- 560g soft brown sugar
- 500ml full-cream milk
- 80g cocoa power, plus extra for dusting
- 180g butter, unsalted softened
- 180g dark chocolate, chopped
- 2tsp vanilla extract
- 4 eggs, separated
- 370g flour, sifted
- 2tsp bicarbonate of soda
Dark glossy icing:
- 115g salted butter
- 300g sugar
- 150g best-quality dark cocoa powder, sifted
- 180ml heavy whipping cream
- 120ml full-fat sour cream
- 2tsp pure vanilla extract
- 75ml cream
- 230g white chocolate, chopped
- 1 tot whiskey
- 1 tub gold edible glitter
- 1 tub gold shimmer powder
- 3 packets popping candy
- 1 can edible gold spray
- 100g blanched hazelnuts
- Preheat the oven to 160°C.
- Lightly grease 3 x 21cm spring form cake tins.
- Line the bottoms of the tins with parchment paper, grease the sides and dust with cocoa powder.
- Combine 180g of the brown sugar with the milk in a saucepan.
- Add the cocoa powder, and stir until sugar has dissolved over a low heat.
- Remove from the heat, and stir in the chopped chocolate to melt.
- Cream the remaining brown sugar with the butter until light and fluffy. Beat in the vanilla extract and egg yolks, then the chocolate mixture until smooth.
- Stir in the flour and bicarbonate of soda.
- Whisk the egg whites until soft peaks form.
- Fold whisked egg whites into the cake batter.
- Divide the batter evenly between the cake tins.
- Bake for 35 minutes, or until skewer comes out clean.
- Leave the cakes in the tins for 5 minutes before turning out to cool.
- Once cooled, use a 10cm-round cookie cutter to cut the centre of one of the cakes.
Dark glossy icing:
- Place the butter in medium-sized saucepan and melt over a medium heat.
- Using a wooden spoon, stir in the sugar and cocoa powder until combined.
- Add the heavy whipping cream and sour cream, and whisk until well combined.
- Continue heating the chocolate mixture until hot to the touch, approximately 5 minutes.
- Remove from the heat and whisk in the vanilla extract.
- Transfer the icing to a glass or steel bowl and set aside to cool.
- Cover and refrigerate until spreadable (1-3 hours).
- Heat the cream in a saucepan to almost boiling point.
- Remove from the heat and stir in the chopped chocolate.
- Allow the mixture to cool a bit, and add the whiskey.
- Place the chocolate mixture in the fridge to cool.
- Once cooled, create balls of truffle mix using a mini ice-cream scoop, and then roll in gold glitter to coat.
- Once dry, dust with gold shimmer powder.
- Spray the popping candy with gold spray and mix together.
- Place one layer of cake on a serving dish.
- Top with some icing and sandwich the next ‘ring’.
- Fill the hole with golden truffles and gold popping candy.
- Ice the top of the cake ring, and place a final cake layer.
- Lightly ice the edges of the three layers of cake as a crumb seal.
- Place in the fridge to set for 10 minutes.
- Finish off the cake by applying a final, thicker icing layer.
- Pipe an edging using a small rose tip if desired.
- Dust a layer of gold shimmer at the bottom of the cake, fading upwards.
- Place a spade spoon half ‘dug into’ the cake.
- Sprinkle golden brown sugar around the top to look like sand if desired.
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.