July is a pretty big month here at Dining with a Stud. It’s not only the month in which I was born some mumble mumble mumble years ago, its also the month in which this very blog was born. Today, is my 2 year blogiversary
Last year with wedding plans galore, my poor little blog got slightly neglected on its birthday, so this year I’m making cake!
This cake originally came about because the amazeballs chickies at Impact had sent me some Bakers Secret goodies – a Swiss Roll Pan to be exact. With the challenge of making something 80’s inspired. Unfortunately, I was away at the time, but never one to back down from a challenge, I have been wracking my brain trying to come up with something. Easy I hear you say? Well no, not really.
Although I’m a child of the 80’s, I was born in them, hence didn’t do much baking – that was mum’s job ;). The one cake I do remember having was a ghost cake that mum had made. It’s the first memory I have from one of my birthdays, and it was awesome!
So after much deliberation, the one thing synonymous with the 80’s – and attending numerous kids parties during the 80’s I can say I’m pretty well versed in them – was Chocolate Crackles. What the hell is Copha anyway? Thats another post I’m sure! I may or may not have been (and still are at friends kids parties) that person that plonks themselves next to the food table, devouring the chocolate crackles, honey jumbles and fair bread. Don’t judge me! I was a growing child (adult) and I needed sugar! Oh god, did I just sound like an only child then? Wow! Its like sometimes I hear myself talking and wonder who it is.
Back to my celebratory cake!
I cant believe its been two years since I started blogging. Time really does fly and so many things have happened since then! I’m so thankful to all my readers – you guys are amazeballs and every comments makes me SO happy Also to my fellow bloggers, I continue to learn from you every day. You guys rock!
A big thanks to my Stud too for sitting through all of my blog ups and downs. You really encourage me with my foodie dream and I love you for that! Well, thats not all I love you for but thats one of the reasons
So using my Swiss roll pan, I wanted to bake a Chocolate Crackle Swiss Roll. A basic chocolate sponge, with chocolate crackle buttercream, smooshed together and rolled up in to a log. Topped with a couple of mini crackles for good measure.
My kids party cake varieties are now endless! Excuse my while I go and buy some Corn Flakes mwahahahaha
Chocolate Crackle Swiss Roll
Recipe from Kelloggs
4 cups Rice Bubbles
1 cup icing sugar
1 cup desiccated coconut
250g copha, chopped
3 tbsp cacao powder (can use cocoa)
10 mini patty cases
In a large bowl, mix the Rice Bubbles, icing sugar, cacao powder & coconut.
In a small saucepan, melt the copha over low heat. Allow to cool slightly.
Add to Rice Bubbles mixture, stirring until well combined. Spoon a heaped teaspoon of mixture into paper patty cases and then spread remaining mixture in to Swiss roll pan. Refrigerate overnight, or until set.
Remove crackle mixture from Swiss roll tin, place on a heavy chopping board and cover with non-stick paper. Using a rolling pin, break the crackles in to small chunks to be used to mix through buttercream later.
note: This mixture allows for quite a lot of crackles. We ate alot along the way and I still had plenty of mixture left to mix through buttercream. So go on, eat a few chunks
Chocolate Sponge Cake
Adapted from Chocolate Chilli Mango
120 grams sugar
120 grams cornflour
2 heaped tablespoons cacao powder
a pinch of salt
Preheat the oven to 180℃. Grease Swiss roll pan and set aside.
Whisk eggs and sugar in a stand mixer until pale, creamy and fluffy.
Sift together the cornflour, cacao powder and salt. In batches, sprinkle evenly over the egg mixture and fold very gently, taking care to avoid deflating the batter.
Pour the batter into the prepared Swiss roll pan and bake for 10 – 15mins or until risen and light golden. A skewer inserted into the centre will come out clean.
Chocolate crackle buttercream
4 large egg whites
200g icing sugar
250g butter, softened
2 tsp vanilla extract
1 tbs cocoa powder
Chocolate Crackle mix, broken in to small chunks
Put egg whites and sugar in a clean and heatproof bowl. Place the bowl in a double boiler where the water is just simmering.
Whisk sugar and egg white until the mixture reaches 65°. You can rub the mixture together with your fingers if you don’t have a thermometer. There should be no grains left from the sugar.
Transfer to electric mixer and beat until white, fluffy and cool to touch.
Add the butter in small squares slowly, waiting until combined before adding the next. Keep whipping until all combined and then whip through cacao powder.
Add chocolate crackle chunks and fold through mixture until combined.
Place a sheet of non-stick paper over a chopping board. Invert the cake on to the paper and spread evenly with the chocolate crackle buttercream.
Starting at the shortest edge, roll the cake up tightly (using the paper to guide and tighten) and once all rolled, wrap in cling wrap and place in the fridge for around and hour or until buttercream has hardened slightly.
Remove from the plastic wrap, dust with icing sugar and decorate with mini crackles.