Hedgeosaurus - recipe
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Prepare
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Cook
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Skill
Advanced
Ingredients
For the cake
- 100 g Plain chocolate (70% cocoa)
- 100 g Butter (unsalted)
- 250 ml Milk
- 1 tbsp White wine vinegar
- 15 g Cocoa powder sifted
- 300 g Self-raising white flour sifted
- 1 tsp Bicarbonate of soda sifted
- 225 g Unrefined golden caster sugar
- 2 Egg(s) (free range)
For the buttercream
- 100 g Butter (unsalted)
- 1 tsp Water boiling
- 400 g Icing sugar
- 50 g Cocoa powder
- 4 tbsp Raspberry jam
For the decoration
- 100 g Chocolate curls
- 15 Ice cream cornets
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease a 23cm round, deep cake tin and line with baking paper. Place one cupcake case in a cupcake tin.
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2
Melt the chocolate with 50g of the butter. Remove from the heat and stir in the remaining butter.
For this step you'll need:
- 100g Plain chocolate (70% cocoa)
- 100g Butter (unsalted)
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3
Mix the milk and vinegar. Place the cocoa powder, flour, bicarbonate of soda, sugar and eggs in a bowl. Pour in the milk mixture and chocolate butter mixture. Beat until smooth.
For this step you'll need:
- 250ml Milk
- 1 tbsp White wine vinegar
- 50g Cocoa powder
- 300g Self-raising white flour sifted
- 1tsp Bicarbonate of soda sifted
- 225g Unrefined golden caster sugar
- 2 Egg(s) (free range)
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4
Place one heaped tbsp of the cake mixture in one cupcake case. Spread the remaining mixture into the cake tin. Bake the cupcake for 20-25 mins until just firm to the touch and bake the large cake for 50 minutes to 1 hour, until firm in the centre. Cool for 10 minutes, then turn out and cool completely.
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5
To make the buttercream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and cocoa and beat until smooth.
For this step you'll need:
- 100g Butter (unsalted)
- 1tsp Water boiling
- 400g Icing sugar
- 50g Cocoa powder
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6
Cut the large cake in half across the diameter and sandwich the flat sides together with jam to make the body of the hedgeosaurus. Place the cake on the cake board with the cupcake at one end to make the head. Spread the butter cream all over the top and sides of the cake and the cupcake.
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7
Coat the cake with chocolate curls.
For this step you'll need:
- 100g Chocolate curls
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8
Place five whole ice cream cones down the back of the cake. Cut the pointed end off ten cornets and use them as horns on the head and as feet.
For this step you'll need:
- 15 Ice cream cornets