The Great Australian Bake Off

The perfect combination for a sweet dessert.


  • Chocolate cake

  • 3 cups plain flour, sifted

  • 2 cups dutch cocoa powder

  • 2 tsp table salt

  • 3 tsp  baking soda

  • 1 tsp baking powder

  • 3 cups stout beer

  • 2 tbsp vanilla extract

  • 2 tbsp espresso powder

  • 2 cups unsalted butter, room temperature

  • 3 cups white sugar

  • 1 orange zest and juice

  • 6 eggs

  • 1 cups whole egg mayonnaise

  • 230g dark chocolate 70%, finely chopped

  • Cauliflower filling

  • 1 head cauliflower-steamed (1 cup mashed)

  • 2 tbsp lemon juice

  • 14 cup coconut oil, melted

  • 1/2 cup mashed avocado

  • 1/4 cup maple syrup

  • 3/4 cup cocoa powder, sifted

  • 3 cups soft icing sugar mixture, sifted

  • 1/4 tsp pink sea salt flakes

  • Decorations

  • 3 fresh figs (or 3 punnets strawberries)

  • Blueberries

  • Edible flowers (purples and blues)


  • 1.

    For chocolate cake, preheat oven to 160C. Prepare 3 x 23cm cake tins, line the bottom with baking paper.

  • 2.

    Combine dry ingredients in a large bowl.

  • 3.

    Sift flour, cocoa powder, baking soda, baking powder and salt.

  • 4.

    Mix stout, vanilla, orange juice and zest and espresso powder in large measuring jug.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Let cool for 10 minutes. Remove from tin onto plate lined with baking paper so they don’t stick.

  • 8.

    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.

  • 9.

    Let cauliflower cool down then blend in a small food processor with lemon juice until smooth. Blend with coconut oil until it changes texture.

  • 10.

    Add maple syrup and avocado and blend. Stir in cocoa powder then blend. Blend in icing sugar. Refrigerate.

  • 11.

    For the assembly, trim tops of cakes so they are level. Place 1 layer on board cover in chocolate filling repeat with next layer.

  • 12.

    Once all cake are together dust top of cake with icing sugar. Cut figs in 1/4 ‘s and fan out strawberries.

  • 13.

    Decorate with fruit and flowers


This recipe has not been edited or tested by the Bake Off Food Department.

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