GUEST POST: Birthday Special - A Tasty Treat


Hello lovlies, hope your all well? Today I’m going to show you how to make a scrumptious chocolate cake, filled with caramel and covered in a silky chocolate ganache, a perfect treat for a special occasion. To make this you will need the following:

Chocolate Cake
·      8oz self-rising flour
·      12oz butter
·      12oz granulated sugar
·      4oz cocoa powder
·      6 eggs
·      2 tbsp hot water
(Plus butter for greasing and 4 tablespoons of cocoa powder for lining the tin)

Chocolate Ganache
·      400g dark chocolate
·      400ml double cream

·      Caramel

·      500g fondant
·      Gel food colouring in a choice of your own colours

Chocolate Cake
  1.    Preheat your oven to gas mark 4/180°c/350°f
  2.    Sift together your flour and cocoa powder into a bowl
  3.   In a separate bowl cream together your butter and sugar for a few minutes until light and fluffy
  4.  Add in your eggs two at a time to your butter and sugar, with each addition add a pinch of your flour and cocoa powder mixture to prevent curdling
  5. Gently fold in the remaining flour and cocoa powder into the wet mixture until combined, then add your hot water and stir in
  6. Grease two 8inch cake tins with butter, add two tablespoons of cocoa powder to each tin, and shake the tin so the cocoa powder lines the whole tin
  7. Separate the mixture between the two tins, level and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean

While our cakes are cooling let’s make the ganache!

Chocolate Ganache
  1. Place the chocolate and cream into a pan, place on the hob on a low heat and stir continuously until the chocolate has melted, be careful not to burn the chocolate!
  2. Place the silky smooth ganache into a bowl, leave to cool slightly and then place in the fridge to set to a firm but spreadable consistency (about an hour)
  3. Don’t forget to lick the spoon;)

Now we have a beautifully set ganache and nicely cooled cakes, it’s time to fill and decorate the cake.
Firstly take a serrated knife and carefully level the cakes by cutting the domes of them (this bits the best, all those cut offs are for you and all your hard work, so munch away!!
Secondly take a plate, cake board anything you have to be your cake board, using a little of the ganache stick one cake down onto the board, using a piping bag / bottle pipe a doubled wall of chocolate ganache around the edge, don’t worry this doesn’t have to be neat, it’s just to stop the caramel dripping out. Fill the centre with your caramel and sandwich the other cake on top.
Using the same piping bag, pipe around the outside of where the cakes meet just to ensure the filling stays as filling. Take a cup of hot water and a spatula and smooth the piping out.
Add a big blob of ganache to the top of the cake and sides and spread it evenly over the whole cake. TIP keep putting your spatula in and out of the hot water for a smoother finish. When your happy with the finish place the cake in the fridge to set. Be warned this can get very messy!!

While the ganache is setting….lets decorate. Take your fondant and colour it into a few of your favourite colours and make the following:

Blusher and powder compact
Roll a small blob of fondant into a disc shape, press your thumb in the centre to give a slight dip. Take your favourite colour and cut out a smaller circle, stick this in the dip in the black fondant with a bit of water. Do the same but make it a little bigger for the powder compact.

Eye shadow palette
Cut two thick rectangles the same size out of the black fondant. On one of the rectangles using a piping nozzle / small circle cutter and gently press 12 rings onto the palette. Using your favourite colours and the same piping nozzle cut out 12 different circles, stick them into the rings on the eye shadow palette with a bit of water.   

Roll out three sausage shapes with the black, grey and red fondant; make them all the same thickness but make the black the longest, then grey then red the smallest. Stick them together with water and using a knife on an angle cut a piece out of the red….so it looks like lipstick.

Makeup brush
Roll out a sausage shape in black fondant, round one end of it. Roll and shape a round ball with cream coloured fondant and stick it to the black, take a small strip of grey to cover the join. To make the brush more realistic, use a knife and scratch lines through the cream fondant.

 Now we have all the bits and pieces we can take the cake out the fridge and using a bit of water assemble all the decorations on the cake. Here is how I placed mine, to keep the lid on the palette up, stick some cocktail sticks behind it for support.

Hope you all enjoyed this post, I would just like to say a massive thank you to Adel for asking me to write this post and a huge Happy Birthday Adel hope you have a lovely day:)

By Chelsea from BeautyBakesandCakes
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