Golden Gaytime Cake

-
Today is my Dad's birthday and of course I had to make him a special cake. I saw this cake a few weeks ago on one of my favourite blogs, The Sugar Hit. I thought it would be perfect. It combines all the elements of the traditional ice cream and I must say it tasted pretty good.

So firstly to make the cakes. Preheat the oven to 170 degrees celcius. Prepare 3 20 centimeter cake tins, line the bottom of the tins with baking paper. Place all the dry ingredients for the cake into a large mixing bowl. Stir with a whisk to combine and get rid of any lumps.

In a measuring jug whisk together the buttermilk, oil, eggs and vanilla. Combine with the dry ingredients and stir to combine. Finally add the water and stir to combine and the mixture is smooth.

Divide evenly into the 3 cake tins. Place in the oven and bake for 35-40 minutes or until a skewer comes out clean. Allow to cool in the tin for 5 minutes before removing them from the tin and allowing them to cool completely on a wire rack.

While the cakes are cooling prepare an acetate cylinder in a 20 centimeter cake tin. The cylinder need to be about 18 centimeters tall.

Once the cake is cooled completely you will need to prepare the filling. Dissolve the gelatin in 2 tablespoons of hot water. Place the dulce de leche in a small saucepan and heat until smooth and the mixture starts steaming. Add the gelatin and stir to remove any lumps. Remove from the heat and allow to cool slightly while you whip the cream. Whip the cream to stiff peaks. Pour the cooled dulce de leche into the cream and stir until there is not streaks. 

Now for the construction, place one cake in the bottom then spread half the cream mixture on to the cake with a spatula. Then place the second cake and then the remaining cream. Finally top with the final cake. Press down carelfully on the cakes as you go to keep the layer consistent. Place in the fridge and allow to firm up for at least 4 hours. I left mine over night.

Now for the finale, remove from the fridge and remove from the tin. Then remove the acetate sheet from the outside of the cake. To make the chocolate topping, place the chocolate and cream in a small saucepan over a low heat. Allow the chocolate to melt and remove any lumps. Pour slowly over the cake allowing for some of the chocolate to drizzle down the sides.

Chop up the Violet crumble and place on top of the cake to decorate. Serve the cake immediately.




This one is definitely a keeper. It turned out exactly I hoped that it would. When I make cakes for special occasions there is always that little bit of doubt that they will turnout how you planned. But this cake was relatively easy to make, even if it took a little bit of planning.

Until next time. Happy cooking, Kate.

***Ingredients

Cake

  • 265 grams plain flour
  • 300 grams caster sugar
  • 110 grams brown sugar
  • 70 grams cocoa powder
  • 2 teaspoons instant coffee
  • 2 teaspoon bicarb soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 cup buttermilk
  • 1/2 cup grapeseed oil
  • 2 eggs
  • 2 teaspoons vanilla bean paste
  • 1 cup hot water
Filling
  • 2 teaspoons gelatin powder
  • 1 cup dulce de leche
  • 2 cups thickened cream
Topping
  • 100 grams milk chocolate
  • 1/3 cup cream
  • 1x 50 grams Violet crumble chocolate bars

Comments

Post a Comment

Popular posts from this blog

Rhubarb Jelly

-
Image
I made Pork for mother's day. (Will post shortly). To go with the Roast Pork I made Rhubarb jelly. Lets get started in a large stock pot place the rhubarb, apple and lemon juice and seeds. Pour over 1.5 litres of water. Bring the pot to a simmer over a medium heat. Once simmering reduce the heat and cook for 1- 1 1/4 hours until pulpy. Strain through a muslin-lined sieve. It should make 1 litre. Do not push the pulp throught the sieve it will make the jelly cloudy. Pour the liquid into a clean saucepan and add the sugar. Stir over a medium to high heat until the sugar resolves. Simmer the mixture until the mixture reaches setting point. To check if it is at setting point chill a saucer in the freezer. Return to the freezer for 1 minutes. If the mixture wrinkles it is ready. Remove from heat, stand for 10 minutes. Remove any scum from the surface and stir in the vinegar. Ladle into sterilised jars. Add a rosemary sprig to each, seal and stand until cooled to room temp...
Read more

Peri Peri BBQ Chicken Pizza

-
Image
This recipe combines some flavours that I really like. And is there anything better that a home made pizza. I have posted my recipe for pizza bases on my lamb pizza  post earlier this year. This recipe is amazing and the more times that you make it the easier it gets! Now for the topping, you can cook this on your BBQ, if you have a BBQ with a hood, otherwise you can grill the chicken and onion in a grill pan on a hot plate. Spray the capsicum with some oil and put into an oven at 180 degrees Celsius for 20-30 minutes until the skin begins to black. (If you are doing on your BBQ place them onto the grill and cook until charred all over. Turning as required.) Once cooked place into a bowl and cover with plastic wrap. Allow it to stand for 5 minutes. Peel the skin off and deseed. Cut up to your desired size. While you are waiting for the capsicum to seam in the bowl, process the garlic, chilli, paprika and oregano until finely chopped. Add the lemon juice and oil and continue t...
Read more

Spice Rub Butterflied Chicken

-
Image
I has been pretty hot here in Melbourne for the last couple of week and I also haven't had an oven😢 So I was looking for something to cook on the BBQ. I am a fan of butterflied chicken because it cooks quicker than a traditional roast. I also like that it is easier to get marinade to stay on the bird while you are trying to cook it. I made this for my family and some of them, not naming names, aren't huge fans of chilli, so I reduce the amount of flakes that I used. However if I was making it for myself I wouldn't hesitate to use the full amount. I don't think that the full quantity would be to hot at all. Obviously depending on the type of flakes that you use. Preheat your oven or hooded BBQ to 200 degrees Celsius.  I prefer to butterfly my own chickens. It is really easy and once you have done it once or twice and you know where to cut you will never buy one again pre-cut. I suggest watching one of the many videos on YouTube. It will give you the added visua...
Read more