Monday, October 17, 2011

Wowzers chocolate cake

Last week I was very excited to get a delivery from The Book Depository. It was the Miette Bakery Cookbook, something I have been dreaming of buying for about 6 or so months. It came at the perfect time, as over the weekend we had a belated birthday BBQ for my brother-in-law. The request was for a chocolate or caramel cake. I flipped through the pages and decided on the cake from the book cover, with a few decorating changes to be more suitable for a boy (ie, no pink icing).
The cake is similar to a chiffon cake, using oil instead of butter, and it also called for the use of both cocoa and dark chocolate, giving it a rich chocolate flavour and a crumbly yet moist texture. I then made the vanilla buttercream frosting, which is based on a french meringue mixed with about 650g of butter - that's not a typo! Ignoring the possible coronary I would be giving my family, the final product was the smoothest, glossiest frosting I have ever made. It provided a wonderful sweetness and balance for the cake.

I am very excited to attempt the other recipes from this marvellous cookbook. 

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