GO BRUCEY Chocolate Cake Recipe | Blondies Kitchen Channel скачать в хорошем качестве

GO BRUCEY Chocolate Cake Recipe | Blondies Kitchen Channel

Go Bruce Choccy Cake! Do you ever find yourself watching Matilda and thinking you wish you could taste Bruce Bogtrotter’s Mum’s chocolate cake? US TOO. So we decided to create the fudgiest, richest, moistest (our worst word ever but you know, you know), EASIEST, chocolate cake! This recipe is an all in one making it your new best friend for any celebration. In fact, it’s so delicious, you won’t even need an excuse to bake it. We baked this in two 23cm springform cake tins but you can also bake this as a tray bake, in two 20cm cake tins, or even as one big cake! You may need to adjust the baking times, so keep an eye on it :) Ingredients for cake: 225g plain flour 350g golden caster sugar 85g cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp bicarb 2 eggs, beaten 250ml milk 125ml veg or sunflower oil 250ml boiling water for the buttercream: 250g unsalted butter, softened 450g icing sugar, sifted 2 tbsp cocoa powder 2 tbsp milk 3/4 of a jar of Crunchy Biscoff Spread Method: Preheat the oven to 180C/160fan/Gas Mark 4 and grease and line your tin with a drizzle of the oil. Put all of the cake ingredients in a large bowl apart from the boiling water and whisk together with electric beaters until combined. Gradually add the boiling water to the mix, beating between each addition until its smooth and velvety like a Galaxy advert. The mix will be runny, which is why the cake is so soft and moist (our worst word but until a replacement gets invented you get the drift) Divide the cake between 2 round 20cm tins or tip the entire lot into a larger tray bake tin like we have. Bake for 25 mins (all ovens vary)until bouncy to touch and a skewer inserted comes out clean. Remove from the tin and leave to cool completely before icing. While it cools, get beating your buttercream. Add the butter and half the icing sugar to a large bowl, with a pinch of salt. Beat well and then add the remaining half of icing sugar with the cocoa powder. Beat on a high speed until it’s smooth. Add 1 tbsp of the milk and beat again, until the consistency is smooth and silky. If needed, add the other tbsp. You want the buttercream to be smooth and easily spreadable like a good tub of Lurpack. When the cakes are completely cooled, invert one half so the top side is facing down on your cake plate/serving dish. Using a palette knife, evenly distribute the Biscoff spread all over. Then top with the other half of the cake, top side down again so the top is flat. Swoon the chocolate buttercream over the top of the cake with a spoon or palette knife. You could top with sprinkles, chocolates or anything else you like. Thank you so much for sharing, liking and watching our videos, YOU BAKE OUR WORLD A BETTER PLACE and we love you guys. Don’t forget to keep tagging us on instagram @blondieskitchen and share the sugar and butter love further and wider. Don’t fancy making something yourself? Head to www.blondieskitchen.co.uk where we do all the hard work for you xoxo