Vanilla & Chocolate Blossom Cake Recipe
- 230g Baking butter
- 230g Caster sugar
- 4 Large eggs
- 1 tsp Vanilla extract
- 230g Self raising flour
- 200g Block butter
- 400g Icing sugar
- 20g Cocoa powder
- 2 - 4 tbsp Boiling water
- 200g Milk and white chocolate blossoms/curls
- Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
- Prepare two 8 inch cake tins by greasing and lining.
- In a large bowl, cream the butter and sugar using a mixer until it becomes pale in colour.
- Add each egg individually, mixing well in between.
- Next add the vanilla extract to the mix and combine.
- Sieve the flour into the bowl and fold in gently using a spatula until combined.
- Split the cake mixture between both cake tins.
- Bake for 20-25 minutes. Check with a cake tester.
- Allow to cool before turning the sponges out onto a wired cooling rack.
- To make the buttercream first dissolve the cocoa powder in the boiling water to make a thick paste and leave to cool.
- In a large bowl, whisk the block butter until soft. Sieve half the icing sugar into the bowl and mix then repeat with the remaining icing sugar.
- Add the cocoa paste to the buttercream and mix until combined.
- Put a small amount of buttercream in the center of the cake board or plate. Place one of the sponges on top. This should stop the cake from slipping off.
- Next spread approximately half an inch of buttercream onto the prepared sponge.
- Place the second sponge on top, using the remainder of buttercream smooth over the sides and top of the whole cake using a cranked palette knife.
- Place the cake in the middle of a large, lipped tray. This helps keeping the chocolate blossoms/curls from going everywhere. This allows you to use them again on the cake.
- Using your hands gently scoop and push the chocolate blossoms/curls into the buttercream ensuring the cake is covered, as much as possible.
- Cake stand or turntable can be very helpful with covering the cake as it will lift your cake higher giving you a clearer view of coverage.
- You could also use a large serving tray to contain the chocolate blossoms/curls when covering the cake.
Did you make this recipe?
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