Sunday, 29 September 2013

A very big birthday cake

A very big birthday cake for Mr M Senior's very big birthday. You don't turn 7 + 0 every day. A blackcurrant gateau - chocolate sponge x 3, Bonne Maman blackcurrant jam, double cream, dark chocolate fudge icing (I attempted Delia's chocolate and creme fraiche icing - I am dreadful with melted chocolate and cold cream combos - they always turns rock solid within a nanosecond. Today was no different - I caught it just after 'in time' and just about managed to wrestle it on the top) and chocolate stars. Oh and candles. Quite a few candles. 

All puffed out with the help of little Miss A* - who also helped with opening the presents. Does enjoy being centre of attention that one.

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Blackcurrant Gateau

Makes 2 layers
115g self raising flour
175g golden caster sugar
175g unsalted butter
1 tsp baking powder
1 tsp vanilla extract
60g cocoa
3 eggs
Splash of milk if needed

Filling and topping for triple layer cake
Bonne Maman blackcurrant conserve
300ml double cream
300g dark chocolate
1 1/2 tbsp creme fraiche
Dr Oetker giant chocolate stars
  1. Preheat the oven to Gas Mark 4. Grease and line two 18cm round tins.
  2. Sieve the flour, cocoa and baking powder.
  3. Mix the wet and dry ingredients together and divide equally between the two tins. 
  4. Pop in the oven for 25 minutes until done - they should be springy to the touch. 
  5. Leave to cool in the tin for 5 minutes before turning out to cool completely. 
  6. (To make the triple layer cake, repeat the recipe and freeze one of the layers for a rainy day.)
  7. Once the layers are cool, whisk the double cream until it's thick and glossy.
  8. Take the first sponge and spread with blackcurrant conserve and cream. Place the second layer on top and repeat with the conserve and cream. Place the final layer on top ready for the icing.
  9. Melt the chocolate in a bowl over a gently simmering pan. Leave to cool slightly (much longer than I did!) and slowly stir in the creme fraiche. It will thicken as it cools. Spread (or clump and fork as I did) evenly on top of the cake. As it cools, press the Dr Oetker stars into the icing.
  10. Stand back and admire. And ponder external transportation if necessary.
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*I hope this video-shot-sequence-thingummy works...

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