A birthday cake of all birthday cakes…..for some very gorgeous friends……They named it Pinachocola Chocpinabu Dream Cake…….
Two cakes to celebrate the joint 30th birthdays of Flossy and Tim and a surprise birthday cake for Petra, (revisiting her 30th!) and I wanted to make somethin pretty special.
So I baked my Chocolate Fudge cake. Then I made a separate, Malibu and Pineapple Cake (Petra’s favourite tipple) to sit on top with it’s frangipan layer inbetween them. Then the whole thing was covered in a white chocolate icing….
You could of course, always bake just one of the cakes, cause they are both bloody fine in their own right. (see their separate recipe posts.)
If this feels like a lengthy recipe, it is, and you need to start it the day before really or allow at least 6 hours for the chocolate fudge cake to chill. But it’s so worth it and it’s for a once in a while, special occasion. Read the recipe all the way through so you understand it.
At Flossy and Tim’s party there was also a brilliant rival of a cake on the table (in fact there were 3 cakes, and 3 lots of “Happy birthdays to you!”) made by Tim’s aunty Penny, with a photo of Floss and Tim embossed on the top. (moustache by Kasper)
Petra wanted more…….
Pic by Emily Griffin
Pinachocola Chocpinabu Dream Cake
For the Chocolate Fudge Cake
100 g dark brown sugar } You could just use dark brown sugar.
75 g molasses sugar } instead of the 3 different sugars.
125 g light brown muscovado sugar }
4 tablespoons water
250 g butter, softened
250 g good quality dark chocolate
6 medium eggs, separated
For the Malibu and Pineapple Cake
75 ml Malibu, Tia Maria or dark rum
100 g raisins
175 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
125 g unsalted butter, softened
150 g dark muscovado or dark brown sugar
2 medium eggs
1 tsp vanilla extract
175 g peeled, fresh, ripe pineapple or tinned, (drained weight)
For the Frangipan
75 g brazil nuts
75 g pecans
75 g unsalted butter, softened
100 g caster sugar
1 medium egg
For the White Chocolate Icing
750ml double cream
450g white chocolate
I vanilla pod or ½ teaspoon vanilla extract
Decorate with what you fancy…….Petra’s cake was a D.I.Y decorated cake which everyone helped to sprinkle some love over. I brought bright pink edible powder and glitter….and pearly balls….and sweetie sprinkles….For Flossy and Tim we had edible glitter and silver leaf………
1. First make the Chocolate Fudge Cake as I said above, you need to bake this the day before, or allow at least 6 hours to let it chill before you need it. Grease and line a 23 cm round cake tin with parchment paper and make sure you
preheat an oven 160 C/140 fan/Gas 3.
2. Break the dark chocolate into pieces into a large heatproof bowl and add the butter. Place the sugar and water in a small pan, bring to a boil stirring to dissolve then pour over the chocolate and butter in the bowl. Stir until smooth.
3. Beat the egg yolks with a fork and stir well through the chocolate mixture. Whisk the egg whites until stiff but not dry, then beat in 1/3 of the whisked egg whites then gently fold in the rest, so it disappears. Pour into the tin and bake for 40 minutes. Remove from oven and leave to cool in the tin, then cover and chill over night.
4. Next make the Malibu and Pineapple Cake. Pour the rum into a small saucepan and sprinkle in the raisins. Bring to the boil, then remove from the heat, cover and leave while you prepare the cake……..5. Preheat oven the oven to 180 C/160 fan/Gas 4. Butter and line a 23 cm round baking tin. Peel and finely chop the pineapple and scrape into a sieve set over a bowl to catch any juices. Combine the flour, baking powder, bicarbonate and salt in a bowl.
6. Beat the butter and sugar in a large bowl until very well combined. Lightly beat the eggs with the vanilla extract and gradually add to the butter and sugar mixture a little at a time. Fold the raisins into the butter and sugar mixture. Lastly fold in the flour.
7. Spread the cake mixture evenly into the prepared tin and bake for 35-45 minutes until the cake is just cooked and when a skewer is inserted into the centre, it comes out clean.
8. While the cake is baking make the frangipan. Tip the brazil nuts and pecans into a food processor and whiz until very finely chopped. Tip into a large bowl and add the butter, caster sugar, and eggs and beat together well until smooth.
9. When the cake is cooked, leave to cool for 5 minutes, then place a baking tray on top of the tin, turn it out and invert it, then flip it so it’s right side up on the tray.
10. Spread the frangipan over the surface of the cake, leaving about a 1 cm gap all round the edge. (the frangipan will drizzle down the sides when it’s cooking.) Return to the oven for about 20 minutes until lightly golden. Slide the cake onto a cooling rack and leave to cool completely.
11. To make the White Chocolate icing, pour 250 ml of the cream in a saucepan, cut the vanilla pod, (if using) in half lengthwise and scrape out the seeds into the milk and drop in the pod. (or if using vanilla extract, add it here too.) Bring to just below a boil then remove from the heat and hook out the used pod.
12. Break the white chocolate into a bowl, and pour the hot cream over and stir until the chocolate has melted. Set aside to cool then refrigerate until cold. (this will take 2-3 hours.)
13. To assemble the cake, unmould the Chocolate Fudge Cake and place on a large plate or tray, then place the Malibu and Pineapple cake on top, frangipan side down.
14. Whisk the remaining cream for the icing until very soft peaks then whisk in the chilled chocolate cream. Use this to spread evenly over the top and sides of the cake.
Little note…..Silver leaf is edible in small amounts. Silver leaf is available in good art and sugarcraft shops.