My boss wanted me to blog about Stephanie Forrester, the Bold and Beautiful character who was finally killed off in the episode that aired here yesterday. (I’ll write that post another day, my dear leader!) Today is someone very special’s birthday, and you know what that means? Cake time!
Let me tell you about my chocolate cakes. They. Never. Rise. Ever. (Except for the Nigella Lawson Nutella cake I made last year — a birthday wish come true!) I’ve used fancy ovens, average ovens, ancient ovens. I measure carefully. Don’t overwork the mixture. Use the correct flour. Yet, no matter what I do, when they come out of the oven, my chocolate cakes resemble flying saucers. I’ve now embraced failure and consider height-challenged cakes my specialty!
My “world-famous” low cake! How low can it go? Two centimetres of cake + one centimetre of icing.
The original recipe for this chocolate coconut cake can be found on the most excellent Taste site. I rebelled a little against the list of ingredients — swapped normal self-raising flour for gluten-free self-raising (admittedly I almost forgot to put in the last 1/2 a cup of flour), brown sugar instead of caster sugar, and coconut milk instead of cow’s milk. The icing is made of pure deliciousness — 200 grams of mascarpone and approx 1/4 1/2 cup of Cadbury’s Drinking Chocolate powder. Can’t wait to have low cake for breakfast. It’s sure to give us a sugar high.
Happy birthday to my very special person! Enjoy your low cake! x
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