[Music]
hello lovely people okay we are going to
make a classic chocolate cake a birthday
cake a special occasion cake a cake for
any reason cream seasonal fruit
delicious it’s so simple to do and I’m
going to be big enough
my beautiful bakeware range so we’re
going to go in here with 200 grams of
butter 200 brands of sugar 3 tablespoons
of cocoa powder sort of lightly cheap
and I’m just going to loosen that with a
little boiling water just to make a
little paste so once you mix to chop it
up let’s get that in there and then
we’re going to go in 3 eggs
and 200 grams of plain flour and last
but not least I’m going to go in with
one night heat teaspoon just tap it down
to it’s mildly heat of baking powder
simple as that
one thing I forgot was a nice pinch of
salt okay so I’ve got the lovely mix
here look at that what I like to do now
is put some almonds into a nice handful
of almonds in there like that
that’s going to give it a nice bit of
texture so I’ve got two of my beautiful
springform tin here I’m going to divide
this lovely mix by two straight on to
some greaseproof paper I’ve just
literally cut some greaseproof paper out
to fit and then what I’m going to do is
just use my lovely spatula here just to
ease it out to the edge and of course
when it cooks it’ll kind of melt a
little bit and find its natural space
understand have you done that we’re
going to put that straight into the oven
so we’ll put that in the oven for 25
minutes at 190 degrees Celsius which is
350 degrees Fahrenheit while it’s
cooking perfect time to make a lovely
simple chocolate sauce so I’ve got 100
grams of good quality chocolate there 70
percent cocoa solids I’m then going to
go in with a hundred grams of lovely
butter unsalted and that will go in like
that then 100 grams of icing sugar then
just a little swig of milk so we want to
melt the chocolate in the butter really
gently so you don’t split it so don’t
boil the water just lightly simmer it
and then don’t let the bottom of the
bowl touch the boiling water and you’ll
be absolutely fine so while that’s
melting I am going to make some creme
Chantilly so 200 mils of beautiful
double cream a little cap of natural
vanilla extract just a tiny pinch of
icing sugar lightly whisk that up now
when we’re whisking cream we want to
slightly under with it if you whip it
perfectly sometimes when it just sort of
sticks it gets even thicker and that’s
not we want but look what in there guys
but you can see it getting thicker look
at that okay we have cream done the
store nicely melted
next job is to get some beautiful fruit
any seasonal fruit
got loads of lovely strawberries there
we’ve got some nice raspberries these
beautiful sponges are in the oven for
another five minutes when they’ve cooled
down I’ll show you how to put it all
together so we have our two sponges here
cooked they cool down to about ten
minutes now if you want to test if the
sponge is actually cooked go to the
thickest part and put in our lovely cake
tester here absolutely call either for
second pull it out if it’s clean we’re
all good so that’s a nice thing we’ve
let them cool down I’m going to Arnold
click the base take off a little bit of
greaseproof paper which is the really
fun bit we’ve got a nice cake stand here
then we’re going to go on with a little
of our cream but just use the palette
knife to take the cream right to the
edge and once you’ve done that at our
fruit layer
and then we’re going to get the other
sponge here and just flip that upside
down again remove the grease proof paper
and then I quite like to put a little
cream on this side as well so it’s not
dry once – three beautiful chocolate
time and I’m just going to pour the
sauce on as it cools down this chocolate
will get much thicker so I quite like it
when you put it on the top and you just
let it go right here over the edge
kids let it sit for a couple of minutes
it will firm up it will look beautiful
again little pin comes out again and we
can just kind of like Ripple beautiful
little vibes out here so there you go
guys that is my chocolate surprise cake
enjoy it enjoy it if you want to find
out more about mike’s gorgeous bakeware
than hitting the eye box up there if you
want any more chocolate recipes me and
Alfie deyes made an amazing chocolate
cookie recipe that you’re going to love
hit the link in the description box
until next time bye guys
[Music]
hello lovely people okay we are going to
