Timing is a funny thing. My partner’s birthday is two days before Christmas. Growing up, my Mum, whose birthday is New Year’s Eve, impressed upon us the importance of two separate celebrations. This year I as he didn’t want to go out anywhere and requested I cook, so I planned an elaborate meal finishing with a cake inspired by his favourite ice cream flavour. Earlier this week, as I was about to go and purchase some Turkish delight, I was gifted a plate of traditional Turkish delights from a colleague all the way from Melbourne.
This cake is born out of his love for the rose scented sweet and my tradition of creating an original concoction for each person’s birthday. As recipes go this is more of a set of assembly instructions. You can try as is or use it as inspiration for your own creations.
Cake – this is a 4 inch home-made chocolate mud cake, any dense cake would work, the quantities here would suit up to an 8 inch cake
400 grams dark chocolate | 200 millilitres cream | 5 grams rose petals
150 grams milk chocolate | Turkish delight
- When the cake is taken out of the oven, place the rose petals and cream in a small saucepan and slowly bring to a simmer then take off the heat and allow to infuse. When the cake is cool, strain the petals from the cream.
- Put the milk chocolate in a small heat proof bowl and microwave in 30 second bursts until the chocolate had melted. Then coat some chunks of the Turkish delight using two forks and let stand on a lined tray. Also prepare the filling at this stage, try keep the filling layers under 1 centimetre.
- Combine the dark chocolate and infused strained cream in a heat proof bowl and microwave in 30 second bursts until the chocolate had melted. Then transfer to a mixer bowl and whip on high till cooled and thickened. The ganache should be nice and fluffy but still an easily spreadable consistency.
- For assembly, slice the cake into 4 layers, each 1.5 centimetre thick. Seal both sides of each slice of cake with a little of the ganache
- Start with the bottom slice of cake, add filling chunks, then a few dollops of ganache, repeating till you’ve done all the layers. Next cover the sides with ganache, filling in any gaps in the layers. Finish with a layer of ganache on the top.
- Transfer the milk chocolate coated Turkish delight to the top, using the forks drizzle stands of chocolate over the top of the whole cake.
- OPTIONAL STEP – Take a piece of contact the circumference and height of the cake tin and place it paper side down on the bench, cover in remaining milk chocolate using a knife to ensure it evenly covers all the plastic and wrap it around the cake.
- Let the cake set in the fridge for about an hour. Remove the contact backing if used and transfer to the cake display plate gently using a large pancake spatula. Keep in a cool place until serving.
Decorate cakes on a upside down, straight sided vase to elevate the cake.
Put two overlapped pieces of greaseproof paper on the top of the decorating surface (vase) to enable transferring to the display plate later.
Don’t worry about the edges being too crisp on the sides or top, it’s a home-made cake made with love.
The chocolate collar is hard to do, I started doing this with the help of a second pair of hands. Now I can manage to do it with just two hands but unfortunately as it’s tricky, I needed them both so there are not helpful photos for you.
Let your creativity reign, and if in doubt start small, two layers of upright cake are better than four on the floor. Take it from someone who’s had the melt down, and been building up to cakes higher than they are wide over time.