– Unsweetened cocoa, 1 cup
– Granulated sugar, 1 cup
– Flour, 1 ¾ cup
– Unsweetened cocoa, 2 teaspoons
– Baking soda, 2 and ½ teaspoon
– Salt, a ½ teaspoon
– Egg whites, 3 large
– Buttermilk, 1 cup
– Applesauce, ½ cup
– Canola oil, 2 tablespoons
– Cream cheese, 4 ounces
– Confectioners’ sugar, 1 and ¼ cup
– Orange juice, 2 and ½ cup
– Orange liqueur (optional)
• At 350°F heat the oven. Butter a cake pan and place a parchment paper at the pan-bottom. Grease it with butter. Set the pan aside.
• Sift sugar, a ½ cup of cocoa, flour, salt and baking soda in a bowl.
• Take another bowl. Whisk the egg whites until it becomes glossy and forms soft peaks.
• Stir in buttermilk, oil, and applesauce into the dry mixture of flour, with a spatula. Make sure the batter is smooth.
• Fold the whisked whites into the batter. Transfer the mixture into the ready pan.
• Bake it till the cake is ready. It will take about 40-50 minutes. Check whether the cake is done, inserting a toothpick. Place the pan on a wire rack to cool the cake.
• Take a separate bowl. In it, beat the cream cheese, ½ cup cocoa, confectioners’ sugar.
• Boil the orange juice for 2 minutes. Next, stir it into the cocoa mixture. Add the orange liqueur if you wish.
• Spread the remaining cocoa over the cake.
- 440 g butter
- 500 ml castor sugar
- 8 eggs
- 500 ml self-raising flour
- 10 ml baking powder
- 80 ml cocoa powder
- 160 ml milk
- 240 g milk chocolate
- 240 g dark chocolate
- 500 ml long-life cream
- 120 g butter
- 450 g white chocolate
- 100 g dried cranberries
- 30 ml black sesame seeds
- 60 ml pumpkin seeds
Preheat the oven to 180°C. Line two 20cm cake tins, a 15cm cake tin and a baking sheet with baking paper. Grease with nonstick spray.
1. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs one at a time, beating each in until combined.
2. Sift the flour, baking powder and cocoa powder into a separate bowl. Add to the butter mixture. Pour in the milk and beat until just combined.
3. Divide the batter among the prepared tins. Bake the large cakes for 35 minutes and the small one for 30 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 5 minutes then turn out and cool completely.
4. Add the chocolate, cream and butter to an ovenproof glass bowl. Microwave for 30 seconds, stir well, then microwave for another 30 seconds. Repeat until the mixture is smooth. Chill in the fridge to cool completely and thicken, then beat until fluffy.
5. Using the icing, sandwich the large cakes together. Halve the smaller cake horizontally and sandwich the halves together with icing. Cover the cakes with icing and leave to harden slightly. Put the small cake on top of the large ones.
6. Melt the chocolate in the microwave, stirring every 15 seconds until smooth. Spread evenly on the baking sheet. Scatter the cranberries and seeds over and press into the chocolate.
7. Leave to harden. Break into large shards and attached to the cake.