Whisking It



June 2013

Death-by-chocolate cake

Written by , Posted in Sweet Treats

This recipe has been barely adapted from Nicola’s recipe on the Pretty Blog but I did do something different with the ganache…

Now let me give you a bit of a back story here. I  made this cake for a baby shower for my friend at my old office – Delouise – which was a on a Thursday so I had to bake this Wednesday night. Nicola’s recipe calls for 26cm cake tins, and I only had 20cm ones… so what did I do? I filled those things to the brim (pretty much) hoping they would just rise in dome shapes from there. That was a seriously rookie move, which is stupid cause I DO know better than that. Anyway, needless to say they spilled over in my oven after like 10 minutes of baking and even more unfortunately there are holes at the bottom of my gas oven, which lead straight to the gas outlet, and when the batter got in there it burst into flames….
So it’s 10pm on a Wednesday and my oven is on fire. Chocolate flavoured smoke filled the entire kitchen and I had two very very much unbaked cake halves.

So I scooped out spoonfuls of the batter into a loaf tin (which was also pretty much full by that time, dont know HOW I thought my first plan would work…) and put the two, now 3/4 full cake tins, and the loaf tin back in the oven and hoped for the best. Remember, now they had started baking and rising a little the first time so I was sure this entire thing would turn out to be a huge flop. Much to my relief they all turned out awesome-ly. I was so happy… till I realised it was now 11pm and I still had to ice the things. OMG.

Anyway, the end result was awesome, and it was completely worth it!

Here is the recipe…

For the cake:

3 cups cake flour
1 and 1/4 cups cocoa
3 tsp baking soda
1 tsp salt
2 and 1/2 cups sugar
320 g butter, melted & cooled to room temperature
2 cups milk
4 eggs
1 tbsp vinegar
2 tbsp vanilla extract (yes that is a lot.. but its yummier that way!)

For the “ganache”:
(I put it in inverted commas cause its kind of a mousse ganache thing…)

500ml cream
100gr chocolate
1 tin caramel treat
*preheat the oven to 180*
Grease your baking tins – 2 x 26 cm round cake tins – OR 3 x 20 cm round cake tins)
Mix the dry ingredients together.
Add the wet ingredients to the dry ingredients one by one.
Pour into your cake tins.
Bake for one hour.
Leave the cake to cool.
For the ganache/mousse:
Melt the chocolate in a bowl over simmering water. Take the bowl off the heat and add the cream, beat till well combined then add the caramel. Whisk/beat on high for 5 minutes or so till the mixture forms a kind of thick cream. Put the bowl in the freezer for 30 minutes. When you take it out it should be the texture of mousse.
Ice the bottom half of the cake, add the top half and cover the rest of your cake with your moussey icing. I added milo on top and sprinkled a bit of this super fine greenish glitter I got from Chef’s ‘n Icers in Sandton. Pretty hey :)
It is super devine. It’s not too sweet, not too chocolatey and that mousse icing I could eat right out of a bowl on its own. Actually, I already did.
Happy baking!

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