Welcome to my first baking post of 2017! I am so excited to share this recipe with you today. I decided that I wanted to make my mums birthday cake this year and as her favourite chocolate is turkish delight, I really wanted to find a way to incorporate this into the cake. Although the only turkish delight I used was in the decoration, if you can find rosewater essence, you could use this in the buttercream if you would like to add a bit of extra turkish delight flavour. I wasn’t able to find any rosewater essence so I just used strawberry, and it still turned out delicious. Let’s get started!
You Will Need:
- 175g butter, softened
- 1 3/4 cups sugar
- 1 teaspoon vanilla essence
- 3 eggs
- 2 cups plain flour
- 1/2 cup cocoa
- 2 teaspoons baking powder
- 1 cup milk
For The Icing:
- 4 tablespoons butter, softened
- 1/2 teaspoon strawberry essence
- 2-3 teaspoons milk
- 1 cup icing sugar
- 1 can chocolate frosting
- Mini marshmallows
- Turkish delight squares (cut diagonally)
- 9″ round cake tin
What To Do:
- Preheat your oven to 180 degrees celcius and line your cake tin.
- Cream together the butter and sugar until light and fluffy. Add in the eggs and vanilla and mix well after each addition.
- Sift the flour, cocoa and baking powder into the mixture and mix until combined.
- Add in the milk by quarters and mix well after addition addition.
- Pour the mixture into your lined cake tin and place in the oven for 30 mins.
- Once your cake is cooked, place onto a wire rack to cool.
At this point I decided to repeat this process as the cake had come out of the oven a little bit flat and I wanted it to have 2 decent sized layers. You can choose to either keep the single cake or repeat this process like I did.
- When your cakes have cooled, prepare your butter cream icing by mixing all of your ingredients together until a smooth icing forms. This should make enough to have a slightly thick layer of icing spread between your cakes, to help them stick together.
- After you have stacked your cakes together, carefully spread your chocolate frosting evenly over the entire cake. I like to keep my icing quite thick as I find it makes the cake a little bit more on the moist side.
- Now is the fun part! Add on your chocolate turkish delight pieces and mini marshmallows in whichever pattern you would like. I decided to chop the mini marshmallows into quarters and sprinkle them on top as I found it helped to brighten up the cake a little bit.
I hope you enjoyed this recipe and find the cake as delicious as I do! I would love to see all of your recreations so feel free to tag me on Instagram @ladydaisyblog 🙂