The Great British Bake Off is a big deal in our abode. For me it’s actually one of the few ‘reality’ competition shows where I don’t want them to all lose.
And this year it seemed like the whole nation was gripped with Bake Off fever. Sitting rooms across the land were full of soggy bottoms and feverish muttering of “I can, I will, I must!”.
Maybe that’s how me and the OH ended up having our own mini bake off throw down on a sunny Sunday afternoon in Brixton last weekend.
So here is the recipe for the winning* cake. I should probably say my mother was the (female) judge, so she may have been slightly biased in her decision.
Feel free to try the recipe and let me know what you think or share you favourite cake recipes.
*My cake won!
Brixton Blackout Cake
Chocolate Frosting
300g icing sugar
100g unsalted butter
40g cocoa powder
40ml whole milk
1 measure of spiced rum
Chocolate Custard Filling
5 tbsp light muscovado sugar
5 tbsp custard powder
75g cacao power
600ml whole milk
1 measure of spiced rum
Brixton Blackout Cake
100g unsalted butter
250g castor sugar
2 eggs
1/4 tsp vanilla extract
3/4 baking powder
3/4 bicarbonate soda
110g plain flour
90g coconut flour
160ml of whole milk
2 measures of spiced rum
Chocolate Toppings
50g dark cooking chocolate
Method
Start by putting your butter to one side to warm to room temperature and preheating your oven to 170 degrees (gas mark 3).
Mix the butter and sugar together until light and fluffy. Once blended add one egg at a time.
Slowly beat in the cocoa, baking power and bicarbonate soda.
Next add the plain flour and the milk. Once mixed add the coconut flour until the mixture in completely combined then add the rum.
Fill two cake tins with the mixture and place in the oven for approximately 45mins.
Once the cakes are in the oven start to make your custard. Mix the custard powder, sugar and cocoa powder together in a saucepan. Next, stir in the rum until you get a smooth paste. Then add the milk a tablespoon at a time. The challenge is to add all of the milk without making any lumps. Place on a medium heat to allow to thicken. Remove from heat and place custard into a shallow cake tin lined with cling film and place in fridge to chill for one hour.
Melt 50g of chocolate and drizzle over a rolling pin which has been covered with baking parchment and place in the fridge to cool.
Remove the cakes from the oven and leave to cool and begin to mix your icing. Beat the icing sugar, butter and cocoa powder together. Once combined add the milk to the butter mixture a couple of tablespoons at a time. Finally add the rum and continue to mix for five minutes.
Remove tthe custard from fridge and layer onto the bottom half of your cake then top with the remaining cake. Ice the cake with your chocolate icing and decoration.
the brixton housewife 
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