This is the birthday cake Big Boy requests every year!
Based on a recipe in the Mrs Field’s Best Ever Cookie Book, it uses the same batter as the chocolate slab cake, but instead of a roasting pan, the batter is baked in two 20cm/8″ round cake tins (the original recipe specified 23cm/9″ tins, but I don’t have any that size).
Prepare the pans by greasing them well and lining the bases (or the base and sides) with parchment paper. Divide the slab cake batter evenly between the two pans, and bake in a preheated 175C/350F fan forced oven for 30 to 40 minutes, or until the cakes are cooked when tested with a skewer.
The two cakes are then sandwiched together with frosting, iced and decoratively piped. The frosting uses an indecent amount of butter and icing sugar, but it is a special occasion treat. The finished cake is always popular, and feeds a horde of hungry friends!
- 315g (1¼ cups) unsalted butter, softened
- 500g (4 cups) icing sugar mixture (powdered sugar), sifted
- 110g (1 cup) unsweetened cocoa powder, sifted (I used dutched)
- 10ml (2 teaspoons) vanilla extract
- 65g (¼ cup) milk (or as required)
1. Sift the icing sugar mixture and cocoa together in a large bowl.
2. Using an electric mixer, cream the butter in a large bowl, then beat in a third of the icing sugar/cocoa mixture and the vanilla. Beat in the remainder of the icing sugar/cocoa mixture alternately with as much milk as is required to create a spreadable frosting.