This cake was a bit of an experiment.
But just call me Albert (Einstein) because, my goodness did it work out well.
Okay, please don’t actually call me Albert. That would be weird. Also, please don’t despair and think that I am frightfully big headed. Not all of my experiments work out. It’s true, and that’s okay. You’ve got to break a lot of eggs to make an omelette. That is not necessarily the right saying to fit this situation, but I think it kind of works?
My point is, that it’s good to experiment in the kitchen. Push the boundaries….add extra ingredients, make do with what you have instead of popping to the shops, change it up entirely and most importantly don’t worry if it doesn’t work! It can be pretty delicious eating the experiments, although sometimes I admit there are instances when it’s not quite so delicious, but these times get rarer and rarer the more you cook.
When I tell people a chef, the first question people ask is….”what’s your speciality?”. Predictable maybe, but understandable. I’m still to figure out what the right answer to that question is. What do you think my speciality is?
But a more interesting answer I get asked is, what’s the biggest cooking disaster you’ve ever had? Such a good question! But my answer is a little disappointing. I haven’t really had any. No, I am by no means claiming myself to be perfect in the kitchen, by any stretch, but with enough confidence (in the kitchen) and knowledge, you can rescue any situation and avoid any disasters. The closest I have come to a disaster was when I was cooking £800 of fillet of beef. High stress at the best of time, but just as I took it from the oven, the hostess told me they weren’t going to sit down for another 1 1/2 hours. I watched in dismay as my leaves began to wilt, and I felt sick at the idea of the beef being ruined. But in those instances, my best advice is just not to panic. Things happen that you can’t control, and you just need to take a deep breath and do what you can. It normally always works out and there are only a few things in life that a beaming smile and an apology can’t fix.
If you burn something to a cinder…I can’t lie, that’s hard to recover from, but aside from that you can use your creativity and turn something from one thing into another. So be brave, and get cooking! You can do it! I am always here to answer cooking questions – just ping me an email firstname.lastname@example.org. Dial a chef.
But back to the chocolately matter in hand. This cake is ridiculous. Next level delicious. Honestly. So fudgey and chocolately yet once it’s in your mouth, it’s as light as a cloud and positively melts in your mouth as if by magic. It’s sandwiched together with my favourite, whipped cococnut cream, which helps with the lightless and perfectly balances out the rich chocolately-ness. This is essentially my chocolate truffle cake , but with a few tweaks and with a bit of a different make-over.
This recipe will make 6 layers, but for the beady eyes amongst you, you will see I have only used 4 for this cake…it’s up to you how many layers you want your cake to be. I have a very delicious idea for how to use up the extra layers which I will be posting later this week. Beep beep. Or…you could just eat them. No judgement.
You will need 3 x 8 inch cake tins. Greased and lined. You will divide the batter between the three tins, cook them, leave them to cool, tip them out and then repeat with the rest of the batter. A little bit of a faff, but so easy, and so honestly worth it.
- 225g dark chocolate
- 6 eggs
- 1 cup butter/coconut oil/dairy-free butter
- ½ cup cocoa powder
- 1½ cups agave/maple syrup
- 2 tablespoons of plain flour, or I use buckwheat
- 2 teaspoons baking powder
- 2 cans of coconut cream
- drop of vanilla
- squeeze of maple syrup
- lots of fresh berries, mint and flowers
- Heat the oven to 190C
- Melt the chocolate with the butter. I find it easiest to do this in the microwave, but feel free to use a bain marie if you prefer
- Then, once melted, add the eggs, cocoa powder, flour, baking powder and agave or maple syrup
- Give it a good stir and then pour half the mixture into the three prepared tins.
- Bake in the hot oven for about 10-12 minutes. The cakes should be firm to touch. Remove from the oven, allow to cool before turning out, and then repeat with the remaining mixture.
- Once you've finished you will be left with 6 layers of deliciously fudgey chocolate cake.
- Allow to cool.
- Meanwhile you can get on with the coconut filling. If you leave your cans of coconut milk in the fridge over night - the thick coconut cream will separate from the liquify coconut water. Scoop the thick coconut cream into a bowl and then whisk with a hand whisk. Give it some welly. Add a splash of vanilla and a squeeze of maple syrup. Whisk for another couple of seconds until it is creamy and smooth.
- Now, layer up your cake. Cake first and then a good dollop of coconut cream.
- The cake layers can be rather fragile, so be gentle with them. You may find it easiest to lay the layers on the cake with the baking parchment still attached, and then peel it off before you add the layer of coconut cream.
- Top with lots of fresh berries, sprigs of mint, and edible flowers if you have them
Now, I’m off for a slice…just look at those layers! A thing of beauty, don’t you think?