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This is a handy celebration cake that's simple to make and can then be dressed in so many ways.
Ingredients:
For the cookie:
275g plain flour
135g light brown sugar
115g unsalted butter (melted)
55g caster sugar
1 egg
1 tbsp cornflour
1 tsp bicarbonate of soda
1 tsp vanilla extract
½ tsp salt
100g dark chocolate chips
100g white chocolate chips
For the buttercream:
150g icing sugar
70g unsalted butter (room temp)
½ tsp vanilla extract
Optional:
Sprinkles
Method:
Preheat oven to 170⁰C (fan), grease and line a 23cm round springform cake tin.
In a large bowl mix the flour, cornflour and bicarb of soda. In another large bowl, add the melted butter, caster and light brown sugar and whisk until everything is mixed and you have a smooth mixture. Add the egg and vanilla and whisk to again. Add the dry ingredients to the wet along with 85g of the white and 85g of the dark chocolate chips. Using a spatula or large spoon, combine all ingredients until a thick dough has formed.
Press this into the prepared tin, scatter the remaining chocolate chips over the top and place in the oven for 22-25 mins. The cookie will be done when the top feels firm and not wobbly. Take out the oven and allow to cool for a few mins before placing on a wire rack and allowing to cool completely.
Once fully cooled, make the buttercream by placing icing sugar, butter and vanilla in a large bowl and beating for a few mins until smooth and fluffy. Use a piping bag and nozzle to decorate as desired.
Gaby Van Clarke
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
