Supplies
Cake
- 200 grams Unsalted Butter
- 200 grams Caster Sugar
- 4 Large Eggs
- 100 grams Ground Almonds
- 200 grams 70 percent Chocolate, Melted
- 100 grams Self Raising Flour
- 50 grams Cocoa Powder
- 1 teaspoon Hot Chilli Powder
- 250 milliliters Double Cream
Frosting
- 340 grams Soft Unsalted Butter
- 450 grams Icing Sugar 50 grams Sugar
- 90 grams Cocoa Powder
- 4 tablespoons Double Cream
- 2 teaspoons Vanilla
- Salt
Sugar Syrup
- 50 grams Water
- 1 teaspoon Vanilla
Fire Cloud
- 50 grams Icing Sugar
- 10 grams Cocoa Powder
Steps
Cake
- Start with the cake by creaming the butter and sugar together for 5 minutes until light and fluffy.
- Add the eggs and then the ground almonds. Stir in the melted chocolate and then sift over the remaining dry ingredients. Gently fold to combine.
- Whip the cream to soft peaks and then fold this into the cake mixture.
- Add the batter evenly between two greased & lined 6' tins and bake at 160C / 325F for 40-50 minutes or until a toothpick comes out clean.
- Allow the cakes to cool slightly once cooked and then tip onto a wire rack to cool completely.
Frosting
- Beat the butter and sugar together until pale and fluffy.
- Add in your vanilla, cocoa and salt and beat again.
- Slowly pour in the cream and beat again for another 3-4 minutes, scraping down the bowl every now and again.
Sugar Syrup
- Coat each side of the cake with sugar syrup, and then dollop a big spoon of frosting in the middle of one cake and spread it to the edges.
- Lay the other cake on top and frost the outside of the cake so that the whole thing is covered.
- Shave some chocolate on top using a vegetable peeler.
Fire Cloud
- In a sieve, add the icing sugar and cocoa powder and sift it over the top of the cake while running a blow torch underneath to create a small fire cloud.