CHOCOLATE CUDDLE CAKE

 

March 10, 2015

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I know that you think of me only as a cookie lover, but before I was into cookies, I was into cake. Just cake with no cover or anything: naked, wonderful, tear-it-apart-with-your-fingers cake. Of all the cakes, chiffon cake is dreamy stuff and I’ve never had a failed one…until…THIS. I’m renaming this cake the Chocolate Humble Cake. Why do I think I know it all? Maybe that's my problem.

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Instructions

SPECIAL CAKE EQUIPMENT

  • What is all this? Grease the sides and line it with parchment? What about the bottom? And what is all this architecture with the supports (cans, mugs etc.), lips, and elevated racks, greased, ungreased, upside down, right side up. Huh?

Studying the equipment list…
Studying the equipment list…

My husband Rick taking pics. Having fun.
My husband Rick taking pics. Having fun.

  • In the end, I cut the parchment strip for the sides of the pan and put it in place,

Me cutting the parchment strips.
Me cutting the parchment strips.

I’ve never lined the sides of the pan before.
I’ve never lined the sides of the pan before.

  • But I refused to pour the batter into the pan with an ungreased bottom. I was convinced there was an error of omission.

Note the GREASED cake bottom, and note the cognac to undo the stress of the equipment list.
Note the GREASED cake bottom, and note the cognac to undo the stress of the equipment list.

Not having any idea what’s ahead, I stretch the cake strips onto the over-prepared pan.
Not having any idea what’s ahead, I stretch the cake strips onto the over-prepared pan.

THE CAKE BATTER

  • The batter went together nicely.

Measure the baking powder.
Measure the baking powder.

Separating my eggs.
Separating my eggs.

Adding the eggs to the chocolate mixture.
Adding the eggs to the chocolate mixture.

The chocolate part of the batter.
The chocolate part of the batter.

  • The egg whites looked beautiful.

Stiff egg whites.
Stiff egg whites.

  • The two folded together perfectly.

Fold in the chocolate.
Fold in the chocolate.

  • I poured the batter into the pan with the nail.

I just liked this shot.
I just liked this shot.

  • and set it in the oven. The tester came out super dry after 40 minutes. Hhmm. So far so good.

COOL AND UNMOLD THE CAKE!

  • I set the rack over the cake, flipped it over and set it on the supports.

The set up.
The set up.

  • It couldn’t have been more than a millisecond after I flipped the cake (the moment I heard the cake fall and hit the rack) that I realized why greasing the bottom of the pan was not a good idea. Damn. The hot cake didn’t have anything to hang onto as it cooled. Damn. How stupid of me. Of course, when I make a traditional chiffon cake, I pour it into an UNGREASED tube pan, and when I cool it upside down, it hangs onto the UNGREASED tube pan (like a bat in a bat cave) so gravity can pull the cake down, and keep the crumb open. YESSSSS.

Failed cake #1. Note the sunken center. When it cooled, I ripped it in half and had a taste. No picture of that. Too embarrassing.Failed cake #1. Note the sunken center. When it cooled, I ripped it in half and had a taste. No picture of that. Too embarrassing.

TAKE TWO.

That’s better.
That’s better.
Smooth the ganache on the sides first.
Smooth the ganache on the sides first.

MAKING CARAMEL

  • My favorite part of making caramel is the furious bubbling when the cream goes into the hot sugar. When everything calms down, the mixture is completely altered. Cooked sugar and cream is life’s simple pleasures.

CARAMEL WHIPPED CREAM

  • Making this cream fascinated me. First, the caramel went into the cream with great luxury. Second, I couldn’t get over how quickly the cream went to firm peaks with just the hand whip. Licking the bowl was a religious experience.

COMPOSING THE CAKE

  • The three components (cake, ganache and cream) were so soft in texture, my anticipation was building to try them together at Christmas dinner. I worried that I would lose the cream in the hot Christmas kitchen, but I didn’t want the ganache to harden in the fridge, so I put the cake on a table outside (it was about 7 degree Celsius). At dessert service, the cream survived, but the ganache had firmed up too much and that super soft texture was lost. Still, the cake was devoured and appreciated, especially by the three kids. The Chocolate Cuddle Cake is history now, just a distant memory, but remains alive in my heart. Next time, I’ll serve it right away, so that the cake, the chocolate and the cream stays at room temp and keeps its silky soft and dreamy texture.

