Monday, April 4, 2011

Rainbow Cake Recipe

I used this recipe from Best Recipes with a few modifications. It is a white chocolate mud cake, which I made double batch to create my Rainbow Cake. This is the single recipe. I chose mud cake as it is dense and since I knew I had to cook in the microwave it would not dry out too badly. (I find many microwave cakes to be dry or taste a little funny). I made it for my mother in law.

250g white chocolate
250 butter
200ml milk
1 ½ cups sugar
1 ¾ cups plain flour
1 cup self raising flour
2 eggs, lightly beaten
½ cup sour cream
1 tsp vanilla essence
Assorted food colourings (I just used the Queen Rainbow Food Colours, 4 pack)
Betty Crocker vanilla icing (because I am lazy and I prefer it to my own icing)
600ml cream
2 Tablespoons icing sugar

-          Heat the butter and white chocolate over low heat to melt. Add the sugar and milk, then stir to dissolve.
-          Sift the flours together and add the chocolate mix to them.
-          Stir in the eggs, sour cream and vanilla essence. Stir to combine.
-          Divide the mixture into 3 bowls. Add food colouring of your desired colour to each.
-          Pour the mixtures into separate microwave safe cake containers (I used a Tupperware Stack cooker and did 2 cakes at once)
-          Cook on high for 10 minutes.
-          Leave to sit for 2 – 3 minutes then turn onto a plate to cool.
-          Do this with all the mixture.

Next to do the layering I placed the purple on the bottom then added a layer of Betty Crocker Vanilla icing, but you could make your own, I just really like that one, as does my husband’s family. I repeated with all the layers.
Then cover the cake in whipped cream with the icing sugar added to sweeten it.
Before serving decorate as you wish.

I plan on experimenting with a gluten free version of this mud cake soon.

Couple of notes –
1 I mixed gently by hand.
2 If doing this again in the microwave I would substitute some of the butter for oil. Oil is better than butter for a moist microwave cake.
3 I did my colours as follows –     
Pink was ½ the bottle of red food dye
Orange was about 10 drops of yellow and 5 drops of red
Yellow was about ¼ of the yellow food dye bottle
Green was about ¼ of the green bottle
Blue was about ¼ blue bottle
Purple was about 16 drops of red to 8 drops of blue
4 The pictures were in a dark room from my phone
5 When I was doing the layering I needed to prop the cake up with knives in my fridge til the icing set. That's probably because my layers weren't exactly even though. 

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