Sunday, June 30, 2013
Fabulous chocolate celebration cake for Peter
One of our colleagues, Peter, finished up on Friday. He has been an admirer of my baked goods, so I couldn't let the occasion go by without a cake in his honour.
Knowing that chocolate is generally a favourite, I decided to make a chocolate cake, and I couldn't go past the Fabulous Chocolate Celebration Cake recipe by Barbara Broccoli at p231 of Share: The Cookbook That Celebrates Our Common Humanity. Barbara is the producer of several James Bond films.
This cake is not half-hearted in its chocolatiness, as it contains around 400g of chocolate (including the ganache). However, if chocolate punch is what you want, that is what you will get with this cake. Behold the undressed cake:
Inside, this is what you get from this double-decker creation:
To make it, you will need:
200g dark chocolate
6 tablespoons milk
175g softened butter
4 large beaten eggs
150g self raising flour
1/2 teaspoon baking powder
100g ground almonds
275ml thickened cream
200g chopped dark chocolate
Preheat your oven to 180 degrees Celsius. Grease and line 2 cake tins, each 20cm in diameter.
Break the chocolate for the cake into pieces, place into a heatproof bowl with the milk and melt over simmering hot water, stirring from time to time.
In the bowl of a stand mixer, beat together the butter and sugar until creamy and light. Add the eggs, flour, baking powder and almond meal and combine either on low speed in the mixer or using a rubber spatula. Add the melted chocolate and combine well. Divide the batter evenly between the two cake tins, smooth off the tops, and bake in the preheated oven for ~30 minutes or until cooked through. Unmould the cakes onto a wire rack to cool completely.
For the ganache, heat the cream in a small saucepan on the stovetop until it is just boiling, then remove from the heat. Stir in the chopped chocolate until smooth. Place the ganache into the fridge to firm up for an hour or so until it thickens up and is spreadable.
To assemble the cake, place the bottom cake onto a cake board or serving plate. Spread one third of the ganache over the top of the cake. Place the second cake on top of the first, and spread the entire top and sides of the cakes with ganache. Decorate as desired.