Chocolate Bubble Cake

Method

1. Preheat the oven to 160˚C/ Gas Mark 3/ Fan 140˚C. Butter and line your cake tin with enough greaseproof paper to come up the sides of the tin, this will help to remove the cake later. 

2. Measure the dry ingredients, including the sugar, into a large mixing bowl and whisk with a balloon whisk to distribute the salt, bicarbonate of soda, and baking powder evenly throughout the other dry ingredients. 

3. In another bowl, whisk together the wet ingredients (except for the hot water). 

4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Starting in the middle of the bowl, whisk in a clockwise, circular motion. Don’t switch direction or you’ll end up with lumps. Gradually whisk together until you have a smooth but thick batter. 

5. Whisk in the hot water until smooth. 

6. Pour the batter into your pan right away and bake for 50-60 minutes until the top is springy to the touch and an inserted skewer comes out clean. 

7. Allow the cake to cool completely in the tin. 

8. Once the cake has cooled, prepare the marshmallow. Have your mixer ready with a whisk attachment. 

9. Measure all of the ingredients into a metal bowl and place over a saucepan of boiling water (do not let the water touch the bottom of the bowl or it will cook the egg whites). 

10. Whisk continuously until the sugar dissolves and the mixture is very warm to the touch. Use a thermometer and whisk continuously until it reads 72°C or 70°C (162˚F or 158˚F) for two minutes, whichever comes first. Transfer the mix into the bowl of your electric mixer and whisk on high speed until nearly stiff peaks form. 

11. Put the icing into a piping bag with a large round nozzle and pipe 20-24 big bubbles in rows over the top of the cooled cake. Use a tiny sieve to dust a strip of cocoa powder lengthwise across the cake. Decorate with flakes of gold leaf and a scattering of fresh flower petals.