My favourite chocolate cake recipe is dark, moist and light and fluffy. I love layering them with cherries or raspberry coulis and yummy gananche (a lovely rich sauce which is made with chocolate and cream). I also like to use a chocolate swiss meringue buttercream to layer my special occasion chocolate cakes. Swiss meringue buttercream is really smooth and silky but not too sweet – unlike the buttercream made with icing sugar and butter. You can add lots of different flavours to it such as espresso, caramel or a favourite liquor. Nuts are great for flavour and texture too.
I love decorating my chocolate cakes. I try to make them different every time so that they will be enjoyed by the people they are made for. I often paint ivy leaves from my garden with chocolate (I peel the leaf off when the chocolate is hard) – they make a real impact and look great with strawberries, blueberries, cherries or flowers nestled in between them.
I need at least 2 days to make my chocolate cakes for special occasions because they are hand crafted. When people want my sugar flowers on top or around the cake they take extra time as well. So if you want one of my cakes it is best to give me as much notice as possible – then I can make you something really special and unique.