If you follow me on Instagram (you should do that if you don’t!), you might have seen I have started a ceramic adventure. A friend is teaching me some hand built and slab work (v technical ceramics terms there), and I am doing a wheel class in a couple of weeks.
I was supposed to start my wheel class on Saturday, but my ceramics pal got sick so we rescheduled. Which was OK, because I ended up spending the afternoon with other pals eating tahini teacake. Not so bad right?
The down side of missing my class is that I actually cannot stop thinking about ceramics. I am ready to buy kilos of clay and glaze and build an empire. If you asked me what my long term goal was, I’d tell you it’s to basically become a famous ceramicist and leave my job. My ability to set realistic goals is pretty spot on, isn’t it?
In amongst a quiet weekend of cake, ceramics obsession writing this v day recipe for you all, I did some hardcore internetting. Here are some things I loved!
- Of course, Bey. Formation dropped Sunday morning and I basically couldn’t breathe for a moment.
- A lengthy potato gem (tot) conversation happened at work last week, then this appeared. Yes!
- Chai waffles + win a waffle maker from Iron Chef Shellie.
- Failure is shit but important. Read what Christina Tosi learned.
- All the feels about Sneh’s post on blogging and food and such.
Shall we have a quick chat about this cake? Honestly, it’s the easiest thing you could possibly make outside of a weird microwaved mug cake, which lets face it, are not really worthy to be a Valentine’s Day dessert.
All you need to do is make two huge muffins, cut their tops off (the muffins only pls, don’t cut off your partner’s top) then smother in chocolate ganache. I then got a bit fancy with a rosemary wreath and raspberries, but you can do whatever you like!
HAPPY VALENTINE’S LOVERS!
- 100g butter, plus more for greasing
- 1 tbsp cocoa, plus more for greasing
- 3/4 cup plain cake flour
- 1/2 cup brown sugar
- 3/4 tsp bi carb (baking) soda
- 1 egg
- 1 1/2 tbsp sour cream
- 200g chocolate
- 1/3 cup cream
- Grease two texas muffin holes or two large ramekins with some butter then dust with about a teaspoon of cocoa. Set aside.
- Pre heat the oven to 180 degrees Celsius.
- Melt the butter in a small saucepan or in a microwave safe bowl.
- Combine in a mixing bowl with the sugar and cocoa. Mix until smooth.
- Beat in the egg then fold in the flour and bi carb. Then fold through the sour cream.
- Divide the batter evenly over the greased ramekins or muffin tray and bake for 15 minutes or until cooked through. Allow to cool.
- Make the ganache by heating the cream until simmering in a small saucepan.
- Add the chocolate to the saucepan then remove from the heat.
- Stir until chocolate is melted.
- Once the ganache is thick but not set, you can fill and ganache the cakes.
- Trim the top off the two cakes so you have a flat surface. I didn't take then entire top off, as the ganache will cover a slightly rounded edge.
- Place a tablespoon of ganache on surface of one of the cakes, top with the other, then refrigerate until set (about 15 minutes).
- Once set, cover the cake with the remaining ganache. I poured it over then used an off set spatula to smooth it. Return to the fridge to set.
- You could ganache a second time for an extra thick layer. Otherwise, you'll have a little leftover.
- Top with raspberries.
- You could make two smaller cakes by using a regular muffin pan.
- The ramekins I used were 8cm wide.