90g oats whizzed in a blender (to make an oat flour)
100g cocoa powder
100g Whitworths desiccated coconut
2tsp baking powder
400g unsalted butter
480g icing sugar
2tsp vanilla extract
Salt to taste
drizzled with Sweet Freedom Hot Chocolate
topped with Nuts and Honey Oatbran Crisp
then dried cranberries
then fresh raspberries and flowers to decorate
Ready… Steady… Bake…
First make a caramel, in a pan melt the sugar (resist all temptations of stirring) moving the pan around to avoid burning. Once all of the sugar has melted carefully add the the double cream, watch out as the pan may spit. Stir until smooth. Line at tray with baking parchment and pour the caramel on for use later.
Cream the butter and caster sugar until light and fluffy.
Add the eggs one at a time and the vanilla essence.
Sieve in the flour, cocoa powder, baking powder and ground oats and mix with the desiccated coconut.
Separate the mix into 4 20" round cake tins. Pop them in the oven for 25 mins, checking with a clean knife to see if they are cooked.
For the base of the butter cream, soften butter by creaming it first then sieve in the icing sugar. Add the vanilla extract. Keep mixing until smooth and light. Once the caramel is room temperature or cool, add it to the butter cream.
When decorating with the drizzle make sure the cake is cool.