As a rule I generally make sure I have all the ingredients before baking because it’s a science. But this weekend I put that to test as a I attempted to make a last minute cake for my sister’s birthday.
It was her 13th Birthday – and like most girl’s at that age she knew exactly what she wanted (there were diagrams). The cake was to be chocolate, with caramel and most importantly a cake decorated as a milkshake on top! Normally this wouldn’t be a major problem but it was a busy and LONG week and circumstances left me in a kitchen with little to no ingredients, a failed caramel and less than two hours until this cake needed to be ready – fun fact: most chocolate cakes take at least an hour in the oven.
In my stressed state I threw together this cake with what I had on hand and a few recipes as a guide. Magically it turned out pretty great! (My groceries did eventually arrive to be able to make the ‘milkshake’)
What you need:
- Mixing bowl
- Measuring spoons/cups
- Cake tin
- Rolling Pin
- 3/4 Cup freshly brewed coffee
- 1/2 White Sugar and 1 1/2 Cup Raw sugar (this was improve so you can use 2 cups of either)
- 2 Cups Plain Flour (the mixture will be quite runny but if you feel it is too much so add an extra 1/4 cup of flour)
- 1/2 Cocoa Powder
- 2 Tsp Vanilla
- 2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 2 Eggs
- 1 1/4 Almond Milk
- 1/2 Salted Butter (melted)
- 1/4 Cup chocolate chips
For the decorations:
- 250ml Cream + additional whipped cream
- White fondant
- 250g Dark Chocolate Chips
- Large Jam Roll
- Strawberry jam
- Preheat oven to 180 Degrees Celsius, fan-forced.
- Put all your dry ingredients in a large mixing bowl.
- Melt the butter (on the stove or microwave) and then place the chocolate chips into the butter. You don’t need to it melt, just soften.
- Add wet ingredients and beat until completely combined.
- Pour into cake tin and bake for 1hr 10min
- For the ganache heat the cream until just before it boils.Pour on top of the chocolate chips and let sit for 2 Minutes. Then whisk until combined and leave to cool
- I trimmed my jam roll to the height/shape of a glass (smaller at the bottom and larger at the top). Then knead and roll out the fondant until it is large enough to cover your jam roll – ensure that it’s not so thin that it will break. Cover the roll in a thin layer of jam and then cover with fondant. Trim the edges and use water to stick the seam together. When serving top cream and sprinkles. I used smaller skewers to support the roll when affixed to the cake (I inserted them into the cake and placed the roll into them)