Recipe for Success with a Great British Bake Off Finalist
Challenge: The Great Balls Bake Off #GBBO
Location: Sandy Balls Holiday Park, New Forest.
What do you get when you cross a Channel 4 Celebrity Baker and a British Holiday Park CEO who has never baked a cake before? Good question. Those who know the extent of my baking skills would say it was a recipe for disaster but nevertheless, I was in the safe hands of a Star Baker.
Would I describe myself as an avid baker? Absolutely not. In fact, I’d say I was seriously novice when it came to the world of baking… but as always, I was ready to rise to the occasion and challenge myself to tackle something new. Cue Great British Bake Off Finalist, Steven Carter-Bailey and his knack for magicking up delicious baked fayre!
Now, as I stepped out of my comfort zone and into our Indulgent Lodge kitchen, my first ever baking challenge had a significant milestone to mark.
2019 has delivered an honour for all of us at Away Resorts in the form of an outstanding century celebration for our beloved Sandy Balls Holiday Village, nestled in the New Forest. Nothing short of incredibly picturesque, the wonderful woodland landscape of Sandy Balls has played out as the backdrop to thousands of families in helping to create those priceless holiday memories.
To me, nothing says ‘Happy 100 Years Sandy Balls’ better than a great big chocolate birthday cake, topped off with plenty of forest-inspired trimmings. Luckily, I had a professional baker on hand to offer his own recipe and guidance for the Sandy Balls Double Chocolate Layered Sponge – See the full recipe below.
Not only were my mediocre baking skills being put to the test, Steven took his time to quiz me on my beginnings, success’ and proudest moments when it comes to leading a British Holiday Park business.
Move over Paul Hollywood, there’s a new silver-haired baker in the kitchen! Fancy a glimpse at our final masterpiece? Watch the full Great Balls Bake Off film below.
Recipe for the Double Chocolate Layered Sponge
For the sponge:
265g self raising flour
1 ½ tsp baking powder
¼ tsp salt
300g caster sugar
150g light brown sugar
100g unsalted butter – room temperature
75g cocoa powder
125ml boiling water
100g buttermilk
100g sunflower oil
1 heaped tsp instant espresso powder
1 tsp vanilla extract or bean paste
5 large eggs
For the ganache:
200g milk chocolate
200g dark chocolate
400g double cream
Method
For the sponges:
Grease and line the bottom and sides of two 8” cake tins and preheat the oven the 180°c fan.
Start by adding the cocoa powder, coffee, vanilla extract and butter together in a heat-proof bowl. Gently whisk in the boiling water and stir until completely combined. Add the oil, buttermilk and eggs and mix well, ensuring there are no lumps.
In a large bowl, combine the flour, baking powder, salt and sugars. Add the wet chocolate mix slowly and stir together ensuring everything is completely combined.
Split the mix equally between your tins and bake in the centre of the oven for 30-35 mins.
Cool the cakes in their tins for 5-10 mins before carefully turning out onto a wire rack to cool completely to room temperature.
For the ganache:
Break the chocolate up and add to a heatproof bowl along with the cream. Microwave on high for 30 second bursts ensuring you stir between each time. Do this until the chocolate and cream have melted and combined to a smooth and silky mix.
Allow to cool to room temperature before spreading over the sponge layers. Enjoy!