My Signature Splatter Cake - Penguin Books Australia
I first made this cake 10 years ago and haven't changed a single thing! I absolutely love it.
Ingredients
- 100g (1 cup) cocoa powder
- 1 tsp coffee granules
- 50ml (3½ tbsp) hot water
- 450g (2¼ cups) golden caster sugar
- 450g (2 cups) unsalted butter, softened
- 8 eggs
- 450g (scant 3½ cups) self-raising flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- 200g (7oz) white chocolate, chopped
- 300ml (1¼ cups) double cream
- 5 different gel or paste food colouring
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