Last Saturday saw me pulling out food for 30 people, over two different meals! One was a birthday dinner for a friend’s 45 birthday, that’s where this cake was baked, and the other was just a meal for friends. And believe you me this 1 and a half kg cake wasn’t enough to feed 15 not-so-hungry mouths!
It was a dear friend’s 45 birthday and somehow i always end up baking the cake and bringing along at least 3-4 main course dishes and an equal number of starters 🙂 This time was no different, not that I am complaining…I think cooking for people you care about only shows your love for them!
So baking this cake is a complete joy! It required very little effort and if you are not as finicky as me, you can buy ready-made honey roasted almonds by Blue Diamond sold at Nature’s Basket and many other stores. I however slow roasted the almonds after coating them with sugar-free honey till they were crisp. I then sprinkled some salt over it too, to give it that delicious touch! I didn’t bother to slice my almonds, just got a 100 grams packet or pre sliced almonds and then roasted it in my oven at 200 degree Centrigrade for 10 minutes.
For the basic chocolate cake recipe you can refer to the recipe in the link. And then just play around with the garnishes. I’ve used very little cream here, actually almost none, and made my chocolate ganache by mixing 3 portions of sugar-free chocolate compound with 1 portion of hot soya cream and stirring it till the chocolate melted and I got a shiny chocolate ganache.
Time taken: 1.5 hour
Preparation time: 40 minutes
Cooking time: 40 minutes
Skill level: Basic
Serves: 8 adults
Equipment needed: Oven, 8×6 inch Cake tin, Beater
Ingredients for the cake: (refer to the recipe here)
- 1 cup butter, at room temperature
- 1/2 cup + 1 teaspoon unsweetened Hershey’s cocoa
- 2 cups all-purpose flour (spooned and levelled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups powdered brown sugar (I’ve used sugar substitute)
- 2 large eggs plus 2 large egg yolks, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup low-fat buttermilk
- 300 grams bittersweet chocolate, melted
- 100 grams soya cream
- ½ cup almonds, sliced and roasted
- 1 cup honey roasted almonds
1. Follow the Chocolate Martini Cake recipe till stage 7.
2. Cool the cake. I’ve kept the cake light and not filled it up with cream. However if you wish, you could slice the cake into half horizontally and fill it with soya cream or chocolate ganache.
3. Once the cake is cool, pour the ganache over it and then simple arrange the honey roasted almonds in a design and sprinkle the roasted sliced almonds in the centre.
4. Do not cool this cake, since the proportion of chocolate is higher than the cream, if you cool it, you will end up with a hard chocolate layer that will crack!