It was the Kings birthday today, what do you do for the King for his birthday? Well, you let him sleep in and you bake him a chocolate cake. Depending on the king, you could also buy him a new pair of shoes, and if he wants a ham and cheese croissant for second breakfast then you should get it for him.
This recipe is from the Falling Cloudberries book by Tessa Kiros, a beautiful cookbook of her family recipes. I just jooshed it up a bit with some whipped cream and berries.
Cakey Goodness
200g Dark cholocate (70% cocoa)
250g Unsalted butter
100g Caster sugar
5 eggs
100ml Brandy
150g Cake flour, or All Purpse plain flour
1T Baking Powder
Syrup
220g Sugar
250ml Water
Middle goodness
1C berries (I chose Raspberries)
150ml cream
Preheat oven to 180degrees. Butter and Flour a 26cm cake tin.
Melt the chocolate, butter and sugar in a bowl set over a saucepan of simmering water (make sure the bowl isn't touching the water). Stir until the chocolate has melted and then remove to cool.
Whip the eggs in a bowl until they have fluffed up (this takes a while). Slowly pour in the chocolate mixture. Whisk until it is all combined. Whisk in the brandy. Sift in the flour, baking powder and a pinch of salt. Whisk until there are no flour lumps.
Put your cakey goodness mix into your pre-prepared cake tin and put in your pre-prepared oven for 25min (this is how long it took in my oven, even though the recipe said 45min! quite a difference there, so after 25min put a skewer in the middle of the cake, if it comes out clean it's done). Remove from the oven and make a few holes in the top with a skewer.
While the Kings cake is baking, make a sugar syrup by boiling the sugar with the water for about 5 min. It should thicken. Put this aside to cool. Pour this over the cooled cake.
Whip up some cream. Cut the cake in two through the middle. Smear on your cream, top the cream with the berries, but the hat of the cake back on. Sprinkle on some icing sugar: for pretty-ness value, and there you have it, the cake the King has for his birthday.
