Fox Cake

This Chocolate Truffle bottom and Carrot Cake top cake I have made to celebrate my friend's birthday and it had a fox on it as she is red haired and has something, you know, foxy in her sight.

It takes about 3 hours of time to make it. I would consider to start from the bottom part, as it will take a while for it to become firm. For bottom you will need a regular 20cm tin (which is 8 inches), for top 12cm tin (5 inches) and following ingredients:

Chocolate Truffle Cake

Sponge:

85g flour

20g cocoa powder

4 large free range eggs

105g caster sugar

80g melted unsalted butter

Truffle filling:

450g 70% dark chocolate

500ml double cream

5 large egg yolks

65g caster sugar

Carrot Cake

Sponge:

420g flour

480g caster sugar

250g finely ground walnuts

2.5 tsp cinnamon

3/4 tsp salt

1.5 tsp baking powder

1.5 tsp bicarbonate of soda

6 eggs

450ml vegetable oil

375g finely grated carrots

For the Cream Cheese Icing:

170g butter

270g cream cheese

930g icing sugar

Decoration (optional)

Flowers and sugar paste for fox.

Directions

Chocolate Truffle Sponge:

Preheat the oven to 180C (350F) degrees, grease and flour your tins.

1. Sieve together and whisk flour and cocoa powder and set aside.

2. Crack eggs into your mixing bowl add sugar and beat together for 5-7 minutes until it's pale and fluffy.

3. Sieve you dry ingredients again directly into your egg mixture and fold in gently. .

4. Add melted butter when half through mixing and fold it in as well.

5. Distribute evenly to your baking tins and bake at 180C (350F) for about 15 mins or until toothpick comes out completely clean.

6. Let cool.

Truffle filling:

1. Mix your chopped chocolate and double cream in saucepan, put on the heat and allow chocolate to melt on a low heat. Stir constantly.

2. When melted, put aside.

3. Take another saucepan, fill it with a little bit of water and bring that to a simmer. Set the bowl with your egg yolks over the water bath and add sugar. Beat with your hand mixer for about 6 minutes until it goes pale and fluffy.

4. Add chocolate mixture to the egg mixture and give it a really good stir.

5. Let cool.

Assemble as normal cake. I, personally, do it directly in the tin.

Carrot Cake Sponge:

Preheat the oven to 175C (347F) degrees, grease and flour your tins.

1. Grate your carrots and set aside.

2. Sieve and mix together your dry ingredients (flour, cinnamon, salt, baking powder, bicarbonate of soda) add grounded walnuts and set aside.

3. Whisk together eggs and sugar.

4. Add oil continuing mixing.

5. Add carrots and mix all together.

6. Add 1/2 of dry ingredients mixture and continue mixing. Add another half and mix until combined.

7. Distribute evenly to your baking tins and bake at 175C (347F) for about 25-30 mins or until toothpick comes out completely clean.

8. Let cool.

Cream:

1. Beat your butter until it becomes lighter in color.

2. Add cream cheese and continue beating until combined.

3. I don't like cream cheese very sweet, so for assembling my cake i use just a half of amount of icing sugar or even less. I add it with tablespoon and when i like the taste of it i will just take half of cream for layering and will leave another half for decorating. To the second half i will add remaining icing sugar (may be not all) until mixture becomes of good stiffness for coverage.

4. Transfer the first part to the cooled cake layers.

7. Let cool in fridge for 1 hour or so.

8. Decorate with remaining icing.

Decorate as you wish and enjoy!