BAKE IT BEAUTIFUL

Ingredients:

• 1 x 650 g box Woolworths’ Easy to Bake chocolate cake mix
• 2 large free-range eggs
• 1⁄2 cup oil (we usually use coconut oil)
• 3⁄4 cup any dairy-free or nut milk (we usually use oat milk)
• 1 cup hot water
• 1 double shot espresso
• 2 t vanilla extract
• Oreos, to decorate

For the vegan frosting:

• 85 g unsweetened chocolate or Woolworths dark chocolate drops, roughly chopped
• 2 T coconut oil
• 1⁄3–1⁄2 cup almond milk (or oat milk)
• 1 t vanilla extract
• 1⁄4 t almond extract (optional)
• 32 g unsweetened baking cocoa powder
• 375–625 g icing sugar

Method:

1. Prepare the cake batter according to package instructions, adding the coffee and vanilla extract to the wet ingredients.
2. Pour into a 20 cm rectangular cake tin lined with parchment paper and bake at 170°C for 1 hour, or until a skewer comes out clean. You could also bake this cake in two round cake tins if you prefer a layered cake. Allow the cake to cool completely.
3. To make the frosting, gently melt the chocolate and coconut oil in a small saucepan until smooth and glossy. 
   Remove from the heat and slowly stir in the almond milk, vanilla and almond extract. The mixture will thicken.
4. Transfer the chocolate mixture to a large bowl. Add the cocoa. Using a hand mixer (or your muscles), mix in 1 cup icing sugar 
   at a time until you’ve reached the desired consistency.
5. If the mixture is too dry, thin it out with a little more almond milk. If the mixture is too thin, add a little more icing sugar. You should reach a nice thick texture between 4–5 cups icing sugar.

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Ingredients:

For the sheet cake:

• 170 g unsalted butter, at room temperature, for greasing
• 320 g flour
• 3 t baking powder
• 1/2 t fine sea salt
• 350 g caster sugar
• 3 large eggs
• 2 t vanilla extract
• 175 ml sour cream
• For the chocolate fudge frosting:
• 340 g unsalted butter, at room temperature
• 120 g icing sugar
• 2 T golden syrup or clear honey
• 60 g cocoa powder
• 80 ml hot water
• 80 ml sour cream
• 1 t vanilla extract
• 200 g dark chocolate (70% cocoa solids), melted and cooled

To decorate:

• Sprinkles of your choice

Method:

1. Preheat the oven to 180°C. Lightly grease a 23cm x 33cm x 5cm baking tin and line the base with a piece of parchment paper.
2. For the cake, place the flour, baking powder and salt into a large bowl and whisk briefly to combine. Add the butter and sugar to a separate large bowl and, using an electric mixer, beat together on medium-high speed for about 5 minutes until light and fluffy.
3. Add the eggs, one at a time, beating until fully combined before adding another. Add the vanilla and mix briefly to combine.
4. Add the flour mixture in three additions, alternating with the sour cream, starting and finishing with the flour. Scrape the batter into the prepared tin and level out.
5. Bake for 35–40 minutes or until the cake springs back to a light touch. Leave to cool in the tin.
6. For the fudge frosting, place the butter in a large bowl and use an electric mixer to beat on high speed for a couple of minutes or until creamy and smooth.
7. Add the sugar, golden syrup (or honey) and cocoa powder and beat on high speed for 5 minutes or until light and fluffy. Add the hot water, sour cream and vanilla to a small jug and whisk together.
8. Add the sour cream mixture to the bowl and mix on medium speed until combined. It will look separated for a while but will come back together as a smooth frosting.
9. Add the melted chocolate and beat briefly until smooth and silky. Spread the frosting over the cake, finishing with a generous number of sprinkles, which as far as I am concerned are mandatory.
10. Cut into squares to serve. Store in a sealed container for up to 3 days.

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Ingredients:

For the cake:

• 175 g butter, softened
• 300 g sugar
• 3 free-range eggs, beaten
• 245 g flour
• 1 t baking powder
• ½ t fine salt
• ¾ cup coconut milk
• 5 T desiccated coconut
• edible flowers, to decorate
• coconut flakes, to decorate

For the icing:

• ½ cup cream
• 1 T rosewater
• 190 g unsalted butter
• 600 g icing sugar
• 1 t lemon juice

Method:

1. Preheat the oven to 160°C and grease and line 1 x 25 cm and 1 x 11 cm springform cake tins.
2. Cream the butter and sugar until pale in colour.
3. Slowly add the beaten eggs while beating at a low speed. Beat until well combined.
4. Sift the flour, baking powder and salt together.
5. Add half the coconut milk and half the ¬flour mixture to the egg mixture, mixing at a low speed.
6. Once combined, add the remaining coconut milk, flour and the desiccated coconut.
7. Pour the mixture into the cake tins and bake for 1 hour and 15 minutes, or until a skewer comes out clean.
8. Remove the cakes from the oven and cool on a wire rack.
9. To make the icing, mix the cream and rose-water and set aside. Beat the butter and 195 g icing sugar until smooth. Gradually add the cream and mix, scraping the bottom of the bowl occasionally. Add the remaining sugar, a spoonful at a time, while beating. Add the lemon juice.
10. Once the cakes have cooled completely, spread or pipe the icing onto the cakes and sandwich together. Decorate the cakes as desired; we used carnation petals and coconut flakes.

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