HOT CHOCOLATE SNACKING CAKE
SERVES 6-8
Snacking cakes are just that – they’re the perfect cake to keep in your kitchen, so you (and your loved ones) can simply keep coming back over the next day or two to slice off sections for snacking on… if it lasts that long! You’ll need a kitchen blowtorch for this recipe.
2 cups (440g) caster sugar
130g unsalted butter, at room temperature
2 large eggs, at room temperature
3 tsp vanilla bean paste
2 cups (300g) self-raising flour
1 cup (100g) dark cocoa powder
⅓ cup (80ml) grapeseed oil
1 cup (250ml) milk
CHOC-MARSHMALLOW FROSTING
6 large egg whites, at room temperature
1½ cups (330g) caster sugar
⅓ cup (35g) drinking chocolate (we used Cadbury)
Preheat oven to 180°C/160°C fan-forced. Line the base and sides of a 22cm x 2cm x 3cm-deep lamington pan with baking paper.
Place sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 1 minute until well combined. Scrape down side of bowl with a spatula.
Add the eggs, one at a time, beating until just incorporated and scraping down side of bowl. Add vanilla and beat until combined. Sift flour and cocoa directly into bowl and beat on low until starting to combine, then pour in oil and milk. Increase speed to medium-high and beat briefly until well combined and smooth.
