#179 Chocolate, raspberry & whipped mascarpone Birthday Cake
Right, write! Must write, Steph!!!… have been procrastibaking, all yesterday AND this morning and now time to write is waning. It’s not that I don’t want to chat, I do… in fact, I have much to say (HELLO ALL!!!), I just haven’t been able to make myself sit down and organise the thoughts for you.
Anyway, I’m here now, you have my attention.
How are we? How’s the week been? Mine has been the grey that verges on blue, you know where grey and blue merge, steel.
Unsurprisingly, I’ve felt every bit of that at times. How can one not? It (the outdoors) is just so dark and lifeless. I’d still advocate stepping out in it, it does help, even in the drizz and gloom, there’s more air to breathe, more birds to hear, it’s a smidge invigorating, but generally hard to muster much vigour.
I also confirmed my belief that birthdays are hopelessly unspectacular. I’m just no good at them. This one in particular, started out on a bad footing with waking up at the crack of sparrow fart - 5:30am and no sleep left in the tank. The rest of the day took a similar course, two middling cake bakes, almost 3 meltdowns because it’s all just a lot, isn’t it? A lot of pressure to feel happy and be enjoying oneself, a lot of reflecting, a lot of people being nice (thank you nice people, but also SO much unwarranted attention). It’s just a lot of overwhelming ‘me-ness’… that instantly lifted once the birthday had evaporated. Go figure.
It’s not all been gloomy though, there have actually been many things to love… like the marmalade saga last Sunday. Incidentally, Paddington really knows his stuff, doesn’t he? I mean, that sweet, sticky, slightly bitter goo is something to behold. Truthfully, I wouldn’t recommend committing to the ordeal if you don’t have a 5-hour ish window to spare, it’s quite the marathon. One that will potentially have you questioning your life choices at various stages… and you may never NOT stick to your kitchen floor (and cupboards and walls etc.) forever more. But, gosh it’s worth it… worth it for the giggles with mum when you’re ladling sweet lava into jars at 9pm (I repeat, NINE O’CLOCK IN THE EVENING!!), burning your hands en route, and wondering whether soup is the right consistency (it is, it thickens!) and massively misjudging the yield (cue frantic jar acquiring and sterilisation!). Also worth it for the pride and satisfaction, and worth it for the product, always slightly different but always always entirely satisfactory, by the spoonful straight from the jar is best, with peanut butter (flip me, this combo is too good for words), but also, OBVIOUSLY magnificent slopped onto buttered ‘porridge bread’ (or any granary-style) toast. I’m daydreaming about the scenario now, sighhhh.
Other good things: making the aforementioned porridge bread. It’s a miracle bread, I swear. Quiets the mind, soothes the heart, occupies your hands, requires patience, it’s essentially bread yoga. It goes to bed for the night (a final overnight proof) and I swear the morning after is like Christmas; the anticipation and intrigue is off the charts. I was slightly impatient- should have extended that second proof- but the consequences weren’t drastic. The flavour is complex, aromatic, sweet, nuanced… the texture crumpety, airy, with a little chew? Delicious.
Then onto my next mindful bake, granola! A ‘use up leftovers hodgepodge’ that worked a dream. It’s meant for a friend who’s staying this weekend, but I can’t stop snaffling handfuls. It’s flavoured with tahini, extra virgin olive oil, cardamom and honey and contains all the usual suspects: oats, seeds (linseeds for good clusterage), nuts and plump fruit. It smells majestic as it bakes (as you would expect); toasty, warming, comforting, tick tick tick. Impeccable January/February fodder; feels wholesome, IS wholesome, best with rich Greek yog, and baked jammy plums (marmalade even!???), the perfect balanced breakfast bowl (and lunch and dinner, also snack??). Good.
… more bake fun. Carrot loaf cakes galore - three renditions so far, more to trial - I’m obsessed. Flaky cheese biscuit/scone skyscrapers - for soup, for snacking, for being brilliant - layers like you’ve never seen - Shrek would be impressed; I’m refining these, can’t wait to share!! Jammy baked plums - edible jewels! And, not a bake, but always a comfort, veggie dal!!! Next, a lemon loaf monstrosity; it scored 10/10 in the flavour department, but was a structural abomination, I’m talking catastrophic dippage in the middle - bad things happen in this kitchen too folks!! Fortuitously there was surplus batter that I baked off in a couple of cupcake cases - worked a dream - even better with some whipped lemon cream cheese on top (a sunshine cupcake!). AND, further redemption after this chaos, my third rendition of that swanky (birthday) choccy cake: a cocoa cloud genoise sponge, brushed with chocolate ‘gravy’ (aka a cocoa sugar syrup), sandwiched with raspberry jam & whipped mascarpone, and enrobed in silllllky ganache. She’s a supermodel.
