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Donal Skehan
Gold Dust Chocolate Cake | DonalSkehan.com, A perfect chocolate celebration cake!
  • recipes

Gold Dust Chocolate Cake

April 09

This a proper show stopper of a chocolate cake and perfect for special occasions.  The edible gold powder can be bought online or in select baking stores.

  • time 60 mins
  • serves Serves 8
Method
  1. Preheat the oven to 170°C, grease two 23 cm cake tins with removable bases and line with parchment paper.
  2. Sift the flour, cocoa and bicarbonate of soda into the bowl of a standalone mixer. Add the sugar and mix well. Measure the wet ingredients into a measuring jug. Make a well in the centre of the dry ingredients and pour in the contents of the jug. Beat together with the mixture until you have a smooth mixture.
  3. Spoon the cake batter into the lined tins and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool before transferring to a wire rack until completely cool.  If the cakes have to much of a rise in the centre, simply cut away the imperfections with a bread knife so you have a flat top.
  4. To make the frosting, place the butter and cream cheese in a bowl and beat for 2 minutes until combined. Then gradually sift in the icing sugar and cocoa powder, using a spatula to mix through until you have a smooth, spreadable frosting.
  5. Transfer one cake to a cakestand and spread 1/4 of the frosting on top using a long offset spatula, then place the second cake on top and spread 1/3 of the remaining mixture all over the top and sides.  Place the cake in the fridge for 10 minutes.  This is known as a crumb coat which prevents crumbs getting into your final frosting and ensures a smooth finish. Remove the cake from the fridge and spread over the remaining frosting, saving a little if you wish to pipe little peaks on the top.
  6. TOP TIP

    Dust with a little edible gold powder to finish.

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Ingredients

Butter for greasing
350g self-raising flour
5 tbsp cocoa powder
1 tsp bicarbonate of soda
300g caster sugar
4 large free-range eggs, beaten
300ml sun flower oil
300ml milk
4tbsp golden syrup

For the frosting:
60g cocoa powder
220g butter, at room temperature
450g cream cheese
375g icing sugar
1 teaspoon of edible gold powder

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