An epic birthday cake

I went home for my Popsy’s birthday and as usual I was put in charge of the puddings. I decided to cook an epic Triple Chocolate Caramel Cake from Olive Magazine. It was surprisingly easy to make. I had to do two batches as I only had two cake tins.

I will say make sure the ganache cools properly. I’m always too impatient and start layering it on and it all drips down the side of the cake.

I would also recommend making slightly smaller sponges- perhaps taking a quarter off each sponge in the ingredients list. The cake was enormous! It tasted really good though and went down well. People opted for having a half of the slices.







Ingredients:
Butter 500g, at room temperature
Golden Caster Sugar 400g
Dark muscovado sugar 100g
Eggs 10
Buttermilk 200ml
Plain flour 250g
Self raising flour 250g
Baking powder 2tsp
Vanilla extract 1 tsp
Cocoa powder 3 ¾ tbsp
Dark Chocolate Ganache
Plain chocolate 400g
Milk chocolate 200g
Double cream 300ml
Whole milk 100ml
Golden syrup 1 tbsp
Butter 25g
Caramel ganache
White chocolate 150g chopped
Nestle Carnation Caramel 150g
Milk Chocolate Ganache
Milk chocolate 150g, chopped
Double cream 100ml
Heat the oven to 170C, fan 150C Gas 3 and a half. Butter and line four 20cm cake tins. Beat 250g butter and 250g of the golden caster sugar until it is light and fluffy. Beat 5 eggs lightly with 100ml of the buttermilk and sift 125g of each flour with 1tsp baking powder. Fold the egg mixture and flour into the butter and sugar in alternate batches. Divide the mixture into two and add the ½ tsp vanilla to one batch and 3tbsp cocoa to the other.
Scoop the chocolate mixture into one tin and level the top. Scoop the vanilla mixture into another tin and level the top.
Beat the remaining butter and caster sugar with the muscovado. Combine the remaining eggs and buttermilk, sift the flours with the baking powder and add them in alternate batches. Divide the mixture in two. Add the remaining ½ tsp of vanilla to one and the remaining ¾ tbsp cocoa to the other. Scoop into the tins and level the top.
To make the dark chocolate ganache, heat the chocolate, cream, milk and syrup in a bowl over (but not touching) a pan of simmering water until the chocolate melts and you have a smooth, shiny mixture. Stir in the butter. Cool until spreadable.
To make the caramel ganache, heat the white chocolate with the caramel in a bowl as above until melted. Cool until spreadable.
To make the milk chocolate ganache, heat the chocolate and cream in a separate bowl as above until melted.
To assemble put the dark chocolate cake on a plate or stand. Spread over the caramel ganache then top with the lighter chocolate cake. Spread over the milk chocolate ganache then top with the caramel cake. Spread a layer of the dark chocolate ganache then top with the vanilla cake. Cover the whole cake with the rest of the dark chocolate ganache. Chill for three to four hours or overnight if you like- this will help the ganaches to set and will give neater slices when you cut the cake. Take out of the fridge an hour before you want to serve.

The other desserts I made were bread and butter pudding- this always goes down well- the recipe is in the November section from last year.
And I also made a apple and oat crumble from Rachel Allen’s book , Bake. It was easy and tasted good. I would recommend.

Apple and Oat Crumble

Serves 6

Ingredients
3-4 large cooking apples, peeled, cored and cut into big chunks
1 tbsp water
2-3 tbsp caster sugar

For the crumble
150g (5oz) plain flour
1 tsp ground cinnamon (optional)
75g (3oz) butter, chilled and cubed
25g (1oz) porridge oats
75g (3oz) soft light brown sugar

1 litre (1 ¾ pint) pie dish or six ramekins

Preheat the oven to 180oC (350oF), Gas mark 4.

Place the apples, water and sugar into a saucepan set over a gentle heat and cook, stirring every minute or so to prevent it sticking, for approximately 10 minutes or until the apples become a soft pulp. Taste and add more sugar if necessary. Transfer into the pie dish or six ramekins and allow to cool slightly.

Next, make the crumble. Place the flour and cinnamon (if using) in a large bowl, add the butter and, using your fingertips, rub it in until the mixture resembles very coarse breadcrumbs. (Don’t rub in too much or the crumble will not be crunchy). Add the oats and sugar and mix to combine, and bake for 15 minutes for small crumbles or 30-40 minutes for a large one until cooked and golden. Serve warm with custard, whipped cream or ice cream.