Try this easy chocolate owl that looks incredibly sweet and tastes amazing, too!
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Ingredients
- For the vanilla sponge 350g unsalted butter, at room temperature
- 350g caster sugar
- 6 large eggs, beaten
- 2 tsp vanilla extract
- 350g plain flour
- 5 tsp baking powder
- 4-5 tbsp milk, at room temperature
- For the chocolate fudge icing 350g dark chocolate, roughly chopped
- 225g unsalted butter
- 225ml milk
- 1 tsp vanilla extract
- 450g icing sugar, sifted
- For the decoration Chocolate buttons, in different sizes
- Chocolate sprinkles
- 1 Flake chocolate bar
- 1 Twix bar
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Method
To Make The Cake:
Method
To Make The Cake:
- Preheat the oven to 180°C. Grease two 23cm round springform cake tins with butter and line the bases with baking paper.
- Cream the butter and sugar in an electric mixer until pale, light and fluffy. Gradually add the beaten eggs, mixing well between each addition and scraping down the bowl with a rubber spatula from time to time. Stir in the vanilla extract.
- Sift together the plain flour and baking powder and add to the cake mixture in two batches, mixing until smooth. Add the milk and mix until smooth.
- Divide the mixture between the prepared cake tins. Bake for 30-35 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tins for 10 minutes before turning out onto a wire cooling rack. Turn the cakes the right way up and leave to cool completely.
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To Make The Chocolate Icing:
To Make The Chocolate Icing:
- Melt the chocolate and butter together in a heatproof bowl, set over a pan of barely simmering water (be sure to keep the base of the bowl out of the water). Stir until melted and smooth, then set aside to cool slightly.
- In another bowl, whisk together the milk, vanilla extract and icing sugar until smooth. Add the cooled chocolate mixture and stir until smooth.
- Leave the icing to set and thicken up slightly before use.
To Decorate The Cake:
- Level the tops of the cakes with a sharp knife so they are flat.
- Place one cake on a serving plate or board and spread the cut surface with about 3 tablespoons of chocolate icing. Cover with the other cake layer, cut side down.
- Cover the top and sides of the whole cake with three-quarters of the remaining icing, spreading evenly with a knife.
- Arrange the chocolate buttons over the bottom half of the cake to resemble feathers and cover the top half of the cake with chocolate sprinkles. Position chocolate buttons on top of the sprinkles for the eyes.
- Fit a piping bag with a star nozzle, fill the bag with the remaining icing and use this to pipe feathers around the owl’s face.
- Cut the Flake chocolate bar into thin pieces and push into the bottom edge of the cake to make legs.
- Cut the the Twix bar in half. Slice one half diagonally into 2 pieces for the wings and push one into each side of the owl. Cut the remaining Twix bar at an angle to make a beak and position on the owl’s face.
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