Another cake, another Halloween..
I have always found the idea of ‘six degrees of separation’ between people to be reassuring. I never got to see the play but saw the film version with Will Smith, who is the Sidney Poitier of our generation. Ever since I started this blog and met so many talented bloggers that share similar passions, struggles and experiences in life, I felt how small the world is. On another note, I am always humbled by how much talent there is in this world. There is always someone more talented and that little bit more creative than you are. ‘Damn!’ I hear you say. One however always learns and gets inspired by those who create better. How all this is connected to Halloween I am not entirely sure.
I was never one to celebrate it. When I lived in London, the only nice thing about Halloween was being able to get rid of all the sweets in our pantry to those cheeky trick or treaters. When you do become a parent however, you can’t ignore these
funny scary little events anymore. This year like last’s, I baked a chocolate cake taken from a mrs-fields-best-ever-cookie-book- and for the icing I went with a basic Jamie Oliver one –http://www.amazon.com/Return. For the color icing, I simple whisked some room temperature butter with icing sugar and added some orange food coloring.
- 13/4 cups boiling water
- 170g dark chocolate, chopped finely (we use Lindt 60% dark)
- 1 cup unsweetened cocoa (I used half and half dutch and non dutch)
- 2 cups plain (all purpose) flour
- 1.5 teaspoons bicarbonate of soda (baking soda), sifted
- good pinch salt
- 200g unsalted butter, softened
- 13/4 cups packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
1. Preheat oven to 175C. Line the base and sides of a large roasting pan with parchment paper. The recipe is quite flexible, so use whatever you have on hand in terms of a baking tray and adjust your cooking time.2. In a medium bowl, pour the boiling water over the dark chocolate and let it sit for five minutes. Add the cocoa and stir until the mixture is smooth. Allow to cool while you prepare other ingredients.3. In another bowl, whisk together the flour, baking soda and salt.4. In a large mixing bowl with an electric mixer, cream the butter and brown sugar, then add the eggs one at a time, beating well after each addition. Beat in the vanilla, then add all the flour mixture and half the chocolate mixture. Beat on low speed to combine, then on high for 1½ minutes. Add remaining chocolate mixture and beat on low.5. Pour the batter into the roasting pan and bake for 30 – 40 minutes, until a thin sharp knife inserted into the centre comes out clean. Be careful not to overcook it. Remove the cake from the oven, but leave it in the pan. Allow to cool a little.
- 100g dark and milk chocolate callets (I use 3/4 60% lindt and 40% good quality milk chocolate), finely chopped chocolate
- 50g unsalted butter
- 100g icing sugar, sifted (it’s important to sift, or you’ll get lumpy icing)
- 3 Tbsp (60ml) milk
Melt the chocolates in a glass bowl over a pot of simmering water. Add the butter. Allow to cool considerably before adding the icing sugar. If you find that the chocolate is solidfying, don’t panic just add a spoon or two or room temp water and keep mixing, then add the milk. Pour the finished icing over the cake, jiggling the pan around, then put the whole thing into the fridge to set.
- What’s in my Kitchen this December « A life on a plate - [...] from Halloween and layered that with some whipped cream and the chocolate icing that is also in the Halloween…