A celebration cake!
Every special occasion deserves a celebration and what better way to mark the event than with a very special cake.
Here at Woman Alive our favourite is always chocolate and so to celebrate our 25th anniversary, our administrator Wendy shares a tried and tested recipe that has helped to celebrate birthdays, anniversaries and even a wedding!
Celebration chocolate gateau
250g/9oz soft margarine
115g/4 oz light brown sugar
150g/5oz golden caster sugar
5 medium eggs, lightly beaten
200g/7oz self-raising flour
1/2 tsp baking powder
50g/2oz cocoa powder
1 tbsp boiling water
For the Ganache:
300ml/1/2 pint double cream
350g/12 oz Fairtrade plain chocolate, chopped
40g/1 1/2 softened butter
For the modelling paste:
100g/3 1/2 oz Fairtrade white chocolate
2 tbsp liquid glucose
For the rose leaves:
50g/2oz Fairtrade milk chocolate
To make the cake
1 Lightly grease a 20cm/9inch springform cake tin and line with greased paper
2 Beat together margarine, sugars, eggs, flour, baking powder and cocoa powder until completely mixed
3 Fold in boiling water
4 Pour into prepared tin and smooth
5 Bake in a pre-heated oven, 180C/350F/Gas Mark 4/ Fan 160, for 40 mins (30 mins fan) or until springy to the touch
6 Leave to cool then turn out on to a wire rack
To make the ganache:
1 Bring cream to the boil and stir in the chopped chocolate until melted
2 Pour one third into a bowl and allow to cool. Beat in the butter until smooth and shiny
3 Leave remaining ganache at room temperature for coating
4 When completely cold, split sponge in half horizontally and spread with the buttery ganache (save a small amount to set the roses in)
5 Place remaining sponge half on top and coat top and sides with remaining ganache (if it’s not of a pouring consistency, warm very gently). Leave to set
To make the chocolate roses:
1 Melt the chocolate and stir in the glucose until it leaves the sides of the bowl
2 Wrap in cling film and leave until firm
3 Make a small piece into a cone shape. Flatten small balls the size of a pea into thin circles the size of a 50p piece. Wrap around the cone
4 Continue until you have a rose with five petals. Place on crumpled tinfoil and put in fridge to firm up
To make the leaves:
Wash and completely dry some rose leaves and coat with melted Fairtrade milk chocolate. When completely set, carefully peel off leaves
Dip roses and leaves into a small amount of ganache and set around the cake
