But I have been known to make both because apparently, and more believably, other people are lovers of both birthday cakes and chocolate cakes.
It did not fall, despite opening the oven door and prodding it with a tooth pick before it was ready. This cake takes a little longer than 5 minutes to put together, but it was still iced and ready for that part of the game when people are landing on Regent Street with a hotel and going straight on to land on Mayfair with a hotel – if you’ve ever played Monopoly you’d know exactly what I’m talking about. Sift flour, cocoa,baking powder, baking soda and salt.
Thank you {% member.data['first-name'] %}.Your comment has been submitted. Looks yum but I could only have a small slice too.
I ate an entire punnet at my desk yesterday in less than a minute. As for the ganache, I used 250g each of cream and chopped chocolate. It was a cake that I’d made a few times before and one that if asked, I would have said was the failsafe chocolate cake in my repertoire. https://www.theguardian.com/.../01/six-of-the-best-birthday-cake-recipes
Let it come to the boil and then take it off the heat.
Sponge stayed moist and the buttercream filling worked really well. Give it a go…, LOL, Boards begin to fly. When I serve this cake, people look at me with suspicion that I am conspiring to make them put on weight and one serving is never enough! This cake, Nigella’s birthday cake, is also good.
You use equal quantities of double cream and chopped chocolate, bring the cream to a near boil, drop the chocolate in, let it stand for a few minutes and then whisk the living daylights out of it.
- he will be delighted, he is a total choc, custard and sugar freak - like the kids! However, as we are surrounded by packing boxes ready to move next week, I can’t find my baking tools! I’m looking at the recipe and printing it out right now (as we speak) I made a lovely one with grated zucchini recently and it was very good but this looks so easy to do.
When it’s cooled and you’ve made the ganache – and let that cool a bit as well – use some to stick the 2 cakes together and pour the rest over the top.
I topped it with the best chocolate ganache slash sauce you’ll ever make too.
This weekend I am going to make it for a very dear friend. I think he thought it was going to be more custard-y in texture. I like dark chocolate for this but also had some light chocolate too because there was some left in the fridge that needed to be used. This cake - simple and homespun, and not above using Bird's Custard Powder for its buttercream filling - has been an essential part of birthday celebrations in my house since my children were little.
Hi Nigella.
You make me laugh Jo and that is a wonderful thing! It also contains an unexpected ingredient – condensed milk. My children surprised me with this a couple of years ago.
The cakes will have risen and feel spookily puffy; this is because of the cornflour in the custard powder.
Denyse. Put all of the above ingredients except the milk, into a food processor. Leave to melt for a few minutes, and then whisk the icing to make it smooth and shiny. The kids helped to make it and absolutely love it, even made with just dark chocolate. I love her work.
I write, I bake, I chase sunrises, and I create happy endings.
Nigella calls this one her birthday cake because that’s what it’s usually made for.
Wish me luck!
The method is the same as above – heat the cream, drop in the chocolate, leave it, trust, and whisk like the blazes. Although you might doubt, persist…whisk through it…the result is a glossy creamy chocolate sauce that you’ll want to eat by the spoonful. I was really happy about that. I now have a vintage-looking kitchen scale and am amped to try something British. View Gallery 13 Photos Unknown Instagram. The weather here is humid and hot.
Aren’t they lovely? I mean cake is good anytime isn’t it?
I’ve never actually made one with vegetables – but really must try.
I used to watch Nigella back in the day when her poor husband was still alive – he had a head and neck cancer – and I loved her LOVE of food but could never replicate it. Your cake is the first thing I'm going to bake. The chocolate needs to be chopped quite fine so either smash it with a rolling pin or toss it in a food processor – although the latter option does create washing up. Chocolate Guinness Cake If you've never put stout in your cake, you haven't lived.
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