- Cooking time
- 180 mins
- 10 people
- Meal course
- Posted by
- Posted on
- March 27, 2016
|1 1/2 teaspoon||vanilla-essence|
|2 1/2 teaspoon||baking-powder|
|4 1/2 table-spoon||milk-room-temperature|
Chocolate madeira cake is a moist and firm cake that tastes lovely and apt for birthday celebration. It’s easy to shape or to work with as it doesn’t crumble like a chocolate sponge.
The recipe is inspired from Emma T of cakes bakes and cookies.
First of all, you need a 7” cake tin that’s 3” tall. If you are not sure about the height then measure it by filling it with water. A 7”x 3” high tin should contain 1800 ml water. Line your cake tin with baking parchment and pre-heat your oven to 180ºC/ 160ºC fan-assisted/ 350 F/ gas 4. Blend the butter, margarine and sugar together until light and fluffy. Add the eggs slowly until they’re really well mixed in. Add the vanilla essence. In a separate bowl, weigh and sieve the flour, cocoa and baking powder. Mix them so that you have a light brown dry mixture. This will prevent you having any cocoa lumps in the mix. I sieved thrice. Add the flour and milk to the butter in 3-4 alternating go. Pour the cake mix into the tin and smooth with the back of a metal spoon. I divided the batter in two 7" cake tins. Bake in the centre of the preheated oven. The cake is ready when you can smell that delicious chocolate cake aroma filling your kitchen. The cake will come away from the sides of the tin and a skewer will come out clean when inserted into the middle of the cake. It takes 70-80 minutes to bake but baking time may vary according to the oven. Leave the cake to cool down on wire rack. To make ganache : Heat the cream until it starts bubbling from the sides. Do not boil. Take chopped chocolates in a dry and clean bowl and pour hot cream over it. Let it rest for couple of minutes. You may add a tablespoon of unsalted butter to get a shine in the ganache. Mix it with silicon spatula till the mixture looks smooth. Leave aside to cool. While making ganache, make sure everything is clean and dry including your hands. Water is a big enemy of chocolate and your chocolate can seize if it comes in contact with the water. Once the cake has cooled down completely, cut it into two horizontlly. Check if ganache has come to the spreading consistency. If yes, spread the ganache on the cut layer. Sandwich all the layers together after spreading ganache on each layer. Crumb coat your cake with ganache and keep it in the fridge for 20 minutes to set. Spread the remaining ganache on top of the cake and spread evenly using metal spatula. Once you smooth the cake from all sides, keep it in the fridge to set. To make sugar lace : Follow the packet instructions to make the cake lace mix. Spread it over your chosen pattern mat. Dry them in oven on lowest temperature. All the instructions come with the packet. Once dry carefully take it out off the mat using a knife keeping mat facing down and pulling lace away from you. Be gentle. Leave the lace on a baking sheet to dry. Use gum paste and peony cutter to make peony leaves. Leave it in a muffin tin to dry so that all the petals hold shape. It may take 6-8 hours to dry completely. Once dry, stack them together using edible glue. Keep aside till use. Cut small flowers using the appropriate cutter. Once all your decorations are ready, take out the cake from the fridge. Drape the lace around the cake using a little water (if needeed). Decorate with peony and little flowers. A beautiful birthday cake is ready!!