This week has been a week of OMG WHAT THE HECK AM I DOING-ness. There has been a grand plan in my head for years about doing a cake business full time but now I am trying to do it for real, things have suddenly felt a bit wobbly and intimidating! I have the brain of a squirrel (No actually, as a squirrel can remember where it buried its acorns 6 months ago. I, however, cannot remember what I did 6 minutes ago. So perhaps to compare my brain to that of a goldfish would be more appropriate). I certainly do not have a head for figures or thinking practically, when I started to realistically look at what I need to do to get Holly Loves Cake up and running I totally panicked. My mum threw a million questions at me and I really had to ask myself if I am doing the right thing. How on earth am I going to earn enough money to keep me in Whistles dresses and Marc Jacobs shoes (Will I even be able to earn enough to move out of my mums which is a more important question. Its destroying my street cred.)?!
But then whilst I am doing my normal day job, I have little moments when I smile to myself at the thought of Holly Loves Cake being my actual job. It will be a slow journey but one which excites me. So what if I can’t afford a new bag or to go on holiday? There are so many people who may be earning a lot of money yet doing thoroughly boring jobs. Money doesn’t bring you happiness but cake does!
This weeks cake is inspired by the 70’s. I love collecting kitchenalia and this week got my Hornsea 70’s teapot and cups back in my possession (long story), the BF was over on Sunday and I served proper tea with proper cups and saucers. 70’s was the decade that style forgot and perhaps that is why I love it so! My cake is a homage to the 70’s dessert Black Forrest Gateaux. Enjoy whilst wearing your Dads old flares and a kipper tie.
300g Unsalted butter
200g Golden caster sugar
100g Light brown sugar
6 Large eggs
1 tsp good quality vanilla extract
250g Self raising flour
2 tsp baking powder
100ml Semi skimmed milk
1 Jar cherry jam
200ml Double cream
300ml Double cream
250g 70% or more dark chocolate
1/2 tsp vanilla extract
- Ensure all your ingredients are at room temperature before starting. Grease and line 3x 8 inch cake tins. Pre heat the oven to 180 degrees.
- Cream together sugars and butter until fluffy and pale
- One by one, add the eggs, beating thoroughly between each addition and including the vanilla with the last egg.
- Sift your flour, cocoa and baking powder together
- Add half your flour mix to your egg mix with half the milk, gently fold in with a metal spoon then add the last lot of flour and milk, folding until just combined. Divide equally between the cake tins and place in the middle of the over for approximately 15 minutes or until an inserted knife comes out with no mixture on it.
- Once out the oven, leave to cool in the tins.
- To make the ganache, put your cream on a gentle heat on the hob until just boiling, stirring all the time.
- Break your chocolate up in a bowl then pour the cream over. Leave for 1 minute then stir until all the chocolate has melted and combined with the cream. Leave for half an hour to cool and stiffen up.
- Whip your double cream until stiff. On the first of the cooled cakes, remove the paper lining and spread the top with a generous layer of cream. On the bottom of the next layer, cover in jam and place on top of your base layer. Repeat with the next layer.
- Use the ganache to cover the cake. Dress with extra cherries and perhaps some kinky chocolate curls.