Saturday, 29 September 2012

Bearcub Jacky (and lots of chocolate...)

A few months ago, the girls of  Sugartremens Magazine proposed in their habitual contest  "The Challenge of Tristan"  create any kind of sweet based on cartoons characters.I did not take part, but it made me think... if I had to create a cartoon cake, what would it be? And thinking and thinking, also came the for David's (my husband) birthday cake. The decision was easy: Bearcub Jacky, one their favorite childhood cartoons (here in Spain was called Jackie & Nuca)

As the modelling fondant is something that I panic (although I am slowly taking the fear out), I found converting the two main characters into cookies will the be easiest and also, use the cookies for making some trees. And, if Buddy "Cake Boss" can place pools in cakes, I can place a lake. And... Yes, I can!! It's as simple as two words: Pipping Gel.

The good thing of planning a project during two months is you got everything under control at the end (something strange in me, always improvising during the project).The cake was to be chocolate. Chocolate cake filled and covered with chocolate ganache. No fondant this time. Well, almost, just a little to make the base of the lake, but nothing more ...

I took the recipe for the chocolate cake from the first issue of Sugartremens. It's delicious. Just note this cake recipe makes not very firm cake, so you have to be very careful while filling and covering the cake in order it doesn't fall apart (the original cake is covered with whipped cream, which is more light and soft).



For the cake:
  • 50 gr corn starch
  • 3 tbsp cocoa powder
  • 100 gr white sugar
  • 100 gr brown sugar
  • 60 gr olive oil (not extra virgin)
  • 75 gr butter
  • 225 water
  • 125 gr bitter chocolate, chopped
  • 2 eggs
  • 125 gr flour
  • 2 1/2 tsp baking powder
  • 2 vanilla extract
For the ganache:
  • 300 gr bitter chocolate, chopped
  • 150 ml heavy cream

Preheat oven to 170ºC (340ºF)
Sift the flour and the baking powder. In a saucepan, mix with a whisk water, cocoa, sugars and corn starch. Put the saucepan on the stove and heat over a medium fire, stirring all the time until it start to boil. Then remove from the stove. Add butter and chocolate while stirring until dissolved completely. Add one of the two eggs, vanilla and oil whisking constantly until we see that all ingredients have been incorporated into the mixture. Add the other egg as the first .Now incorporate flour and baking powder and mix well. Put in pan (greased or lined) and bake about 40 minutes, until a toothpick comes out clean. Let it cold in a rack before demold.

To prepare the ganache, heat the cream about 2 minutes in the microwave. Add the chocolate and stir with a whisk until you have a homogeneous mixture. Let cool completely before using.

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