Made last week, but writing it up now because all cooking has become very simple due to Jon’s dentist appointment.
The icing turned out delicious and quite cute and snow-like with the split between icing sugar and cocoa and the sparkles of plain sugar, though it was far too runny and looks more messy than anything. Need to work on my cake decorating skills!
For the cake:
- 700g flour and raising agents
- 1 to 2 cups chopped brazils
- 150g dark chocolate, chopped into chips
- 100g sugar
- 2 tbsp honey
- 3tbsp plain cocoa powder
- 5tbsp sweetened cocoa powder, milk or white
- 1 egg
- 1tsp each: cinnamon, nutmeg, ginger, coffee granules
- 1/2 cup icing sugar
- 1/2 cup white chocolate powder
- water as needed
- whole brazils
- white grain sugar
- mixing bowl and spoon
- small mixing bowl and whisk
- greased, nonstick, lined cake tin
- Preheat the oven to 200C.
- Mix the dry cake ingredients.
- Stir in the egg and honey.
- Add water until a batter forms.
- Pour into the tin. Bake until a skewer comes out with sticky crumbs on it: not dry, but firm.
- Put aside to cool.
- Mix the icing sugar and white chocolate powder. Add water a few drops at a time and stir into a thick paste. I’m not too impressed with the melting snowfall look, so just blend it thoroughly and set aside to cool a little.
- Pour the cool-ish icing over the cold cake.
- Stick whole brazils on it.
- Sprinkle with white sugar before it completely sets.