chocolate freckle cake

  • 2 cups plain (all-purpose) flour
  • 1 cup almond meal
  • 3 teaspoons baking powder
  • 2 cups brown sugar
  • 200g (7 oz) unsalted butter, melted
  • 3 eggs
  • 1 cup (8 fl oz) milk
  • ⅓ cup cocoa powder, sifted
  • coloured sprinkles to decorate

chocolate icing

  • 2½ cups (600ml) double (thick) cream
  • 1 tablespoon cocoa powder, sifted
  • ¼ cup icing (confectioner’s) sugar, sifted
  • ½ cup store-bought hazelnut spread
  1. Preheat the oven to 160°C (320°F). Place the flour, almond meal, baking powder, sugar, butter, eggs, milk and cocoa in a bowl 
and mix well to combine. Pour the mixture into a lightly greased 22cm (8½ in) round cake tin lined with baking paper. Bake for 
1¼ hours or until cooked when tested with a skewer. Cool in 
the tin for 5 minutes then turn out onto a wire rack.
  2. To make the chocolate icing, place the cream, cocoa, icing sugar and hazelnut spread in a bowl and mix well to combine. Trim the top off the cake and brush off any crumbs using a pastry brush. 
  3. Place the sprinkles on a baking tray. Spread some of the icing over the sides of the cake with a palette knife and roll the cake in the sprinkles to coat. Secure the cake upside down on a cake board with a dollop of icing and spread the remaining icing over the top. Serves 10–12.
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