So, I made this cake without a reason. Which is OK, isn’t it? This cake, with it’s super fancy layers and curd filling, served no purpose other than to accompany an earl grey over a few afternoons this past week.
I guess there was a slight reason. I was hanging to use up some mandarins because I have a problem of buying too much fruit when it’s in season. But mostly, I felt like banging about in the kitchen making a pretty cake and taking some photos of it.
Reason enough, right?
Let’s talk about this babe of a cake now, shall we? It’s a super moist chocolate buttermilk cake from Donna Hay. I had to change it slightly as it was way too much water. I find I do this often with Donna’s baking recipes, anyone else?
In between each cake layer is a lovely mandarin curd. It’s easy to whip up and you will have some left over for topping English muffins! Lucky you.
Lastly, the Italian meringue butter cream. This recipe never fails me. Except once on a 40 degree day, but I chucked it in the fridge and it whipped up perfectly. So yeah, it’s never failed, I suppose.
- 1 cup (250ml) water
- 190g unsalted butter, chopped and at room temperature
- ½ cup cocoa
- 3 cups (450g) plain flour
- 1 tsp bicarb soda
- 3 cups (660g) caster sugar
- 3 eggs
- ¾ cup (180ml) buttermilk
- 170g caster sugar
- 4 eggs
- 50mL lemon juice
- 150mL mandarin juice
- 140g butter
- I used, as always Whisk Kid's recipe. I changed it to 3 egg whites, 200g total sugar and 130g butter and it worked a treat!
- Mandarin segments, pashmak and piped mandarin curd.
- Pre heat the oven to 180 degrees Celsius and line a 20cm cake tin.
- Place the butter and sugar in the bowl of a stand mixer and beat until fluffy.
- Add the eggs, one by one and continue to mix.
- Sift the flour, cocoa and bi carb and add to the mixer, as it continues to fold the mix on a low speed.
- Lastly, add the water and buttermilk. Beat until combined.
- Place half the batter into the cake tin and bake until cooked through, about 45 minutes.
- Allow to slightly cook before removing from the tin.
- Repeat with the second cake.
- Allow both cakes to completely cool.
- Place the juices and sugar in a small saucepan and heat on a medium heat.
- When simmering, whisk the eggs in a small bowl and add a small amount of the sugar and juice mixture and continue to whisk.
- Add the eggs back to the saucepan and whisk until combined.
- Return the saucepan to the heat and stir on a low heat until thickened and coating the back of a spoon.
- Chill overnight in the fridge.
- Cut each cake into two layers, giving you four layers in total.
- Pipe buttercream around the edges to create a buttercream dam and fill with three tablespoons of curd.
- Repeat with all layers.
- Ice the cake with a thin layer of buttercream and decorate.
What cake would you make for no good reason?
P.P.S. Is it weird to use a pronoun to refer to a cake stand?