Well I had one of these moments a few weeks ago. I also knew my mate Kate was getting pretty darn fed up of being VERY pregnant (at nearly 10 days overdue) so I decided that this cake might just cheer her up. As it happens, she blames it for curing her potential labour pains a few hours later but hey ho - Billy did eventually arrive later that week :)
|I piped around the top of the cake to create a well for the poured ganache|
Most of the recipe is in cups but you can convert those to grams here.
3/4 cup unsweetened cocoa powder
1 1/2 cups plain flour
1 1/2 cups caster sugar
1 tablespoon bicarbonate soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
- Preheat oven to 160c. Line/greaseproof pans 2 x 8" round tins.
- Into the bowl of an electric mixer sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
- Divide batter among prepared tins. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers. Do not overbake - this cake tastes just as nice if it's undercooked a little as it retains it's moisture.
- Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.
1/2 cup butter
1 cup smooth peanut butter
4 cups icing sugar
1/3 cup cream
- In a large bowl, beat butter and peanut butter until light and fluffy.
- Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to cover and fill an 8" cake.
250g Milk chocoalte (I used Dairy Milk)
120ml double cream
- Combine chocolate and cream in a microwaveable bowl and microwave for 1-2 minutes on 50%. Stir chocolate and cream until chocolate dissolves.
- Mix thoroughly and allow to cool. I wanted the ganache at pouring consistency but you can also refrigerate until firm and use within 1 week.
|Baby Billy was known as 'Baby R' until he arrived!|