Gosh! I think I just overdosed my three-year old with chocolate! And he loved every bite of it! It started when he requested a chocolate cake as his birthday cake. I did not plan on making a chocolate only chocolate cake but as it went along, chocolate seemed to be the best choice, be it for filling or glaze, or even the wording.
I started off with a moist chocolate sponge, cut into three layers (recipe here). For the filling, I couldn't think of anything more appropriate than whipped chocolate ganache. Why whipped chocolate ganache? Because it is more stable than just whipped cream or meringue. I crumb coated it with the same whipped ganache as well. My birthday chocolate cake was plain looking after the coating so I made some ganache and pour over it to get that dripping effect. I was glad I did because that was the highlight of the cake. Its intense chocolaty flavour really complemented the cake well. And the glaze looked tempting. I wrote the name in melted white chocolate and put it on the cake for contrast. I then added M&Ms for colour but it was a disaster as the colours came off due to condensation. If you like M&Ms on your cake too, make sure you put it at the last minute. It was a lesson well learned.
I was not really satisfied with the look on this cake, what more with the melting M&Ms. In fact, my hubby gave me a thumb down when I sent him a photo of the cake. I did not want to post this initially. However, this was one of the best tasting cake that I ever made. It was moist, light, not too sweet and smelled amazing. And those who ate it concurred. Therefore, I feel compelled to journal down the recipe. I would definitely to make this birthday chocolate cake again, with some changes in decorating perhaps. Just excuse my amateurish decoration this time.
Birthday Chocolate Cake 巧克力生日蛋糕
Whipped Chocolate Ganache
300 g whipping cream
125 g baking chocolate (chopped)/ semi-sweet chocolate chips
Simmer whipping cream in a saucepan. Once the cream starts boiling, remove from fire and pour onto chocolate. Cover and steep for 5 minutes. Using a whisk, mix until chocolate is melted. Put a cling wrap on top of cream and let it cool at room temperature. Once cooled, put into chiller to let it chill completely before whipping.
110 g baking chocolate (chopped)/ semi-sweet chocolate chips
20 g evaporated milk
1 tbsp butter
Put everything into a microwave-safe bowl. Cook in microwave (high) in 30 seconds interval until the chocolate is thoroughly melted. I microwave twice to get the chocolate to completely melt. Do not overheat. Set aside to let it cool off a bit.
1. Fill and coat sponge cake with whipped chocolate ganache. You can get the sponge cake recipe here. Chill in the refrigerator for 2 hours.
2. Make chocolate ganache and slowly pour on top of cake. The ganache should be slighty warm and not hot or it will melt the cream.
3. Add M&Ms and other decoration of your choice (M&Ms should be put last).
My last year Teddy Bear Cake for my son's 2nd birthday: