Chocolardiac Arrest Cake: a Surefire Winner!

Welcome to my new recipe blog format and address! I've been working on getting this up and running for a while, and I was hoping to get it published for my ninth anniversary (March 18). However, I got COVID-19 and have been laid up in bed for about a week.


So, this blog isn't gonna be the usual "life story followed by recipe": I will be getting straight to the point.


Without further ado, this is my most popular cake recipe, named after an entry in Strongbad's Bottom 10.



Chocolardiac Arrest Cake


Serves 10 - 12 people


Difficulty:

Intermediate: has a few fiddly bits



INGREDIENTS


For chocolate ganache icing


200 grams milk or plain chocolate

250 millilitres double cream, about 45-50% fat

1 tablespoon caster sugar



For an 20 centimetre cake


2 medium eggs (about 55-65 grams in their shells)

56 grams cold butter from the fridge

112 grams caster sugar

30 millilitres boiling hot water

92 grams plain white flour

20 grams cocoa powder

1/4 teaspoon bicarbonate of soda

3/4 teaspoon baking powder

2 teaspoons vanilla essence/extract



For buttercream filling


75 grams condensed milk, at room temperature

100 grams unsalted butter, at room temperature

110 grams icing sugar

15 grams cocoa powder

1/2 teaspoon vanilla essence

Salt, to taste



METHOD


First, make the ganache

  • To make the ganache, break or chop the chocolate into small pieces and pop into a large heatproof bowl.

  • In a saucepan (or a jug in the microwave), heat the cream and sugar to boiling point. Don't let it boil over! When it reaches boiling point, pour the cream over the chocolate. Let it sit for about 5 minutes.

  • Mix very well until smooth and silky. Let it cool on the counter for about 30 minutes before setting in the fridge for 4 hours, until spreadable.

Next, make the cake

  • Preheat the oven to 180C/350F/Gas Mk.4. Grease and line the bottom of a 20 centimetre round cake tin. Leave the sides ungreased.

  • In a large mixing bowl, put the cold butter, boiling water, and caster sugar. Beat very, very well with an electric hand whisk. It should be very fluffy and almost white when you're done, and it'll take about two or three minutes.

  • Sieve in the dry ingredients, and then add in the eggs. Beat for up to two minutes until the mixture looks like fluffy icing. It should hold its shape in the bowl.

  • Scoop the mixture into the tin and smooth out the top. Smack the tin on the counter a few times to let any big bubbles escape.

  • Bake for 25 to 30 minutes, until the top is springy to the touch and a cocktail stick comes out clean when poked into the middle.

  • When it's fully baked, loosen the cake from the edge of the tin to prevent it shrinking. Allow it to cool in the tin for about 5 minutes before turning the tin upside down to slide the cake out.

  • Cool the cake thoroughly before filling and icing.

Make the buttercream filling

  • In a mixing bowl, mix the condensed milk and icing sugar together until you have a thick mixture.

  • Add in the butter, and beat very, very well until you have a light, fluffy whipped icing.

  • Add in the cocoa powder and beat in thoroughly. Adding the cocoa too soon can make it dry and clumpy.

Finally, assemble the masterpiece!

  • Cut the cake in half into two round slices. If the top has a dome, slice that off first.

  • Make a sandwich out of the cake slices and buttercream. If you have any left over buttercream, just spread it on the outside of the cake, making sure it's smooth.

  • Use the thickened ganache to coat the top and sides of the cake. Make it as smooth or rough as you like.

  • Allow the whole cake to set for at least an hour before eating.