Nigella Lawson’s Chocolate Axolotl Cake

Step by step

1. 1

   For the sponges, heat the oven to 180°C/160°C fan/350°F/Gas 4 and line the base of 3 x 20cm solid base sandwich tins with non-stick baking paper. Sieve the flour, cocoa powder, bicarbonate of soda, baking powder and salt into a large bowl.

2. 2

   Mix the sugar, coconut oil, vanilla extract, vinegar and 720ml hot water together until the coconut oil has melted.

3. 3

   Pour the warm liquid into the dry ingredients and mix until smooth. Divide the batter evenly between the 3 lined tins.

4. 4

   Tear 3 strips of paper towel each 3 squares long (approx. 70cm long). Cut three lengths of foil (approx. 70cm long). Fold each kitchen towel strip in half lengthways and then fold in half again, to make thin long strips, the same height as the sandwich tins. Wet with water and wrap the paper towel around the sides of the tin.

5. 5

   Fold each foil strip in half lengthways and then in half again, to make thin long strips. Wrap them around the sides of the cake tins, to help the sponges rise evenly.  Bake for 30 minutes until risen and firm to the touch. Leave to cool for 5 minutes in the tins, then transfer to wire racks and leave to cool completely.

6. 6

   For the chocolate ganache, chop the chocolate and place into a heatproof bowl. Pour the plant-based double cream into a small pan and bring to the boil, stir in the vanilla extract, then pour over the chocolate. Leave to stand for 3 minutes, then stir until you have a smooth and shiny ganache. Leave to cool then chill to a piping consistency.

7. 7

   For the vanilla buttercream, sieve the flour into a large pan, add the sugar and whisk together with the flour. Pour in the almond milk, then place over a medium high heat, whisking continuously, until the mixture is thick, smooth and the whisk leaves a trail in the mixture. Reduce the heat and simmer for 2– 3 minutes over a low heat to cook out the flour.

8. 8

   Remove from the heat and pour into a shallow tray. Cover with clingfilm to prevent a skin forming, cool, then chill until set. Meanwhile tip the vegan butter into the bowl of a stand mixer and beat until light and fluffy, scraping down the sides of the bowl from time to time.

9. 9

   Once the roux paste is cold, add it one spoonful at a time to the creamed butter, beating continuously between each addition, scraping down the sides of the bowl from time to time. Once all the flour mixture is incorporated, add the vanilla extract then increase the speed to medium high and beat until smooth, light and airy. Using the pink food colouring, colour the buttercream pale pink.

10. 10

    To decorate, make the fins. Using the pink food colouring paste, colour 100g of the flower paste fuchsia pink and colour 50g of the flower paste pale pink. Draw and cut 2 long triangle templates out of paper or card. The first triangle should measure 4cm wide by 12cm tall. The second triangle should measure 2cm wide by 8cm tall.

11. 11

    On a surface lightly dusted with cornflour, roll out the fuchsia pink flower paste and use to cut out 6 of the larger triangles. Roll out the paler pink flower paste and use to cut out 6 of the smaller triangles. Brush the small triangles with a little water and stick in the centre of the larger triangles. Roll the rolling pin gently back and forth over the smaller triangles to press them onto the larger triangles. Using the tines of a fork, press around the edges of the long sides of the fuchsia pink triangles to flute the edges of the fins.

12. 12

    Turn the fins over and lay a lolly stick on each fin so that one third of the stick is on the flower paste and two thirds is left out, to insert into the cake. Roll out the pink fondant trimmings and cut out 6 rectangles slightly larger than the lolly sticks approx. 2cm x 4cm. Brush them with water and use them to stick the lolly sticks onto the fins. Place the fins on a cooling rack and leave to set and harden.

13. 13

    To assemble the cake, spoon the ganache into a piping bag and snip off the tip. Pipe a blob of ganache onto a cake stand and place one of the sponges on top of it. Pipe half of the remaining ganache onto the sponge and sandwich with a second sponge. Repeat with the remaining ganache and third sponge.

14. 14

    Spread the pink buttercream all over the top and sides of the cake and smooth with a palette knife.

15. 15

    Colour a small piece of the flower paste red, and a small piece of the flower paste black. Roll out on a surface lightly dusted with cornflour and using small round cutters, cut out 2 eyes and a smiling mouth. Using the fuchsia pink trimmings, cut out 2 round, rosy cheeks. Stick the eyes, cheeks and mouth onto the front of the cake, then push the fins into the sides of the cake.