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  • Serves 20
  • 15 mins prep
  • 100 mins cook

Chocolate rainbow cake

The trick is to get the icing colours just right (try gel colours from cake shops). Finish with marshmallows and chocolate coins.

Ingredients

Chocolate rainbow cake

  • 4 cups flour
  • 2 tsp baking powder
  • 4 tsp baking soda
  • 1 cup cocoa
  • 1 tsp salt
  • 3 cups sugar
  • 4 eggs
  • 2 cups milk, plus 2 tablespoons cider vinegar
  • 2 tsp vanilla essence
  • 1 cup canola oil
  • 1 cup hot water

Buttercream

  • 500 g butter, softened
  • 12 cups icing sugar, sifted
  • 2 tsp vanilla essence
  • 1/2 cup milk
  • gel food colours
  • 6 piping bags and petal-tip nozzle

Steps

Chocolate rainbow cake

  1. Preheat oven to 180°C. Fully line a 24 x 30cm high-sided cake tin with baking paper. Sift flour, baking powder, baking soda, cocoa and salt into the bowl of an electric mixer and stir in sugar.
  2. Whisk together eggs, milk mixture, vanilla and oil, then pour into mixer bowl along with hot water. Beat on medium for 1-2 minutes until well combined.
  3. Pour into tin and bake for about 1 hour 20 minutes (test with a skewer). If it is getting too brown on top, cover loosely with tin foil. Leave to cool in tin.

Buttercream

  1. Cream butter for 2-3 minutes until very pale. With beaters on a low speed, add icing sugar and vanilla, alternating with milk – aim for a creamy but firm icing.
  2. Put cake on a large board and use a serrated knife to shape into a rainbow (use a large pan lid as a guide for the outer edge, a small bowl for the inner).
  3. Cover top and sides with a thin layer of buttercream, then refrigerate for 15 minutes. Add a second smooth coat and refrigerate for 15 minutes.
  4. Divide remaining buttercream into six bowls and tint red, orange, yellow, green, blue and violet. Cover with plastic wrap.
  5. Fill a piping bag with red icing and pipe two rows of ruffles from one end of rainbow to the other. Repeat with other colours, refrigerating cake in between colours to keep it firm. Pipe inside edge with violet.

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