Cake artist: Zoe Burmester
METHOD
MAKE THE CAKE (image 1)
• To make the cakes, prepare and line two 7in cake tins and preheat the oven to 180C. Weigh out the flour, salt and raising agents in a bowl.
• Place the two cocoa powders in a bowl and pour in the boiling water, whisking until it the mixture is smooth and lump free. Allow to cool slightly by placing in the fridge for 15 minutes.
• Cream the butter and sugar until well combined (about five minutes) with a stand mixer and paddle attachment and slowly add each egg, scraping down the sides of the bowl after each addition. Keep beating until the mixture is light and fluffy and then add in the vanilla essence. Finally add 1/3 of the flour mix followed by 1/3 of the cocoa mixture. Repeat until you have used
