One of my culinary ambitions has always been to make what I call a “proper” cake. I’ve kind of cracked cupcakes, but this has always been the type of cake I’ve wanted to make. The last time I attempted it, it tasted nice but it was far too flat. Then I realised that the cake tin I was using was far too wide (23cm). So I bought a new one, a 19cm and had a go using that. It’s no lie when I say I did a victory dance around the kitchen when I removed it from the tin. Culinary achievement unlocked!
Ingredients for cake
6oz caster sugar
6oz self raising flour (minus 1 heaped tbsp)
1 heaped tbsp cocoa powder
Pinch of salt
1 tsp baking powder
Ingredients for Ganache
100g milk chocolate
35g dark chocolate
30ml cream/whole (full fat) milk
Ingredients for buttercream icing/frosting
1 tbsp cocoa powder
1 tbsp ganache
2 x 19 – 20cm greased and lined loose bottomed cake tins.
Preheat oven GM 4
Cream together the butter and sugar then add the eggs then the rest of the cake ingredients. Whisk until throughly combined and fluffy.
Divide mixture between the two tins and bake for 25 – 30 mins until sponge begins to shrink away from the tin. Allow to stand in tin for a minute then remove from tin, transfer to cooling tray and leave to cool.
Whilst the cake is baking, in a small saucepan, boil some water and cover with a small heatproof bowl/dish. Pour in the milk and add the chocolate.
Stir occasionally until the chocolate and milk/cream has melted and turned glossy. Remove from heat and allow to cool.
In a bowl, place the butter and whilst whisking, add icing sugar and cocoa. Taste as you go until you reach the desired effect. Add a tbsp of the cooled ganache mix and whisk in.
Once the sponges have cooled, add a layer of jam on one side and a layer of ganache and icing (frosting) on the other. Place both together.
Then cover the assembled cake in the remaining icing. Grate dark and white chocolate over the top.
Enjoy a big slice with a cuppa!
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