This cake is big, bold and definitely one for the category of celebration cakes. There are three components to it. The cake it’s self, a vanilla bean icing, which is a Swiss meringue and a chocolate ganache that get’s poured over the top. Good job it’s not warm, summery weather here as this cake wouldn’t of held up that well. It’s a really decedent, rich, calorie laden cake. So if your trying to watch what you eat, look the other way or continue reading and save this recipe for a day when you want to treat yourself and your family.
This is my second time participating with The Cake Slice bakers and I like seeing how the recipes turn out for the other ladies taking park. It’s great to go and view all of their attempts at it. I had great success with this cake, I’m really pleased with how it’s turned out. I had to make one small change and that was the icing. I used a Swiss meringue recipe from Sweetapolita as I didn’t have enough ingredients for the original recipe from the book. I halved the recipe and I had just enough to fill, crumb coat and to cover my cake. It was so easy to make.
I’ve found a new favourite icing whilst baking this cake. Swiss Meringue. It’s so light and creamy. It tastes amazing, like ice cream. It’s the perfect icing I’ve found so far for crumb coating and for coating the whole cake. I’ll definitely be using this one and dozen more variations for my cakes in the future.
The recipe states that half the ganache is to be the filling for the cake but I decided to fill the cake with some of the Swiss meringue as I wanted to be able to see the filling when you sliced the cake. I think it looks better than having a chocolate filling, it’s more striking and pretty. I also sprinkled the top of the cake with chocolate sprinkles for decoration. You can’t go wrong with sprinkles.
You can make the cake the day before you plan to ice it. When you have iced the cake and covered it with the ganache then it is best eaten straight away, it will keep for up to 3 days though. Keep this cake in mind for future celebrations, it will bring a smile to anyone’s face when they set their eyes upon this beautiful cake.
Yields – One, 2 layer 8 inch cake
170 grams (3/4 cup) Cocoa Powder (I used Green and Black’s)
160 ml Coffee (2/3 cup) I used 1 teaspoon of coffee granules dissolved in 160ml (2/3 cup) hot water
125 ml (1/2 cup) Sour cream
1 tablespoon Pure vanilla extract
225 grams (1 1/2 cups) Self raising flour
3/4 teaspoon Bicarbonate of soda
Pinch of Maldon salt
15o grams (10 tablespoons) Unsalted butter, at room temperature
180 grams (1 1/4 cup) Light brown muscovado sugar
50 grams (1/3 cup) Caster sugar
2 Large egg yolks
2 Large eggs
1. Pre-heat the oven to 170C,150C(Fan),350F and butter the base and sides of two, 8 inch cake tins. Line the base with parchment paper and butter these too. Set to one side.
2. In a small bowl whisk together the cocoa powder, brewed coffee, sour cream and the pure vanilla extract. Set to one side.
3. In a medium bowl combine the flour, bicarbonate of soda and the salt, set to one side.
4. In the bowl of an electric mixer with a paddle attachment mix together the butter, light brown muscovado sugar and the caster sugar until you have a creamy, smooth, fluffy mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula.
5. Crack the egg yolks and the eggs one at a time in a small bowl (I do this in case I get a bad one as I don’t want it to ruin my batter) add one at a time to your batter adding the next one as soon as the previous has disappeared. Scrape down your bowl with your spatula again.
6. With the mixer on a low speed started and ending with the flour add 1/3 mixing well before adding 1/2 the chocolaty mixture. Continue to do this until you’ve added everything. Scrape down your bowl with your spatula. Scrape the batter evenly into your cake tins, smoothing the top over and bake for 30-35 minutes or until a cake tester inserted into the middle comes out clean.
7. Leave the cakes in the tin on a wire rack for 10 minutes before transferring the cakes to the wire rack to cool completely.
Recipe from Vintage Cake by Julie Richardson
Swiss Meringue Buttercream
I halved the original recipe as I didn’t have enough ingredients and the amount I ended up was the perfect. The only change I made was to swap pure vanilla extract for the vanilla pod.
3 Large egg whites (75 grams)
100 grams + 1 tablespoon (1/2 cup + 1 tablespoon) Caster sugar
220 grams (2 sticks) Unsalted butter at room temperature (Cut into cubes)
1 Vanilla pod, seeds scraped
1. Place the bowl of a freestanding mixer over a pan of simmering water, without letting it come into contact with the water and add the egg whites and the sugar. Using a hand whisk, whisk together until it reaches 140F on a thermometer. Remove the bowl and fit the whisk attachment to your mixer and whisk until thick, glossy and cool.
2. Swap the whisk attachment for the paddle attachment and mix on medium speed whilst adding the butter cube by cube. Add the seeds from the vanilla pod and continue to mix until smooth and fluffy. If the mixture curdles just keep on mixing.
Recipe from Sweetapolita
Fill the cake and crumb coat it, then pop it in the fridge for 15 minutes. Remove from the fridge and cover the cake with remaining swiss meringue buttercream. Now your ready to make the ganache.
I used dark chocolate with 70% cocoa solids. It’s a one for the dark chocolate lovers out there.
300 ml (1 1/4 cups) Whipping cream
220 grams (8 ounces) Dark chocolate, 70 % cocoa solids
1. Break the chocolate into even size pieces and place in a small bowl. Heat the cream until it starts to simmer then pour over the chocolate. Cover the bowl with a plate and let it steep for 5 minutes.
2. Gently begin to the stir the cream and chocolate together until smooth and silky. Leave to cool, it will thicken. When you have the consistency your happy with, drizzle all the cake.
Recipe from Vintage Cake by Julie Richardson
* This cake is best eaten on the day it’s made, but it will last for up to 3 days kept in a cake tin with a tight-fitting lid. Store in a cool, dry place away from direct sunlight.