Mastodawn

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Lifestyle | Foodie | Family | Bryony on Instagram: "🕷Midnight Cherry Layer Cake (Yields 2 x 8" layers) Black chocolate sponge: • 2¼ cups all-purpose flour • ⅔ cup unsweetened cocoa powder (dark Dutch-process for deepest black) • 1½ tsp baking soda • 1 tsp salt • 1¼ cups hot water • ¾ cup neutral oil or softened butter • 2 eggs • 1 tsp vanilla extract • 1½ cups sugar • Optional: 1 tsp instant coffee + pinch of cayenne for depth Method 1. Preheat oven to 175°C (350°F). Grease and line two 8" round pans. 2. In a bowl, sift flour, cocoa, baking soda and salt. 3. In another bowl, beat sugar, oil, eggs and vanilla until smooth. 4. Add dry ingredients alternately with hot water. Mix until just combined. 5. Divide into pans and bake 30–35 mins. Cool completely. Cherry filling: - ¾ cup cherry preserves or thick cherry compote - Optional: stir in ½ tsp lemon juice for brightness White vanilla frosting: - 225g unsalted butter, softened - 450g icing sugar - 2–3 tbsp milk or cream - 1 tsp vanilla extract - Pinch of salt Instructions: 1. Beat butter until pale and fluffy. 2. Add icing sugar gradually, then milk and vanilla. 3. Whip until smooth but texture - don’t over-smooth. Black Chocolate drip: • 100g dark chocolate (70–85%) • 80ml double cream • Optional: add black gel food colouring for extra depth Method: 1. Heat cream until steaming, pour over chopped chocolate. 2. Let sit 1 min, then stir until glossy. 3. Cool slightly before dripping over frosted cake. Assembly: 1. Place one sponge layer on a black plate over your spiderweb lace cloth. 2. Spread white frosting, then cherry filling - let it ooze slightly. 3. Top with second sponge. Frost the outside with white frosting, leaving spatula marks. 4. Pour ganache over top, letting it drip unevenly. 5. Slice roughly. Let crumbs fall. Serve with candlelight. Pro tips: • Mix just until combined; overmixing can make it dense. • Don’t skip greasing + lining - this is a soft, moist cake. • If you want a slightly fluffier crumb, use oil instead of butter."

bryonyannie on October 22, 2025: "🕷Midnight Cherry Layer Cake (Yields 2 x 8" layers) Black chocolate sponge: • 2¼ cups all-purpose flour • ⅔ cup unsweetened cocoa powder (dark Dutch-process for deepest black) • 1½ tsp baking soda • 1 tsp salt • 1¼ cups hot water • ¾ cup neutral oil or softened butter • 2 eggs • 1 tsp vanilla extract • 1½ cups sugar • Optional: 1 tsp instant coffee + pinch of cayenne for depth Method 1. Preheat oven to 175°C (350°F). Grease and line two 8" round pans. 2. In a bowl, sift flour, cocoa, baking soda and salt. 3. In another bowl, beat sugar, oil, eggs and vanilla until smooth. 4. Add dry ingredients alternately with hot water. Mix until just combined. 5. Divide into pans and bake 30–35 mins. Cool completely. ~~ Cherry filling: - ¾ cup cherry preserves or thick cherry compote - Optional: stir in ½ tsp lemon juice for brightness ~~ White vanilla frosting: - 225g unsalted butter, softened - 450g icing sugar - 2–3 tbsp milk or cream - 1 tsp vanilla extract - Pinch of salt Instructions: 1. Beat butter until pale and fluffy. 2. Add icing sugar gradually, then milk and vanilla. 3. Whip until smooth but texture - don’t over-smooth. ~~ Black Chocolate drip: • 100g dark chocolate (70–85%) • 80ml double cream • Optional: add black gel food colouring for extra depth Method: 1. Heat cream until steaming, pour over chopped chocolate. 2. Let sit 1 min, then stir until glossy. 3. Cool slightly before dripping over frosted cake. Assembly: 1. Place one sponge layer on a black plate over your spiderweb lace cloth. 2. Spread white frosting, then cherry filling - let it ooze slightly. 3. Top with second sponge. Frost the outside with white frosting, leaving spatula marks. 4. Pour ganache over top, letting it drip unevenly. 5. Slice roughly. Let crumbs fall. Serve with candlelight. ~~ Pro tips: • Mix just until combined; overmixing can make it dense. • Don’t skip greasing + lining - this is a soft, moist cake. • If you want a slightly fluffier crumb, use oil instead of butter.".

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