Vanilla Snow Pavlova
★★★★★ 3.4 (130)
Ingredients
Old Fashioned Chocolate Cake
Fluffy Fudgy Icing
Method
Old Fashioned Chocolate Cake
- For best results, use the KitchenAid KSM150 Artisan Stand Mixer with the KitchenAid Flex Edge Beater attachment
- Preheat the oven to 180°C (160 fan forced). Grease and line the base and sides of a deep 20cm cake pan with baking paper. This cake is quite tall and will come to the top of the pan. When lining the sides allow the baking paper to come 2cm above the rim of the pan
- Attach the mixing bowl and flex edge beater to the stand mixer
- Place the cocoa into the 2.8L mixing bowl, pour in about half of the boiling water and mix to a smooth paste, then stir in the remaining water. Set aside
- Place the butter into the mixing bowl. Beat on speed 6 for 20 seconds. Add the sugar and vanilla and increase to speed 8, beating for another 5 minutes or until light and fluffy
- Add the eggs one at a time, beating well. Turn the mixer off. Add the flour, cocoa mixture and jam. Beat on speed 2 for 30 seconds or until mixture is smooth and well combined
- Pour into the prepared pan and bake for 50 minutes or until firm.
- If the centre of the cake is still moist, cover with a sheet of foil, attaching it to the sides of the pan and cook the cake for an extra 6 minutes - to allow the centre to steam through
- Stand for 10 minutes before removing from the pan
- Allow to cool completely before icing the top and sides of the cake
Fluffy Fudgy Icing
- Attach the flex edge beater to the stand mixer. Place the icing sugar and cocoa in a clean dry mixing bowl.
- Attach the pouring shield (if available), turn the mixer to speed 1 and mix for 1 minute to remove the lumps in the dry mixture. Remove from the bowl.
- Add the butter and beat on speed 6 for 1 minute or until creamy. Add about half of the icing sugar and mix on speed 1 to combine. Increase the speed to 6 and beat 30 seconds.
- Add the milk, vanilla and remaining sugar and beat on speed 1 to combine then speed 6 for 3 minutes until fluffy
Old Fashioned Chocolate Cake
- For best results, use the KitchenAid KSM150 Artisan Stand Mixer with the KitchenAid Flex Edge Beater attachment
- Preheat the oven to 180°C (160 fan forced). Grease and line the base and sides of a deep 20cm cake pan with baking paper. This cake is quite tall and will come to the top of the pan. When lining the sides allow the baking paper to come 2cm above the rim of the pan
- Attach the mixing bowl and flex edge beater to the stand mixer
- Place the cocoa into the 2.8L mixing bowl, pour in about half of the boiling water and mix to a smooth paste, then stir in the remaining water. Set aside
- Place the butter into the mixing bowl. Beat on speed 6 for 20 seconds. Add the sugar and vanilla and increase to speed 8, beating for another 5 minutes or until light and fluffy
- Add the eggs one at a time, beating well. Turn the mixer off. Add the flour, cocoa mixture and jam. Beat on speed 2 for 30 seconds or until mixture is smooth and well combined
- Pour into the prepared pan and bake for 50 minutes or until firm.
- If the centre of the cake is still moist, cover with a sheet of foil, attaching it to the sides of the pan and cook the cake for an extra 6 minutes - to allow the centre to steam through
- Stand for 10 minutes before removing from the pan
- Allow to cool completely before icing the top and sides of the cake
Fluffy Fudgy Icing
- Attach the flex edge beater to the stand mixer. Place the icing sugar and cocoa in a clean dry mixing bowl.
- Attach the pouring shield (if available), turn the mixer to speed 1 and mix for 1 minute to remove the lumps in the dry mixture. Remove from the bowl.
- Add the butter and beat on speed 6 for 1 minute or until creamy. Add about half of the icing sugar and mix on speed 1 to combine. Increase the speed to 6 and beat 30 seconds.
- Add the milk, vanilla and remaining sugar and beat on speed 1 to combine then speed 6 for 3 minutes until fluffy
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Tracy Britton
Perfect cake - I stayed true to the recipe, used their weights of ingredients listed. Cake is perfectly cooked after 50 mins plus 10 mins with foil covered. (Great tip, have never steamed the cake to finish before). Stunning.
L Fulstow
Old fashioned - The measurements for the sugar and flour.. with my set of measuring cups, 280grams is not 1 1/4 cups so the amounts were confusing. I use the cup version, the amount of sugar was so high in the gram amounts..also for the flour..
+ 10 star only ratings in addition to the reviews above
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