Ingredients:
- 1 ½ cups (192g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot water
- 1 tablespoon papaya puree (from fresh or canned papaya)
- 1 teaspoon red food coloring gel (optional)
- 8 ounces (225g) dark chocolate (70% cocoa), finely chopped
- 1 cup (240ml) heavy cream
- 1 tablespoon unsalted butter
- Black fondant
- Edible silver luster dust (optional)
- Orange candy melts
- Optional: Small sugar pearls in silver or black
- Optional: Edible glitter
Instructions:
- Prepare the Cake Batter: Whisk dry ingredients. Combine wet ingredients, including papaya puree. Gradually add dry ingredients to wet ingredients. Stir in hot water.
- Bake the Cakes: Fill cupcake liners or muffin tin cups about ¾ full. Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let cakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Make the Dark Chocolate Ganache: Heat heavy cream in a saucepan. Pour hot cream over chopped chocolate and butter. Let sit for a minute, then whisk until smooth and glossy.
- Assemble and Frost: Once cakes are completely cool, frost the tops with the dark chocolate ganache. Let the ganache set slightly.
- Decorate (McLaren Livery): Roll out the black fondant. Cut out strips to mimic the McLaren F1 car's design. Add the fondant elements. Use orange candy melts to make small papaya accents, placing them strategically. Add edible silver dust.