Name: Double-choc carrot cake
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 6
Ingredients: Icing; gel paste food colouring, orange, green; 500 gram packet, white fondant icing; 150 gram extra white fondant icing; Ganache; 1/3 cup cream; 300 gram white chocolate broken; 1 cup self-raising flour; 2 tablespoon baking cocoa; 1 teaspoon ground mixed spice; 1/2 cup brown sugar; 1 cup carrot, grated; 1/2 cup vegetable oil; 2 eggs whisked

Ingredients

Icing

gel paste food colouring, orange, green

500 gram packet, white fondant icing

150 gram extra white fondant icing

Ganache

1/3 cup cream

300 gram white chocolate broken

1 cup self-raising flour

2 tablespoon baking cocoa

1 teaspoon ground mixed spice

1/2 cup brown sugar

1 cup carrot, grated

1/2 cup vegetable oil

2 eggs whisked

Method

1.Preheat oven to moderate, 180°C (160°C fan forced). Lightly grease a 10cm x 20cm loaf pan. Line with baking paper.

2.Sift flour, cocoa and spice together into a bowl. Mix in sugar, carrot, oil and egg. Pour into pan.

3.Bake 40-45 minutes, until cooked. Cool in pan 10 minutes, then on wire rack.

4.To make the Ganache, heat cream in a small saucepan on medium until almost boiling. Add chocolate, set aside 5 minutes. Stir until smooth. Chill 15-20 minutes, until spreadable.

5.Cut cold cake into carrot shape as shown. Halve horizontally. Sandwich with quarter of ganache. Spread remaining ganache over top and sides. Chill 5 minutes.

6.To make the icing, knead orange colouring into fondant. Roll out between 2 sheets baking paper until 4mm thick. Lift onto rolling pin and drape over cake. Ease around cake. Trim edges. Press skewer onto surface to create carrot markings.

7.Knead green colouring into extra icing. Roll out until 4mm thick as above. Cut into strips. Roll square end of chopstick along strips for frills. Pleat to make leaf shapes. Position at top of cake.