Giraffe cake

Chocolate Sponge Cake
Ingredients 

225 g Butter or Margarine (8oz)
225 g Caster Sugar (8 oz)
Medium Eggs x 4
175 g Self-Raising Flour (6 oz) Sieved
50 g Cocoa Powder (2 oz)
For the Icing:
75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz) plus extra to dust
45 g Cocoa Powder (3 tbsp)
about 10 ml Milk or warm water

COFFEE BUTTERCREAM FROSTING

250 g butter

1 1/2 cups (380ml) icing sugar
3 instant coffee granules, mixed with splash of cold water

for giraffe impression

100g cooking chocolate

(melt on double boiler )

Chocolate Sponge Cake

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if
the mixture starts to curdle, add a little flour.

Fold in the remaining flour and the cocoa powder with a metal spoon.

Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and
firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.

To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and
beat in the icing sugar and then add enough milk / water to make the icing fluffy and
spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two
sponges together.

HOW TO MAKE COFFEE BUTTERCREAM FROSTING
Add a splash of cold water to the instant coffee granules so that it forms a thick paste.

Put all the ingredients into the mixing bowl of an electric mixer and blend on high speed until
mixed. Smooth down the sides of the bowl with a spatula to ensure that the buttercream is evenly
blended. cover the cake with butter cream neatly

100g cooking chocolate (melt on double boiler )spread on a tray put it in fridge for an hour ,
cut the pieces n place on cake like giraffe pattern
your cake is ready