Chef's chocolate cake

Chef's chocolate cake

By
From
The Best Ever Birthday

Ingredients

Quantity Ingredient
2 quantities Basic butter cake
100g ready-to-roll white icing
small silver cachous, to decorate
large silver cachous, to decorate
14 mini marshmallows, cut in half
chocolate cream cheese icing
100g butter, softened
250g cream cheese, softened
1 3/4 cups icing sugar, sifted
2/3 cup cocoa

Method

  1. Preheat the oven to 170°C. Grease and line two 20 cm round cake tins and line with baking paper.
  2. Make the chocolate cake mixture and divide equally into the prepared tins. Bake for about 45–50 minutes or until a skewer inserted into the centre comes out clean. Leave in the tins for 10 minutes before transferring to a wire rack to cool. Trim the domed top off both cakes.
  3. Place one of the cooled cakes on a plate or cake stand, trimmed side up, and spread half of the icing on top. Top with the second cake, trimmed side down, and spread the remaining icing on the top.
  4. Roll out the white icing on a surface lightly dusted with icing sugar or cornflour (or between 2 sheets of baking paper) to 2–3 mm thickness. Using the picture as a guide, cut out a chef ’s hat shape with a sharp knife. Decorate the hat with small cachous and carefully place on top of the cake. Decorate the border of the cake with the large cachous and the marshmallow halves.
  5. To make the icing : using an electric mixer, beat the butter and cream cheese until well combined and smooth. Add the icing sugar and cocoa, and beat until light and fluffy.
Tags:
party
kids
children
child-friendly
kid-friendly
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