I wanted to use a flourless chocolate cake because it is so easy and we had celiacs coming along. My recipe is quite small so I supersized it to fit a larger cake tin. I have been enamoured of a white chocolate cream cheese frosting lately so I used this. The first time I made it it was enough for two large cakes and I still had lots over. The second time I halved it and still had heaps sitting in the fridge for ages. This time I halved it again and was pleased to have very little leftover. At the end of the post I have repeated these recipes with the amounts I used this time.
There were the usual distractions that I expect with a young child running about, and a few unexpected ones. In the middle of decorating the cake, I stopped to blow up a giant plastic Halloween pumpkin that E had bought. Only to discover that it was not just a decoration but was a bouncy ball. Despite my warnings to Sylvia about caution, the pumpkin inevitably bounced onto the cake. Fortunately I had enough icing leftover to patch it up.
voracious vegan pate (even better - and gf - with chickpea flour rather than breadcrumbs), spinach pancakes, hummus (maybe needed a bit more garlic), my mum's zucchini and feta fritters, vegie sticks, rice crackers, salted popcorn, cheese and chips.
chocolate gingerbread cats, gf little cakes, coconut ice, and fruit. My mum made the little cakes. She also helped E with all the dishes.
Previously on Green Gourmet Giraffe:
One year ago: Monkey birthday cake
Two years ago: Eggplant Pate for Boys Birthday
Three years ago: Boys Birthday, Number Two
Four years ago: Chocolate cake for our boys
Five years ago: Easy Peasy Risotto Soup
Jill Dupleix's flourless chocolate cake - supersized
Updating a previously recipe on green gourmet giraffe
300g dark chocolate, broken up
1 tsp ground wattleseed (or coffee)
150g caster sugar
150g ground almonds (I used a bit more)
4 eggs, separated
Melt chocolate, wattleseed and butter. Stir in sugar and almonds, then egg yolks. Beat egg white to stiff peaks in a small bowl and then gently fold into chocolate mixture until combined. Tip into greased and lined 22cm square cake tin. Bake at 160 C for 45 minutes (I did the skewer in the middle test to check it wasn't too undercooked in the middle). Cool in the tin.
White chocolate cream cheese frosting
Updating a previous recipe on green gourmet giraffe
50g white chocolate
200g cream cheese
1 cup icing sugar
Melt white chocolate in microwave. Stir in butter. Use electric beaters to beat in cream cheese and gradually add in icing sugar. Keeps in the fridge for weeks (sometimes even months here).
How to make a Rocket Cake
What you will need:
- 1 x 22 or 23cm square cake*
- 1 batch of white chocolate cream cheese frosting (above)
- large tray or plate (I use a baking tray covered in foil)
- pen and paper
- mini m&ms
- rainbow sour strips
- 2 lifesavers, polos or other small ring-shaped lollies
Follow the photo at the top to decorate. Divide frosting into three bowl. Leave one white, mix one into blue and one yellow or use your favourite colours.
Ice the cake in sections with the frosting. You don't have to be too careful about having the bands of colour meet because once the frosting is on, you lay down sour strips across where the yellow and blue bands join. Then make some lines of m&ms by the sour strips to represent studs. Position the lifesavers etc as windows in the middle band of colour. Dot some more m&ms on the fins. Cut the remaining sour strips into different lengths and push into the bottom of the ship to make the blast of the rocket.
mud cake for such cakes but if it is just for kids who are more interested in icing than cake, I make a plain butter cake.
On the Stereo:
London 0 Hull 4: The Housemartins