Last weekend we had a birthday celebration at our place. Junior Isingcakes, my son turned 15. Time just flies. I remember holding him in my arms packed in a little blanket. This tiny little bundle has grown much taller than me and next year he may demand the car keys!!! I had planned a chocolate cake for his birthday this year. If only I was not short of time. I had to a quick chocolate cake with ganache topping. Just to cut through the sweetness, I used caramelised salted peanuts. I had tasted this combination when Suchi of Kitchen Karma got this baked and frosted on her birthday and got it to our BBPC 1 session. Loved, loved the taste.
To make the cake I used :
Bake a normal base cake/any flavour you like using the measures:
Plain flour 220g
Castor Sugar 220g
Baking powder 1.5 tsp
Cocoa powder 2 tbsp
Vanilla essence few drops
Sieve the flour with the raising agent and cocoa powder. Keep aside.
Cream the butter and sugar. Add the eggs, one at a time. Beat.
To this add the sieved flour mix spoonful at a time and fold.
To the finished mix add the essence.
Preheat oven at 180 degrees and bake the cake till done(My oven needs 40 mins to do the job)
When done, keep aside to cool for 20 mins. Normally the cake leaves the sides of the tin. If not, scrape the sides loose with a sharp knife and overturn. Let the cake cool completely. Slice the cake into two equal portions.
I also made 3 cupcakes to go along with the cake. Using cupcake cases, pour in the batter in the cases. Bake at 180 degrees for about 15-20 mins or until done in your preheated oven.
For the Ganache I used:
200 ml of double cream
200 gm of chocolate bar chopped
Mix the two ingredients in a saucepan and place on heat. Let the chocolate just melt in the warm double cream. Avoid the boiling of double cream. Once the chocolate melts, switch off the gas and whisk the mix with a whisk. This adds a shine to the ganache. Let this cool for couple of hours before using.
To make the caramalised salted peanuts:
I used the ready made salted peanuts half a cup
Sugar 1 cup
Water 1/3 cup
Using sugar and water make the caramel read. When making the caramel, one needs to make sure that the sugar dissolves completely. Do not stir the sugar until a part melts. Once this stage is reached, just shake the pan gently to get the rest of the sugar into the dissolved part. In about 10 minutes, the mix gets a lovely golden colour. Add in the salted peanuts and mix. Pour the mix out on a greaseproof sheet and cool.
Use the ganache to cover the first slice of the cake. Sprinkle in the caramalised peanuts. Place the second layer of the cake on this. Use the rest of the ganache to cover the cake top. Finish with caramalised peanuts as a topping.
For the cupcakes,spoon the ganache on the cupcakes when they are cool. Top with the caramalised peanuts.
The cake was enjoyed at the birthday and the cupcake goes as an entry for BBPC 2 as a photography entry.