Chocolate Cake with Pink Cream Cheese Icing
"Super moist Chocolate Cake with thick freshly made Berry Jam layer and a pink Cream Cheese Icing all topped with girly Homemade Marshmallows and Silver Balls."
Makes: 1 cake (for the photo, we made this recipe twice)
Chocolate Oil Cake:
- 1 ½ cups Cake Flour
- 1 ½ cups White Sugar
- ¾ cup Cocoa Powder
- 7,5ml Bicarbonate of Soda
- 5ml Baking Powder
- 5ml fine Salt
- ¼ cup Vegetable Oil
- ¾ cup Buttermilk
- ¾ cup Strong brewed Coffee, slightly hot
- 2 Whole Eggs
- 10ml Vanilla Extract
- Preheat the oven to 180°C. Line and grease a cake tin, then dust the cake tin with cocoa powder.
- Sift all the dry ingredients together into a bowl of a mixing machine, fitted with the paddle attachment. Mix to combine.
- Whisk all the wet ingredients together in a separate bowl.
- Add the wet ingredients to the dry ingredients, and mix on a medium speed to 3minutes.
- Pour into the prepared cake tin.
- Bake for about 30 – 35 minutes, or until cooked.
- Remove from the cake tin and allow to cool.
Cream Cheese Icing:
- 460g plain smooth Cream Cheese, at room temperature
- 215g Icing Sugar, sifted
- 30 g Salted Butter, softened
- Red or pink colouring
- Whisk all the ingredients together until smooth. Spread the icing over the top and sides of the cake, if desired.
Makes: 2 18 × 16 cm trays
- 150ml Water
- 24gr Gelatine Powder
- 5ml Vanilla Extract
- Red or pink colouring
- 440gr White Sugar
- 200ml Warm Water
- 220ml Liquid Glucose
- 1 Egg White
- Sunflower Oil
- ¼ cup Cornflour
- ¼ cup Icing Sugar
- Place the 150ml water, gelatin, red or pink colouring and vanilla into a stainless steel bowl and dissolve over a double boiler. Remove from the heat once dissolved and leave in the double boiler to keep warm.
- Dissolve the sugar in 200ml warm water over a low heat. Stir the glucose into the sugared water. When the glucose is added, stop stirring and bring this to a temperature of 120°C.
- Pour the liquid gelatine mixture into a mixing bowl or a mixing machine. Start whisking and slowly pour in the liquid glucose mixture, whisking all the time. Continue whisking until the mixture has cooled down completely.
- Once cool, add the egg white gradually.
- Oil the trays and then mix the cornflour and icing sugar together and lightly sprinkle the trays. Keep some aside for later use.
- Pour the marshmallow mixture into the trays and allow to set overnight.
- Cut into desired shapes and sizes with a knife coated in the same cornflour and icing sugar mixture. This makes it easier to cut. Roll the cut marshmallows into this mixture as well.
- I tend to pull rather than cut the marshmallow mixture. This creates interesting clumps rather than neat squares.
- Ice and present as photo suggests and garnish with silver balls and Fresh lavender.