My “Piece-of-Cake” Chocolate Cake
200g Plain Flour
2 level tsp. Baking Powder
1 tsp. Vanilla Sugar
1/2 tsp. Rum Essence
1 pinch Salt
200g Room Temperature Butter or Margarine
50g Ground Hazelnuts
100g Grated Milk Chocolate
Preheat oven to 180 degrees (160 degrees fan-forced)
Mix all ingredients, except for the ground hazelnuts and grated milk chocolate, in a large mixing bowl on a medium speed.
Once combined and smooth, add the hazelnuts and chocolate and fold in using a wooden spoon.
Pour the mixture into a greased and lined, 20cm wide spring-form pan and bake for 55 minutes.
The cake is ready once a skewer inserted into the middle comes out clean. Remove the cake from oven and allow to cool in the spring-form pan to prevent sticking and cracking.
Once cooled, remove from spring-form pan and allow to fully cool. I wrapped the cake in cling wrap and left it in the fridge overnight as I ran out of time to decorate it that afternoon.
Prepare the cream frosting by whipping:
250g of thickened cream;
a teaspoon of vanilla essence;
and a teaspoon of icing sugar
on a medium speed until it doubles in size and thickens enough to form stiff peaks.
Spoon the whipped cream out onto the cake and using a butter knife (or palette knife if you want to be fancy) smooth it out to cover the entire top and sides of the cake.
Decorate to your desired design using chocolate sprinkles and strawberries.
Ideally I would have decorated the sides in the chocolate sprinkles and kept the top minimal with just a ring of strawberries but I must admit the chocolate sprinkle overload, courtesy of the kids, was actual quite delicious.