It was Mother’s Day recently and my darling boy bought me the lovely present of layered cake pans. For those of you who haven’t used them before, they are for making a cake with lots of layers – often a rainbow cake will be made with layered pans so that you can include all of the colours with the normal amount of cake mix.
We decided to try them out that afternoon and were delighted with the result – a tad sloppy and messy, but it was mighty delicious and perfect for a sunny day outside!
- 140g plain chocolate
- 100ml milk
- 2 tbsp cocoa powder
- 140g butter (extra for greasing)
- 140g sugar
- 3 eggs separated
- 4 tbsp crème fraiche
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1 pot double cream – whipped
- strawberry jam
- strawberries cut in half
- Break up the chocolate and place in a glass bowl over a pan of simmering water until melted.
- Add the milk and cocoa powder and mix.
- Put the butter and sugar until fluffy.
- Beat in the egg yolks, then the crème fraiche and the melted chocolate mix.
- Sit the flour and soda then fold.
- In another bowl whisk the egg whites until stiff enough to hold firm peaks.
- Fold it into the main mixture.
- Grease the layered cake pans, and pour equal amounts of cake mix into each pan.
- The cakes cook very quickly as they are small. Put in for 10mins at 180C to begin with, leave for longer if need be.
- Once cooled, place the first layer of cake on your cake plate, spread over whipped cream and strawberry jam. Put on the next layer and keep going until all of the layers are used.
- Top with strawberries for decoration (and yummy-ness).
It was a rather easy cake to make although we did have to struggle with the cake toppling somewhat – next time I plan to use extra long cocktail sticks in the cake to support the tower. It hopefully will make the cake more stable.
What kind of treats do you like to make for a sunny afternoon? Let us know in the comments!