I’m so excited to share this cake I made a couple of weeks ago for Declan’s 30th Birthday! These photographs were taken by the super talented Hannah Couper. You can see more of Hannah’s brilliant photography (including some more pics from the party) on her blog here.
This cake was such a pleasure to bake! Declan is a dude who likes his food so I wanted the cake to be over-the-top decadent and indulgent. For the sponge I used this double chocolate cake recipe from the SmittenKitchen (I baked this same cake for my little sister Florence’s Birthday way back in April and from everyone’s reaction I knew I was onto a winner!). The recipe combines a deliciously moist, dark chocolate sponge with a thick creamy chocolate ganache icing. What takes this cake to the next level and puts it on a pedestal above all other chocolate cakes is the fruity jam that lies between each layer. This cuts right through the richness of the chocolate and provides a welcome and unexpected burst of flavor. When I baked Flo’s cake it was a hot day in late Spring and I used my home made strawberry jam to spread in between each layer along with sliced fresh strawberries. This time round I wanted something a little more Autumnal so I chose a delicious maraschino cherry jam to provide a welcome burst of tart, juicy flavor.
Twitter users! Remember you can follow me @chloe_bakes for baking updates and @clobbles for general chit chat!