Gigantic Cake with Berry Cream Topping
1 hr 55 min.
- For the sponge
- 1 tablespoon sunflower oil (for greasing)
- ¾ cup unsalted butter
- 1 cup light Muscovado sugar
- 3 large eggs (beaten)
- ¾ cup whole-wheat self-rising flour
- 0.333 cup plain flour (plus extra for dusting)
- 2 tablespoons cocoa powder
- 0.333 cup Whole milk
- 1 giant cupcake mold
Preheat oven to 170°C (150° fan) | 350F | gas 4.
Brush a giant cupcake mould with oil and dust with flour. Beat the butter and light muscovado sugar together in a bowl until creamy.
Gently add the eggs, beating well after each addition.
Sieve together the wholemeal flour, plain flour and cocoa powder then stir into the mixture until evenly combined. Finally stir in the milk.
Spoon the mixture into the mould and hollow out the centre a little.
Bake for 1 hour until a skewer pushed into the cake comes out clean.
To decorate: Blend the butter and icing sugar together until light and creamy, add half the raspberries, and blend again until thoroughly combined.
Using a piping bag fitted with a star-shaped nozzle to pipe the buttercream into the cake centre. Decorate with the remaining whole raspberries.