Two coloured Ribbon cake with a Brownie cake in the middle
For the ribbon cakes
Ingredients
250 g unsalted Butter
250 g White Sugar
4 Eggs
1 tsp Vanilla essence
A few drops Almond essence
225 g All-purpose flour
3 tsp Baking powder
1/4 cup Full cream Milk
1 tbsp Vegetable oil (I used Sunflower)
Method
Preheat oven to 175C°. Take two round 6/8 inch spring foam cake pans and line with baking paper.
Sift the flour and baking powder and keep aside till needed.
Use a cake mixer and put in the soften butter and sugar and mix on high speed until creamy,
then add the vanilla, almond and oil and keep mixing. Add one egg at a time and beat well
After each addition. Reduce speed and fold in the flour and baking powder mix. Add the milk
And mix until combined
Divide the batter into two parts, I put a little into another bowl and then add a few drops of
red colouring and beat it till it became pink colour. Then I added a few drops of green colouring to the other half and mixed till the colour is incorporated.
Add into the prepared cake pans and bake in the oven for 20-25 minutes.
Once you take out the cake from the oven turn it out onto wire racks to cool
For the Brownie
Ingredients
113g Dark chocolate
113 g unsalted butter
1 tbsp cocoa powder
106 g brown sugar
100 g white sugar
2 eggs at room temperature
1 tsp vanilla essence
64g all-purpose flour
¼ tsp table salt
Method
Preheat the oven to 175C°. line a 6/8 inch spring-foam pan with baking paper.
Take a stainless steel bowl or Pyrex bowl and place the chocolate, cocoa powder and butter
and double boil on a saucepan with a little water on medium heat. Once the chocolate has melted mix it and keep the bowl aside to cool down till the cake mix is ready.
In an Electric mixer bowl put the eggs and the two kinds of sugar and vanilla and beat on high till well beaten, lower the speed and then gradually add in the melted chocolate mix.
Then fold in the sifted flour and salt. Pour this batter into the prepared cake tray and bake
for 30 minutes. Once out of the oven turn over onto a wire rack and keep to cool completely.
Butter cream Icing
Ingredients
180g sifted icing sugar
170g unsalted butter at room temp.
4.5 tbsp milk
1.5 tsp Vanilla extract
Drops of any food colouring if using - i added a few drops of red colouring to get a nice pink colour.
Method
Cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Add the food colouring and turn the mixer off. Using a spatula, fully incorporate the colour into the frosting.
For the Assembly
take a cake board and keep the last layer of ribbon cake you would like at the bottom, cover with butter cream icing and then place the brownie layer on top. cover this too with butter cream icing and lastly place the colour of ribbon cake of your choice on top. You could decorate with butter cream icing of your choice and as you please.
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