Two weeks ago I celebrated my 30th birthday. The celebrations seemed to last for days, which I was more than happy with. My birthday fell on a Wednesday and in the months leading up to the date I ummed and ahhhed about whether to have a party or not. Not enjoying being the center of attention, a party seemed to be a bit too much. But after much deliberation I realised what better excuse do you have to catch up with friends from far and wide. Also I really wanted to make a cake!
I began researching my cake about a month before the big day and found some amazing resources.
Decorations consisted of peanut brittle (I used glucose syrup in place of the light corn syrup), salted caramel covered popcorn, honey comb, chocolate coated pretzels, jersey caramels, and some peanut brittle dust.
To make the peanut brittle dust, once I’d set aside some shards to decorate the cake with I put the rest into the food processor and ground it until it was as fine as I was after. I also used this in between the layers of the cake.
My sister found me some gold candles to top it off. I was pretty proud of my creation, I’d never made a cake like this before, not even close. I was so proud that I carried it out myself! I wasn’t having anyone else getting the credit for this masterpiece.
Friday: 2 x Chocolate Mud Cake (recipe at end of the post)
Sunday: Salted Caramel Swiss Meringue Butter Cream (I followed this recipe, then once all the butter was incorporated, I added 1/3 cup of the Dulce De Leche and mixed until correct consistency was reached), Chocolate Ganache, Construct and Decorate
I started by leveling the top of the cakes with our large bread knife, then cutting each cake into two horizontally (I love this tutorial for cutting the cakes and then to show you how to do a crumb coat).
On the cake board I smeared a small amount of Dulce De Leche to hold the initial cake to the board, then on went the first cake, on top of the I smeared some more Dulce De Leche, sprinkled some peanut brittle dust and then did a layer of the Salted Swiss Meringue Butter Cream. I repeated this until all layers were on the cake. Then into the fridge it went to set.
I then did a crumb coat over the whole cake and returned the cake to the fridge. Finally, I did the last layer of Swiss Meringue Butter Cream, making it as even as I could around the cake and returned it to the fridge before covering in ganache and decorating.
- Melted butter or cooking spray for greasing
- 200 gm butter, chopped
- 200gm dark chocolate, chopped
- 1/2 cup hot water
- 1/2 cup cocoa powder, sifted
- 2 tablespoons instant coffee powder
- 1 teaspoon vanilla
- 1 cup caster sugar
- 3 free range eggs, room temperature
- 3/4 cup self raising flour, sifted
- Preheat over to 160 degrees Celsius fan forced. Grease and line the base of a 17 cm cake pan.
- Combine butter, 1/2 of the chocolate, water, cocoa powder, coffee powder and vanilla in a medium saucepan. Cook, whisking continuously over a low heat until smooth and well combined. Remove from heat and stand until mixture is lukewarm.
- Use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in chocolate mixture until well combined. Add the flour and whisk until combined. Add the remaining half of the chocolate chopped and combine.
- Pour the mixture into the prepared cake pan and bake in a preheated over 55 minutes or until a skewer inserted in the middle comes out clean.
- Remove from over and cool in pan. Cover the pan with cling wrap and place in the fridge for 30 minutes. Once chilled, remove cake from pan and wish a long, serrated knife, cut horizontally into 3 even layers. Glad Wrap well and set aside until assembly.