It’s a secret… a really, really, good secret…
Day 7: SHH! IT’S A SECRET!
There was a lot of talk about a certain cake by a certain Mrs. B. in lil’ ol’ Bon Temps. Mrs. Bellefleur may have gifted that carefully guarded secret recipe to the town with her death. it even ended up in some BOOK and was universally denounced inedible. we knew better considering the source, and since we had already done the sensible thing and sent over a pink clad vampiress to glamour that recipe out of Mrs. B. when she was still breathing. So While she may have given away the ‘recipe’ she never wrote down the fact that she was a bit of a lush and tossed in a splattering of bourbon, a generous helping if she was drinking along, and a dash of some black powder that Pam feels should belong on the narcotics list. So if you want the ‘real’ chocolate cake that made Mrs. B. the envy of the town, bake this and thank your local vampire for not letting another thing of beauty go to the grave.
Caroline Bellefleur’s Chocolate Cake
For the Chocolate Buttermilk Cake
225 g/8 oz. dark/semi sweet chocolate
65 g/ 4 tablespoons Dutch-process cocoa powder
175 g/ 1 1/2 sticks of unsalted butter
1 tablespoon of instant coffee powder
a shot (or more) of Bourbon
250 g/ 1 cup of caster/superfine sugar
175 g/ 1 1/4 cups plain/all purpose flour
1/2 tsp sodium bicarbonate (baking soda)
1/4 tsp salt
235 ml/1 cup buttermilk
For the fudge Icing
250 ml/1 cup whipping cream
65 g/ 3 tablespoons golden syrup (can be bought at specialty stores or Amazon)
350 g/12 oz. high quality dark/semi-sweet chocolate
1 tsp vanilla extract
1 tbsp of Bourbon
75 g/5 tablespoons butter cut into cubes and chilled
Method for cake:
1.Preheat the oven to 170C (340F), Gas 5.
2. Put the chocolate and cocoa in a large heatproof bowl. Melt the butter in a pan over a medium high heat. Pour butter into the bowl of chocolate and cocoa and stir until melted and smooth. Mix in the instant coffee powder and Bourbon and set aside.
3. In another bowl, whisk together the eggs and sugar. Pour into the chocolate mixture and mix until well combined. Put the flour, sodium bicarbonate and salt in a large mixing bowl and sift twice. Add one third of the flour mixture to the chocolate mixture and mix until well incorporated. Add half the buttermilk and mix until just combined. Repeat with another third of the flour mixture, then the rest of the buttermilk. Finally add the last third of the flour mixture and mix until combined.
4. Spoon the mixture into a 10 inch cake pan that has been greased and lined with parchment paper. Bake in the oven for 35-45 mins. A wooden skewer should come out with almost no crumbs and the middle of the cake when pressed, should spring back slightly.
5. Remove from the oven and let cool in the pan for 10 minutes.
Method for fudge icing:
1. Put the cream and golden syrup in a medium saucepan and bring to the boil. Put the chocolate in a large heatproof bowl. As soon as the cream mixture has come to the boil, immediately pour it over the chocolate. Set aside for 1 minute.
2. Using a small balloon whisk placed in the middle of the bowl, stir with very small motions. Don’t stray from the middle of the bowl. Keep stirring with small motions – it will look like nothing is happening until a very shiny, thick, glossy mixture forms. Gradually store in wider motions to incorporate more cream into the emulsion until fully combined. Add the vanilla extract, Bourbon, and butter and mix until well combined. Set aside to let the chocolate firm up before using.
*Recipe adapted from:
No copyright infringement intended.
NEED INSPIRATION TO WRITE? CHECK OUT:
THERE’S PLENTY TO CHOOSE FROM! SUBMISSIONS DUE DECEMBER 18TH.