It was hands-on for her throughout the whole process with my intermittent prompting - from measuring to mixing, baking to icing and of course washing-up!
The result was not bad! I meant the taste, but her decorating skills need more polishing!
The Chocolate Cake
165g caster sugar
80ml corn oil
145g cake flour
2/3 teaspoon baking powder
1/3 teaspoon bicarbonate soda
1/3 cup cocoa powder
85g sour cream
1 teaspoon vanilla extract
1. Sift all ingredients in B together.
2. Beat ingredients in A together with a mixer at medium speed for 2 to 3 minutes.
3. Add ingredients C to A and continue to beat for 1 minute.
4. Add in flour and mix at low speed till incorporated and then beat on high for 3 minutes.
5. Bake in two 7-inch or 18-cm round tins, greased and lined at preheated oven 160 deg C for 20 to 25 minutes.
6. Remove from tin to cool.
250g butter, softened at room temperature
120g icing sugar, sifted
4 tablespoon iced water (I mixed 2 teaspoons nescafe with a little hot water and cooled it in the fridge. I added 1 tablespoon rum and enough iced water to the coffee to make up 4 tablespoons)
Cream butter and icing sugar till light and fluffy. Add 1 tablespoon iced water at a time and cream till well mixed.
The colour of the buttercream is beigey brown because of the coffee.
230g bittersweet chocolate, break into pieces
250g heavy cream
Microwave heavy cream or put cream in a saucepan and heat on low till almost boiling. Do not boil. Remove from heat and pour over chocolate. Let it stand for a while. Add butter and use a whisk and mix slowly to blend the cream and chocolate. Do not beat.
Put ganache aside to cool for pouring consistency.
To assemble cake
Trim off uneven surface of cake if any. Slice each cake into two. There are four layers now.
Spread enough cream on bottom layer and place the next layer on top and press slightly to adhere the cake layers. Repeat the cream layer and put the third layer and do the same.
Place the last or top layer and crumb coat.
Then pour the ganache all over the cake and let it flow down the sides.
Decorate with remaining buttercream.