A show stopping part special cake to brighten up and add charm to any celebration. The cake is loaded up with delicious chocolates and the ganache drop and peanut butter frosting is just the cherry on the top. So, let’s get started with the super yummy cake recipe.
- 225 ml rapeseed oil, plus more for the tins
- 250 gm self-raising flour
- 225 gm caster sugar
- 3 tbsp golden syrup
- 4 tbsp cocoa
- 3 large eggs, beaten
- 1 ½ tsp bicarbonate of soda
- 225 ml milk
For the Pretzel Bark
- 200 gm dark chocolate, chopped
- Small handful pretzel pieces
- 2 tbsp chocolate chips
- 2 tbsp honeycomb pieces
For the Icing
- 65 gm dark chocolate
- 500 gm icing sugar
- 250 gm soft salted butter
- 1-2 tbsp cocoa
- 45 gm smooth peanut butter
For the Ganache Drip
- 100 gm dark chocolate, finely chopped
- 200 ml double cream
For the Decoration
- chocolate eggs, some hollow, some filled, gold lustre, pretzels, and toffee popcorn
Recipe / Instructions
- Preheat the oven to 180 degrees C. Oil and line the base of three 19 cm sandwich baking containers. Blend the flour, bicarb, cocoa, and sugar in a container. Make a well on the centre and beat in the syrup, oil, eggs, and milk with an electric blender until smooth.
- Equally distribute the blend between the containers, and bake for 25 to 30 minutes until the cakes have raised and firm to the touch. Cool in the containers for 15 minutes before turning out onto a cooling rack to cool totally. Now they can be solidified and wrapped, for about 15 days or so.
- Prepare the bark while the cake is cooling. Soften the chocolate in short bursts in the microwave, mixing each 20 seconds, until smooth. Spoon onto a parchment lined baking plate and smooth over with a spatula to make a thinnish layer, around 35 x 20 cm. Sprinkle over the chocolate chips alongside the bits of honeycomb and pretzel, and then freeze until hard. Take the bark out from the refrigerator and leave for a minute to come to room temperature before utilizing a sharp blade to cut it into shards. Chill again until you’re ready with the cake.
- To make the icing, soften the chocolate in the microwave, blending between short intervals,and then leave to cool a bit. In the interim, beat the icing sugar, butter, and 1 tbsp hot water with an electric whisk or stand blender, gradually from slow speed to high. Beat until you get a pale, cushioned icing. Spoon out one third of the blend into a different bowl and mix in the peanut butter. Whisk the softened chocolate into the rest of the icing, and beat in the cocoa if you need a more chocolatey-hued icing.
- Sandwich the three cakes along with the peanut butter icing. Utilize half of the chocolate icing to cover the sides and top of the cake and fill in the edges between the layers, scratching off any extra icing. Freeze for around 20 minutes.
- Spread the rest of the chocolate icing over the freezed cake, streamlining the sides and top so you get a perfect completion. Freeze again for 20 minutes.
- To make the ganache, heat the cream in a little container till steaming. Tip the dark chocolate into a container, and then pour over the cream. Blend well until smooth and glossy. Move to a funneling pack and leave to cool for a couple of minutes at room temperature.
- Pipe the ganache on the top of the cake, bumping it over the edge and permitting it to roll down perfectly. Do this throughout the round edges of the cake and pour in more ganache in the middle. Smooth the top with a blade. For the ganache to settle, freeze for an hour.
- Press the bark shards into the cake, standing up. Include a lot of chocolate eggs, pretzels, and popcorn in and around the shards. Slice into cuts to serve.
So, that was the complete recipe to bake a yummy cake. If you can’t bake the cake, buy a delicious one from an online cake shop in Gurgaon, Delhi, Chennai, Mumbai, Pune, Hyderabad, Kolkata, Bangalore, or in any other city where you reside.