Saturday, 7 September 2013
I got a request for a birthday cake for the end of the month and how she put it was "please make the same chocolate cake [from last year] as everybody loved it".
I tried to move her on to trying something a little new... Oreo buttercream maybe? But I knew she really didn't want it.
"heavenly" as she described the cake last year.
Admission time. It took me two days to remember(ish) what her cake was. I did a ninky nonk. That was known. But all I remember was that I thought the cake was dry. Very dry. So I sandwiched it with extra layers of ganache. Three in fact. I am now (post searching online and realising it wasn't there) that I used Rose Levy Beranbaum's cake recipe from her book the Cake Bible. (How bad is that I forgot I actually used my hundred odd books sometimes?!) After wandering the shops I realised I used Galaxy in the ganache rather than dark which is quite bitter and grown up. Afterall, this was a cake for two year olds. So I can't QUITE remember if I did it with dark in the middle and galaxy on the sides, or vice versa, or just pure milk chocolate ganache.
Oh to be fabulous and say "Oh darling... I never look backwards, only forwards."
Anywho... I am now on a quest for the BEST chocolate cake. By which I mean, fudgy, moist and non-crumbly. I definitely have best brownie recipes but not chocolate cake. Heck I could be close to making plain old victoria with the replace a scoop of flour with cocoa soon. You never know, it could be the best. The woman at work is in love with Betty Crocker mix... if you missed my trial with that. It bounced. Cakes do not bounce. Reject.
So, to run down the list: Rose Levy Beranbaum. Assumed dry but if I don't find a better one I will do for her again.
My current go to courtesy of the BBC although I didn't like it the first time. It has an annoying crumble effect when you slice it so you don't get a slice, you get a pile with frosting.
And today's trial courtesy of the Guardian who I definitely loved for the lemon drizzle cake I previously did from them, although that might be because I finally got a microplane that it turned out better than the rest.
Recipe repeated below in case I love it and they pull it...(Note I only used the choc ganache but I have value pack bourbon biscuits to make a rip off/cheapskate Oreo buttercream one day)
50g dark chocolate, melted and allowed to cool slightly
250g butter, at room temperature
250g light muscovado sugar
½ tsp salt
100g cocoa powder
250g plain flour
2 tsp baking powder
3 large eggs
50g chocolate chips