Boy oh boy is chocolate cake a heated topic in our household.
My father loathes it with a passion, my brother is allergic and my mother loves it, me, well it is the butter to my bread as Julia Powell once said.
I very seldom make a chocolate not only for its popularity but because it always seems that there is more icing on the walls and the ceiling than there is on the actual cake itself. I am not sure how gets all over the place, but it does and on white walls it is a nightmare to clean.
I came across this recipe in one of Gretchen’s cookbooks and it seemed like a fun thing to make on a lazy Sunday, I was so wrong.
I watched the movie burnt and they used a pouring ganache to ice the cake and they made it look so easy. My experience was far from easy. My nerves were shot, it seemed like all the icing was just going to carry on dripping and eventually there would be no icing left on the cake. Let me not mention the fact that the drip tray that I used to catch the excess drip, I didn’t anticipate that most of the ganache would run right off and the drip tray overflowed and there was ganache running everywhere all over the counter and down the cupboard and let me just say that run a way ganache has a mind of its own. I don’t think I have ever cleaned the kitchen so well like I did after this cake.
To tell you the truth this cake was cursed from the get go. First the ganache and then the white chocolate drip as I was drizzling it over the cake the pipping bag burst and there was a huge white chocolate blog on one side of the cake. I tried to spread it with an offset spatula but it seemed that the more I tried to fix the problem the worst it got and I landed up spread the chocolate ganache layer as well.
All in all the cake itself was delicious.
¼ x cup + 2 x tbsp. crushed flax seed. This will become the vegan egg
½ x cup + 1 x tbsp. boiling water.
1 ½ x cups boiling water.
¾ x cocoa powder, sifted.
¼ x cup + 3 x tbsp. coconut oil.
1 ½ x cups + 3 x tbsp. cake flour.
¾ x cup castor sugar.
½ x tsp salt.
1 ½ x tsp baking powder.
1 ½ x tsp bicarbonate of soda.
2 x tsp vanilla essence.
Make the vegan egg, by mixing the ingredients together in a bowl and allow to stand for 15 minutes to get thick.
In a bowl, mix the boiling water and cocoa powder together, whisk till smooth.
Add the coconut oil and whisk till it has melted into the mixture.
In a separate bowl, sieve together the cake flour, castor sugar, salt, baking powder and bicarbonate of soda.
Add in the cocoa mixture and vanilla essence and whisk till smooth.
Divide the batter equally between 2 greased cake tins.
Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the cake tester comes out clean.
Allow the cake to cool for 15 minutes in the tin before turning out onto a cooling rack and allow to cool completely before icing.
Ingredients for the chocolate buttercream icing:
- 230g butter, at room temperature.
- 420g x icing sugar, sifted.
- 45g x cocoa powder, sifted.
- 3 x tbsp. milk.
- ¼ x tsp salt.
- 2 x tsp vanilla essence.
- Cream butter till light and fluffy.
- Add in the icing sugar and beat till well combined.
- Add in the cocoa powder and mix.
- Add in the milk, salt, vanilla essence and mix till well combined.
Ingredients for the chocolate ganache:
- 24 x ounces milk chocolate.
- 1 ½ x cups milk.
- Heat the milk.
- Pour over the chocolate and whisk till smooth.
- Set the bowl aside and allow to cool to room temperature.
- Ingredients for the drip
- 8 x ounces white chocolate.
- ¼ x cup soy milk.
- Heat the milk and pour it over the chocolate.
- Whisk till nice and smooth and allow to cool to room temperature.
To assemble the cake:
- Sandwich the two layers of cake together with a generous amount of chocolate buttercream icing.
- Crumb coat the entire cake with the buttercream and allow the icing to set.
- Pour over the chocolate ganache and allow excess ganache to drip off.
- Drizzle over the white chocolate over the cake.
- Pop into the fridge for 15 minutes to allow the icing to set before serving.