Rose Kentish Kitchen: Birthday Chocolate Cake

Tuesday, 18 January 2011

Birthday Chocolate Cake

A Triple Layered Brazil Nut Sponge with Chocolate Fudge Icing, White Chocolate Sprinkles, Chocolate Shell & Mixed Berries.

I had been so excited about making this cake for my brother in-law's 30 birthday last weekend. The base is a simple sponge with 3oz of crushed Brazil nuts added at the end. A butter fudge icing glued it all altogether before it was finally wrapped in a thin layer of good quality dark chocolate.

The standard sponge uses equal weights of flour, egg, butter and sugar with some baking powder and vanilla, creamed together using a hand blender or mixer. I am lucky enough to be looking after the amazing kitchen of two lovely friends at the moment and have use of all their beautiful equipment!

Thank you Kylie!

Make the chocolate shell using about 200g of good quality dark chocolate. Melt 2/3 of the chocolate over a double boiler. When quite hot remove from the heat and add the last 1/3 of chocolate. When the last third has completely melted return to the boiler for a few minutes allowing the chocolate to reheat slightly... There are exact temperatures used for this tempering process (Heat the chocolate to 115°c. when the last 3rd of chocolate is added the temperature will reduce to around 84°c, reheat again to 88/89°c) though I just used a knuckle (clean of course) to guess the approximate temperatures.

Spread the melted chocolate evenly over 2 sheets of baking parchment cut to size. Set slightly in the fridge on a tray for about 5 mins. When the chocolate has lost its sheen but is still pliable wrap it around the cake (wax paper to the outside!). A good tip is to hold the cake up to the light and check for any thin spots; spread a little extra chocolate over theses areas on the inside of the shell (this will eliminate the risk of holes when you come to remove the wax paper). Return to the fridge until completely set. Remove the wax paper from the outside before finishing and serving the cake.

Fill with fruits & berries, malteasers, smarties, chocolates, chocolate curls or sweets...etc and eat.

2 comments:

Chew18 January 2011 at 15:50
I want I want!
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Anonymous19 January 2011 at 12:12
I guiltily had three slices and it is amazing!!!
James
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How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.