And I’m not quite done yet with the goodness…. (some repeats, but proof I really mean it!)…
More good bits
My ride or die coconut moisturiser. My hands and elbows are like sandpaper atm, and this is the only stuff that rejuvinates them.
Good coffee - Volcano is obvs my fave, I’m currently on the Tiramisu flavour which is exquisite - made in my Moka pot, and topped with a dash of milk foam, it’s 11/10.
Listen, if you’re in need of something very good, please, go grab a hunk of cheddar, and a plate, you’ll need a microwave too, although an air fryer may also suffice. Zap until just spluttering and melty - you will have an oily, fatty, salty puddle of deliciousness. Eat with a spoon as is, or use crudités to scoop, crackers even, potato maybe (a la ‘Raclette’??), and never look back. It’s an edible masterpiece, I tell you.
Also saw someone microwave mini-eggs, then eat them like cereal - in a bowl with milk. This is the kinda adult free will that I’m thoroughly on board with!
I share my birthday with Baby Spice which is up there as one of my favourite fun facts. It also means I have girl power, right?
Sad to see Prue step down from bake off, what a Queen (and lovely human), she has been! Bravo!!!… Have you seen the rumours, though? NIGELLA TO REPLACE her! What a genius move that would be!
FREE Dorsets cereal and a FREE bottle of Innocent juice with our Waitrose big shop! Don’t we just love a freebie? Yippee!
This seasons F1 cars have been revealed - SO exciting! (F1 the movie has also been nominated for 4 Oscars, including best film… which, given my appearance in said film - a dot in the grandstand, but let’s gloss over that - SURELY means I’m Oscar nominated too, right? I will wait patiently for my red carpet invite!)
TRAITORS, no spoilers but… WHAT.A.RIDE, my nerves are still SHOT after that final!
Tutti Jewellery. My best friend bought me these earrings for my birthday and I love them so much… I now love everything on their website too!
Right, time to skedaddle, in truth, I need to extract a loaf of bread from the oven… but also, I’ve waffled enough, now over to you - would love to hear from you as always! Hope you’re all doing OK!
Big, huge, massive love to you all.
Steph X X X
Chocolate, Raspberry and whipped mascarpone cake
I may not be pro birthdays (specifically my own), but I’m very on board with having an excuse to bake an extravagant cake.
I’m of a mind that the only suitable cake for a birthday is chocolate, so that’s obviously the theme here.
And with chocolate, I need: more chocolate, who doesn’t? (hello ganache, and chocolate syrup), something creamy, cue a mousse-ified creamy situation and… for a touch of elegance, piquancy, and colour too, a berry never lets me down.
Specifically, this cake comprises: a super fluffy extra virgin olive oil cocoa genoise sponge - it’s a CLOUD! It doesn’t slap you in the face with dense fudgy chocolateyness, it’s delicate and refined, melt in the mouth airy fairy delicious! This is brushed with a chocolate gravy (aka a cocoa sugar syrup), which contains a touch of coffee powder to enhance the cocoa flavour. The syrup adds both flavour and a little moisture to the sponge - also just drink it neat if you like. Between the ‘sheets’, three to be specific, is a combination of lightly whipped mascarpone, and a smooth, tart raspberry ‘jam’. The assembled cake tower is enrobed in a silky chocolate ganache, and finally decorated with fresh raspberries and pistachios, mainly for the glam, but also, when is a pistachio not welcome? You may have noticed that one of my first renditions of this cake was with a chocolate crémeux filling (a half batch of this recipe if you would like to try it), it was delicious but a bit too heavy against the lightness off the sponge (IMO), the whipped mascarpone alternative is more delicate and a little fresher, I find. Oh and… you can either opt for round or rectangular - to suit your mood - I’ve given instructions for both!
Combined this ‘gateau’ is sophistication, charm, and above all comfort, it’s the LBD of chocolate cakes, I believe. It would be the perfect Valentines Day cake for a loved one, or save it for your next birthday cake bake. I so hope you like it!
Happy Baking friends!
