…. Wish I were not freaking out about making my friend’s wedding cake.
No, that was not a typo and yes I am making a wedding cake. Like, a real one. Yeah.
I hadn’t shared that small piece of (big-deal) information here on this blog space in the secret hope that if I kept quiet it would either a) go away or b) the cake fairy might visit. Much like my other commitments in life, it didn’t go away. And the cake fairies are nowhere to be seen.
So I hereby declare this relationship with cake baking, official. And, we’ve had our first fight already. I won’t lie. It got pretty messy. My shirt is covered in more flour, butter and chocolate than my kitchen floor, my sink is piled with more dishes than I can see over the top of, and the number of expletives I’ve uttered means that my mouth needs cleaning even more than the kitchen sink.
And so far all we have is one very imperfect ten inch dense round chocolate cake base. Let’s not even talk about white chocolate raspberry buttercream filling and the oh-so-trivial issue of making perfect Swiss buttercream frosting and using cooking tools hitherto unheard of on this blog. Dare I say I am actually embarrassed that for someone who professes some degree of prowess in the kitchen, my baking skills are leaving much to be desired.
So. What else was there to do but to retreat here, to this space (with a spoonful of raw chocolate mix in my hand. Eating my emotions? Me? Never…..).
Pauline. If you are reading this, do not worry. I have an entire week to calm myself down and talk myself up to trial round two. You shall not have a cakeless wedding. It will be fine. I promise. I do.
Here is the the one I’ve trialled. Am attempting another one this afternoon and will report back. I promise not to eat raw cake mix (much).
Dense Chocolate Cake (recipe from Good Housekeeping, for one 10inch cake)
350g butter, chopped
350g dark chocolate
375g plain flour
3 tsp baking powder
60g cocoa powder
750g caster sugar
6 medium eggs
250ml sour cream
1. Pre-heat oven to 160C (140C fan) mark3. Grease and line a 10inch round cake tin. Put butter, chocolate and milk into a pan and gently melt until smooth and glossy. Set aside to cool slightly.
2. Meanwhile sift the flour, baking powder and cocoa into a bowl and stir in sugar. In a separate jug mix together the eggs and sour cream. Pour both the chocolate and egg mixtures into the flour bowl and whisk until well combined.
3. Pour cake mixture into the prepared tin and bake in the centre of the oven for about 2 hours or until a skewer comes out clean. Allow to cool completely in the tin.
[note, when I did this, I hadn't used wet strips and so the cake needs levelling in order to use it for my layers. also, the core is still slightly fudgey; use a heating core? still contemplating this]….