Saturday, 26 November 2011

Fancy Cheats Cake

I lost my baking mojo! Somewhere in between running out of butter and then dealing with a whole bunch of personal issues, it disappeared!

It got so bad that it took me three days to even open the SFI magazine that was sitting on my table. Now you know that is bad!

But when a girlfriend and I decided to throw a belated birthday girls night for our bestie I knew that cake would have to be on the menu. However due to time constraints and still feeling a lil 'blah' I did cheat and use a packet cake mix. I have included a beautiful chocolate cake recipe below though if your feeling a little adventurous.

This cake looks gorgeously elegant and your guests will be in awe of all the time and effort you have poured into this masterpiece. Little do they know its deceivingly simple.

1 Devils Food Cake mix or...

1 Cup water
1 1/4 cups caster sugar
125gm butter
1/2 cup cocoa powder
1/2 tsp bicarb soda
1 1/4 cups self raising flour
2 eggs lightly beaten

3/4 cup thickened cream
4 crunchie bars (or a chocolate bar of your preference) - crushed
1/2 cup thickened cream - additional
200gm dark chocolate - chopped

1.Pre heat oven to 180°C. If using a packet mix, prepare as box directs. If making your chocolate cake from scratch: Combine the water, sugar, butter, cocoa powder and bi carb soda in a saucepan over low heat until sugar has dissolved. Bring to the boil and simmer gently for 2 mins. Transfer mix to a bowl and cool for 30 mins.
2. Add the flour and eggs, beat until just combined. Pour into a 20cm cake tin that has been greased and lined with baking paper. Bake in the oven for 40 mins or until a skewer inserted into the centre comes out clean. Cool in tin for 10 mins, then transfer to a wire rack to cool completely.
3. In a clean bowl, pour 3/4 cup thickened cream and beat until thick and creamy. In a small separate bowl, add the remaining 1/2 cup of cream and the dark chocolate. Place in the microwave and cook for 1-2 mins, stirring every 30 seconds, until the chocolate is melted and well combined. Set aside to cool and thicken.
4. Using a large serrated knife, slice the cake horizontally into thirds. Place the base on a plate and spread with half the whipped cream, top with a third of the chopped crunchie. Place the next layer of cake on and repeat with the remaining cream and another third of the crunchie. Place the top of the cake on and spread with the chocolate ganache. Sprinkle over the remainder of the crunchie.
5. Serve

No comments:

Post a Comment