Jazzy Chocolate Gateau Recipe

Jazzy Chocolate Gateau Recipe

Ingredients : Serves 12-15

2 x quantity

 

75 g

75 g

175 g

115 g

5 ml

8 tablespoons

 

Materials/equipment

2 x 20 cm

Chocolate-flavour quick-mix

Sponge cake mix

Squares plain chocolate

Square white chocolate

Fudge frosting

Glace icing

Weak coffee

Chocolate hazelnut spread

 

 

Round cake tins

Greaseproof paper piping bag

No 1 writing nozzle

Method :
  • Preheat the oven to 160oC/325oF/Gas 3. Grease the cake tins, line the bases with greaseproof paper and grease the paper.
  • Divide the cake mixture evenly between the tins and smooth the surfaces. Bake in the centre of the oven for about 20-30 minutes, or until firm to the touch.
  • Turn out on to a wire rack, peel off the lining paper and leave to cool.
  • Melt the chocolates in two separate bowls, pour on to baking paper and spread evenly. As it begins to set, place another sheet of baking paper on top and turn the chocolate "sandwich" over. When set, peel off the paper and turn the chocolate sheets over. Cut out haphazard shapes of chocolate and set aside.
  • Sandwich the two cakes together using the fudge frosting. Place the cake on a stand or plate. Color the glace icing using the weak coffee and add enough water to form a spreading consistency. Spread the icing on top of the cake almost to the edges. Cover the side of the cake with chocolate hazelnut spread.
  • Press the chocolate pieces around the side of the cake and, using a piping bag fitted with a No 1 nozzle, decorate the top of the cake with "jazzy: lines over the glace icing.

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