Cook time: 40 mins
Makes 12 slices
300g caster sugar
3 medium eggs
300g self raising flour
200g white chocolate
2 tbsp plain flour
pinch of salt
120g dark chocolate
150g icing sugar
1 tbsp cocoa powder
1 tsp vanilla extract
300g ready to roll white icing
Brown food colouring
1tsp icing sugar
Drop of vanilla extract
- Preheat the oven to gas mark 5, and grease a round baking tin.
- Melt the white chocolate in the microwave or in a bowl over a pan of simmering water, then put to one side to cool slightly.
- Beat the margarine and caster sugar together until smooth and creamy. Add the eggs, one at a time, beat until the mixture is light and fluffy. Add the melted, cooled white chocolate to the mixture and fold in gently, before tipping in the flour. Continue to fold until all the ingredients combine to a smooth mixture.
- Pour the mixture into the prepared baking tine and bake for 40 minutes, until the cake is springy to touch, or a skewer inserted into the centre comes out clean. Remove from the oven and allow to rest in the tin for 5-10 minutes before turning out onto a wire rack to cool completely.
- Whilst the cake is cooling, prepare the decorations. To make the frosting, whisk the milk, flour and salt in a small saucepan over a medium heat until the mixture thickens. Place this into a small bowl to cool. Melt the chocolate and place to one side to cool. Grate the butter into a large bowl, then add the icing sugar and cocoa powder. Beat with an electric mixer on a low speed for 1-2 minutes, than add the milk mixture, followed by the cooled, melted chocolate. Continue to whisk for 5 minutes until smooth and creamy. (Tip: placing the frosting in the fridge to set for 20-30 minutes before use will make it firmer and easier to manage.)
- To prepare the covering, knead the ready to roll icing until pliable. Create a well in the centre of the icing and place a drop of brown food colouring. Knead the colour into the icing, stopping when the icing is mostly coloured but still shows signs of marbling. Wrap tightly in clingfilm until ready to use.
- Once the cake has fully cooled, cut into three layers. Sandwich the cake layers with the chocolate frosting, and spread a thin layer of frosting over the top and sides of the cake to help stick the ready to roll icing down.
- Roll the rtr icing to the desired thickness and place over the cake smoothing gently with your hands, then trim the edges.
- Dip a cocktail stick into the brown food colouring and carefully draw your designs around the edge of the cake by making small dots and dashes with the cocktail stick. Mix a drop of brown food colouring with 1tsp of icing sugar and a drop of vanilla extract to create an edible paint. Paint the design on the top of the cake, then smudge the edges slightly with your brush. Leave the colouring to dry for 10-15 minutes before cutting into slices and serving. (this one is especially good with a cuppa!)