Hip Hip Huarache

I really enjoy peoples birthdays probably as it gives me a chance to do quite a few of my favourite things..baking and making cards! Anyway last weekend was one of my housemates, Sams birthday and like us all he has a favourite trainer and trust me it wasn't the easiest one to ice onto a cake. The Huarache. Gonna be honest it isn't a big favourite for a full time playa like myself...I have become much more accostumed to skate footwear over running/ tech models over the past two years.

I decided to make a 2 Layer double chocolate cake with chocolate fudge icing and a Huarache logo iced on top. Oh I also added Oreos around the side but that was only because thats his guilty pleasure however the reviews from the other playas said it was a good touch so totally optional.

Huarache double chocolate cake 

You will need:

12oz butter

12oz caster sugar

6 eggs

10oz self raising flour

2oz cocoa powder

6oz chocolate chips

For the icing:

 4oz butter

3 oz baking chocolate

14oz icing sugar

1/2 teaspoon of vanilla extract

175ml milk

Method:

Now generally I find sponges one of the easiest things to get right in the world of baking, I don't know why but luckily enough for me I've never had a sponge disaster. So what you need to do is beat the butter and sugar until you get it to a creamy paste, I usually spend about 5 minutes doing this as its not about lumps of unmixed butter in your baking. Following this crack the eggs and fold in one by one, it is important to fold rather than mix so that the mixture gets air. You then sieve (essential to sieve else you end up with lumps and spots in the sponge) the self raising flour and cocoa in, once again folding the mixture. Once this is all mixed add the chocolate chips and place in two circular greased baking trays, pop these in the oven (160C) for 25 minutes. You will need to make sure you let the sponges cool before you ice them, whilst they are cooling crack on the icing. For the icing you need to melt the butter and chocolate together and then sieve in the icing sugar slowly followed by the milk and vanilla extract. Once the icing has cooled it will have the frosting texture perfect for spreading over the sponge. Decorative logo icing is optional for playa status points.

Music listened to whilst baking this bad boy: Ghostface Killah- Supreme Clientele