As Valentine’s Day is just around the corner, I thought I would share my love cake with you.
I was working on this recipe in November at about 39 weeks pregnant – well 39 weeks and 6 days to be exact.
I was technically finished up work ( recipe and images all decided ) and I had my two little ladies at home on Monday afternoon.
In an attempt to entertain and delight I suggested we make the chocolate cake again. They were thrilled.
To be honest I needed something to keep me occupied at this stage too – I think the real nesting was kicking in. I just needed to keep busy and moving and distract myself. So, I reverted to what I do best – teaching people how to cook.
Isabella is a little pro at this stage but it was all very new and exciting for Emilia (16months at the time ). So we got all set up in our “messy corner” and began work. The girls were great and lets just say sensory play was at its fullest for Emilia. ( It was driving Isabella mad that we had to “go slow” for Emilia )
This cake now symbolises utter love in our home – I had a wonderful, happy bonding afternoon with the girls as we “maked and baked” our lovely cake.
Then later that night ( a little unnoticed to me now looking back ) I needed to work or be busy . I couldn’t sit still so I headed back out to the kitchen to finish the cake. I made the icing and added well, what can only be described as layer after layer of delicious toppings. My husband knew better than I did I think and said nothing. He turned off the TV, pottered about the kitchen, helping, tasting, cleaning up, picking up all the things I dropped and generally “keeping an eye” on me I think.
When the cake was finished we turned off the lights, headed to bed and wondered what tomorrow – D Day – would hold. Would our new little baby arrive ?
As I woke up that morning I felt fine, too fine I thought and a little disappointed. No twinges, no little pains, no signs of labour.
Right, well off about our day, girls to school and minders and I had a hair appointment booked so off I headed to hard dressers, a little Christmas shopping in Blanch on the way home and then off to Isabella’s PT meeting that afternoon.
At this point the contractions had started – it was time to roll.
So I headed home, packed up all the bits and called my husband to tell him meet me and lets head to the hospital.
As I ran out the door I saw the cake, I couldn’t just leave it there……….. so I brought it !
Yes, I brought it to the Rotunda and gave it to the nurses that evening.( I guess a little part of me wanted to show them some love too – they were the amazing people who were going to look after me and my baby). As I was in delivery my lovely midwife took her quick break and some of my chocolate cake. When she came we delivered my lovely, gorgeous little baby boy.
In my eyes this is the ultimate love story and so this is the Ultimate Chocolate Love Cake.
I hope it brings you as much love as it has me.
With fun and delicious love,
What You'll Need
Serves 12 slices
350g castor sugar
325g plain flour
250g butter (melted)
1 1/2 tsp baking powder
1/2 tsp salt
4 eggs ( whisked )
2 tsp vanilla extract
425ml double cream
1 ½ tsp light brown sugar
350g dark chocolate (53% cocoa solids), broken into pieces
3 crushed flakes
3 crushed crunchies
Gold & Bronze sugar decorations
Heat proof bowl
How to Do It
- 1Grease the tin with butter. Line with greaseproof paper.
Preheat the oven to 160oC.
- 2Melt the butter.
- 3Sieve all the dry ingredients ( flour, cocoa, baking powder, salt and sugar) into the mixing bowl.
- 4Whisk the eggs, add in the vanilla and milk.
- 5Combine all the ingredients and pour into the cake tin.
- 6Bake in the oven at 160ºc for 1 hour or until the cake skewer or knife comes out clean.
Remove the cake from the oven and allow to cool on a wire tray.
If the cake forms a peak on the top, just trim off to an even level surface.
- 1Heat up a little water (3cm high in saucepan) and pop a heat proof bowl on top.
Melt the chocolate and set aside to cool.
In a seperate little saucepan bring the cream and the sugar to the boil. Again set aside to cool to room temperature and then combine with the melted chocolate.
- 2Cut the cake in half or in three layers.
Spread the chocolate icing on the inside of the cake, then pop on the top layer and ice the outside of the cake.
- 1To decorate, crush the crunchie and the flakes. Sprinkle all over the cake, press into the sides. Top with the edible gold and bronze decorations.
Add the love bunting cake topper.