Are we there yet?

Hurrah! The bank holiday weekend has arrived and I’m so excited for this one. It’s my boyfriend’s birthday early next week so we are making the most of the extra day off and heading away to Cornwall to celebrate. I’ve never been to Cornwall before and it has been on my list since I first moved to England (2 YEARS AGO!) and now I have Tabitha (my car), I can finally get there.

We’re going to set off around 5am tomorrow because the drive will take me just over 5 hours. I’m praying it’ll be worth it. I’ll be sharing all the details of our trip on the blog over the next week so you’ll be able to see what Cornwall is like too. As a baker, I’m particularly excited to try Cornish Cream Tea..I read before that the difference between cream tea in Cornwall and cream tea in Devon is that one serves the cream under the jam and one on top of the jam. I can’t remember which is which but will confirm after I do a bit of tasting over the weekend.

 

We kicked off the birthday weekend last night with a special birthday cake so I’m going to share the recipe here today. This is a Chocolate Buttermilk Cake with Home-made Peanut Butter Custard and a Chocolate Ganache. The cake itself isn’t anything we haven’t really seen before on Where Is My Teaspoon as I tend to go with a reliable base for a birthday cake to make sure there’ll be no disasters. Plus, I was short on time after working all day and just wanted things to go smoothly. This cake uses buttermilk, and as I’ve said before in the past, I think this is the key to a perfect chocolate cake. The cake itself turns so soft and crumbly which gives it a really nice, light texture. I like to make a fudgy, dense filling then as a contrast.

 

Right, you need:
Cake mix:
175g caster sugar
175g unsalted butter
75g cocoa powder
100g self raising flour
1 1/2 tsp baking powder
3 large eggs
2 tbsp smooth sweet peanut butter
6 tbsp buttermilk
Custard:
200ml double cream
500ml full fat milk
2 tsp vanilla extract
4 tbsp sweet peanut butter
4 large egg yolks
2 tbsp cornflour
200g caster sugar
Ganache:
200g dark chocolate
300ml double cream
Firstly, line your cake tin. For this recipe, I used a 7in round tin and cut the cake after baking. You can use 2 tins if you prefer.
Preheat the oven to 190 degrees.
Place all your cake ingredients into a large bowl and beat until well combined. Pour into your tin and bake for 40-45 minutes.
You might need to put a tinfoil hat over it for the last 10 minutes so it doesn’t burn, just keep an eye out.
When the cake it cooked (a knife should come out clean), take out of the oven and allow to cool slightly in the tin for 5 minutes, then turn out onto a wire tray.
While the cake is cooling, make your custard filling. Place the egg yolks, corn flour, sugar and vanilla extract into a bowl and beat into a paste. You might find you need to add a tbsp of milk to bring it together – go ahead.
Heat the milk and cream in a saucepan until it reaches boiling point. Slowly whisk the hot liquid into the bowl with the remaining ingredients until fully combined with no lumps. Pour the whole mixture back into the saucepan and heat stirring all the time until it becomes thick.
The thicker the custard the better. Think of it like this – if you couldn’t pipe the custard, it’s not thick enough. It should be able to hold shapes. Once you’re happy, pour it back into the bowl and add the peanut butter. Whisk until smooth and taste. If you want a stronger peanut butter flavour, simply add another tablespoon here and whisk again.
Cover the custard with cling film to stop a skin from appearing and allow it to cool completely.
Lastly, make the chocolate topping by heating cream and chocolate in a bowl over simmering water until combined. Mix to ensure there are no lumps and allow to cool.
If you need to cut your cake, simply get your bread knife and cut in half horizontally. If you are using 2 cake tins, skip this step.
Sandwich your cakes together using the custard – if you have some left over it would be a delicious filling in any pie or cupcakes!
Ice the cake with the chocolate topping using a palate knife. Keep swirling it on until you’re happy with the appearance. Remember, it doesn’t have to be perfect, it just has to taste good!
I topped this cake with Reeces Peanut Butter Minis and of course, birthday candles πŸ™‚
This cake went down well last night..and tasted pretty good an hour ago too πŸ™‚ Definitely one to try if you’ve got a peanut butter lover in your life.
Chat to you after Cornwall!
SinΓ©ad xxx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s