Simple food and Super Cake!
Well, my Mr. Handsome and I have been together for 5 years and to celebrate I went on a day trip to visit more wineries with my girlie friends!
Strange anniversary celebration I hear you say! Not so strange in my house I say! Mr. Handsome benefits from what I bring home from these day trips and our own private celebration kicks off from there.
Wine and great goat’s cheese followed up by a visit to the best bakery in town for the best bread I have ever had and a jar of home made decadent salted caramel sauce from the best cake shop in the world. Add to this some great organic local produce – red capsicum, eggplant, zucchini and mushrooms…and I nearly forgot to mention that a shipment of olive oil (from my dad’s olive groves) just came in from Greece and, I ask you, what’s not to love about celebrating being with me for 5 years!!!
I chargrilled those vegetables and poured some of that awesome olive oil over the top and added lots of finely sliced garlic. Covered it with foil and let it sit for a couple of hours – sliced up the best bread in the world and dunked it into some olive oil and piled the veg and totally tasty goat’s cheese onto that bread and ate like wild animals!
Drank lots of wine too!
I also baked a cake – baking does not come naturally to me – I have to measure and be careful but I have been teaching myself over the last year and have been mostly successful. This cake has to be the best cake I have ever made! Rich, dark and moist (no, don’t go there!!!) filled with that awesome salted caramel and topped with chocolate ganache. It was to die for and really, if I keep eating it, it will surely kill me!
I took the photo while it was all still really gooey but I did smooth out the ganache and it set beautifully. I had some with coffee for breakfast this morning! Cake for breakfast is the biz!
The recipe I am posting is for the cake and I have included the salted caramel in case you wanted to make it yourself.
- 115g unsalted butter, plus extra for greasing
- 225g plain chocolate (70% cocoa)
- 150ml milk
- 225g light muscovado sugar
- 2 tsp vanilla extract
- 2 large eggs, separated
- 150ml buttermilk
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp sea salt flakes
For the caramel
- 450g caster sugar
- 2 tbsp golden syrup
- 115g salted butter
- 125ml double cream
- 2 tbsp crème fraîche
For the chocolate ganache
- 225g plain chocolate (70-80% cocoa solids)
- 250ml double cream
First, make the caramel. Pour 100ml water into a large saucepan. Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark goldenbrown colour. Swirl the pan occasionally to prevent sticking but do not stir. Turn off the heat and carefully whisk in the butter, double cream and crème fraîche – it will bubble up quite high. Whisk until smooth, then leave to cool until slightly set. You can make this up to 3 days in advance and chill in the fridge – just gently reheat until soft enough to spread before assembling the cake.
Now make the cake. Heat oven to 180C/160C fan. Grease a 23cm springform cake tin and line the base with baking paper. Melt the chocolate, butter and milk in a large pan over a low heat, stirring until smooth. Remove from heat, then beat in the sugar and vanilla. Cool slightly. Beat the egg yolks and buttermilk together, then mix this into the chocolate mixture, followed by the flour and baking powder. Whisk the egg whites in a clean bowl until stiff peaks form. Stir a third of the egg whites into the cake mix, then gently fold in the rest along with the sea salt. Pour into the prepared tin and bake for 40-50 mins until firm to touch. Leave to cool for 20 mins, then remove from the tin and finish cooling on a wire rack.
For the ganache, heat the chocolate and cream together over a low heat until the chocolate has melted. Pour into a bowl to cool.
To assemble, slice the cooled cake in half horizontally. Sandwich together with some of your caramel – you may not need it all, but be generous in order to balance the bittersweet ganache topping. Spread the ganache over the top of the cake…die happy!