make a classic chocolate cake a birthday
cake a special occasion cake a cake for
any reason cream seasonal fruit
delicious it’s so simple to do and I’m
going to be big enough
my beautiful bakeware range so we’re
going to go in here with 200 grams of
butter 200 brands of sugar 3 tablespoons
of cocoa powder sort of lightly cheap
and I’m just going to loosen that with a
little boiling water just to make a
little paste so once you mix to chop it
up let’s get that in there and then
we’re going to go in 3 eggs
and 200 grams of plain flour and last
but not least I’m going to go in with
one night heat teaspoon just tap it down
to it’s mildly heat of baking powder
simple as that
one thing I forgot was a nice pinch of
salt okay so I’ve got the lovely mix
here look at that what I like to do now
is put some almonds into a nice handful
of almonds in there like that
that’s going to give it a nice bit of
texture so I’ve got two of my beautiful
springform tin here I’m going to divide
this lovely mix by two straight on to
some greaseproof paper I’ve just
literally cut some greaseproof paper out
to fit and then what I’m going to do is
just use my lovely spatula here just to
ease it out to the edge and of course
when it cooks it’ll kind of melt a
little bit and find its natural space
understand have you done that we’re
going to put that straight into the oven
so we’ll put that in the oven for 25
minutes at 190 degrees Celsius which is
350 degrees Fahrenheit while it’s
cooking perfect time to make a lovely
simple chocolate sauce so I’ve got 100
grams of good quality chocolate there 70
percent cocoa solids I’m then going to
go in with a hundred grams of lovely
butter unsalted and that will go in like
that then 100 grams of icing sugar then
just a little swig of milk so we want to
melt the chocolate in the butter really
gently so you don’t split it so don’t
boil the water just lightly simmer it
and then don’t let the bottom of the
bowl touch the boiling water and you’ll
be absolutely fine so while that’s
melting I am going to make some creme
Chantilly so 200 mils of beautiful
double cream a little cap of natural
vanilla extract just a tiny pinch of
icing sugar lightly whisk that up now
when we’re whisking cream we want to
slightly under with it if you whip it
perfectly sometimes when it just sort of
sticks it gets even thicker and that’s
not we want but look what in there guys
but you can see it getting thicker look
at that okay we have cream done the
store nicely melted
next job is to get some beautiful fruit
any seasonal fruit
got loads of lovely strawberries there
we’ve got some nice raspberries these
beautiful sponges are in the oven for
another five minutes when they’ve cooled
down I’ll show you how to put it all
together so we have our two sponges here
cooked they cool down to about ten
minutes now if you want to test if the
sponge is actually cooked go to the
thickest part and put in our lovely cake
tester here absolutely call either for
second pull it out if it’s clean we’re
all good so that’s a nice thing we’ve
let them cool down I’m going to Arnold
click the base take off a little bit of
greaseproof paper which is the really
fun bit we’ve got a nice cake stand here
then we’re going to go on with a little
of our cream but just use the palette
knife to take the cream right to the
edge and once you’ve done that at our
fruit layer
and then we’re going to get the other
sponge here and just flip that upside
down again remove the grease proof paper
and then I quite like to put a little
cream on this side as well so it’s not
dry once – three beautiful chocolate
time and I’m just going to pour the
sauce on as it cools down this chocolate
will get much thicker so I quite like it
when you put it on the top and you just
let it go right here over the edge
kids let it sit for a couple of minutes
it will firm up it will look beautiful
again little pin comes out again and we
can just kind of like Ripple beautiful
little vibes out here so there you go
guys that is my chocolate surprise cake
enjoy it enjoy it if you want to find
out more about mike’s gorgeous bakeware
than hitting the eye box up there if you
want any more chocolate recipes me and
Alfie deyes made an amazing chocolate
cookie recipe that you’re going to love
hit the link in the description box
until next time bye guys
[Music]
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