I’m late to the game on this one, but I didn’t realise The Great British Bake Off did subscription boxes. What a great idea! And, 50p goes to the charity SU2C (Stand Up to Cancer).
Firstly the packaging is b-e-a-utiful! The kit comes in this rather large teal coloured box. And inside you have the cocoa powder, caster sugar, flour, baking powder, bicarbonate soda and chocolate. Alongside the ingredients, you get a GBBO cake stand, sketch of the cake postcard and a step by step guide. It’s limited edition, priced at £24.99 and 50p goes to charity.
The ingredients have been carefully sourced from the UK, the sugar is supplied by British Sugar which is homegrown on farms in East Anglia and the East Midlands. The flour is supplied by Marriage’s based in Chelmsford, Essex, the chocolate has been supplied by Whitakers, another British company that’s been established since 1889 and lastly the baking powder and bicarbonate of soda has been supplied by Doves Farm based in the UK.
Now mine doesn’t look like the sketch, nor is it a piece of art, however it was really tasty. I made the ganache really runny (I followed the recipe but came out runny anyways), however re-visited it after an hour and put thicker left over ganache on the outskirts of the cake.
If you want to make the yummy signature chocolate cake, I’ll leave the ingredients and step by step guide below.
For the sponge:
245g plain flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
400g caster sugar
1/2 tsp salt
80g cocoa powder
250ml whole milk (I used oat milk)
130ml vegetable oil
230ml warm water
2 medium eggs
For the ganache:
200g dark chocolate drops
10g unsalted butter
300ml double cream
2 tsp caster sugar
You’ll also need:
Two 20cm cake tins
Cake spatula knife
On your marks, get set, bake…
- Heat the oven to 180 degrees or 160 degrees fan, gas 4.
Grease two 20cm solid base sponge tins with a little oil and line the bases with baking paper.
- Sift the plain flour, baking powder, bicarbonate of soda, sugar, salt and cocoa powder into a mixing bowl, then set aside.
- In a separate bowl, whisk together the milk, oil and warm water, then lightly beat the eggs.
- One third at a time, add the dry ingredients to the wet ingredients, mixing well between each addition. Make sure the mixture is smooth with no pockets of flour.
- Divide your mixture equally between the two sponge tins. Bake for 30-35 mins, until a skewer inserted into the centres comes out clean.
- Once baked, cool in the tins for 10 minutes.
- Carefully turn the sponges out onto a wire rack, removing the baking paper and leave to cool completely.
- Place the chocolate and butter in a clean mixing bowl and set aside.
- Pour the cream into a medium saucepan with 2 teaspoons of sugar, stir with a wooden spoon, and slowly bring just to the boil.
- Remove the cream mixture from the heat and pour it over the chocolate and butter. Leave the chocolate to melt for 1 minute, without stirring.
- Stir with a wooden spoon until smooth and glossy. Leave to cool and thicken (at least 20 minutes – I’d say set for an hour) before decorating.
- Place one sponge on your cake stand and spread about 4 tablespoons of ganache over the top, smoothing with the back of a large metal spoon or palette knife.
- Place the second sponge on top, with the flat side facing upwards, and gently press down. Cover the top and sides with the remaining ganache.
- Arrange the raspberries on top of the cake to cover.
- Leave to set for 30 minutes before serving (if, of course you can wait that long!)
Let me know if you end up getting the subscription box or end up trying it yourselves with your own ingredients at home! You can buy a 3 month subscription or 6 month one! Which works out a bit cheaper than buying the stand alone February box.