This cake was made for an occasion, a staged occasion.
Now two cakes in one week, I know I’m a little crazy and to be honest it wasn’t what I had planned to do especially after a long day of work.
The offer to create this rustic ‘wedding’ cake came from my best friend Nisha though and I couldn’t turn her down, especially with the challenge including available photographable daylight in order to share with you.
Why did I get this offer? My best friend Nisha, I’ve mentioned her many times. Said many nice things that I’m sure you’d say about your best friend too.
Nisha though, is nothing short of a creative genius, her mind is always raveling new and interesting ideas off. This way of living life only helps in her chosen profession of being a wedding photographer.
And her talent knows no bounds, when she gets an idea she’ll figure out how to implement it, whether she has to stay up to midnight completing it, drive 5 hours in a storm and carry the equipment on her little petite frame to get it done.
She is nothing short of determined and this led to an idea to stage a wedding shoot, and a cake was needed.
Kindly asking me to complete it I worked off some of her images from her moodboard and so I came home to work on this cake.
It’s completely rustic, but also so simple and would work with any occasion.
5 Tier Chocolate Cake with Vanilla Bean Cream
200 grams butter, softened
1 1/4 cups brown sugar
50 grams 72% chocolate, melted
2 cups flour
3 1/2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup dark cocoa powder
400ml pouring cream
3 tablespoons superfine/caster sugar
1/2 vanilla bean, sliced down the center
2 tablespoons water
1 tablespoon pomegranate molasses
Greaseproof a cake tin and preheat the oven to 180°C/350F.
Place the butter and sugar in a bowl and whip until light and fluffy, approximately 3 minutes.
Add in one egg at a time and whip for a further minute, continuing until all eggs are combined.
Add in the melted chocolate and stir through.
Sift the flour, baking powder, baking soda and cocoa powder. Fold through until well combined.
Pour an even 1/2 inch layer into the cake tin and tap to get any bubbles out, allowing also for the mixture to even out.
Bake for 15-20 minutes. Until a skewer comes out clean and the cake has a slight gap between the pan.
Turn out onto a cooling rack and allow to cool fully.
Continue with the remaining cake batter until you have 5 level tiers.
Prepare each cake for the cream by freezing for a minimum of 20 minutes.
To make the cream, refrigerate a metal bowl and the beaters for 20 minutes.
Meanwhile, place the superfine sugar, vanilla bean and water in a saucepan over medium heat and stir until bubbling and the sugar has dissolved.
Remove from the heat immediately. Remove the vanilla bean and add in the pomegranate molasses.
Whip the cream until soft peaks form. Fold the vanilla bean syrup into the cream.
Spread a thick layer over the bottom tier, raising the edges ever so slightly then place another layer on top and repeat.
Smooth the edges of the cream.
Slice and serve.