I have a batch of cake waiting to go to the baker.
The recipe calls for a chocolate cupcake, but this is the only one that makes it look like a regular cake.
The cake also has a chocolate icing in the frostings and a few drops of chocolate flavoured cream on top.
I was a little sceptical about using this recipe, and I had to make a few adjustments to get it to look just right.
The frosting is thick, thick, thin, light, light.
The chocolate icing and cream on the top are very light and creamy, but the frosted ends are not so light.
This makes it very hard to spread the icing and then spread the cream.
Here are the steps for the cake.
Mix all the ingredients.
You can use an electric mixer, a stand mixer or a hand mixer.
If you use an old fashioned mixer, you will need to use a large spoon and a small dough hook.
If your cake mixer is not old fashioned, you can use a whisk.
Mixing at a speed of just below the speed of a hand-held mixer is also a good idea.
Make sure you use a stand or a large bowl to mix.
When you are done mixing, pour the batter into the bowl, leaving a few millimetres of the bowl empty.
Then pour the rest of the batter in the bowl.
Now mix on medium speed until the cake is very smooth.
Keep mixing for about 3-4 minutes.
Repeat with the remaining batter.
This takes about 3 minutes.
Put the cake in the fridge.
After the cake has chilled, make sure it is still warm enough to handle.
Using a cake trowel, peel off the outer layer of the cake and use it to scoop out any small crumbs.
Next, place the cake on a baking sheet.
Cover with a plastic sheet and place in the freezer.
In a separate pan, heat the oil and butter over medium-high heat until it starts to shimmer.
While the oil is heating, make the frosty filling.
Add the cocoa powder and cinnamon and stir until it is melted.
Add the powdered sugar and mix on low speed for about 5-10 minutes.
Mix in the egg whites and vanilla.
Finally, stir in the chocolate icing.
Cover the pan with plastic wrap and let it sit for 15 minutes.
After 15 minutes, the cake should have thickened.
Place the cake back in the oven, covered, for about 30 minutes.
Remove from the oven and cool.
Once cool, remove the cake from the pan and place it on a wire rack.
Let it stand for 5 minutes.
The frosting will be soft, fluffy and have a very subtle aroma.
Put the frost on top and serve with vanilla ice cream.