When my hubby was about 10 years old, he ate the most amazing cake. It was a chocolate cake with a custard layer and covered with chocolate ganache. Since then, he’s often lamented that he’s never come across that cake again. Trust me, I’ve heard that story many, many times.
25 years later, I decided to fulfil his cake dream…on his birthday weekend. Yes we share the same birthday month…and with my wonderful birthday presents I received earlier in the month, I made him the cake of his dreams.
Hubby knows that with the birthday present he gave me this year, he was going to benefit from it. Here’s my new ‘toy’, a fire-engine red Kitchenaid mixer!!! All shiny and pretty….I lurve, lurve it!
Oh and my lovely friends from home got me this! Thanks C & C!!! I no longer have to do crazy conversions and squint at my measuring jug anymore!
So anyway, back to the cake. I’ve never baked it before and I got recipes off various websites (one for cake, one for custard filling) and with ALOT of beginner’s luck, I got the whole thing going.
The custard was made the night before so it has sufficient setting time in the fridge. Then comes cake day…I used this moist, easy chocolate cake recipe that many have sworn is the best. I was a little sceptical when the batter was done (it was so runny I thought I got it wrong and had to triple and cross check with other websites), but runny batter produced a delicious, moist chocolate cake. This will be my go to choc cake recipe from now on. Hit that save button!!
Now the tricky bit is getting all the components together. I was nervous! My hubby’s cake dreams lie in my shaky hands. First, I had to split my 9″ cake into two layers. Wooden skewers to the rescue and I got the cake evenly split in half.
See – I’m not a huge fan of chocolate cake. Sacrilege I know! I think I can hear some of you screaming in disbelief. So when I heard about this cake, I thought it was way too rich and chocolately. (again…more screaming) However, the combination of the moist cake, creamy custard and bittersweet ganache was perfect. It wasn’t overly sweet and there was that slight hint of coffee in the cake which gave it a nice, deep flavour.
Look at that! Hubby was really pleased with it and he claimed, I quote “The BEST birthday cake he’s ever had”. Awww…so sweet. Truth be told, my hubby is the easiest person to cook for and he’s been very supportive (aside from getting the results of my cooking efforts I’m sure) of my blogging. He waits patiently as I take photos of the prepared meals, and doesn’t complain when suddenly I see a potential shot mid-way through eating, and the food disappears for another few shots in my makeshift studio…heh.
HAPPY BIRTHDAY BABE. I love you!
MOIST CHOCOLATE CAKE
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 cup milk
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 cup hot brewed coffee
Preheat oven to 175 degrees Centigrade and grease and flour a 9 inch cake pan. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except coffee. Mix well until combined and then add coffee. Mix once again. Pour into greased pan and bake in the middle rack in the oven for approximately an hour or until a skewer comes out just clean. Cool on a wire rack.
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
1 large egg
1 teaspoon vanilla
Mix the sugar, flour and salt in a medium saucepan. Stir in 3/4 cup of the milk. Bring to a boil over medium heat, whisking constantly. Cook for another 2 minutes. Remove from heat. Whisk together the egg and remaining milk, then whisk that mixture into the saucepan. Return to heat and cook just until it starts to boil, about 1 minute. Remove from heat and stir in the vanilla. Transfer to a bowl; cover with plastic wrap directly on the surface of the custard. Chill for at least 2 hours, or overnight.
8 ounces bittersweet chocolate (can use semisweet)
1 cup heavy cream
Break up the chocolate into a medium bowl. Heat the cream in a small saucepan just until it starts to boil. Pour into the chocolate and stir until the chocolate melts and becomes smooth and shiny. Let cool about 30 minutes. Stir through again before frosting the cake.