Baking Willie Harcourt-Cooze’s Cloud Forest Chocolate Cake from World Class Cakes by Roger Pizey was almost as much fun as eating it. I’m delighted to bake again with the Cake Slice Bakers to move further out of my baking comfort zone.
Each month the Cake Slice Bakers are offered a selection of cakes from the book mentioned above and we each choose one cake to bake. Our cakes are revealed on the 20th of the month.
Our choices for this month were:
- Marco Pierre White’s Harvey’s Lemon Tart
- Rhubarb Crumble Cake
- Kueh Lapis
- Willie Harcourt-Cooze’s Cloud Forest Chocolate Cake
Speaking of moving out of my baking comfort zone; the Kueh Lapis was actually my first choice but something went awry and it wasn’t meant to be this month. In hindsight, I’m glad it didn’t work out because this Cloud Forest Chocolate Cake is amazing. I don’t bake with nuts often because my granddaughter Gabbi has a nut allergy, but this time I made an exception. As this was our Father’s Day dessert I also made sugar cookies so she didn’t feel left out.
This was my first flourless chocolate cake and I was not disappointed. When trying to describe this cake to my girls the best I could come up with is that it tastes like a cross between fudge and cake. Instinct told me not to take a big slice of this and I’m glad I listened. My friends this cake is rich, dense with an intense chocolate flavor. As well it should because the recipe calls for 100% cacao and including the frosting I used 9.5 ounces.
If you have a special occasion coming up or just have a taste for an out of this world chocolate cake, please try this one.
- 6 ½ ounces 100% cacao, finely grated
- 1 cup unsalted butter
- 6 eggs
- ¼ cup light brown sugar
- ⅔ cup superfine sugar
- 1 cup ground almonds
- 1 cup heavy cream
- ¼ cup plus 2 TBS superfine sugar
- 3 oz 100% cacao, finely grated
- Preheat oven to 325°F and line a 10-inch springform pan with parchment paper.
- Melt the cacao and butter by placing them in a heatproof bowl over a pan of gently simmering water making sure that the bottom of the bowl doesn’t come in contact with the water.
- Once melted, remove from the heat and set aside.
- Beat the eggs with the sugars in a large bowl until pale and doubled in volume, this took approximately 4.5 minutes.
- Stir in the melted cacao mixture and butter batter.
- Next, carefully fold in the ground almonds.
- Tip (pour) the batter into the prepared pan and bake for 35 minutes, or until slightly risen and a toothpick inserted into the center comes out clean.
- Remove from the oven and leave in the pan on a wire rack to cool.
- Meanwhile make the frosting.
- Put the cream and sugar in a pan over low heat and bring to just the point of boiling.
- Remove from the heat then stir in the grated cacao until melted and evenly mixed through.
- Set aside to cool.
- Once the cake is completely cold, remove the sides of the pan and the parchment paper.
- Set the cake on a serving plate and spread the cooled frosting evenly on the top and sides. **
- Keep at room temperature until ready to serve and don’t store it in the refrigerator because the cake and frosting will become too hard.
- **I had to place the frosting in the refrigerator for 5 minutes so it could come to a consistency for frosting the cake.
Visit our members to see what cake choice they baked up!