Pantone cloud cake
|500 g||butter — unsalted, chopped|
|400 g||milk chocolate — chopped|
|880 g||castor sugar|
|10 ml||vanilla — extract|
|4||eggs — lightly beaten|
|525 g||flour — cake, sifted|
|50 ml||Robertson's baking powder — sifted|
|50 g||cocoa powder — sifted|
Preheat oven to 160°C.
Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir until melted and smooth.
Pour into in a large bowl and refrigerate for 20 minutes or until cool. Add the eggs and whisk to combine.
Add the flour, baking powder and cocoa and whisk until smooth.
Pour the mixture into 2 lightly greased 22cm round cake tins lined with non-stick baking paper.
Cook for 1 hour 25 minutes–1 hour 30 minutes or until the cake is cooked when tested with a skewer.
Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.