Cooking time: 65 mins
Baking large cakes can be a tricky experience, as few recipes are published for bigger sizes and simply doubling-up ingredients does not always produce the expected results! This recipe is for the 12" Square Loose Base Silverwood Cake Pan.
A good tip before committing all those expensive ingredients is to check the temperature in your oven. Many recipes fail because the built-in oven thermostat is not accurate. We recommend that you test the temperature with a simple oven thermometer, available for a fraction of the price of the ingredients of a big cake.
The original receipe was sent in to Silverwood by Jen Aldread and adapted by Lorna Shannon.
- 625g Butter
- 200g Flora
- 790g Self Raising Flour
- 825g Caster Sugar
- 60g Cocoa Powder
- 12 Large Eggs
- Pre-heat the oven to 180°C. (Gas Mark 4)
- Grease and triple line the pan to prevent scorching.
- In a large mixing bowl cream the butter and sugar.
- Add the eggs, one at a time to prevent curdling, you may need to add a little flour from time to time.
- Once the eggs are mixed in, fold in the balance of the flour mixed with the cocoa powder.
- Cook for 30 minutes at 180°C. then cover with baking parchment for another 20 minutes.
- For the final 15 minutes, keep covered but reduce the temperature to 170°C. (Gas 3).
Finished off with a dark chocolate ganache, sprinkled with white chocolate shavings, it is quite a treat!