Magic 8 Ball Cake

Is this cake delicious? Magic 8 Ball says... "Without a doubt."

INGREDIENTS
Cake

• 350 g (121/2 oz/21/3 cups) plain (all-purpose) flour
• 450 g (1 lb) caster (superfine) sugar
• 100 g (31/2 oz) cocoa powder
• 1 teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon fine salt
• 350 g (121/2 oz) unsalted butter, softened
• 4 large eggs, at room temperature
• 350 ml (12 fl oz) full-cream (whole) milk
• 2 tbsp activated food safe charcoal (has no flavour)

Frosting

• 1 batch Swiss meringue frosting
• 5 tbsp cocoa powder
• 5 tbsp activated food safe charcoal

Decorations

• 20g white fondant
• 20g black fondant
• 2 cups sprinkles or candy (any kind will do)
• 50g black candy melts, melted

INSTRUCTIONS
Frosting

1. To prepare the frosting, add cocoa powder and charcoal powder to the frosting and mix until well combined.

Cake

1. Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray a 6” half sphere cake tin with oil and line with baking paper.
2. Add the flour, sugar, cocoa powder, charcoal powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.
3. Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
4. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.
5. Add half the batter to the sphere tin and bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked. Once cooled, take out and add the rest of the batter to the tin and bake.
6. Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
7. To trim your chilled cakes, use a serrated knife to trim the very tops off. Use a circle cookie cutter to cut a circle into one of the cakes. Use a teaspoon to take out excess cake and make a cavity in the cake. Fill with sprinkles. Add black candy melts around the cavity and add second cake to complete the sphere. Chill in the fridge.

Read more please visit : www.tastemade.com

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