This cake is sure to light up your bonfire night, with an explosion of colour created by using colourings from the Sosa range. It’s so intense - the tip of a knife is literally all you need to use so don’t go in all guns blazing.
55g Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
220g all-purpose flour
1¼ tsp salt
1 tbsp baking soda
210ml full fat buttermilk
150ml vegetable oil
2 large eggs
1 tsp vanilla extract
Place a rack in the middle of the oven and preheat the oven to 350°F [180°c].
Butter two 8in [20cm] round cake tins.
In a medium saucepan, bring the water to a boil, turn off the heat and add the cocoa powder. Whisk until smooth, then set aside to cool.
In a large bowl combine the flour, sugar, salt and baking soda. With a hand mixer, beat in the buttermilk, vegetable oil, eggs and vanilla until smooth, about 2 minutes. Add the cocoa mixture and blend until combined, about 30 seconds. Divide the batter between the prepared cake tins and let rest for 30 minutes at room temperature.
Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out clean. Transfer the cakes to a wire rack to cool for 30 minutes.
Line a baking sheet with parchment paper and sprinkle lightly with sugar.
Using a knife loosen the sides of the cake. Invert a wire rack over the top of the cake tin and using both hands, carefully flip the rack and tin together so the tin is upside down on top of the wire rack. Gently shake the tin until the cake falls out and set the tin aside. Invert a second wire rack on the bottom of the cake and flip back over so it is right-side up. Repeat with the remaining cake layer and let the cakes cool for about 1 hour.
Place the cakes on the prepared baking sheet and refrigerate until the cakes are completely cold, about 1 hour.
White chocolate butter cream
3 egg whites, at room temperature
Pinch of salt
¼tsp vanilla extract
340g unsalted butter, cut into 12mm cubes, at room temperature
Melt the white chocolate chips using a hot water bath or the microwave oven.
Stir until completely melted and smooth.
Remove the bowl from the water if you used a hot water bath and set aside. Keep the water simmering.
Place the sugar, egg whites and salt in a second heatproof bowl and set it over a simmering water (create a second hot water bath).
Whisk the sugar mixture continuously until the sugar dissolves and the mixture is very thin and warm, or until the candy thermometer reads 115°F [45°C].
Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with whisk attachment (or to a large bowl if using a hand mixer with whisk beaters).
Whisk the sugar mixture on high speed until soft peaks form, about 5 minutes, then turn the speed to low and mix until cool, about 10 minutes.
Add the vanilla and butter on low speed.
Add the melted white chocolate in two additions, continuing to blend on low, until combined.
Add the Sosa Orange Fat Soluble Food Colouring to eye (less is more).
Increase the speed to medium and beat until the buttercream is smooth and shiny.
Make thin chocolate shards in yellow, red and orange arranged around the outside to look like flames.
Place a flat chocolate disc on the top and pipe in orange the words ‘Remember, Remember’.