So today is a very very special day, it's little baby Petal's birthday she's 11
years old. I haven't got everything that i would
normally have to do a birthday cake, but the fundamentals are here. It's an
amazing chocolate cake that is so simple, so reliable, so
delicious, now let's just start the story. I've got
some golden caster sugar here I only had 130g, I've literally run out of sugar
and then i made it up with 70g of icing sugar.
So it doesn't matter if you go from white sugar, golden sugar
icing sugar, it's all good guys so 200g of that.
Then i've got 200g of butter going straight in, in this pan I've got an inch
of water and i'm bringing it to a simmer. Just put a bowl on top of that, don't let
it touch the water and we're going to melt the butter, the
sugar and the chocolate, normally I would say oh 70% coca solids
but guys 200g of the best chocolate you can get your hands on.
Although I kind of got a feeling that there's a fair amount of chocolate
in the cupboards around the country. So let this melt for about 5 or so
minutes give it a stir every now and again, it's going to be
amazing. While that's doing its thing I have
a little heart shaped mould. I want to show you how you make it so that the
sponge does not stick to the tin. Now you can
get some greaseproof paper I haven't got any.
That little bit of leftover butter just rub that generously
around the edge, a tablespoon of flour into this knock it around
and you see how it's sticking to the butter and that will protect
your cake, give it a tap out so that is ready
and raring to go. The next stage we're going to add
to this bowl the chocolate, have a look at that. The butter, the chocolate
and the sugar has all melted all of that chocolate goes in every last
bit use a spatula for this guys. So after a couple of minutes this
chocolate mix would have cooled down a nice little bit, we're gonna add
6 eggs, crack those in and then we'll go from a spatula
to a whisk. So i'm gonna stand up for this
it's now gonna do beautiful things right we'll whisk in that first egg
and then we'll crack in the second, next one.
Last but not least egg number six, that's the basis
for the most amazing chocolate cake. What we can do at this stage
is flavour it, so I'm gonna add in 2 teaspoons of
vanilla paste or extract and then i'm thinking chocolate, chocolate orange.
All you need literally all you need is two or three little gratings
of orange. To give it the structure i've got 200g of
self-raising gluten-free flour, if you don't need to be gluten-free just use
the regular self-raising flour. For now, Petal is gluten sensitive I'll
sift that in, I'm just going to now fold this flour
into the mix, chocolaty gorgeousness and i'm going to
pour this into our mould. We will bake that for about 50 minutes
at 160 degrees celsius and then i'll show you what to do next.
So I now have a new cameraman, and that's little Buddy come around here
Buds, uh Mum's gone to do some jobs, River's running around um so it could go
into chaos now. But the buttercream part of this recipe
is very very simple, so bro back to your post, so I have melted in
the same fashion over a little water bath, 200g of chocolate again.
Just get right, be really curious buddy. I've just used any chocolate I can get
my hands on, sit on the end if you want, come sit here.
Dad, can I have a lick of this?
Yeah, you can have a lick in a second. 200 g of icing sugar
Then we're going to go in with our chocolate here, Dad can i have a little bit
of chocolate? Are you going to be a good boy?
I'm going to go in with 200g of butter. I was going to get Buddy
Buddy is so jealous right now, no that's all i've got, that's all i've got
You can have the bowl, there you go that's your bowl you can have that later.
So I need actually, a spatula but that's got spit all over it.
Can I have a spatula? River, is like chaos
So now what we're going to do is
just mix it all together. I want chocolate. No, there's a camera, darling there's a
camera.
A little pinch of salt okay, so guys that is
the buttercream, yes!
Guys come on, just let it cool down
Once it's got to room temperature, in about an hour's time i'll show you how
to fill it and dress it. So this is all very
exciting the cake has now cooled down and sometimes,
it kind of souffles in the oven and then it sags, you can see it's done that now.
Please do not worry about that at all okay, you can do
1 of 2 things, go with it and just fill that gap no trouble at all i'm
going to do that, or you can just trim it off. So we're
going to put that on our platter here we have
our lovely buttercream, look at that, and almost butter it, it will be amazing.
Look put some raspberries in there, cover up a 1000 sins. Do you think it looks
like a heart buddy? Yeah it looks like a heart let's try and get
birthday right.
Put that chocolate up to your side, get a flat knife
and just drag it towards you
all the little folds, so Jools we're done.
That's so,
that's amazing, she'll go mad. So there you go lovely birthday cake... breathe.
What'd you reckon Pets? It's really good!
Do you like it? It's so nice.