HK
Hailey Kim
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CAKE: (makes 3) DARK CHOCOLATE BUTTER CREAM: 750ml buttermilk 320 grams softened butter 2 ¼ cups vegetable oil 240 grams icing sugar 6 large eggs 400 grams dark chocolate, melted and cooled 670 grams dark brown sugar 4 tsp vanilla extract 380 grams caster sugar 1 tsp sea salt 595 grams plain 昀氀our 290 grams cocoa powder WHITE CHOCOLATE BUTTER CREAM: 3 tbsp baking powder 500 grams softened butter 3 tsp salt 480 grams icing sugar 375ml hot espresso or strong instant coffee 350 grams white chocolate, melted and cooled 2 tsp vanilla extract ½ tsp sea salt DAY ONE: MAKE CAKES AND BUTTER CREAM Preheat the oven to 180°C conventional oven. Grease and line three 20 cm cake tins with baking paper. (If you don’t have three, you can weigh the batter and divide it evenly into three to cook in batches - each batch should weigh approx 1.2kg) In a large mixing bowl, whisk together oil, eggs, brown sugar and caster sugar. Add buttermilk and whisk in. Sift 昀氀our, cocoa powder, baking powder and salt in a bowl and then add to the wet mixture. Whisk together until well combined. Whisk in hot coffee. Pour into the prepared tin and bake for 70 minutes or until well risen and a skewer inserted in the centre of the cake comes out clean (don’t open the oven until at least the 45 minute mark). Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely. Trim and level the tops then wrap them in cling wrap and freeze overnight. Remove from the freezer half an hour before decorating. Make the chocolate butter creams, following the instructions for each batch: Beat the butter on high until light and 昀氀uffy, approx 5 minutes. Turn the mixer to low, add the icing sugar, and mix until well combined. Scrape down the bowl and paddle, give the melted chocolate a stir to make sure it’s not hot enough to melt the butter, then pour it in. Turn the mixer to medium speed and beat for approx 2 minutes, until the mixture is smooth and 昀氀uffy. Add the vanilla and salt and mix on low for another minute, until fully combined. Store covered in the fridge or in a cool area of the house until ready to use and re-whip if needed beforehand. DAY TWO: DECORATE Place three bowls on the bench and spoon ½ of the white chocolate butter cream into one bowl and half of the dark chocolate butter cream into another into bowls and the remaining halves of each mixture into the third bowl to be combined. Remove the cakes from the freezer and let sit for 30 minutes. Place the bottom layer down and spoon some of the dark chocolate butter cream over the top, spreading it out evenly. Top with the second cake and repeat with the milk chocolate butter cream. Finally add the 昀椀nal cake and a thin layer of white chocolate butter cream all over the cake to seal the cake. Chill for 30 minutes before frosting the top of the cake and the sides with the white chocolate butter cream and then adding the other butter creams to the middle and base. Use a smooth-edged palette tool or decorating blade to smooth the butter creams together to create an ombre look. Return to the fridge to 昀椀rm up. Gently melt some dark chocolate and allow it to cool so that it is liquid but not runny. Gently spoon it around the edges of the cake and over the top, in whatever way you like. Finish by piling Easter eggs on top in a 昀椀nal touch of chocolate decadence. Let the cake sit at room temperature for at least 15-30 minutes before serving.

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