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Donut cake
Donut cake
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Prep Time:
165 minutes
Cook Time:
40 minutes
Total Time:
205 minutes
Indulgent birthday cake for sweet tooths.
Ingredients:
  • Plain flour, for dusting
  • 2 x 340g packets golden buttercake
  • 4 eggs
  • 120g butter, softened
  • 386.25 gm milk
  • 165.00 gm raspberry jam
  • 126.25 gm thickened cream, whipped
  • 82.50 ml 100s and 1000s
  • 200g dark chocolate, chopped
  • 83.33 gm thickened cream
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Generously grease two 6cm deep, 23cm round fluted cake pans and dust them with flour.
  • Prepare packet cakes according to packet instructions. Divide the batter evenly between two prepared pans. Bake for 30 to 40 minutes until a skewer inserted in the center of a cake comes out clean. Turn the cakes onto wire racks lined with baking paper, allowing them to stand for 10 minutes. Carefully remove cakes from pans and cool. Trim the tops of each cake to level them.
  • Create a luscious chocolate icing by combining chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high for 1 to 2 minutes until smooth, remembering to stir halfway through with a metal spoon.
  • Place the first cake layer, cut-side up, onto a cake board. Generously spread with flavorful jam, then cover with a fluffy layer of cream. Gently position the second cake layer, cut-side down, on top. Drizzle indulgently with chocolate icing, then sprinkle with a colorful array of 100s and 1000s. Allow to set for 10 minutes. Serve and enjoy!

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