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Posted 20 hours ago

Co-op Irresistible Hand Finished Belgian Chocolate Cake

£9.9£99Clearance
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Whisk until the mixture is fairly hot to the touch and the sugar has dissolved Take the bowl off the heat and beat with an electric whisk on its highest setting for 8-10 mins, until the mixture has cooled down and tripled in volume Member prices are not available in independent societies, Midcounties, Central England, Southern or Chelmsford Star co-operatives, in some Co-op franchise stores or in non-Co-op branded stores (such as Nisa). Verdict: Most of our testers agreed on the averageness of this caterpillar cake. There was nothing wrong with it, but it failed to wow anyone, especially compared with some of the others. Best way to cut a caterpillar cake Sift together the flour, cocoa powder, baking powder and bicarb, then whisk into the wet ingredients until combined If you're in the market for a new chef's knife, read our head-to-head of the best chef's knives and take a look at our guide to the best knife sharpeners.

Put the chocolate, sugar and butter in a pan and melt together over a low heat, until the sugar is completely dissolved and everything is combined. Leave to cool However, we found that you could prevent the chocolate shell from shattering if you use a very sharp knife. We got the best results when drawing the knife across the cake while pressing down with even pressure. Divide between the prepared cake tins and bake for 25-30 mins, until a skewer inserted into the centre comes out clean. Leave to cool completely Stir until the sugar has dissolved, then turn up the heat and bubble for 4-5 mins, until golden and syrupy Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted into the centre comes out cleanPress cling film directly onto the surface of the warm ganache (this prevents condensation from splitting the chocolate) Taste: Calli had a fudgy flavour. The decorations offered an enjoyable texture but overall she was a little underwhelming.

Top with the other sponge and spread the remaining buttercream over the whole cake, using a palette knife to smoothFor the buttercream, put the egg whites and sugar in a large heatproof bowl over a pan of simmering water Whisk the eggs into the cooled chocolate mixture, then whisk the chocolate mixture into the dry ingredients

Preheat the oven to 180°C/fan 160°C/gas 4, and grease and line the bases of two deep-sided 20cm round cake tins (not springform or loose-bottomed) Using an electric hand mixer or stand mixer, whisk the cooled ganache for 5-6 mins, until lightened in colour and fluffy Appearance: Calli had a bright pink icing face and shoes, and bright blue icing eyes. Her milk chocolate shell was decorated with a pink icing bow, sprinkles, white chocolate stripes and frosting love hearts. We take care to make sure product details are correct but the information shown, including vegan and vegetarian suitability and ingredients, may change.

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