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Sardine Tin Chocolate Cake
Deser

Sardine Tin Chocolate Cake

2 godz.Porcje: 10Nutri-Score E€€
od @lindseybakedthis3 importyugotowano 0 razy
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Składniki

10 osób
  • flour (sifted)Produkty zbożowe200 g
  • sugarSpiżarnia200 g
  • cocoa powder (unsweetened)Spiżarnia50 g
  • baking powderSpiżarnia10 g
  • eggs (at room temperature)Nabiał3 kawałki
  • milkNabiał150 ml
  • vegetable oilSpiżarnia120 ml
  • boiling waterNapoje120 ml
  • butter (softened)Nabiał200 g
  • powdered sugar (sifted)Spiżarnia350 g
  • dark chocolate (melted, for the buttercream)Spiżarnia150 g
  • blue food coloring (gel)Inne5 ml
  • melting wafers (silver and dark, for the sardines and tin)Spiżarnia300 g
  • edible glitter (silver, optional)Inne5 g

na porcję

Wartości odżywcze

548kcal

Węglowodany
64 g
Białko
6 g
Tłuszcz
30 g
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Przybory

  • Miska ×2
  • Forma do ciasta
  • Piekarnik
  • Mikser ręczny
  • Łopatka kuchenna
  • Wałek do ciasta
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  1. Bake the chocolate cake

    • Preheat the oven and grease a cake pan.
    • Whisk the flour, sugar, cocoa powder and baking powder in a bowl.
    • Beat in the eggs, milk and oil, then stir in the boiling water until smooth.
    • Pour into the pan and bake until a skewer comes out clean.
    Krok 1

  2. Make the chocolate buttercream

    • Beat the softened butter until pale and fluffy.
    • Add the powdered sugar and melted dark chocolate and beat until smooth.
    • Tint a small portion with blue food coloring for the tin.
    Krok 2

  3. Fill and coat the cake

    • Level the cooled cake and cut it into layers.
    • Sandwich the layers with buttercream and coat the outside.
    • Chill until the frosting is set.
    Krok 3

  4. Shape the tin and sardines

    • Melt the silver melting wafers and roll them out to form the tin and its rolled-back lid and handle.
    • Melt the dark wafers and shape small sardines with tails and eyes.
    • Brush the tin with edible glitter and arrange the sardines inside.
    Krok 4

  5. Assemble and serve

    • Place the chocolate tin on top of the frosted cake.
    • Fill it with the chocolate sardines and serve.
    Krok 5
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