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The Great South African Bake Off recipe

Carrot patch chocolate cake

Recipe by Shainaaz from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Carrot shapes:

  • 50g butter
  • 125ml milk
  • 2 large eggs
  • 125g sugar
  • 140g cake flour
  • 7½ml baking powder
  • 5ml orange zest
  • Few drops orange food colouring

Biscuit element (sand):

  • 65g butter, soft
  • 60ml caster sugar
  • 125ml cake flour
  • 80ml self-raising flour
  • 45ml cocoa
  • 30ml milk

Chocolate cake element (patch):

  • 100g butter
  • 250ml milk
  • 4 large eggs
  • 250g sugar
  • 140g cake flour
  • 40g cocoa powder
  • 15ml baking powder
  • 5ml vanilla extract

Topping:

  • 120g Bourneville dark chocolate
  • 1 can caramel
  • 45ml cocoa

Gumpaste (carrot leaves):

  • 250g icing sugar
  • 1tbsp tylose powder
  • 1tsp liquid glucose
  • 2tbsp cold water
  • Few drops green food colouring

Preparation method

Carrot shapes:

  1. Preheat the oven to 160°C.
  2. Melt the butter and milk.
  3. Place the eggs and sugar in a bowl and whisk until pale and thick.
  4. Sift in the flour and baking powder.
  5. Add the orange food colouring and citrus milk mixture.
  6. Fold the batter lightly.
  7. Line a 28cm x 32cm baking pan with parchment paper.
  8. Bake for 25 minutes.
  9. Turn out onto a cooling rack.
  10. Once cold, cut out carrot shapes to the length of 8cm.
  11. Place the carrots back-to-back (with point to the top) in a lined 30cm x 12cm loaf pan.
  12. Place the pan in the freezer for 10 minutes.

Biscuit element (sand):

  1. Preheat the oven to 180°C.
  2. Line a biscuit tray with parchment paper.
  3. Beat the soft butter and sugar with hand mixer until light and creamy.
  4. Sift in the flours and cocoa.
  5. Add the milk.
  6. Stir with a palette knife until soft dough.
  7. Turn out onto a piece of parchment paper and knead for 1 minute until smooth.
  8. Roll out into 5mm thickness and use a 4cm biscuit cutter.
  9. Bake for 15 minutes.
  10. Cool in the tray.

Chocolate cake element (patch):

  1. Preheat the oven at 160°C.
  2. Melt the butter and milk.
  3. Place the eggs and sugar in a bowl and whisk until pale and thick.
  4. Sift in the flour, cocoa and baking powder.
  5. Add the vanilla extract and the milk/butter mixture.
  6. Fold the batter lightly.
  7. Remove the carrots from the freezer.
  8. Pour the batter into a loaf pan and cover the stacked carrot shapes as well.
  9. Bake for 30 minutes.
  10. Cool on cooling tray.

Topping:

  1. Melt the chocolate.
  2. In a separate bowl, add the caramel and whisk until smooth.
  3. Sift in the cocoa.
  4. Add the melted chocolate.
  5. Stir to combine.

Gumpaste (for carrot leaves):

  1. Sift the icing sugar and tylose together in a large bowl.
  2. Make a well in the centre, and add the glucose and water.
  3. Mix with fingertips until soft.
  4. Kneed into a stiff dough.
  5. Keep working until pliable and elastic.
  6. Add green food colouring, and knead through for the desired shade of green.
  7. Use leaf cutters and veiners to make carrot leaves.

Assembly:

  1. Place the chocolate cake on serving board.
  2. Cover with chocolate topping.
  3. Crush the biscuit mixture and cover the top of the cake.
  4. Add some biscuits to the bottom edge of the cake.
  5. Decorate with carrots and leaves.

This recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.