Bamse chocolate cake with vanilla cream and lemon curd
My sister in law's birthday was this week and I took the opportunity to surprise her with this chocolate cake, made with 4 trays, filled with vanilla cream, lemon curd and covered in a smooth milk chocolate frosting. The cake became very large, with tall pieces that was enough for many people. NOTE: The recipes below are for only ONE kit, while I have used two kits to make the cake on the image.
A very powerful chocolate cake made with 4 layers, filled with vanilla cream, lemon curd and dressed in a smooth milk chocolate frosting. The cake is enough for many people as it became very large and tall. NOTE: The recipes below are for only ONE kit, while I have used two kits to make the cake on the image.
Chocolate cake base: 1 cup cacao, 1 cup light muscovado sugar , 2.5 cups boiling water, 5 cups flour, 0.5 tsp baking powder, 1.5 tsp baking soda , 2 tsp vanilla , 1 tsp salt , 200 grams of temperate butter, 2 cups sugar , 3 eggs .
Here's how: Boil water. Mix cocoa and muscovado sugar until sugar is dissolved. Set aside and let cool a few minutes. Mix in a bowl the flour, baking powder, baking soda, vanilla and salt. In another bowl, whisk the butter and sugar creamy. Add one egg at a time and whisk. Add a scoop of flour mixture and some of the cocoa mixture. Then again flour mixture, cocoa mixture and so on.....(make sure to finish with cocoa mixture) Continue until all is mixed in the bowl. Heel down in a greased and floured mold of 20-23 cm and bake for 40-50 minutes at 175 degrees. (Try on with a baking stick before removing the cake).
Custard : can be done in many ways , but here is a very simple alternative : 4 egg yolks , 6 cups milk , 6 spoons sugar, 2 spoons potato flour, 2 vanilla beans . Split the vanilla pod and scrape the seeds into a saucepan. Mix in remaining ingredients and whisk by hand. Let the mixture simmer while whisking, until the custard thickens. Let cool completely before using it. Goes nicely to cakes, cookies, buns .......
Lemon curd: Can be purchased in stores or have it homemade. You can find recipe for homemade lemon curd a little further down in the blog.
Milk chocolate frosting: 1 cup cream, 150 grams of milk chocolate, 60 grams butter, 2.5 cups powdered sugar, 3 spoons cocoa, 1 teaspoon of boiling water. Pour the cream into a saucepan and heat. Pour in the chopped chocolate and continue to stir until everything is melted. Place the mixture in the fridge for 30-60 minutes, not longer. Whip the room temperate butter into very fluffy. Pour the icing sugar, cocoa and the boiling water. Stir. Remove the chocolate mixture from the refrigerator and pour into the butter cream. Whip until everything is well blended. If the frosting is too runny, you can add a little more powdered sugar or put it in the fridge for a while.
Remember to double the recipe if you want a lot of frosting as I have made for this cake.
Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.
Christina Vognild, Kumla, Sweden