Flake Cake Recipe

Every month Taste magazine runs a contest to “cook the cover”. I tried entering a few times but my decorating skills are no match for the clever people out there with steady hands and more patience than I will ever possess. Having said that, they usually have some really fun things to make with loads of instructions and photos and I have now made quite a few of them including their triple layer Flake Cake which has a dark chocolate layer, a milk chocolate layer and a vanilla layer. There’s loads of chocolate buttercream frosting in between and well, my sad attempt at making chocolate curls which was trickier than I thought.

One word of warning is that although the cake ingredients are nearly the same for each layer, they vary slightly so make sure you don’t jump ahead of yourself there as there’s slightly more flour in the white cake layer as there’s less cocoa.

Dark Chocolate Cake
40g dark chocolate, finely chopped
2/3 cup caster sugar
1/3 cup milk
50g butter
1/2 cup self raising flour
1/4 cup plain flour
1/3 cup cocoa powder
1/8 tsp bicarb (baking soda)
1 egg

Milk Chocolate Cake
40g milk chocolate, finely chopped
2/3 cup caster sugar
1/3 cup milk
50g butter
1/2 cup self raising flour
1/2 cup plain flour
3 tbsp cocoa powder
1/8 tsp bicarb (baking soda)
1 egg

White Chocolate Cake
40g white chocolate, finely chopped
2/3 cup caster sugar
1/3 cup milk
50g butter
1/2 cup self-raising flour
1/2 cup plain flour
1/8 tsp bicarb
1 egg
2 tsp vanilla extract

Chocolate Buttercream
375g unsalted butter, softened
750g (5 cups) icing sugar mixture
2 tbsp milk
200g dark chocolate, melted, cooled
200g milk chocolate, melted, cooled
2 x 30g pkts Cadbury Flake, crumbled

Chocolate Curls
*375g melted dark chocolate melts *I had tons left over, and half this amount is enough to decorate the top.

Cakes: Pre-heat oven to 180C/160C fan-forced/350F. Grease a round 19cm (base measurement) cake pan with melted butter and line the base with baking paper.

For all 3 cakes: place the chocolate, caster sugar, milk and butter in a large saucepan. Cook over low heat, stirring for 2-3 minutes or until smooth (do not boil). Set aside for 5 minutes to cool slightly. Whisk in remaining ingredients and spoon into prepared pan. Bake for 25-30 minutes (mine were done at 22) or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn onto a wire rack to cool completely.

Buttercream: Use electric beaters to beat the butter in a bowl until pale and creamy. Gradually add icing sugar. Beat until combined. Beat in milk until light and creamy. Beat in the melted chocolates until combined.

Chocolate Curls: Spread chocolate onto 20 strips of 4 x 11cm baking paper, leaving 1cm of paper exposed. Bend paper to make a ruffle. Secure with a paper clip. Refrigerate to set. Carefully peel away paper. Or do like I did and lay the strips over some utensils like wooden spoons and whisks and allow to set in the fridge.

To Assemble: Spoon 1 1/2 cups buttercream into a bowl. Add the flake. Stir to combine. Place the dark chocolate cake on a serving plate. Spread top with half the flake buttercream. Top with milk chocolate cake and spread top with remaining flake buttercream. Top with the white chocolate cake.

Spread top and side of cake with a thin layer of plain buttercream. Place in fridge for 30 minutes to set.

Now……..either ice the cake with the remaining buttercream and smooth with a palette. OR, place in a piping bag fitted with a petal piping tip (of indeterminate size). Use a ruler to mark 2.5cm-wide stripes around the side of the cake. Pipe ruffles using the ruled lines as a guide. Arrange chocolate curls on top of the cake. I went crazy and topped it with my Cinnamon Crunch Ice Cream like this:

Yum

Flake Cake

Ingredients

Dark Chocolate Cake
40g dark chocolate, finely chopped
2/3 cup caster sugar
1/3 cup milk
50g butter
1/2 cup self raising flour
1/4 cup plain flour
1/3 cup cocoa powder
1/8 tsp bicarb (baking soda)
1 egg
Milk Chocolate Cake
40g milk chocolate, finely chopped
2/3 cup caster sugar
1/3 cup milk
50g butter
1/2 cup self raising flour
1/2 cup plain flour
3 tbsp cocoa powder
1/8 tsp bicarb (baking soda)
1 egg
White Chocolate Cake
40g white chocolate, finely chopped
2/3 cup caster sugar
1/3 cup milk
50g butter
1/2 cup self-raising flour
1/2 cup plain flour
1/8 tsp bicarb
1 egg
2 tsp vanilla extract
Chocolate Buttercream
375g unsalted butter, softened
750g (5 cups) icing sugar mixture
2 tbsp milk
200g dark chocolate, melted, cooled
200g milk chocolate, melted, cooled
2 x 30g pkts Cadbury Flake, crumbled
Chocolate Curls
*375g melted dark chocolate melts *I had tons left over, and half this amount is enough to decorate the top.

Instructions

Cakes: Pre-heat oven to 180C/160C fan-forced/350F. Grease a round 19cm (base measurement) cake pan with melted butter and line the base with baking paper.
For all 3 cakes: place the chocolate, caster sugar, milk and butter in a large saucepan. Cook over low heat, stirring for 2-3 minutes or until smooth (do not boil). Set aside for 5 minutes to cool slightly. Whisk in remaining ingredients and spoon into prepared pan. Bake for 25-30 minutes (mine were done at 22) or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn onto a wire rack to cool completely.
Buttercream: Use electric beaters to beat the butter in a bowl until pale and creamy. Gradually add icing sugar. Beat until combined. Beat in milk until light and creamy. Beat in the melted chocolates until combined.
Chocolate Curls: Spread chocolate onto 20 strips of 4 x 11cm baking paper, leaving 1cm of paper exposed. Bend paper to make a ruffle. Secure with a paper clip. Refrigerate to set. Carefully peel away paper. Or do like I did and lay the strips over some utensils like wooden spoons and whisks and allow to set in the fridge.
To Assemble: Spoon 1 1/2 cups buttercream into a bowl. Add the flake. Stir to combine. Place the dark chocolate cake on a serving plate. Spread top with half the flake buttercream. Top with milk chocolate cake and spread top with remaining flake buttercream. Top with the white chocolate cake.
Spread top and side of cake with a thin layer of plain buttercream. Place in fridge for 30 minutes to set.
Now........either ice the cake with the remaining buttercream and smooth with a palette. OR, place in a piping bag fitted with a petal piping tip (of indeterminate size). Use a ruler to mark 2.5cm-wide stripes around the side of the cake. Pipe ruffles using the ruled lines as a guide. Arrange chocolate curls on top of the cake. I went crazy and topped it with my Cinnamon Crunch Ice Cream.

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