this is my chocolate celebration cake
lay it up with crunchy chocolate
krispies and new girl frosting this
sponge
ain’t a normal sponge is kind of heading
towards a brownie and our brownies are
sort of beautiful place so we’ve got a
pan just with a inch or two of water
we’re going to get that on a simmer I’ve
gone for beautiful 70 percent quality
chocolate 150 grams into the bowl next
250 grams of good butter olive oil does
help to keep this cake quite moist go in
with 2 tablespoons I’m gonna put a
little pinch of sea salt in and salt is
really important for seasoning the
chocolate and it was one of the first
things I learned when I went and worked
in France and I’ve tried some without
and some with a tiniest pinch and I’m
like woah okay that’s a different level
next we’re gonna go in with 300 grams of
sugar stir until it’s smooth and glossy
then take off the heat and leave to cool
we’re just gonna have a little whisk up
you can use an electric whisker but it’s
a nice little opportunity to burn some
calories because you’re gonna be
consuming some a little bit later one by
one whisk in 6 large eggs ah love it
sift in 150 grams of self-raising flour
and 4 tablespoons of quality cocoa
powder mix together and pour into a deep
23 centimeter loose bottom tin that’s
been lined and bake at 180 for around 50
minutes to make the chocolate rice layer
melt together 300 grams of dark
chocolate 100 milliliters of double
cream a tablespoon of runny honey and 75
grams of butter
then let it cool let’s put in the final
ingredient which is inspired by
childhood memories making little rice
krispies chocolate cakes hunger Grahams
go in I’m just gonna follow that in now
it is memories and I think that’s what
comfort foods all about the next bit is
an incredible new girl it’s sort of
pillowy and light and beautiful go in
with the whites of two large eggs pinch
of salt 200 grams of caster sugar and
three tablespoons of honey then there’s
an ingredient you’ll get in all
supermarkets it’s cream of tartar one
level teaspoon that’s gonna make it
lovely and light and then vanilla
extract not essence just one little cap
orange blossom which I love I’m just
gonna use one little cap and as you know
chocolate and orange are very good
friends put it over the pan and get
whisking the heat is just gonna subtly
cook the eggs and we want to dissolve
that sugar and we’ll do this for about
5-6 minutes until it’s light and fluffy
as this set cold it’ll get a firmer and
firmer but just look at that that’s what
we’re looking for a few drops of natural
color and the new girls good to go all I
have to do now is cut the cake into
three even layers which is easy to do if
you know this clever trick with
toothpicks we’ve got kind of basically
three fingers depth here so I’ll just
use my little finger as a measure of the
first and I’ll just put that cocktail
stick in like that and I’ll do the same
in the back and I’ll do the same on all
the sides then for the line above it go
to your second finger now you might
think this is a faff but like you can’t
go to all this love and then you go and
screw it up at the last minute you will
be in tears score first between the two
then you can just start very carefully
going around the edge again and you just
go in a bit deeper the second time
around third time around goes deeper
again so this comes off so let’s do this
again
so the cake is done to assemble all the
bits
I’m roping in two of my girls poppy and
Daisy Joe pixel oh yeah right in the
middle
ma-ma-ma-ma-ma Joe do you think we’ve
got enough chocolate on there yes
definitely
[Music]
yay well done dad looks amazing
oh it’s crunchy it’s gonna be messy
lover it’s a best cake ever [Music]