▪️
▪️
INGREDIENTS:
240 ml vegetable oil
250 gm plain flour, sifted
65 gms cocoa powder, sifted
300 ml soured cream
2 eggs plus a yolk
1 tsp salt
1 tsp bicarbonate of soda
300 gms caster sugar
3/4 tsp white wine vinegar
2 tsp vanilla extract
For the praline:
150 gms blanched hazelnuts 150 gms blanched almonds
85 gms caster sugar
50 mls water
METHOD
Put the nuts on a baking tray at 150 for 10 minutes, shake at 5 minutes.
Bring the caster sugar and the water to a boil. When it reaches 300F, reduce the heat, and throw in the nuts until fully covered.
Remove from the heat and place on baking paper to cool down, and then blitz. Add to your buttercream ⤵️⤵️⬇️
450 gms unsalted butter
450 gms icing sugar, sifted
90 gms cocoa powder, sifted
90 mls double cream
2 tsp vanilla extract
Pinch of salt
METHOD
Whisk the butter and icing sugar together, then add the cocoa powder and mix together. Add the double cream, vanilla extract, and salt and mix until fully combined.
Grease and line four cake tins
In a medium-sized bowl, combine the flour, cocoa powder, salt, bicarbonate of soda and set to one side
In a larger bowl, whisk together the oil, sugar, vanilla extract, soured cream, eggs and egg yolk, and white wine vinegar
Slowly add in the flour combo and whisk together scraping down the sides as you go along. Make sure that your batter is smooth.
Divide between the four tins, and make for 15 minutes on 180.
Remove and leave to cool before you decorate with the buttercream and whatever else you fancy!.