Recipe: The Evil Genius
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Recipe: The Evil Genius
If this cake were a person, it would be a real nasty piece of work. With its split personality, Evil Genius swindles fools left, right and centre on a path to total domination. At a glimpse, Evil Genius looks simple enough, oozing effortless charm. But this cake wants to rule the world. Underestimate this recipe at your own peril, a single touch to the lips will never be enough. You’ve been warned.
Ben Shewry
Published 25.02.25
The Evil Genius
Serves 10
This is a cake in two parts: part 1 is a vanilla cake, part 2 is a blondie – begin with part 1.
Part 1: Base Vanilla Cake
Ingredients
155g plain flour
190g castor sugar
5.5g baking powder
3g bicarb soda
1g salt
130g milk
80g water
70g grapeseed (or neutral tasting) oil
1 large free range egg
8g white vinegar
2g vanilla paste (we use Heilala)
Method
1. Preheat a fan-forced oven to 185 degrees Celsius*.
2. Grease and line a 22 or 23 -centimetre springform cake tin with baking paper.
3. Sift and whisk all dry ingredients together in a large bowl.
4. In a separate bowl, combine all wet ingredients and whisk until smooth.
5. Combine wet ingredients with dry ingredients and whisk until smooth.
6. Pour cake batter into lined cake tin, ensuring you add every last little bit of cake batter with a rubber spatula.
7. Place in the oven on a middle-level rack and bake at 185 degrees for 30 minutes. Use a wooden skewer to test doneness. It should be slightly sticky when the skewer is inserted into middle of cake.
8. Once cooked, remove cake from the oven and cool for 10 minutes but don’t remove from the cake tin.
Part 2: Top Blondie
Ingredients
4 large free range eggs
410g brown sugar
260g plain flour
5g salt
4g baking powder
270g unsalted butter
250g good-quality white chocolate (we use Cuvée)
10g vanilla paste
Sea salt flakes to finish
Method
1. Preheat a fan-forced oven to 195 degrees Celsius*.
2. Sift and combine the dry ingredients.
3. Gently melt butter and chocolate together. Do not heat past 50 degrees.
4. In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs and brown sugar together on a medium speed until well combined, but do not whip.
5. Drizzle the chocolate mixture into the sugar mixture with the paddle on speed 1.
6. Add the dry ingredients into the chocolate and sugar mixture and mix with the paddle on speed 1 until smooth and well combined.
7. Pour blondie mix onto the top of previously baked vanilla cake and sprinkle the sea salt over the top.
8. Place the cake tin back in the oven on the centre rack and bake for 40 minutes. It should be set on top but quite gooey on the inside.
9. Remove the cake from the oven and cool in the tin for 45 minutes.
Cut and serve immediately for a saucy texture or allow to cool to room temperature before cutting for a more set texture. I love eating it both ways, so I often have a slice while its warm and save the rest for later. Keeps for up to two days stored in an airtight container.
* A note on oven temperatures and cooking times:
Everyone’s oven is slightly different so to cook this cake accurately it requires a little bit of feel. You may need to raise or lower the temperature and or cooking times to achieve a successful result. This recipe was developed in my home oven, which I’d describe as ‘gentle’. If you have a ‘hot’ oven, then I’d recommend lowering the temperature by 5 degrees Celsius for each layer.
Grab a slice of Evil Genius