Chocolate Cuddle Cake, The Finer Cookie.
Chocolate Cuddle Cake, The Finer Cookie.

  • WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published THE Baking Bible . Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone will be baking the same recipe at the same time. Unfortunately, no recipes can be shared in my Alpha Bakers posts due to publishing restrictions, but if you love to bake, THE Baking Bible is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.
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TAGS:  THE BAKING BIBLE   chocolate       LABELS: Alpha Bakers 

Comments

12 Comments

Patricia @ ButterYum   2017-01-08

What a lovely cake stand. It really compliments your perfectly decorated cake, well, perfectly :). Actually, everything about your post is perfect - tell your hubby his photos are perfect too. Have a great week. Patricia @ ButterYum http://www.butteryum.org/roses-alpha-bakers/2014/12/21/tbb-chocolate-cuddle-cake

Kimberlie 2017-01-08

Thanks Patricia. See you next week at the black and blueberry pie!

inthekitchen   2017-01-08

Your cake is gorgeous! And such a pretty cake plate. I love the walkthrough photos as well (the shot of you separating the eggs is really cool). I didn't make the caramel whipped cream for my cake (no time), but will definitely make this cake again, with all its components :) The whipped cream sounds so yummy. http://bakedtoorder.blogspot.com/2015/01/roses-alpha-bakers-chocolate-cuddle-cake.html

Kimberlie 2017-01-08

Thanks for the nice words.

Vicki B   2017-01-08

That is the most beautiful cake stand I've ever seen. It shows off your cake spectacularly.

Kimberlie 2017-01-08

Thanks! I've had that cake stand for a long, long time.

Jenn   2017-01-08

This cake seems to give most of us some trouble. Yours turned out looking great. Love the chocolate shavings. I should try to have a drink next to me during stressful baking next time :).

Kimberlie 2017-01-08

Hi Jenn, it seems that way, huh? The chocolate shaving is my version of chocolate curls. I've never been successful with curling chocolate.

Laurianne   2017-01-08

The picture alone make me salivate, I can almost taste it. I will certainly try this Cake. Thanks for the recipe.

Glori   2017-01-08

Love the cake stand. Your pictures are really good and the cake looks good. Glad I'm not the only one who isn't afraid to post the goofs while baking.

Kimberlie 2017-01-08

There is a North American saying (and I paraphrase) that if there isn't a mistake somewhere in what you create, then it has no spirit.

Rosa Maggie   2017-01-08

your cake looks looks nice Kim and also the pictures in a lovely right up.

Kimberlie 2017-01-08

Thank you Rosa.

Kristina   2017-01-08

I just wanted to say that I always appreciate it when people share their failures. It's nice to know that we're not alone!

Kimberlie 2017-01-08

You're never alone in that department. You always have me!

Michele   2017-01-08

Kim: "like a bat in a cave--" I love it!! Your cake looks terrific--I'll bet it was a great dessert for Christmas dinner. When I took it out of the oven, I was amazed at how lightweight it was! As always, your photos are terrific. My husband takes my photos, too. I always enjoy reading your posts. Thanks for visiting my blog, by the way, and for your kind comments!

Kimberlie 2017-01-08

Hi Michele, this cake was terrific for Christmas. The kids went crazy for it. No time to make it again, but it won't be forgotten.

faithy   2017-01-08

I love the first pic of you reading the recipe so intently! :) Your second cake looks great! Wow, the outside temperature is 7degrees only? Mine here is 29c...lol! what a contrast. That's why i had to put my ganache in the fridge to harden a bit..cos it wasn't hardening before i could frost.

Kimberlie 2017-01-08

Hi Faithy, Baking in hot humid weather is tricky, but your cake looks expert. In fact your whole blog looks great. Keep up the good work.

Mendy   2017-01-08

A fellow Trecky! Your cake looks wonderful.

Kimberlie 2017-01-08

Live long and prosper (and eat cake)

Kristina   2017-01-08

I think there might be a few of us trekkies. ;)

Kimberlie 2017-01-08

I'll be one forever.

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CHOCOLATE CUDDLE CAKE

Ingredients
Instructions

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