Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Celebration Chocolate Cake

5 Star, Cake, Layer cakes | 15th November 2011 | By

Fitting nicely into this month’s We Should Cocoa theme, this cake was actually designed to be the piece de resistance at the cake fest last month and luckily it proved to be so. I wanted something rich and chocolatey yet fudgy with a contrasting flavour. I’d already decided to use my apple and lemon curd to fill the cake and then when I spotted the Treacle chocolate fudge frosting in Short & Sweet, I was away!

Recipe – this is what I did:

  • Creamed 225g unsalted butter with 125g cardamom sugar (caster) and 100g molasses sugar until pale and fluffy.
  • Beat in 3 duck eggs, alternating with some of the flour.
  • Sieved in 200g flour (half wholemeal, half white & a tbsp mesquite powder), 25g cocoa, 1 tsp baking powder, 1/4 tsp bicarb of soda and a pinch of salt.
  • Stirred this in with 100g fat free Greek yogurt and 1 tsp vanilla extract.
  • Spooned into two 22 cm sandwich moulds and baked at 180C for 23 minutes until risen and firm to the touch.
  • Left in moulds for 10 mins then turned out onto wire racks to cool completely.
  • Wrapped in greaseproof paper and left to finish off the next day.
  • Heated 50ml milk, 1 tbsp treacle,  and 50g light muscovado sugar in a pan.
  • Whisked I heaped tbsp of custard powder (I didn’t have any cornflour) and 1 heaped tbsp cocoa into another 50ml of milk until all combined.
  • Poured this into the hot milk mixture and whisked until smooth and thick.
  • Removed from the heat and stirred in 90g of chopped 60% dark chocolate.
  • Beat in a bare tsp of vanilla extract and a bit more than 15g of unsalted butter.
  • Carried on beating until smooth and lush – mmmmmm!
  • Sandwiched the two cakes with a generous layer of apple and lemon curd.
  • Topped with the treacle icing.
  • Sprinkled white chocolate stars over the top.
  • Sat back and felt smug

Smugness, it seems, never pays. On the rather tortuous journey to the cake destination, the top slid off the bottom! Luckily, I managed to rescue it before it fell on the floor and a near disaster was overted, although it didn’t ever look quite as good as it had once done. As all I got was oohs and aahs, I don’t think anyone noticed!!!

A truly delicious cake, the molasses sugar gave a fudgy consistency, the lemon curd a nice contrast and the treacle frosting finished it all off perfectly. The icing was so good, I could have happily eaten the bowlful all by myself and then probably been sick. Luckily for me, that wasn’t an option.

Comments

  1. Leave a Reply

    sophiesfoodiefiles
    15th November 2011

    What a festive & appetizing fabulously looking cake! It is also huge & very pretty! šŸ™‚

    MMMMMMMMMM,…! šŸ™‚

  2. Leave a Reply

    Rolling Pin Claire
    15th November 2011

    I would never think of trying a treacle icing, but it’s definitely worked on this cake. It looks amazing, it really does.

  3. Leave a Reply

    Jennifer
    15th November 2011

    This sounds utterly delicious, especially the apple lemon curd. I must make some of this and the cake.

  4. Leave a Reply

    Hannah
    15th November 2011

    Looks fab and the treacle icing sounds delicious! How did the apple stand up against such strong flavours?

  5. Leave a Reply

    Foodycat
    15th November 2011

    Transporting cakes is so nerve-wracking. Your icing is so glossy!

  6. Leave a Reply

    Katie
    15th November 2011

    I love the sound of all those flavours together – Lemon, Choc and treacle. Would never have though of doing that but I suppose its a twist on a sort of gingerbread. Looks stunning too

  7. Leave a Reply

    Suelle
    15th November 2011

    Lovely looking cake but a very unusual combination of flavours. Chocolate and lemon is another pair that I’m not convinced about, so chocolate, apple and lemon is stretching things a bit for me – you’ll have to send me a slice to convince me! šŸ˜‰

  8. Leave a Reply

    Cakefairyblog
    15th November 2011

    Ohh this sounds lovely. The contrast with the lemon and apple cured, I bet, is delicious!

  9. Leave a Reply

    peasepudding
    15th November 2011

    It looks gorgeous and I love the sound of that treacle topping and an apple lemon filling…wow

  10. Leave a Reply

    Working london mummy
    15th November 2011

    Very pretty , and I do love molasses sugar – as you say a lovely fudge consistency. am sure it tasted as yum as it looks!

  11. Leave a Reply

    Susan's blog
    15th November 2011

    That’s very, very nice indeed; lucky folks who got to sample it, must try the topping recommendation from Dan’s book too.

