I haven’t met a chocolate cake I didn’t like and this one is no exception. You’re probably asking why is there a candle in the cake? Well, today is my birthday! I thought it was kind of neat how it worked out that we’d be making this cake on my birthday. So Happy Birthday to me! Now on to the cake. Week 6 brings us the Chocolate Cuddle Cake, I’m still asking myself why it’s called that. It’s a light and airy chiffon cake with the most flavorful whipped cream I’ve ever had – chocolate caramel whipped cream. The recipe is sort of labor intensive to say the least, it is 6 pages long for God’s sake. But, your labor will be rewarded, I promise.
I made the cake a day ahead and followed the recipe exactly. I’ve mentioned in other posts that Rose gives Highlights for Success and you must read them. I prepared my springform pan as directed then started mixing the batter. Boiling water, weighing eggs, making meringue, mixing, folding, oh my.
To me it is so much easier to weigh the eggs. That way, you are sure to have the right amount and it’s not that big of a deal to do it.
After the chocolate mixture and flour were combined, it was time to make the meringue. I haven’t really been too successful at making meringue but I was not going to be defeated this time! Rose’s instructions were very clear and easy to follow.
I folded the meringue into the chocolate then put it in my prepared springform pan.
The nail sticking out is a rose nail and I found out that by inserting that in the center, it helps heat the cake evenly in the center. Who knew? Also the parchment around the sides makes unmolding the cake a bit easier. I stuck it in the oven for 40 minutes. Ooo, it smelled so good! Rose said not to open the oven door until the minimum baking time was up but that was hard to do. I wanted to open the door and look at my creation, and of course smell it. But I didn’t. After 40 minutes, the top started to split then lower a bit. The wooden skewer came out clean so I figured, it’s done!
It’s very important to invert the cake after you take it out of the oven, since it’s a chiffon cake. That way, it won’t sink into itself. I let it cool for a couple hours then unmolded it. Pretty easy. The best part was scraping the bits of cake that stuck to the bottom of the pan and eating it. 🙂
Next up was making the ganache. Pretty straightforward – cream, cocoa and vanilla. I didn’t have any Kahlua so I just used the additional heavy cream.
While the ganache was cooling, I made the caramel. I’ve only made caramel once before but it’s so much fun doing it. Boiling the sugar then pouring the hot cream in is so cool when it bubbles up.
Making the whipped cream wasn’t too difficult either. It was a little messy though because the hand held mixer likes to spray cream everywhere. No pictures of this step. Had to clean the whipped cream drops off of the camera. It was pure genius on Rose’s part to add the caramel into the whipped cream. So good. I probably could have whipped it a bit more but I’m paranoid about going to far whipping cream because there is no going back once you reach a certain point.
Composing the cake was so much fun. I actually used a pastry tip and pastry bag for the first time to make a little decoration around the cake. The ganache was a little tricky to spread on the cake but I stirred it up some and it spread just fine.
This cake was so good, and even though there are a lot of steps, I would definitely make it again. Not too sweet or filling. Just what a cake should be. I’m really happy that I didn’t have too many oops moments this time. Guess that goes to show reading the recipe a gazillion times helps.
Next week will be the Black and Blueberry Pie. I’m so stoked about that one, because I just love blueberries!!!!