After a week and a half of baking and tasting different chocolate layer cakes I finally found the perfect recipe.
It wasn't the pecan fudge cake of my previous post, nor the amaretti cake... not even the Mary Berry cake with white chocolate icing.
After my last post Annie suggested that what I might be looking for was her "best ever chocolate cake"... and she was right. It was wonderful.
I wouldn't be so arrogant to say I improved the recipe because a best ever cake can't really get any better but I made a couple of small changes and tweaks to enhance the flavour, did a second trial run on Thursday and knew I had my cake.
The First Bake Off challenge was this morning and along with 100 other entants I delivered my cake to the Cambridge School of Cookery. There were some amazing looking chocolate cakes and they were all so different. After a tense three hour wait we went back to collect the results...
and I've got through to the next round! Not only that, my cake was one of the top three with 9 out of 10 for both taste and texture. I think I'm really excited but I'm too tired to tell. All I have done is think chocolate all week... and when I have managed to get some sleep I've dreamt about it too. I know I don't want to make another chocolate cake for a very long time.
I can't show you the inside of my cake because I left it to be donated to a shelter for the homeless (we really have had quite enough cake for one week) but this is one I made earlier! And the recipe... (with many thanks to Annie):
Best Ever Chocolate Cake
315 g plain (all-purpose) flour
75 g cocoa powder
2 level teaspoons bicarbonate of soda (not baking powder)
315 g plain (all-purpose) flour
75 g cocoa powder
2 level teaspoons bicarbonate of soda (not baking powder)
1 level
teaspoon espresso coffee powder
½ teaspoon salt
3 large eggs
150 g golden caster sugar
½ teaspoon salt
3 large eggs
150 g golden caster sugar
150g dark muscovado sugar
180 ml grape seed oil (or similar bland tasting oil)
1 teaspoon vanilla extract
180 ml puréed tomatoes (a large can of tomatoes, run through the blender and then sieved will give you more than you need.)
80 ml butter milk
Sift together the flour, cocoa powder, baking soda, coffee powder and salt.
Separate the eggs. Beat the whites until they form stiff peaks.
Beat together the sugars, oil, vanilla extract, tomato purée, and egg yolks.
Fold in the sifted dry ingredients.
Stir in the butter milk and fold in the egg whites until everything is well combined.
Divide between two greased and lined 20 cm round tins and bake at Gas 4/180C/350F for 35 mins.
180 ml grape seed oil (or similar bland tasting oil)
1 teaspoon vanilla extract
180 ml puréed tomatoes (a large can of tomatoes, run through the blender and then sieved will give you more than you need.)
80 ml butter milk
Sift together the flour, cocoa powder, baking soda, coffee powder and salt.
Separate the eggs. Beat the whites until they form stiff peaks.
Beat together the sugars, oil, vanilla extract, tomato purée, and egg yolks.
Fold in the sifted dry ingredients.
Stir in the butter milk and fold in the egg whites until everything is well combined.
Divide between two greased and lined 20 cm round tins and bake at Gas 4/180C/350F for 35 mins.
Fill and decorate as you please (Mine had a white chocolate
buttercream filing and a dark chocolate ganache coating topped with chocolate
shards)
And I promise you... not one person has guessed about the tomatoes!





