I wanted to prepare a chic and stylish cake for my blog's 2nd birthday given the fact that I didn't have the chance to do anything special at all last year because I completely forgot!
This is the third and the last recipe for today, let me rest now
See you soon with new recipes...
Ingredients:130g butter, softened at room temperature
130g sugar
1 tsp vanilla
2 eggs
160g strawberry marmalade
170g flour
1/2 tsp baking powder
1 tsp bicarbonate
60g unsweetened cacao powder
200g buttermilk
Chocolate glaze:250g white chocolate, broken into pieces
120g butter, cut into pieces
30g cream
Spots:50g white chocolate, broken into pieces
100g dark chocolate, broken into pieces
Some more unsweetened cacao to sprinkle with
Preparation: As first thing, grease 22cm cake tin and cover with baking paper.
Powderize sugar for 15 seconds on Speed 10.
Add butter and vanilla, mix for 3-4 minutes on Speed 3-4.
Start Thermomix on Speed 4. Add eggs one at a time through the hole of TM lid.
Scrape down the sides with spatula and mix 10 more seconds on Speed 4.
Add marmalade and mix for 15 seconds on Speed 4.
Sift in flour, baking powder, bicarbonate and cacao.
Start Thermomix on Speed 3-4. Pour slowly buttermilk through the hole of TM Lid.
Speed up to 5 and mix for 30 seconds.
Transfer into cake tin.
Bake in preheated oven at 180ºC for 45 minutes.
Remove from the oven. Let it cool in the tin for 5-10 minutes. (My cake cracked a bit during baking, cracks got smaller after letting it rest in the cake tin)
Remove it from cake tin and let it cool. (I turned it upside down so cracked side remained at the bottom)
Grate chocolate for 8 seconds on Speed 8, set aside
In a clean TM Bowl place butter and cream. Warm for 3-4 minutes at 70ºC on Speed 3.
Add grated chocolate and mix for 1.5-2 minutes on Speed 3-4.
Spread it over the cake with spatula and cover the top and the sides.
Measure around the cake and also the height, cut a stripe of baking paper accordingly. (If the height is 5cm, cut it 5.5cm, 5mm more) It would be easier to measure before spreading glaze
Make ready your paper cone or piping bag.
In a clean TM Bowl melt white chocolate for 3 minutes at 50ºC on Speed 2,
Fill into your cone or bag, pipe some spots on paper stripe. Let cool.
Melt dark chocolate for 4 minutes at 50ºC on Speed 2.
Spread it over the stripe as in the picture and cover completely.
Wrap chocolate covered stripe around the cake. Wait until the chocolate is firmed.
Remove gently and carefully the paper stripe.
Keep in the fridge until ready to serve.
Right before serving sprinkle with some cacao on the top. (I sprinkled also with a little dessicated coconut to write "2" )
Afiyet olsun...
Bon Appetit!
Adapted from the recipe called Dolce di Marmellata al Cioccolato con Collare a Pois in the book named Pazzi Per il Cioccolato.
Photos: http://thermomixtarifdefterim.blogspot.com/2011/12/spotted-cake.html