Chocolate Vimto Cake
These days, it’s enjoyed one of the nation’s favourite drinks, but have you ever thought of putting it in a cake? If you’re feeling adventurous, you may want to try this delicious chocolate Vimto cake recipe, a creative twist on a classic dessert.
What you’ll need
For the cake:
- 250 grams self-raising flour
- 250 grams butter
- 300 grams golden caster sugar
- 250 millilitres Fizzy Vimto
- 125 millilitres milk
- 3 tablespoons cocoa
- A pinch of bicarbonate of soda
- 2 eggs
- 1 teaspoon vanilla extract
For the icing:
- 200 grams icing sugar
- 100 grams butter
- 2 tablespoons Fizzy Vimto
- 2 tablespoons cocoa
- 1 cake tin 24 centimetres/9 inches in diameter
- 2 mixing bowls
- 1 sieve
- 1 saucepan
- 1 whisk
- 1 spatula
How to bake Chocolate Vimto Cake
- First things first, you’ll need to get your oven on. Set it to Gas Mark 4/180C/350F and it’ll be all set by the time your mixture is ready.
- Sieve the flour, sugar, cocoa and bicarbonate of soda into a mixing bowl.
- Melt the butter and Vimto together in a pan and add it to your mixture.
- Beat the eggs and put them in too, along with the milk and vanilla extract.
- To be honest that’s most of the hard work done now. Mix everything together and pour the whole lot into your greased cake tin.
- Bake for 40mins. To check it’s done, you can use the old technique of putting a skewer through the centre and seeing if it comes out clean. If it doesn’t, give your cake another five minutes.
- Leave to cool for 15mins, time to start making the icing.
- Go back to your pan and melt together the rest of your butter and Vimto, this time including the remaining cocoa.
- When that’s done, pour it into your second mixing bowl on top of your icing sugar and beat everything together with a spatula until it’s smooth. It’s that easy.
- Pour your icing over the cake while it’s warm so you can make sure you cover the whole thing.
- It may tempting to try and slice it while it’s still hot, but take it from us that this will definitely not work, so leave your cake in the tin to cool before serving.
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