This recipe was recently demonstrated bu Sugar and Crumbs. It is so easy to make, you literally add the dry ingredients to the wet! It’s unusual to use wholemeal flour in a cake, so I wanted to give it a go!
2. In a separate bowl mix together the wholemeal flour, baking powder, and the Sugar and Crumbs Natural Non- Flavoured Cocoa Powder.
3. Grease and line 3 x 8-inch loose-bottomed sandwich tins
4. Add the dry ingredients to the liquid mixture and beat until smooth. ( this is a very liquid mixture ).
5. Pour into your prepared sandwich tins and bake in the oven for 30 minutes or until the sponge is springy to touch.
6. Allow the cakes to cool slightly then remove from the tins and cool on a wire rack.
7. Whip the butter in the mixer until it is light and fluffy.
8. Add the Sugar and Crumbs Honeycomb Natural Flavoured Icing Sugar and chop in with a palette knife to avoid an icing cloud in your kitchen, mix slowly, and once all the butter and the icing sugar has combined mix on full speed for 30 seconds. If the buttercream still appears quite firm add 1 -2 Tbsp of boiled water to the mixture.
9. Place one of the cooled chocolate sandwich layers on to a prepared cake drum or cake plate of your choice. Spread a generous amount of buttercream to the layer and spread evenly. Add a second layer on top. repeat this process.
10. For the Glacé Icing mix, the Sugar and Crumbs Chocolate Honeycomb Natural Flavoured Icing Sugar with enough water to form a thick but spreadable paste.
11. With a palette knife start to coat the sides of the cake with the Glacé icing and finish off by coating the top of the cake.
12. Dip your palette knife into a jug of hot water and quickly dry and use the hot knife to smooth and even coat the glacé icing.
13. Use the remaining buttercream you have left to decorate the top of your cake wit swirls by using the Wilton 1M star piping nozzle or by using any nozzle of your choice.
LILY LOVES BAKING 