The perfect combination for a sweet dessert.
For chocolate cake, preheat oven to 160C. Prepare 3 x 23cm cake tins, line the bottom with baking paper.
Combine dry ingredients in a large bowl.
Sift flour, cocoa powder, baking soda, baking powder and salt.
Mix stout, vanilla, orange juice and zest and espresso powder in large measuring jug.
In a standmixer, beat butter and sugar for 5 minutes, scrape down sides every 30-40 seconds. Beat in eggs one at a time until fully combined.
Add mayonnaise, mix until smooth. Add wet and dry ingredients in 3rds, starting with dry. Fold in chocolate. Put batter in 3 cake tins. Bake for 35 minutes, until skewer come out clean.
Let cool for 10 minutes. Remove from tin onto plate lined with baking paper so they don’t stick.
For chocolate filling, cut the cauliflower so there’s no stem left on each floret. Use a large colander to steam the cauliflower putting a lid on top to trap the steam.
Let cauliflower cool down then blend in a small food processor with lemon juice until smooth. Blend with coconut oil until it changes texture.
Add maple syrup and avocado and blend. Stir in cocoa powder then blend. Blend in icing sugar. Refrigerate.
For the assembly, trim tops of cakes so they are level. Place 1 layer on board cover in chocolate filling repeat with next layer.
Once all cake are together dust top of cake with icing sugar. Cut figs in 1/4 ‘s and fan out strawberries.
Decorate with fruit and flowers
This recipe has not been edited or tested by the Bake Off Food Department.
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