In my family, it's not a birthday without a mega cake, and every birthday my sister, my mum and I have a mini competition and try and out-do the last one!
This Sunday was Ian's mum's birthday, so I couldn't let it pass by without a baking bonanza. I bought this giant cupcake mould a while back but have only used it once, so thought I'd bust it out!
You will need:
225g softened unsalted butter
410g caster sugar
4 eggs
90g self-raising flour
280g plain flour
1 1/2 tsp bicarbonate of soda
90g cocoa powder
300ml milk
3 tbsps vinegar (malt or white wine vinegar is fine)
First you will need a giant cupcake mould like this one.
- Prep your mould by greasing it using a hunk of butter and some kitchen roll.
- Preheat the oven to 150 degrees Celsius
- Mix the milk and the vinegar together in a jug and stir quickly.
- Cream together the butter and sugar until it’s nice and fluffy.
- Beat in the eggs one at a time and mix thoroughly between each one.
- Throw in the rest of the dry ingredients and mix mix mix until it's all smooth and chocolatey.
- Preheat the oven to 150 degrees Celsius
- Mix the milk and the vinegar together in a jug and stir quickly.
- Cream together the butter and sugar until it’s nice and fluffy.
- Beat in the eggs one at a time and mix thoroughly between each one.
- Throw in the rest of the dry ingredients and mix mix mix until it's all smooth and chocolatey.
Now divide the mixture evenly between the top and bottom of your mould and bake in the oven for about 1 hour - 1 hour and 15 minutes. Be warned - the top will cook quicker than the bottom, so keep an eye on it and pull it out early. To check it's ready place a sharp knife or skewer into the mixture, if it comes out clean it's cooked.
Once you pull it out of the oven leave it for about half an hour before turning it out of the mould and leaving it to cool completely.
Now it's ready to decorate with malteasers and buttercream icing.
Enjoy!