Summary
As the Great British Bake Off nears the halfway point, I thought i’d attempt the iconic chocolate cake from the opening sequence.
As the Great British Bake Off nears the halfway point, I thought i’d attempt the iconic chocolate cake from the opening sequence.
To honour the old judge, I used Mary Berry’s chocolate fudge cake recipe from ‘Mary Berry’s Baking Bible’.
Recipe
To create this iconic cake you will need:
- 50g of sifted cocoa powder
- 6 tablespoons of boiling water
- 3 large eggs
- 50ml of milk
- 175g of self-raising flour
- 1 teaspoon of baking powder
- 100g of softened butter
- 275g of caster sugar
The Method
- Pre-heat the oven to 180 degrees celsius/ gas 4.
- Grease two 20cm deep sandwich tins, then line the bases with baking paper.
- Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients. Beat until the mixture has become a smooth, thick batter.
- Divide the cake mix equally between the tins and level the surface.
- Bake for about 25-30 minutes, until it is well risen and the tops of the cakes spring back when lightly pressed with a finger.
- Leave to cool in the tins for a few minutes before turning them out and peeling the baking paper off. Finish cooling on a wire rack.
- Level the cakes with a serrated-edge knife so that the top of each is a flat surface.
Decoration
Whilst Mary Berry has her own recipe for the icing, it is easier to use shop-bought tubs of chocolate fudge icing.
Spread the icing around and inside the cool cake with a palette knife, sandwiching the two layers with it.
Top with some washed raspberries and you have the Bake Off cake!
I added some grated milk chocolate on top to give it a twist, but this is completely optional.
The Result
If it all goes well, which it luckily did for me, you’ll be left with a delicious chocolate fudge cake.
The sharpness of the raspberries cut through the sickly sweetness of the cake and icing, resulting in the perfect mouthful.
The final step: enjoy your creation!
Image Credit: Kerry Lloyd
Featured Image Credit: Kerry Lloyd
Braw Magazine co-editor for Stirling University’s Brig and a third year English and Journalism student.
