small white piece of icing into a cow and chill.
2. For the white cake: Preheat the oven to 160C and grease a deep, 8cm cake tin. Break the chocolate into pieces and put in a heatproof dish over a pan of boiling water. Add the butter to the chocolate. Heat this mixture gently until fully melted, stirring constantly. Remove immediately from the heat. Skim off any cocoa butter and fat floating on the top if necessary. Mix the flours, bicarb of soda, sugar and /white chocolate Options together and add the chocolate. Crack in the egg and pour in the buttermilk. Stir until smooth
3. For the black cake: Do exactly the same as in step 2, but with the ingredients for the black cake
4. Put a layer of white batter into the tin so that it cover the base. Add dollops of black batter, like cow spots. Then cover these with more white batter and repeat until all the batter is gone.
5. Bake for an hour to an hour and a half — until it’s risen, golden, and a skewer inserted in the centre comes out clean. Leave to cool completely in the tin
6. Boil the jam until smooth, then brush it over the cake. Knead the green icing until pliable, roll it out and cover the cake, trimming the excess
7. Use the pens to decorate the cow