Easter Celebration Chocolate Cake

For the Cake: 

• 900g caster sugar
• 280ml canola oil
• 5 free-range eggs
• 540g cake flour
• 16g baking powder
• 16g bicarbonate of soda
• 200g cocoa powder
• ½ teaspoon salt
• 560ml full cream milk, room temperature
• 560ml boiling water/coffee

For the Whipped Salted Caramel:

• 338g caster sugar
• 180g cream
• 135g butter, cubed
• 3 teaspoons Maldon salt

For the Vanilla Bean Swiss Meringue Buttercream:

• 360g free-range egg whites, room temperature
• 900g caster sugar
• 1.2kg salted butter, room temperature and cubed
• 2 teaspoons vanilla paste

Dried Flowers

• 30g Edible flowers

To make the Chocolate Cake, preheat your oven to 180℃ on fan. Grease and line the bases and sides of three 24cm Le Creuset Non-Stick Springform Cake Tins.

In the bowl of a stand mixer fitted with the whisk attachment, place the caster sugar, canola oil and eggs, whisk well until pale and thickened. In a separate bowl, sift together the dry ingredients and then give them a quick whisk to mix well.

Add the dry ingredients to the wet and whisk on a low speed until just combined. Add the milk and whisk on a low speed until combined. Finally add the boiling water or coffee and mix again, just to combine until you have a smooth batter.

Divide the batter into your lined cake tins and bake for 60 minutes or until a skewer inserted comes out clean. Allow the cakes to cool in the tins for 20 minutes, then remove and wrap the sponges in cling film while they are still warm. This will keep the sponges moist and soft.

 To make the Whipped Salted Caramel, place the sugar in a deep saucepan over medium heat. Don't stir, only swirl the pan and watch it carefully. Allow the sugar to turn to a medium dark amber caramel, this will take a while so be patient. Once the caramel is ready, turn off the heat and work quickly.

Add the cream carefully as the caramel is very hot and whisk gently, followed by the butter and salt. Whisk again until combined and smooth. Transfer the caramel to a heat proof container and refrigerate for a few hours or overnight.

The following day, transfer the caramel to the bowl of a stand mixer fitted with the whisk attachment and whip the caramel on medium speed until double in volume and light and fluffy. Refrigerate until ready to use.

To make the Vanilla Bean Swiss Meringue Buttercream, place a medium-sized pot on the stove over medium heat. Full ¼ of the way with water. Bring to a simmer.

In a large glass or stainless steel bowl, add the egg whites and sugar. Whisk until combined. Place the bowl over the simmering pot of water, making sure the water doesn't come into direct contact with the bottom of the bowl. Using a spatula, mix every few minutes, scraping down the sides of the bowl as you go.

Heat the egg whites and sugar until either the mixture comes to 71℃ or when you no longer feel the graininess of the sugar mixture between two fingers. This should take about 10 minutes or so. Remove the bowl from the heat and wipe underneath the bowl with a dry cloth to remove any moisture. Pour the mixture into the bowl of an electric stand mixer and fit the whisk attachment. Whisk on high for 20 minutes or so until the meringue is thick and glossy and the bowl is cool to the touch.

Replace the whisk attachment with the paddle attachment and add all the butter. Beat on high for 5 minutes until all the butter is incorporated and the icing is smooth and glossy. Add the vanilla and mix.

To make the dried flowers, place 1 sheet of paper towel on top of a large sheet of baking paper. Then place another layer of paper towel on top of the flowers and fold the baking paper over the paper towel like a book. Place in the microwave for 30-second blasts until the flowers are crisp and dry. Repeat with the remaining flowers. Store in an airtight container.

To decorate the cake, place one layer of sponge onto a Le Creuset Cake Stand. Spread a thin layer of icing onto the sponge. Make a well with icing around the edges by piping a border around the edge of the cake. Scoop half of the whipped salted caramel onto the sponge. Smooth the caramel over the surface of the sponge with a palette knife. Place the second layer on top and repeat the process with the last two layers. Ice the entire cake with a thin layer of icing in a naked layer or crumb coat style.

Place the cake in the fridge to chill for 30 minutes, then remove from the fridge and ice a final layer of icing on the cake, smoothing the edges and top. Chill in the fridge for another 30 minutes. After the chilling time, arrange the dried flowers around the sides and top of the cake and serve at room temperature.

COOK’S NOTE

Any leftover icing can be wrapped and stored in the freezer. To use, defrost in the fridge overnight, then allow to come to room temperature and whip until smooth. The cake freezes well, slice and store in an airtight container or individually wrap each slice with cling film and freeze. Remove from the freezer and allow to come to room temperature before enjoying.