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Sunday, 24 August 2014

Mr Puck-Tastic Chocolate Cake

Let me introduce my friend Kate's new puppy pug - Puck (or Mr Puck as he is now called)  He is one tough little solider, only weeks in to young life he developed a problem in his eye that caused it to cloud over and restrict his vision.  The vets worked really hard and at one point it looked like his eye might have to be removed.   With lots of love and support his eye slowly started to return to normal and it all seemed like he was getting better when Kate noticed his other eye (the good one) had started to develop similar problems.  A quick rush to the vets resulted in very bad news - it would be very unlikely that this eye would return to normal.  A few days later he was undergoing an operation to remove his eye...  

Thankfully he is now a very happy puppy and is always fighting with his sister and his eye seems to be healing well and his vision, although poor, is getting better.  

As a thank you to the vet Kate ask my help in baking a cake.  She had already researched online and came across a number of 'Pub Cakes', some much better (and less creepy) than others.   We decided to use a selection of ideas and build our own version, with eye patch.

The cake in the picture is a chocolate cake covered in a rich chocolate ganache and then decorated with fondant icing.  Not bad for a few hours work.  

The cake is from Great British Bake Off winner 'Jo Wheatley'.  In her book she simply tops with cake with crushed Malteasers.

Mr Puck-Tastic Chocolate Cake
cake by Jo Wheatley

Makes a 20cm cake

For the cake
225g unsalted butter or margarine
225g caster sugar
4 large eggs
1 tsp vanilla extract
200g self raising flour
1/2 tsp baking powder
1/2 tsp bicarb soda
30g cocoa
2 tbsp milk
100g dark chocolate, melted

For the ganache
200g dark chocolate
100g milk chocolate
250ml double cream

Decorating items (Jo used crushed Maltesers on her cake)

Preheat the oven to 180C.  Grease and line 2x20cm tins.

Place the butter and sugar in the bowl of a mixer and beat until light, about 5 minutes.


Add an egg at a time and allow to beat in.  At this point you can never over mix.


Add the vanilla extract and beat in.

Turn off the mixer and sift in the flour, baking powder, bicarb and cocoa.  Add the milk.  On a slow speed mix the batter together.

With the mixer still on low, pour in the melted chocolate.


Pour in to the prepared tins and bake for 22 to 25 minutes.  Check with a toothpick if the cake is baked, it should come out clean.  

Allow the cake to cool while you make the ganache.  Simply break up the chocolate and place in a small pan with the cream.  Heat until all the chocolate is melted and the mixture is smooth.  Remove from the heat and allow to cool, it will thicken as it cools.

Sandwich together the cake with the ganache.  I then covered the whole cake in the ganache and Kate and I started with the decoration...