It was my nieces first birthday a couple of weeks back for which I was asked to make a chocolate cake ‘Only’ for the adult guests. Ooh, I love making chocolate cake. I especially enjoy using this particular recipe, taken from a book I bought a couple of years ago, by Tessa Kiros . Again, like with all recipes, I only use it as a guide. I like to experiment with the ingredients, this time by adding dark rum! mmmmmmmm….
Strawberry Cheesecakes
The cake turned out light, fluffy and really moist. The added extra of dark rum really worked with the Lyndtt dark chocolate and made the cake seem that little bit more grown-up. I split the cake and added Chantilly Creme which is a mixture of whipped double cream and icing sugar. I covered the cake with an improvised, yet delicious, chocolate butter cream recipe of dark chocolate, cocoa powder, golden syrup, clarified butter and solid butter.
Err, is it just me, but every time I make butter cream icing, I seem to always end up with little butter specs left in the mixture! I think people are starting to think that it is deliberate as it always happens. Help!!!!
Not for the faint hearted Chocolate Cake
There is actually a cake board under all that chocolate. However I did transfer the cake onto a bigger board which wasn’t too difficult or too messy.
I was on a roll that night and thought that I would make a few more goodies for all to enjoy. This included two baked strawberry cheesecakes and a big batch of chocolate and raspberry brownies.
Dangerous Chocolate and Raspberry Brownies
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