It’s been an odd weekend. First of all we watched ourselves on the telly (it’s a very weird experience, I can tell you). We took part in a Channel 5 programme being made about Disneyland Paris’ 20th birthday celebrations when were out there a couple of weeks ago – it aired yesterday. I actually managed to take a picture of the Death Wish Dude being interviewed – here he is in all his widescreen glory! Anyhoo, after all that excitement, it was straight on to the birthday cake challenge. As you might already know, it is the tradition at English Towers for the birthday boy to pick his very own choice of birthday cake. Usually they choose something hideously difficult to make (just to annoy me), but this time, the Birthday Death Wish Dude wanted nothing more than a big fat chocolate cake.
Easy peasy. The only difference is that I had a little experiment and tried making the ganache with coconut milk instead of double cream. It came out deliciously light and whipped beautifully. Highly recommended.
To make the Death Wish Dude’s Ultimate Coconut Ganache Chocolate Layer Cake, you’ll need:
175g butter (I use salted)
175g golden caster sugar
150g self raising flour
20g good quality cocoa powder
100g good quality dark chocolate
For the ganache:
400g tin coconut milk (I used the full fat stuff)
500g (yes, yes, I know… ) good quality dark chocolate
1 packet Maltesers
So firstly, melt the chocolate (you can do it all at the same time or in the two batches. It’s quite easy to pour the melted chocolate into the mixer bowl when it’s sat on the scale) in a bowl over a saucepan of simmering water. Don’t let the water touch the bowl (yeah you know the drill).
Beat the butter in the food processor until light, then add the sugar and whizz again until pale and fluffy. Add in the eggs (I beat them, then add them a dribble at a time – helps with the odd bits of dropped shell too), then stir in the sifted flour and cocoa. Finally, stir in the 100g melted chocolate.
Bake in two medium lined tins for about 20 minutes until just springy in the centre. Allow to cool.
For the ganache:
Warm the coconut milk in a saucepan – don’t allow it to boil, it only needs to be warm enough to melt the chocolate. Then just turn off the heat, plop all the chocolate in and stir occasionally until it’s all melted.
Transfer to a bowl and chill down completely in the fridge.
Carefully slice each cake into two. Pick a nice flat one as your top layer and remember which one it is!
Take the ganache out of the fridge and whip until light and fluffy (or you can just spread it).
Layer the cake slices with a thick spreading of ganache then finish with a nice layer of ganache all over the cake. If the thought of 500g of chocolate gives you a heart attack, you can halve the quantities and just layer the two cakes together.
Finish with Maltesers (beer can candles optional).
And here he is with his birthday cake of choice. Happy birthday, Charlie! xx