Birthday Cake and Canola

Spring is around the corner, the days are getting slightly longer and warmer and the early buds are starting to show on the bravest of trees.

We took a trip through Swellendam on our way to visit my parents in Stilbaai and passed through the canola fields, which are in full bloom. Canola is an oilseed crop that is mainly grown in the Western Cape, and more specifically in the Overberg around Swellendam. 

Here are two pictures of the fields, taken just as the sun was rising.

As it was my birthday this week, I made myself a huge celebratory death by chocolate cake. It certainly is not for people who do not love chocolate.

Death by Chocolate Cake

 Death by Chocolate Cake

Step 1

Make a chocolate sponge cake. 

I used this recipe : click here

But you can use your favourite recipe or even a box cake will work well.

I used my VERY large cake tin (28cm diameter) so I only made one layer.

Step 2

Chocolate Mouse

• 1 Tablespoon unflavoured gelatin
• 2 tablespoon cold water
• 2 Tablespoons boiling water
•  ½ cup sugar
• ½ cup Cocoa
• 2 cup cold whipping cream
• ½ teaspoon chocolate extract

Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

2. Stir together sugar and cocoa in medium bowl; add whipping cream and chocolate extract. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended.

Spread the mousse over the cooled sponge and leave to set.

I used a home made plastic cuff (made from strips of cut transparency sheets stuck together), to ensure a smoother edge.

Step 3

Chocolate Ganache

300g Melted 70% Chocolate

1 Cup of Cream

¼ Cup of Castor Sugar

10ml Orange Blossom Water

¼ Cup Roasted Walnuts chopped

Melt the chocolate and then add the cream, nuts and the sugar and stir to until the sugar is dissolved.

Add the Orange Blossom water and leave to cool until starting to thicken.

Pour over the set mousse and leave until the entire cake is set.

Remove the cuff carefully and add a final layer of flaked milk chocolate.

Eat in moderation!