It’s been a while, hasn’t it? And then I come back with a post about something I didn’t even bake. Sorry. But it’s been a pretty amazing few weeks!
I’ve been fairly busy balancing my (relatively) new job with freelancing on the side, plus I was trying veeerrry hard to be healthy and lose a few pounds ahead of a holiday in the Lake District, so I haven’t really baked much. And then I went on holiday, ate all the food and just so happened to get engaged, which I’m extremely ecstatic about!
It was also my birthday a few days ago, so my
boyfriend fiancé made the most fantastic cake to stop me making my own: The Chocolatiest Cake In The World™.
This beauty of a cake is basically the sponge from Felicity Cloake’s perfect chocolate cake recipe sandwiched with chocolate buttercream and covered with ALL the chocolate. I believe there are Galaxy Minstrels, Galaxy Counters and Galaxy Caramel buttons plus chopped up Crunchie, Galaxy Caramel and Double Decker bars on top. AND melted chocolate to finish.
Words cannot describe how good this cake is. It’s so very, very chocolatey! Unfortunately, the richness of the cake means I can only eat it a slice at a time without getting way too full. Fortunately, this means the cake is going to last me a while! Unfortunately, I need to get healthy again after it’s gone.
Hopefully it won’t be too long before I get back into the swing of baking and blogging. Please don’t expect anything too decadent for my next post, though…!
I’ve never done anything with passion fruit before, apart from enjoy its juice in a fancy cocktail made by someone else. But I was very taken with this passion fruit layer cake recipe when I came across it on Pinterest, so I made a spur of the moment decision to make it.
Passion fruits are odd things. They’re filled with seeds that you can eat, but the best bit is the orange flesh that produces the aforementioned juice, which is capable of transporting you to a tropical island lapped by turquoise waters with a single sip… mentally, that is.
The passion fruits I got were a bit under-ripe, so there wasn’t that much flesh to enjoy. Luckily, they produced just enough juice for this recipe.
The juice goes into the buttercream, which combines with the butter and icing sugar to create a real taste sensation. I couldn’t stop licking the bowl I made the icing in! Some of the juice is also brushed on to the sponges themselves, which is a nice touch.
The sponges came out wonderfully; they were just the right texture for a cake like this. Dense but not heavy, buttery but not too rich – absolutely perfect.
Three of us managed to devour two-thirds of this cake within a day, which says everything you need to know about how good this cake is. I managed to somehow part with the rest to give it to my boyfriend’s sister, whose favourite fruit is passion fruit (and who is also a superb baker), and she gave it the thumbs up too.
All in all, this is one of those cakes you simply have to make, especially if you’re planning a lovely afternoon tea for when the weather gets a bit nicer and you can sit outside with tea, scones and a centrepiece cake. Do it!
Can be found on the Olive magazine website here: http://www.olivemagazine.com/recipes/passion-fruit-layer-cake/4109.html