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I'm taking part my office bake-off and needed to come up with a suitably epic cake to enter into it. After some research, I found this tutorial for ...
Ingredients for the cake: - 213g Plain Flour - 85g Unsweetened Cocoa Powder (eg Bourneville, Green & Black's or anything made from 100% cocoa) - 1 and a ...
Preheat oven to 175 degrees C / gas mark 4 and line the cake tins with greaseproof paper.
In one mixing bowl, sieve together the flour, cocoa powder, baking powder and salt. You'll probably want to use something a bit bigger than a cereal bowl as ...
Pour the cake mix into the two cake tins and bake for 35-40 minutes. Switch them over in the oven halfway through so they get baked evenly. Leave ...
Drain the tinned cherries in a colander and set them aside for the filling. To make the icing, whip the double cream and the icing sugar together with ...
Place your bottom layer of sponge on a plate and spread some of the icing mixture on it. Spread a third of the cherries on top (see pic ...
Cover the top and the sides of the cake in icing, using it as filler to cover all the gaps and hold the cake together. Tidy the icing ...
Grate the bar of plain cooking chocolate with a cheese grater and completely cover the cake with it. Use your fingers to dab it onto the sides and ...
Add 8 blobs of the remaining cream around the top and put a maraschino cherry on each of them. Enjoy!
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