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  • Jessica’s Delicacies

Harry Potter’s 11th birthday cake!

Ingredients—

(Chocolate Cake):

180g plain flour

120g unsalted butter

250g granulated sugar

150ml boiling water

50g cocoa powder

2 tsp instant coffee granules

1 1/2 tsp baking powder

3 medium eggs

1 tsp vanilla extract

A pinch of salt

(Filling):

50g raspberry jam

(Buttercream):

300g icing sugar

150 g unsalted butter, softened

1-2 tbsp milk

1 tsp vanilla extract

Green and pink food colouring (I used ‘dark green’ and ‘rose’ from this set: https://amzn.to/37Mdutu )

Disclaimer:

Some links I provide may be affiliate links. This means that if you purchase something through the link I provide, I make a small commission. You do not have to use them.


Instructions -

  1. Preheat your oven to 170 degrees fan and grease two 8” cake pans.

  2. In a bowl, whisk together the water, cocoa powder and coffee granules. Set aside to cool down.

  3. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.

  4. In a large bowl, beat together the butter and sugar until it becomes soft and fluffy.

  5. Add in the eggs, vanilla extract and cocoa/coffee mixture and mix until combined.

  6. Add in the flour mixture and mix until combined.

  7. Divide the batter equally between both tins and spread it out using the back of a spoon.

  8. Bake the cakes in the centre of the oven for 15-20 minutes or until a knife comes out clean when inserted.

  9. Once baked, run a knife around the edge of the cakes to separate them from the tins and then let them cool completely.

  10. Once cooled, place the bottom cake layer on your chosen plate and spread the raspberry jam on top. Next place the second cake layer on top and push down gently to keep it in place. Move on to making the buttercream.

  11. Beat together the butter, icing sugar, milk and vanilla until it becomes smooth and well combined.

  12. Take about 3-4 tbsp of the buttercream and colour it green with the food colouring. I used about 1 tsp.

  13. Add in the pink food colouring to the rest of the buttercream until you get a nice pink colour. How much you use is up to you but I used about 1 tsp for this too.

  14. Spread the pink buttercream over the top of the cake until it is covered.

  15. Using a sharp knife create the ‘splits’ in the cake.

  16. Place the green buttercream in a piping bag and write the text on top of the cake.

  17. Once satisfied with how the cake looks, place it in the fridge to set.

  18. Serve and enjoy!




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