  12. Leave a Reply

    Jo
    16th November 2011

    Oh my, this cake looks the business. I love the idea of a fudgy treacle icing contrasted with the zesty curd filling. I’ve been meaning to make that curd but still haven’t done it!

  13. Leave a Reply

    Mary
    16th November 2011

    Thank goodness you were able to save the cake. It really looks wonderful. We will be entertaining 16 adults on Thanksgiving Day. They are all hearty eaters. I hope you have a great day. Blessings…Mary

  14. Leave a Reply

    thelittleloaf
    16th November 2011

    I’ve not yet tried the treacle fudge frosting from S&S but it sounds (and look!) amazing. Really thick, luxurious and comforting – what a gorgeous cake.

  15. Leave a Reply

    Paula
    16th November 2011

    Ooh lovely…really like the sound of that treacle icing! šŸ™‚ xx

  16. Leave a Reply

    cityhippyfarmgirl
    17th November 2011

    Oh oh OHHHH! that’s what I would have said on discovering the top sliding off. I’m glad it was still delicious.
    Looks gorgeous Choclette

  17. Leave a Reply

    Choclette
    17th November 2011

    Sophie – you are lovely šŸ™‚

    Claire – that’s the wonder of Dan, he comes up with some very surprising combinations.

    Dom – aww thanks!

    Jennifer – would love to hear what you think if you do make either or both.

    Hannah – the apple curd stood up really well as it had a tart fruity note which was quite different – really good combination.

    FoodyCat – yes, I think I need to get some better techniques šŸ™

    Baking Addict – would love you to try this. Thanks for the tip, it’s a good one.

    Katie – thanks. Sort of, although gingerbread without the ginger šŸ˜‰

    Suelle – I think that might be the only way šŸ˜‰

    Gloria – thank you.

    Cake Fairy – Thanks, it was delicious. I actually got to try that one.

    Peasepudding – thank you, it’s a wonderful must try topping.

    Phil – so is molasses, might try that next time.

    WLM – thank you. I reckon it was one of the best I’ve made so far.

    Susan – luckily I got to try a bit of this one and it was damn fine šŸ™‚ Isn’t Dan’s book fabulous?

    Jo – apples are still in season – you have time šŸ˜‰

    Mary – thank you and thank you for replying. That does sound quite a lot of food to prepare. Good Luck. I’m sure it will all be delicious.

    Little Loaf – you have that treat to look forward to then šŸ˜‰

    Paula – thank you.

    Sarah – he he, pride and all that …..!

    CityHippy – you are more restrained that me šŸ˜‰

  18. Leave a Reply

    C
    17th November 2011

    Sounds amazing Choclette – I’d love a slice of that! Glad you managed to snatch it from the jaws of disaster/the floor! I really liked the treacle chocolate frosting from S&S, glad to hear that you did too. It was really odd to make though, the way it thickened. Defo one to be repeated.

  19. Leave a Reply

    celia
    18th November 2011

    Beautiful cake, Choclette! Glad you saved it from disaster! A friend once told me to hold layers together with wooden skewers (of course, then you have to be careful when you slice it!).

  20. Leave a Reply

    Kim
    18th November 2011

    Looks and sounds yummy – a really interesting combo of flavours! I tried treacle frosting recently on an apple & walnut cake but bet it would be even nicer on a chocolate one!

  21. Leave a Reply

    Maggie
    20th November 2011

    I would eat this anytime it looks so delicious. Both the topping and filling sound wonderful.

  22. Leave a Reply

    Choclette
    21st November 2011

    C – thank you. It is a lovely topping and I shall be using it again for sure. I couldn’t find where you’d used it on your blog, will have to go back for another look.

    Celia – thank you for that tip, although knowing me, I’d make a complete mess of the cake if I tried putting skewers through šŸ˜‰

    Kim – apple and walnut sounds good to me.

    Janice – thank you šŸ˜®

    Maggie – thank you, it was a bit of a winner, if I do say so myself!

    Lottie – thank you.

  23. Leave a Reply

    Julia
    21st November 2011

    Ooo, very pretty cake! I just want to stick my face in it!

  24. Leave a Reply

    mslisk
    5th December 2011

    Choclette you are a lifesaver! Thank you so much for this suggestion, I made it for a birthday party this weekend and it was (and I quote) a ‘triumph’! Being a novice baker I was quite nervous and all the recipe books cakes looked daunting or uninspiring, but having a recommendation to try this one was great. I loved the stars which look fab, unfortunately couldn’t find any myself so I supplemented with gold sprinkle stars which looked quite classy! Also doubled up the recipe and ended up with three tiers, which added to the effect. Thanks again, very much enjoying the leftovers!

  25. Leave a Reply

    Choclette
    5th December 2011

    MsLisk – Thanks for letting me know. So glad it worked out well for you. Three layers and gold stars makes it sound super special.

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