CAMPFIRE CAKE! (Featured Easter Recipe)

We swear this cake doesn’t use any butter on it!

PART 1 - CAKE BASE:

Mixture 1

400 grams Sugar

245 grams plain flour

70 grams cocoa powder

6 grams baking powder

6 grams baking soda

6 grams salt

Mixture 2

250 ml full fat milk

125 ml oil (sunflower or vegetable - or melted lard)

2 whole eggs + 2 egg yolks

1 tsp vanilla

Last to add:

250 ml hot water (not boiling please 🙏🏻) with a teaspoon of instant coffee (optional)

Procedure:

1. Sift all Mixture 1 ingredients in a bowl. Set aside

2. Mix all Mixture 2 ingredients in a separate bowl.

3. Combine Mixture 1 and 2 - then add hot coffee. Mix by hand using a whisk until smooth.

4. Divide mixture into 2 lined 8 inch cake tins and bake for 30 minutes at 175 C or 350 F. Poke with a toothpick to check for doneness.

5. Once baked, cool the cake bases for about an hour. Best to cool it completely before frosting.

PART 2: CHOCOLATE GANACHE (to cover the cake)

250g dark chocolate or milk chocolate (mixture of both is also good)

120ml single cream

1 tbsp golden syrup

Procedure:

1. Heat single cream (don’t boil) in a pot and add chocolate and syrup. Mix together until smooth.

2. Spread in between the cake bases and use the rest to cover the whole cake.

3. Place cake in the fridge for the ganache to set

PART 3: MERINGUE 

250ml egg whites (from about 6 large eggs)

400g granulated sugar

1/2 tsp salt

1 tsp vinegar or 1 tsp cream of tartar 

Whisk all of the ingredients using a hand mixer or a stand mixer until stiff peak. Apply generously around the cake. Torch the stiff meringue frosting to caramelised it - like a toasted marshmallow.