No recipe to see here, just some decorating inspo for those of you who prefer less refined looking cakes (this is my preference- if I could put fresh flowers and greenery on every cake, I probably would). The base cake pictured is my classic chocolate fudge variety, filled with salted dark chocolate ganache and covered in swiss meringue chocolate buttercream; for decoration I’ve gone with seasonal blooms from the garden and hedgerows nearby (yeah, I live in the middle of nowhere and it has it’s perks!). I’ve never used eucalyptus before and have been pleasantly surprised with how versatile the leaves are- the curves and bends in the stems lend themselves to framing the cake and when paired with the cherry blossom (which, though beautiful, I fear may wilt very quickly) the overall effect is elegant and effortless.
Hope you like the cake and are inspired to freestyle with lots of different plants and flowers on your next bake!
This chocolate cake is my absolute favourite; it’s moist, rich and filled with both ganache and buttercream (completely necessary in my opinion!). Make it for a celebration or get together and you will be very popular!
Ingredients (for a 3 layer 9 inch wide cake- half the recipe for a 6 inch cake):
For the cake:
340g plain flour
525g caster sugar
2 1/2tsp baking powder
2 1/2tsp bicarbonate of soda
185ml vegetable oil
3tsp espresso coffee
375ml boiling water
For the frosting:
600g icing sugar
few drops milk
For the ganache:
250g dark chocolate
200ml double cream
pinch sea salt
For the toppers (optional):
100g dark chocolate
100g milk chocolate
any sprinkles, nuts or metallic sprays/glitter you fancy
Preheat the oven to 170c. Grease and line three 8 inch cake tins.
For the cake, place the flour, caster sugar, baking powder, bicarbonate of soda, salt and cocoa powder in a bowl. Stir together with a whisk or wooden spoon.
In a jug, mix together the eggs, vegetable oil, milk and espresso. Pour into the mixing bowl with the dry ingredients and whisk until smooth.
Now add the boiling water in batches, gently stirring between each addition (it’s supposed to be runny so don’t worry if the consistency seems a bit odd!).
Split the mixture between the three cake tins and bake for 35-45 minutes until well risen and cooked through. To test whether they are ready, insert a skewer- if it comes out clean it is ready to come out of the oven.
Cool the cakes in the tins for 10 minutes then remove and transfer to a wire rack. Leave to drop to room temperature while you make the fillings.
Firstly, make the ganache. To do this simply chop the chocolate into small pieces and place in a jug, then heat the cream until almost simmering and pour straight over it. Leave the chocolate to melt for a couple of minutes then stir to form your ganache. Set aside in the fridge to thicken and cool before you use it.
Now make your buttercream. Whisk the butter until light and fluffy then gradually add the icing sugar and cocoa, whilst beating to combine. Add the vanilla and double cream and give it a final whisk- stop when you have a light, smooth frosting.
If you’d like to make your own toppers, simply melt the chocolate (melt separately for some contrasting shards) then spread a thin layer onto greaseproof paper. Set in the fridge while you assemble the cake then break into pieces and use as you wish.
Now you are ready to assemble the cake. Level off the tops of the sponges with a cake cutter or large bread knife to make sure you have even layers. Take your first sponge and spread over a layer of ganache followed by a layer of buttercream. Top with the next sponge and repeat until you have a stack of three. Cover the whole cake in buttercream and smooth the sides with a palette knife or cake scraper. Decorate with the shards or any other decorations you fancy.