Making a double-layered cake is like starting an epic quest – it’s a big feat, and there are so many things that could go wrong. But hopefully, this guide will help you along your way and make sure you arrive at your destination safe and sound.
First of all you need to check your equipment and make sure everything is ready to go. You will need two cake tins and an electric or manual mixer to whip up the cream – a cooking rack is ideal, but optional.
These skills are essential for cake baking. Don’t worry if you’ve never heard of some of these moves before – most of them are easy to pick up.
-Sifting: Used for flour and cocoa. This ensures that you end up with a thoroughly smooth dough. Requires sieve.
-Greasing: Makes sure your cake doesn’t stick to the tin. Requires butter and some handwork.
-Testing: To test if your cake is ready, insert a skewer into the middle. If it comes out clean, the cake is done. Can also be done with a small knife.
-Separating: After the cake has been baked, run a knife along the side of the tin. Makes it easier to take the cake out and gives you extra appearance points.
-Levelling: Used for bottom layer. Get down to eye level with your cake and carefully slice the top off to ensure an even base. Best done with a bread knife.
-Spreading: You will need to do this three times throughout your journey.
1. Spread the dough evenly across both tins. Best done with the back of a spoon.
2. Spread the whipped cream over the raspberries. Make sure you get to the rim. Best done with a flat wooden spoon or a knife.
3. Spread the glaze across the cake. Best done with a knife.
Attention: This recipe will require a lot of time and love. If you are a cake-baking novice, I advise you select the ‘simple cake’ option at the start of the quest. This will give you practice and confidence in your cake baking abilities.
Don’t panic if anything goes wrong – when in doubt, check the log for further assistance and don’t forget that even if your cake doesn’t live up to your expectations, it will still taste delicious.
Serves 8-12 (depending on your portions)
For the cake:
225g caster sugar
225g self-raising flour
50-75g cocoa (a high amount will result in a dark chocolate cake)
1tsp vanilla extract
Bake in the oven for 40 minutes on a medium heat.
For the filling:
1 small pot whipping cream
For the glaze:
100g dark cooking chocolate
25g butter (or more, which will result in a soft glaze)
If you’re stuck for time, or want to start small, try this:
175g caster sugar
175g self-raising flour
1tsp vanilla extract
Mix the ingredients together and bake as above. Proceed with the glaze or alternatively decorate to your heart’s content!
Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!
Antonia Landi for the Useful Times.