What You'll Need
- 60g sugar
- 60g butter – softened
- 1 egg
- 50g self-raising flour
- 10g cocoa powder
- ¼ teaspoon baking powder
- Vanilla frosting
- 5 different gel food colouring
- Chocolate spread
- Hot water
- I tin can washed and dried
- Baking paper
- Chopping board
- 5 small piping bags or zip lock freezer bags
- Small butter knife
How to Do It
- 1Line the tin can with baking paper. Preheat the oven to 160oC.
- 2All - in - one Cake Method: Mix all the cake ingredients together in a bowl, and then spoon into tin.
- 3Bake in oven for 25mins. When cooled, remove from tin, peel off paper and cut into 3 layers. Spread on chocolate spread.
- 1Making Icing. Divide the frosting into 5 bowls. Place a little bit of gel colouring into each bowl, mix and then fill a piping bag with each different colour.
- 2Cut of the top of the piping bag and put a blob of each coloured icing down along the cake. Dip the knife into the hot water and pull it through the icing at the top. Wipe the knife in a napkin, dip in the hot water and pull it through the next coloured icing.
- 3Rotate the colouring and continue piping around the whole cake until completely covered to make a rainbow.
- The best tin to use for baking the cake is on that you have to use a tin opener to open it.
- If you have a tin with a pull ring, simply turn it upside down and open the bottom (now top) with a tin opener. The reason is because the pull rings when opened have a small lip on the inside which makes it very difficult to take the cake out without it breaking.
- Always allow the cake to cool completely in the tincan. Then carefully remove from the tin, take off the baking paper. Trim off the top to make the cake even and slice the cake four times.
How to make a chocolate cake more chocolatey
Add a tiny tiny pinch of baking soda/bread soda to the recipe. The baking soda reacts with the natural acids in cocoa powder. It cause the cake to become darker and gives a smoother chocolatey flavour. But be careful not to add to much baking soda as it can give a horrible after taste.