HSH 29: Chocolate Cake with Vanilla Meringue Frosting
Wow, that’s long title and it doesn’t even accurately describe it. This is more of a Mocha cake than a chocolate cake as it has a significant whack of coffee in it. In fact, I’m going to re-name it to a title that hast alliteration, brevity and integrity: Mocha Marshmallow cake.
The picture that goes with the recipe made it look a lot more intimidating than it was. It’s an example of a recipe that I would have looked longingly at but skipped over had I not been doing this challenge. It has a very nifty trick to create the decoration of the top of the cake – you cover the removable base of a sandwich tin with clingfilm, pop it back in the tin, then pout two types of melted chocolate in, swirl around and leave to set. Pop the base out, peel the clingfilm off, et voila! I didn’t have white chocolate so I splattered the milk chocolate around a bit and sprinkled honeycomb pieces over. I rather like the effect.
Other than that, Mr B thought that the cake didn’t actually taste of that much. I agree that it could have done with cocoa powder in the mix to give it extra depth. The icing is lovely but incredibly sweet so it does overpower what would normally be a perfectly good sponge.
On the subject of the sponge, I had put them in the oven to bake when I realised that I still had some of the flour I’d measure out left in the prep-bowl. Oops. It would have been about 20g I think. Ah well. Finally, my marshmallow Fr-Icing was a little on the runny side. I’m not sure how they get clean layer-showing pictures for their books. Oh, and there was too much of it, but that goes without saying when it’s a Hummingbird recipe.
The lovely blue plate you see in this photo is a “wobbler” plate from loaf, which I won in a competition over at SuperGolden Bakes.
Mocha Marshmallow Cake
from Homes Sweet Home by Hummingbird Bakery
For the decoration:
60g milk chocolate
50g white chocolate
For the sponge:
170g unsalted butter
350g soft light brown sugar
3 large eggs
80g dark chocolate
225g plain flour
11/2tsp bicarbonate of soda
1/2 tsp salt
225g soured cream
2 tsp vanilla extract
2 tbsp instant coffee mixed with 240ml water or 240ml espresso coffee
For the icing:
300g caster sugar
80g golden syrup
1tsp vanilla extract
Three 8inch sandwich tins
Make the cake sponges and freeze or leave until completely cooled.
Cover the removable base of one of the sandwich tins with clingfilm. Put back into the base of the tin and and pour the two types of melted chocolate over it and swirl around.
Leave to set. Remove the base and peel off the clingfilm. This is the decoration for the top.
Whip up the eggwhites and pour soft-ball stage sugar syrup into it while whisking. This is the icing.
Join Beckie and me in our Epic 100 part bakealong. Next week: Basic Shortcakes (like scones I think)I’m also adding this to CookBlogShare hosted by Patisserie Makes Perfect and Super Golden Bakes