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Buffalo worm Drippy Cake

A cake may not be the best / healthiest way to eat Buffalo Worms, but it's definitely a tasty & fun way to introduce insects to your diet.

I used half a bag of Buffalo Powder & half a bag of Buffalo Worms, the taste is subtle, but you could ad more for a more intense flavour.

Ingredients

300g margarine or butter
300g caster sugar
300g flour
6 large eggs
50g buffalo worm powder ( half a bag)
Strawberry jam

Decorations
Buttercream -
250g salted butter
500g icing sugar
1 tsp vanilla essence
Ganache –
100g dark chocolate
150ml double cream
Bag of Buffalo worms to sprinkle

 

Method

  • Heat the oven to 145 degrees Fan/ 165 Celsius/ gas mark 3.
  • Prepare two 6 inch baking tins. I do this by greasing the bottom and sides with butter. Cut a disc of greaseproof paper for the bottom of each tin. Then using more greaseproof paper line the sides taller then the tin to help the cake raise evenly. I also like to make my own baking strips using tin foil with paper towels folded inside to give an even bake.
  • Beat the butter and the sugar together until light and fluffy, approximately 2 minutes.
  • Add the egg a bit at a time and beat in until just incorporated.
  • Sieve the flour. Using a metal spoon fold in the flour a tablespoon at a time until fully incorporated.
  • Finally add the buffalo powder a spoonful at a time and fold in. Be very gentle at this stage and try not to over mix.
  • Pour the mixture evenly into the two prepared cake tins.
  • Bake in the preheated oven for approximately 1 hour.
  • After the hour you can test the cakes by inserting a skewer into the centre of each cake. If it comes out clean then they cakes are ready and can be removed from the oven. If not then place back in the oven and keep doing this check every 5 minutes until they are cooked through.
  • Leave the cakes to cool in their tins for 15 minutes and then take out of the tins to completely cool on a wire rack.

Decorations

  • In the meantime you can be making the buttercream. Beat the butter on high for 5 to 10 mins until lighter in colour and fluffy.
  • Sieve the icing sugar. Add the icing sugar a large table spoon at a time and keep beating the mixture until fully incorporated. You may need to add a dash of milk if this is too thick.
  • Beat in 1 tsp of vanilla essence
  • Once the cakes are completely cool you can slice them into four even slices ready to be filled.
  • On a cake board stack the cakes with a layer of cake, buttercream and then jam and repeat until all for layers are in place.
  • Cover the sides in buttercream and then smooth down for your crumb coat (to catch all your crumbs), leave in the fridge to harden.
  • Now you can add your final layer of buttercream to get a more finished look. Use the same method as the first time, adding a generous amount of buttercream to the top and sides and then smoothing with either a palette knife or a smoother.
  • Chill once again until firm.
  • Any left over buttercream can be placed in a piping bag for decorations later.

 

  • Make the ganache while the cake is chilling by chopping the chocolate into small chunks and placing in a bowl.
  • Heat the cream up in the microwave in 30 second increments until hot, BUT not boiling.
  • Pour the cream over the chocolate and leave to stand for 2 mins.
  • Stir the chocolate and cream until all the chocolate has melted. Leave this mixture to set a little. Then place in a piping bag.

  • Once the cake is set this can be drizzled over the sides of the cake to make drips and then use the rest to fill in the top of the cake.
  • Decorate your cake with edible buffalo worms and your cake is all done and ready to enjoy!

 

Please let me know how you get on & don't forget to share with the hash tag:

#ENTOKITCHEN

 

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