Since Peggy was going to be away for her birthday.
and she invited us over for dinner at their place.
I decided to bake a birthday cake for her.
and also a gesture to thank the both of them
cause they always invite us to join them for dinners or day adventures! hehe
so it was a must to bake her a cake.
was a bit worried. cause i decided to bake something I’ve never tried before.
and maybe seriously OUT OF MY MIND. hahaha.
but yes. it turned out pretty well!
and hopefully she enjoyed it (:
it was my first three layer cake! (:
i kinda suck at baking big cakes.
more of a cupcake person.
but i think it doesnt look half bad! right? haha
i was quite happy with how it looks after we cut out a piece! (:
im a happy girl. hehe
(From The Hummingbird Bakery Cookbook)
100g unsalted butter, at room temperature
260g caster sugar
1/4 teaspoon vanilla extract
45g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
a pinch of salt
170g plain flour
160 ml whole milk
500g caster sugar
1 tablespoon golden syrup
125g cocoa powder
85g unsalted butter
1/2 teaspoon vanilla extract
3 20cm cake tins, base-lined with greaseproof paper
1. Preheat oven to 170 degrees celcius (Gas 3)
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or a handheld electric whisk)
and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl
with a rubber spatula after each addition.
Turn the mixer down down to slow speed and beat in the vanilla extract, cocoa powder,
baking powder, bicarbonate of soda and salt until well mixed.
Add half the flour, then all the milk, and finish with the remaining flour.
Mix well until everything is well combined.
3. Pour the mixture into the prepared cake tins and smooth over with a palette knife.
Bake in the preheated oven for 20 mins.
Leave the cakes to cool slightly in the tins
before turning out onto a wire cooling rack to cool completely.
4. For the chocolate custard: Put the sugar, golden syrup, cocoa powder and 600ml of water
into a large saucepan and bring to the boil over medium heat, whisking occasionally.
5. Mix in the cornflour with 120ml of water, then whisk into the cocoa mixture in the saucepan.
Bring back to boil , whisking constantly.
Cook until very thick, about 10 minutes.
Remove from heat and stir in the butter and vanilla extract.
Pour the custard into a bowl, cover with clingfilm and chill until very firm.
6. When the cakes are cold, using a serrated knife, slice a thin layer off one of the cakes.
Put this layer into a food processor and process to make fine crumbs.
Put one cake on a cake stand and spread about one-quarter of the chocolate custard over it with a palette knife.
Place a second cake on top and spread another quarter of the custard over it.
Top with the last cake and spread the remaining custard over the top and sides.
Cover with the cake crumbs and chill for about 2 hours.