HAPPY BIRTHDAY, DAD!!! WOOOO, YEAH! ETC! Making this cake was too much fun, albeit a little rushed as I only had the morning to prepare it. My self-imposed brief was to create a cake based on his favourite desserts: chocolate, pandan (a new discovery thanks to yours truly) and maltesers. Needless to say it was going to be fantastic (idiotic) from the very start.
The look on his face was priceless when I brought it out. And there’s nothing like cutting into what seems like a chocolate cake only to find BRIGHT GREEN.
The pandan cake is my white-girl version, no authentic pandan leaf here unfortunately! I assure you it’s fantastic though and may even be a nice, celebratory cake to bust out for New Years! Just throw some sparklers and gold leaf on there or something. This recipe will make two 9-inch rounds to stack.
Pandan + Chocolate Ganache Birthday Cake
(an original recipe)
Pandan Cake
1 1/2 cups plain flour
1 1/2 cups self-raising flour
200 g butter, room temperature
2 cups sugar
4 eggs, room temperature
1/2 cup buttermilk
1/2 cup coconut milk
1 1/2 tsp pandan paste
Chocolate Ganache
350 g chocolate, roughly chopped
150 ml cream
Pinch of salt
Assembly
1x jumbo pack Maltesers
2x Flakes
Strawberries
For the pandan cake
1. Preheat oven to 180°C.
2. Beat butter until it begins to cream and pale. Add the sugar and continue to beat until combined and fluffy.
3. Add the eggs one at a time beating after each addition. Add the self-raising flour, butter milk, plain flour, coconut milk and pandan paste once again beating after each addition.
4. Divide between two greased 9-inch cake tins. Rap the pan by dropping it from a small height to knock out any air bubbles.
5. Place in oven and bake for around an hour or until the tops spring back when touched (don’t be alarmed if the cakes crown too much – they can be trimmed back later). Allow to cool for 15 minutes, carefully remove from tins, wrap in plastic and allow to cool completely.
For the chocolate ganache
1. Heat cream in a pan, or in the microwave, until hot. Pour in roughly chopped chocolate and salt and stir until the pieces have completely melted into a smooth, velvety ganache. Allow to cool in the fridge.
For the assembly
1. Once cakes are completely cool trim the tops so they’re nice and even. Place one on your cake stand. Pipe ganache over the top to create an even layer then top with the remaining cake. Pour some ganache over the top (the consistency shouldn’t be too runny or too stiff) and, with an offset spatula, gently encourage it over the sides of the cake. Continue this process until the cake is completely covered using the spatula to smooth around the edges.
2. Whilst the ganache is yet to set, arrange Maltesers around the base of the cake as pictured above (a three-tiered diagonal pattern), or any way you wish. Create a Malteser border around the top of the cake and adorn with broken Flakes and strawberries. Place cake in the fridge to set and once ready to serve bring to room temperature.
I’ve seen so many beautiful photos on other people’s food blog capturing a gorgeous slices of cake – there’ll be none of that here unfortunately as this is what happens when a man cuts and serves cake for everybody.
Hahahahah! Oh well. Happy Birthday, Dad! I love you.