Last week’s Masterchef Junior Episode saw the little kids baking a layer cake for the elimination challenge. Watching them cook and bake would put many of us to shame, really. These kids are 8 to 13 year olds, mind you. Naturally, I got reminded of my first layer cake which I made when I was fourteen. After the first successful attempt, my best friend asked me for help to make her mum’s birthday cake. I brought along my baking tins over to her place and we made the cake, albeit it wasn’t so pretty. And I only got my baking tins back about 3 years ago. (I still love you Hannah :P)
So since I haven’t baked in a while, I decided to bake today. This is a spin off to the first layer cake I made. If I’m not wrong I used the Hershey’s Celebration Chocolate Cake back then. Fast forward 9 years and here I am using Valhorna instead of Hershey’s! Talking about improvements!
I adapted Nigella’s chocolate cake recipe and Kak Rima‘s chocolate ganache recipe. These two will never go wrong, trust me. Just pardon the ugly frosting and piping. I’m still working on that.
Nigella’s Chocolate Cake
For the cake:
400 grams plain flour
250 grams castor sugar
100 grams brown sugar
50 grams best quality cocoa powder (I used Valhorna as it IS the BEST!)
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
142 milliliters/small tub sour cream
1 tablespoon vanilla extract
175 grams unsalted butter, melted and cooled
125 milliliters corn oil
300 milliliters chilled water (I used milk instead – it’s way nicer!)
- Preheat oven to 180°C/gas mark 4.
- Butter and line the bottom of two 20cm sandwich tins
- In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
- Bake the cakes for 50-55 minutes or until a cake-tester (toothpick or satay sticks) comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
200 ml double cream with at least 30% fat content (I used Millac – 38% fat)
250 g dark chocolate, chopped finely (I used Hershey’s semi-sweet chocolate chips)
50g unsalted butter
a pinch of salt
- In a double boiler, melt chocolate chips and add in cream and butter till all is well combined
- Cover the bowl with cling wrap, making sure the plastic touches the top of the ganache
- Refrigerate for at least 4 hours, then place in room temperature for 30 mins before piping or frosting