We decided to throw a house roast today, taking inspiration from the lovely Alice Harold’s recipe substituting shoulder for leg and making additions and subtractions here and there..
After finishing the colossal meal we moved on to pudding; A Dreamy Finger Cake, which houses more calories in one slice than you’re allowed in a week, however this let us slump into the obligatory sunday food coma, which has set us up for the week ahead!
We created a step by step photo guide on how to make our bloody lovely cake!
Equipment list:
- 2 x 20cm (8″) deep sandwich tins
- 1 electric whisk
- Sieve
- Weighing scales
- Baking parchment
- Mixing bowls
- Wooden spoons
- Measuring Jug
- Pallet knife
Ingredients:
Cake:
- 50g (2 oz) sifted coco powder
- 6 tablespoons of boiling water
- 3 large (free range) eggs
- 50ml (20 fl oz) Milk
- 175g (6 oz) self-raising flour
- 1 level teaspoon of Baking Powder
- 100g (4 oz) softened Butter
- 275g (10 oz) Caster Sugar
Icing:
- 200g (6.3 oz) White Chocolate (cooking quality)
- 30g (1.8 oz) Softened butter
- 15ml Milk
- 1/2 teaspoon Vanilla Extract
- 125g (4.5 oz) Icing Sugar
- 6 tablespoons Double Cream
- Rasberries
- Blueberries
- Cadbury White Chocolate fingers
Preheat Oven to: 180c/160c (for fan assisted) Gas Mark 4.
Grease the two sandwich tins and line the base with baking parchment cut into circles..
Once you have sifted your coco powder, blend with boiling water in your large bowl until it forms a paste..
Then add the remaining cake ingredients until the mixture is smooth and thick..
Divide the cake mix evenly between your two tins..
Then pop them in the oven..After forgetting to set a timer, we agreed that they had probably been in for 5 minutes and needed another 25 mins, however there was a little abuse thrown around in regards to whether they were ready or not, after agreeing to meet half way we left them in for about 2 minutes more taking baking time to roughly 32 minutes, basically stick your finger in, if it bounces back they’re ready, also this mix is a fudge cake so a bit of moisture within the cake is allowed!
Whilst waiting to bake, have yourself a well deserved cup of tea (or stronger) 
Once ready leave the cakes to cool in their tins, then remove and peel the baking parchment off..
Now for the Icing…
We forgot to take more pictures of this process but it is a simple one; beating together milk, butter and vanilla extract slowly add the icing sugar until smooth, Melt the white chocolate, once it has cooled down a bit chuck it in with the rest of the beaten together ingredients, then add your double cream.
We iced one half of the cake, sticking it in the fridge for 5 minutes to set and then covered it in delicious berries this would form the sandwich filling once the other half was popped on top! Covering the final product in icing (you can use a palette knife for this) we then stuck the fingers on the side to form a chocolatey fence so the remaining berries we popped on the top of the cake couldn’t escape!
And here it is finished in all it’s glory..
Fin!
stinkysundaybakers 