Am I the only person out there who just can’t get into Game of Thrones? It sounds pretty epic – dynasties, dragons, people rampantly doing the two-backed beast left, right and centre, but still…despite watching several episodes and dragging myself through books one, two and four (I missed three and didn’t notice), it’s still not really sparking my interest.
I wonder if it’s because they never eat cake in these books. Just think of Harry Potter, and The Lord of the Rings and they are full of evocative descriptions of gloriously sweet gluttony. That’s clearly what piques my interest!
So if Game of Thrones could just include a few delights of very moreish cakes, such as this Chocolate Fudge number down below, I’m sure that’d do the trick for sure!
This cake has featured on the blog before. I’ve made it multiple times since, it’s my go-to recipe for birthdays, Christmas, you name it. I baked it when I went to visit A over the bank holiday weekend (it was involved in the crusty/melty oven disaster I mentioned in my post here. But since then, I’ve baked it yet again.
As I decided to make this cake during the working week, I divided up the work into three evenings. On the first, I weighed out my ingredients. The cake was baked on the second, and finally, the third day was a flurry of ganache whisking, pouring, and trying to create artful swirls with a spatula, and a heap of brown-looks-like-you-know-what.
Ganache is so versatile, taking on all sorts of different forms depending on the stage you use it at. I waited until it had cooled to spreading consistency, then filled the cake, and jauntily swirling it on top. If you feel like being a bit more fancy, you can first fill and crumb coat the cake, then reheat the remaining ganache until liquid, and pouring over to form a smoooothly silky glaze.
It was too late to take photos that evening, so I waited until the next morning. It was a grey, dark, drizzly day, so I didn’t get particularly good shots, but I did my best. And then of course, I had to try a teeny slice of cake. Just to make sure it tasted ok… y’know.
The original recipe can be found on BBC Good Food.
I’m getting a new camera soon, so keep your eyes peeled for some (hopefully) improved photography round this little blog to come!