This delicious chocolate dream cake with cream cheese frosting is perfect for a birthday or celebration and large enough to feed a crowd.
Supergolden Bakes turns 2! Well, actually, the blog birthday was yesterday on December 1st but many things conspired against me posting… I was truly having a terrible, no good, very bad day. Let’s count my lack of blessings, shall we? This cake was being obstinate in the extreme; I wasn’t feeling great (an understatement); the meringue decorations collapsed; I shaved an entire bar of Green & Blacks chocolate into teeny-tiny shards then proceeded to drop it all on the floor… Arrgh! At one point I considered binning the cake and flouncing out of the room flipping two fingers at the Cake Gods who were surely laughing at me.
My blogging journey this year has definitely had its ups and downs as well. In many ways it has been a thrilling year for the blog. Winning the BiBs award for Food was big a highlight – and a huge surprise as well. Working with brands like Lurpak and becoming a contributor on the Ao At Home blog have reinforced my desire to work hard and push myself further.
That’s not to say there haven’t been plenty of times when I thought ‘I can’t keep this up anymore’ but even when I am hugely frustrated with a recipe, or a photoshoot gone bad, or coding problems I have no earthly idea how to fix, I still enjoy doing ‘blog stuff’ more than anything else. If I could, I would throw caution to the wind and become that rare breed: a full-time blogger. I hope I can continue growing with my blog and that you will all come along for the ride. Thank you for every comment, share, like, tweet, pin and email – I wish I could actually share this cake with you!
And speaking of cake… This little beast of a bake was intended to be called Chocolate Dream Cake but it certainly almost turned into a nightmare. A massive thank you to Green & Blacks who kept me in enough chocolate to ignore a couple of minor disasters and keep pushing on. And not only that, they are also offering one lucky winner a chocolate hamper to help celebrate this blog milestone (giveaway now closed). Please scroll to the bottom of the post for more details on how to enter. Watch out for other festive giveaways as well – more to come very soon.
The inspiration for this cake came from the Italian Cream Cake which is one of the most delicious cakes I have ever made baked. It is a very moist sponge cake with a rich cream cheese frosting with coconut and pecans. I have stuck quite close to the sponge recipe but the rest I sort made up as I went along. This chocolate extravaganza is fitting for a birthday or celebration and large enough to feed a crowd. And please don’t be put off by the length of the recipe – it is actually really simple to make!
- For the cake
- 5 large eggs, separated
- ½ tsp salt
- 115g | 1 stick or ½ cup unsalted butter at room temperature
- 240ml | 1 cup vegetable or coconut oil, melted
- 200g | 7oz | 1 cup sugar
- 1 tbsp vanilla bean paste
- 100g | 3.5oz | 1 cup desiccated coconut (I used unsweetened but sweetened would work as well)
- 260g | 9.2oz | 2 cups plain flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 240ml | 1 cup buttermilk
- For the chocolate cream frosting
- 150g | 5.3oz Green & Blacks 70% dark chocolate chopped into small pieces
- 200g | 7oz full-fat cream cheese
- 200g | 7oz icing (powdered) sugar
- 1 tbsp vanilla bean paste
- 400ml | 14oz double cream, whipped to soft peaks
- 1-2 tbsp Tia Maria (optional)
- To fill and decorate
- 100g | 3.5oz hazelnuts
- 4 store-bought meringue nests (or see here for recipe)
- 150g | 5.3oz Green & Blacks milk chocolate
- 200ml | 7oz double cream
- 1 tbsp glycerine
- edible gold stars to decorate (optional)
- Preheat the oven to 180C (350F). Spray 3x20cm (8in) cake tins with cake release spray or grease them and dust with flour.
- Shift the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
- Put the the egg whites and salt in the bowl of your stand mixer and whisk at high speed until you have stiff peaks. Transfer to another bowl and set aside.
- Add the butter, oil and sugar in the mixing bowl and whisk for 5 minutes until fluffy.
- Add the egg yolks and vanilla and beat them in. Add the coconut and whisk it in.
- Add the flour and buttermilk alternately into the batter, starting and ending with the flour. Mix briefly with each addition.
- Add a third of the egg whites into the batter and use a large silicone spoon to mix them into the batter to loosen. Fold the remaining egg whites until the batter is smooth.
- Divide between the cake tins and level. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Cool completely.
- Put a generous dollop of frosting over the bottom cake layer and level. Sprinkle with the hazelnut/meringue 'sand'.
- Repeat process with the second layer and top with the third. Smooth a generous amount of frosting over the entire cake and then chill for an hour – this is your 'crumb' coat. If you wish the cake to be really smooth then add a second layer of frosting and chill again.
- Finely chop the chocolate and put in a bowl. Heat the double cream and glycerine until tiny bubbles appear along the edges of the pot. Pour the hot cream over the chocolate and leave to stand for a few minutes.
- Put the chocolate in a bowl and set it over a pot of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Leave it to gradually melt, stirring occasionally, until smooth. Set aside to cool before using.
- Whisk the cream cheese, icing sugar and vanilla for a few minutes and gradually add the melted chocolate. Add the Tia Maria, if using.
- Add the whipped cream and either whisk it in gradually or fold it in with a large spoon. Keep in the fridge until needed.
- Gently mix together with a hand whisk until chocolate is completely melted and smooth. Cool for 10 minutes.
- Set your cake on a wire rack with a tray under it. Pour the chocolate ganache over the top of the cake letting it drip into the tray. Leave the chocolate to set (or not – I didn't wait as I was pressed for time).
- Pipe a little of the frosting over the cake and sprinkle with hazelnut/meringue 'sand', edible stars or whatever else takes your fancy.
The frosting is more creamy than chocolatey. You can increase the amount of chocolate if you like. The chocolate ganache drizzled on top of the cake is entirely optional – the cake is just fine without it!
FOLLOW ME ON SOCIAL MEDIA