|This cake was squidged, not rolled. I'm so cool.|
So in my last post, I alluded to an unsavoury incident that may - or may not - have happened in my kitchen.
So here's what really occurred...
When I was fine-tuning my red velvet cake recipe, I decided to try making a 20cm cake as well as cupcakes.
So I scraped the mix into the tin and placed it in the oven.
All went well until I lifted the tin out of the oven.
Oh, and what I'm about to tell you must stay between you, me and the world wide web.
I fumbled and the tin fell - face down - onto the floor.
(My horror was compounded by the fact that I knew exactly how long ago the kitchen floor was cleaned.)
In a panic, I tried to flip the cake back into the tin. It didn't work. I scooped the chunks of cake into a mixing bowl and stared in despair.
And then an idea started to form...
And so, from trauma and misfortune sprang hope, two recipes and another allergy baking triumph. Sort of like a gluten free phoenix rising from the ashes...
So bake on my darlings in the face of adversity, filthy floors and unexpected mishaps. Together we will conquer the world!
Note: If you'd rather make cake pops with the 'it-fell-on-the-floor-recipe', you can. Just click here.
Red velvet chocolate log / yule log (gluten free, dairy free, egg free)
You will need one quantity of red velvet cake mix - get the recipe HERE - divided between two 20cm cake tins.
The advantage of this log is that - unlike my other recipe for chocolate log (quick plug) - there's none of the rolling of the sponge which can be quite stressful when you're working with a gluten free, egg free mix. This recipe uses the little known method of 'squidging'.
Squidging will be big in 2013. You heard it here first.
150-200g dark, dairy free chocolate
1-2 tbsps dairy free margarine
1-2 tbsps agave syrup
icing sugar to dust
- Prepare the red velvet cake and divide the mixture between two 20cm cake tins
- Bake in oven until risen and springy, leave to cool
- Place a large piece of baking parchment onto the work surface and dust with icing sugar
- When the cakes have cooled, tip them into a large mixing bowl and crumble them up using your hands
- Melt six squares of the dark chocolate in the microwave (or using a bain marie) and pour it into the crumbled cake mix
- Mix vigorously to combine the cake crumb and melted chocolate. The cake crumb should now squidge together quite easily, but if not, add a bit more melted chocolate
- Roughly squidge the cake mix into a yule log shape and place onto the baking parchment. Fold one half of the parchment over the log and roll backwards and forwards to make the yule log shape more perfect
- How is it looking? Amazing? Or is it cracking a little and generally being annoying? Well, if it's the latter, don't worry. We're about to cover it with icing and that will cover a multitude of sins
- Once you've got your yule log / chocolate log looking more or less fab, place it onto a serving plate
- Now melt the chocolate in a bain marie and add the dairy free spread and a tbsp or two of agave syrup. When the chocolate mix is spreadable, start to cover the yule log and make it look...err...'log like'
- Then add your decorations and leave the chocolate to set
- Before serving dust with icing sugar
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