@allaboutpastries: Death by Chocolate...a Star of the Chocolate Cake World ...Well I Think So! Plus More of the Great Posts You might have Missed.

 

This intriguing recipe for my wonderful chocolate cake is made using a completely different process to normal.  It works every time and you get a lovely light and moist chocolate cake which has good keeping qualities.  If you keep it in a tin it will stay moist for a week - it won't last that long though.  

The layers and covering are chocolate ganache so it is just like eating the fillings from a box of chocolates, really delicious.  The hint of lemon though, helps 'cut through' the richness of this cake.  So, without further ado, lets get on with making.......

Death by Chocolate

Ingredients Required:

For the cake:

1 tablespoon of lemon juice (about 1/2 small lemon)

250 ml (1 cup/8fl ozs) milk

250g (2 cups/9 ozs) plain (all purpose) flour

2 teaspoons baking soda

60g (1/2 cup/2 1/4 ozs) cocoa powder (Not drinking chocolate, it must be the unsweetened pure cocoa powder)

125g (1/2 cup + 2 tblspns/4 ozs) butter (Softened in microwave for few seconds so when finger pushed in it indents easily - not runny though)!

250g (1 1/4 cups/8 3/4 ozs) white sugar

3 eggs

Pre-heated oven temperature: 190C (375F/Gas mark 5)

For the chocolate ganache:

250g (1 1/2 cups + 1 tblsp/8 3/4 ozs) chocolate

1/2 tsp salt

50g (1/4 cup/ 1 3/4 ozs) white sugar 

300 mls  (1 1/4 cups/ 10 fl ozs) double (heavy) cream

25g (1/8 cup/1 ozs) butter

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Method:

Chocolate Ganache:

(This needs to set in the fridge so you might as well make it first and allow it to set while the cake is made, or even overnight)

1. Heat the butter and cream together until hot, but not boiling.  (This can easily be done in a plastic bowl in the microwave)
2. Add the chopped up chocolate and stir until the chocolate is melted.  (Blitz in the microwave for a few second if the chocolate has not fully melted.  It depends on how big you left the pieces of chocolate).
3. When cool, put in the fridge to set and until required.
4. Whisk the mixture when nearly set to get a lovely whipped topping

Cake Method:

1. Put the lemon juice into the milk. (It will split the milk, do not worry it is meant to).
2. Add half of the sugar to this milk and stir to dissolve. (Just a gentle stir while you are doing the rest of the steps.  It does not have to be fully dissolved)
3. Sieve together the flour, cocoa powder, and baking soda. (Not baking powder, it must be baking (bicarbonate of) Soda)!
4. Cream the butter with the second half of the sugar.
5. Beat in the eggs, one at a time. (Make sure you beat very well between each egg addition)
6. Add the flour mixture to the creamed butter mixture in 1/4's.  At the same time add the milk mixture also in quarters.
7. Divide this mixture  equally between two 8 inch (20 cm) cake pans; the mixture will be quite soft.  (I butter each cake pan quite well, then sprinkle sugar around the buttered edges of the pans.  This gives a lovely crunch to the edge of the cakes, and also makes it easy to remove them when cooked.  I also always put a disc of greaseproof paper into the bottom of each cake pan as it makes it very easy to remove the cakes when baked, only the sides to release)!
8. Bake in a pre-heated oven for 30 minutes (approx.) at 190C (375F/Gas mark 5).  (You might need to put a sheet of baking parchment on top of the cakes towards the end of baking, to ensure the cakes are fully set in the centre) 
9. Remove from the tins when baked and stand on a cooling wire until completely cold. (Don't forget to remove the greaseproof paper circles)!

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To complete the cakes:

1. Do not attempt to cover the cakes with the ganache until they are completely cold or your ganache will melt!
2. Split each cake in two horizontally and place the first 1/4 onto your serving plate.  (I always put the tops down first and use the bases as the top layer.  ie. top=bottom/top=bottom.  That way any dome is hidden by the filling).
3. Whisk the chocolate ganache until it is light and fluffy.   (It will not be as light as double (heavy) cream)
4. Divide your mixture into one half, for the top and sides; and the other half portion into three, for the inner layers.
5. Spread over your cakes, building layers as you go.  Finish the top off with simple wavy lines as I have done on mine.

This really is a lovely cake.  You will be amazed how light the sponge cake is.  Anyone who is lucky to get a slice will be really impressed with you.

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I hope you have enjoyed my introduction to a truly novel cake making method!

Interesting Posts:

Click on the blue highlighted text and you will be taken straight to the post.

@sofiane brings us an interesting cake recipe made with zucchini.  I have made cakes before using vegetables. ie. carrots and beetroot, but never courgettes!  It will be interesting to see how it turns out, (courgettes holding a lot of water).

@rauzah has fried some egg plant slices (aubergine), in an interesting coating...they sound delicious.

@food-creator has brought a super 'cheese pie' to the table!  A really interesting technique which really does look yummy. This is a recipe unlike any cheese pie I have ever eaten.  I will definitely be making these.

and finally tonight....something a little different...

@dswigle has put together a really neat activity.  Every Friday post your market images.  I completely forgot what day it was, thinking it was Thursday.  Then when I saw these posts I realised I had missed my town market day.  I was really 'miffed' with myself.  Great contest though, I will be taking part next week!

Please take part in my Community Project. Place a link to your post in the comments box below if you would like your recipe to be included.  

In the meantime keep 'Posting' interesting content, as all I want to do is:

and:

as well as:

As often as I can!