Tuesday, January 6, 2015

Chocolate Cuddle Cake

Otherwise known as delicious and fabulous in my house!!  Oh my goodness, this cake will make any home baker feel/look like a world class Pastry Chef.  This cake will leave such an impression on your taste buds that you will not be able to get enough.  I know my fellow Alpha Bakers have experienced the same reaction.

While not necessarily a difficult cake, it does have a plethora of directions and details, which is what makes the results so wonderful.  Not matter what level of baker you are, Rose's directions will lead you every step of the way...and...just when you might find yourself questioning something, the "highlights for success" provides an answer.

A unique feature of this cake process is that you'll finally have the opportunity to use that springform pan you purchased years ago with high hopes of baking that cheesecake recipe you tore out of a magazine at the Doctor's or Hairdressers.  ;)

Ahem,,,,(head hanging down), I too am guilty! So, I finally used the square springform pan I purchased about 10 years ago.

See, even those of us who bake regularly have that pan or 2 in the cupboard collecting dust.  Just waiting for that perfect opportunity...and you just can't find it in your heart to get rid of them....because you might just bake that cake one day....

Well, here's your chance.  You won't be sorry.  I know nobody in this house has a single regret!!

I found myself so busy that I didn't take as many pictures as usual.  Making Caramel, Ganache and Whipped Cream, in addition to whipped egg whites for the cake, kept me pretty busy.

Chocolate Ganache  was used on the sides of the cake, and I chose to spread the caramel on top of the cake.  The recipe calls for the caramel to be combined with the whipped cream, but not everyone in our house is a fan of whipped cream, so I chose to use it sparingly.

To add a little extra flair, I sprinkled Fleur de Sel on top of the caramel. I cooked it past the recommended 380 to just about 388 degrees, which created that burnt caramel taste I love so much!  If you haven't tried it, you must!  A chocolatier in the Bay Area is well known for his burnt caramel and Fleur de Sel chocolates...yummmm.  You can find them in the Embarcadero Ferry Building.

These beautiful whipped egg whites are what make this cake so light and airy.  Be careful not to whip them too much!

The point sticking outside the center is a rose nail that assists with even baking in the center...I think ;)  The parchment plays several roles, most importantly preventing shrinkage, and smoother sides for unmolding.

Inverting the cake and elevating allows it to cool more efficiently.

Because I used a slightly larger pan than recommended in the recipe, the result is a slightly thinner cake than one from a round springform pan.  Either way, just adjust the bake time and you'll be fine.

The end result....Wonderful

As always, we're not allowed to provide recipes from the Baking Bible, but this is the perfect reason to run out and buy it!  We'll be moving on to pie next week.

Now, on to experimenting with my sugar cookie recipes.  I'm working on becoming a cookie artist!  Working through all the red tape to sell them will be nothing short of a miracle, but I'm patient and persistent.  :)


  1. I like how you piped the whipped cream. Looks yummy!

  2. Jill: Wow! Spectacular cake! I LOVE that springform pan! I really have to try your recommendation on the "burnt" caramel with sea salt, it sounds so good. So glad you love this cake as much as I did. If you have a chance, stop by and see my results!

  3. oooo, i love the way you finished your cake. it looks so good. i had to laugh when i read your comment about the extra pans we bakers have tucked away. i rarely make bundt cakes, but i have more bundt shapes that i care to admit to. Have a great week.

    Patricia @ ButterYum

  4. I love your square cake. I had my square spring form pan out (10" x 10") that I bright back with me from Europe years ago and then put it back in the closet. Good to know it worked. The cake is beautiful!!

  5. I had and still intend to, when the holidays come around, bake this in the wreath pan, but yours looks great. It turns out that there are very innovative things that cam be accomplished with this cake. I happen to really enjoy it...I like flavor the rum imparts.

  6. beautiful cake! i like your decadent whipped cream roses. and a little sprinkle of fleur de sel sounds like a great idea. i have a brioche form i know someday i'll use and a beehive cake pan that i might someday use...someday!

  7. ב''ה

    I don't know how I missed this one. It looks so good!

  8. Your cake is beautiful! I love the piping detail with the whipped cream. It's so pretty in a square pan too. The last photo looks so good with the ganache dripping down...yum!

  9. great posting, photos, and beautiful decorating!

  10. I love how you made it in this pan! Really very pretty.