This was supposed to be a cute video. I ended up making the saddest looking cake :( FULL RECIPE, corrected (lol) IS BELOW!!

Chocolate Ginger Cake

INGREDIENTS

Cake batter:
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa powder + extra for coating the pan
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water

Buttercream:
2 cups unsalted butter, room temperature
4 cups confectioner’s sugar
1 ½ cups cocoa powder
2 tbsp vanilla extract
½ cup milk
2 tbsp ginger jam
1 cup ginger jam, warm
gold sugar
crystallized ginger, cut into pieces
gold star sprinkles

DIRECTIONS

Bake the cake:
1. Place the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl and mix together.
2. Add the milk, vegetable oil, eggs and vanilla extract and mix with an electric mixer until combined.
3. Slowly add the boiling water and mix until well combined.
4. Grease and flour four 6-inch round baking pans, but use cocoa powder instead of flour to coat the pans. This will keep the outsides of the cakes looking rich and chocolatey, instead of pale and floury.
5. Divide the batter evenly between the pans and bake at 350F for 30-35 minutes, until a skewer inserted into the center comes out clean. Cool for 15 minutes in the pan, then turn onto a wire rack and cool completely.

Make the buttercream:
1. Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and milk and mix well. Add the confectioner’s sugar and cocoa powder 1 cup at a time, beating with each addition. Microwave the ginger jam until warm. Strain to remove any ginger pieces and add to the buttercream, mixing to combine.

Assembly:
1. Slice the tops and bottoms off the cakes to smooth the surface and remove any excess browning.
2. Brush each cake with some warm ginger jam. Stack the cakes and spread some buttercream between each layer.
3. Coat the cake in a thin layer of buttercream, called a crumb coat. This will catch any excess cake crumbs. Chill the cake in the fridge for 20 minutes.
4. Coat the cake in a thick, generous layer of buttercream. Gently press gold sugar onto the bottom 1/3 of the cake.
5. Place the remaining buttercream in a piping bag fitted with a large, star-shaped piping tip. Pipe little dollops of buttercream onto the top of the cake. Top with crystallized ginger pieces and gold stars. Enjoy!

PRODUCTS MENTIONED

Round Cake Pans: https://amzn.to/2y7xZkp
Wilton Spatula for Buttercream: https://amzn.to/2l7rKni
Gold Sugar: https://amzn.to/2JJVHoj
Gold Stars: https://amzn.to/2MnCZ7y

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xx
Cayla

For all of you who are amazing and have read this far, here is a clue for Thursday’s video: Zoella biscuit cakes!

Music courtesy of Audio Network.

Song: Salad Days

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