Chocolate Offie Birthday cake

Chocolate toffee cake

So It was Hubby’s birthday last week and his name is Chris so I make his cake in the shape of a C, yes its a C I didn't take an early bite out of it. He asked for a chilli chocolate cake, yuck you say, well actually yes, I really wouldn’t advise ruining a perfectly good chocolate cake with chill, I love chilli in a lot of things, even dark chocolate, but for cake it is not. But hear is a recipe for a great chocolate cake, with toffee in it and a chocolate mirror panache it’s different from our other chocolate cake we posted.  Just don’t put chilli in it. 

For the toffee bit

For this you are making the same filling as the toffee bit in banoffee pie, so essentially, the offie!

You will need

1 tin of condensed milk 

1 pot of boiling water and 

Time 

It’s best to start this when you’ve got some time to kill, and the day before your making the cake, actually any day before just remember y9uve changed the contence to the tin and don’t open it weeks later thinking it still condensed milk, it not anymore its toffee you need to boil the condensed milk in the tin for 90 minutes keeping it fully submerged, leave to cool, open tin empty the container into a bowl and whisk 

For the chocolate cake

200g more than 75% coca Dark Chocolate

220g Butter

8 eggs (4 eggs, 4 egg yolks)

200g plain flour

200g sugar     

Step 1                                

In a mixer beat the eggs and sugar until they have become about three times the size     

Step 2

In a separate bowl melt chocolate and the butter together then slowly fold this mix into the egg mix then again with the flour.  Be careful not to knock the air out of the mix. 

Step 3

When the mix is ready it should be thin so you will be able to pour it into your Cake tin, mine was one with the holw in the middle, to make the C shape easier to make. The cake tin needed to be prepped with a thin lyer of butter and then floured, to make it easier for the cake to come out of the tin, it stops it from sticking. 

You will need to cook the mixture on 180 o c for approximately 25 minutes however this could greatly depend on your oven so check the mixture by prodding a metal Skewer into it, if it comes out clean with no mixture stuck to it it’s ready if not and pop it in the oven for a few more minutes before you repeat the test 

For the shiny mirror ganache

You need a cooking thermometer

150g dark chocolate 

10g gelatine

140g liquid glucose 

150g sugar

75ml water

100g condensed milk 

1 tablespoon of coca powder

Soften your gelatine in water, put the glucose, sugar, water, and condensed milk in a pan and heat when the mixture is hot take off the heat and add the dark chocolate and coca powder and melt them in, blending gently with a hand blender to get the mixture smooth. I say gently because you need to be careful not to get bubbles in the mixture. 

Keep gently blending until the mixture is between 28 to 30 oC then pour it on you cake, it should flow nicely all over the cake. 

You can decorate the cake how you like, but I used Belgium chocolates, strawberrys  and salted caramel.