I did that a few months ago. Well, I looked at a picture of a cake and thought, that sounds so good, next chance I get to make a fancy cake, I'm going to try that.
Mine doesn't look anything like the other cake.
I had adventures in the kitchen.
Actually I had adventures the entire day. None of which were all that great.
I read the instructions on the cake, checked to make sure I had all the ingredients, and then started. Well, I had all the ingredients but the Baileys Irish Cream, since I don't care for it all that well, I subbed in some Coffee Liqueur.
I have a scale so I could weigh my ingredients, I have the right measuring cups so I know exactly how much 100 ml is.
But, I think an American 8 inch cake pan is not quite the same as a British 8 inch cake pan. I could have, should have divided the batter into two pans, or used my new 8 inch springform pan. As it is, I did put some batter into a small spring form pan which just happened to be handy. (and I've since found out that a British 8 inch cake pan is deeper than an American 8 inch cake pan).
Also my stove is not level, which usually doesn't make a whole of lot of difference but, when the cake starts expanding and cascading over the edge, kinda like a "I Love Lucy" episode, well, it really does make a difference. sigh.
Also, I upped the quantities on a couple of the ingredients, and if I make this again, I'll tweak it some more.
The original recipe called for a scant 4 teaspoons cocoa powder, total, and I ended up using tablespoons instead of teaspoons, and it still needed more. I do have a scale and weighed out all the ingredients.
- 8 oz. + 3 oz. butter
- 8 oz. Superfine Sugar
- 2+1+1 Tablespoons Cocoa Powder
- 3 Tablespoons Vanilla Extract (next time I'll use my Coffee Liqueur instead) *
- 10 oz. Self Rising flour (2 1/2 cups flour)
- 2 teaspoons Coffee Liqueur
- 100 ml Double Cream ( 3 1/2 oz. heavy whipping cream)**
- 250 grams Full Fat Cream Cheese (8 oz.)
- 150 grams Melted Chocolate (about 6 oz.)
- 2 Tablespoons + 10 oz. Confectioner Sugar
- 2 oz. Cream or milk
3 oz. butter, creamed
10 oz. confectioners sugar
1 Tablespoon Cocoa Powder
2 tablespoons Coffee Liqueur
2 oz. milk or cream (as needed)
Using an electric mixer, cream the butter, Coffee Liqueur, Cocoa Powder and confectioners sugar together.
If it's too thick, drizzle in a little of the cream or milk to thin it out.
Use a piping bag to decorate the cake. I have a neat trick for getting the frosting into the piping bag, but that will require another post.
Decorate however you like.
* I would ditch the Vanilla Extract completely and just use the Coffee Liqueur.
** For the Double Cream, I actually added 2 tablespoons full fat Sour Cream to the heavy whipping cream to make a fake Double Cream.
*** For the Filling. I would add more confectioners sugar, would also melt the chocolate with the some cream to make a proper Ganache before adding it to the cream cheese. I think that would add richness and better mouth-feel.
**** I ended up making a double batch of frosting, and next time will do it a little differently. I would make it more of a Mocha by using some instant coffee powder along with the cocoa powder.
And now for the adventures, sigh.
I ended up with a bowlful of chocolate that had seized up. Somehow a drop or two of water must have gotten into it. But I didn't want to throw it out, so I used a fork to break it up a little, making it into a kind of chocolate dust, put that in the fridge and I'll use it to garnish a chocolate dessert at a later date.
I also felt as if this cake needed more chocolate all the way around, and next time, and I will be making this again, I will increase the amount of chocolate I put in. I will also make a simple ganache and whip it into the frosting as well.
Here's a couple of pictures of the miniature cake I made.
The crumb was actually very nice on the cake, not heavy at all.