death by chocolate – down by the sea 2017

Sep.

It was on, it was off – it was a non-event this years „Down By The Sea“ During our Cornish holidays it’s THE event for us. We always get to know so many lovely people from all over the world for example Kirk from California or a sweet couple from Amsterdam. Stunning! It’s not just bellyboarding, it’s like coming home to a big family reunion that magically puts a big smile on our faces. And this year we got a special highlight on our agenda: organizing a cake competition and jugding it. Never done that before. We tasted all the cakes – tough job Come on, who wouldn’t want to do that? After a surf in the sea at Holywell Bay a much needed treat. After bringing a cake last year, we got the job. And we got carried away with baking a tiny bit ourselfs with a death by chocolate cake, but the entries where amazing: the winning cake was a rainbow coloured unicorn with the most stunning piping ever – well done Christian!

on the menu: death by chocolate cake

ingredients

sponge (2 layers, normal springform pan)

100 g Dark Chocolate Buttons (Original Beans Cru Virunga 70 %)
100 g Milk Chocolate (Original Beans Esmeraldas Milk 42 %)
140 g butter
1 pinch of Maldon sea salt
200 g caster sugar
4 eggs
100 g plain flour
2 teaspoons baking powder
50 g crème fraîche

chocolate ganache

300 ml double cream
200 g Dark Chocolate Buttons (Original Beans Cru Virunga 70 %)
1 pinch of Maldon sea salt
icing sugar (as sweet, as u like it)
rasberries (for decoration)

DBTS-2017-01

preparation

For the sponge layers preheat the oven to 175° air circulation and line the bottom of the springform pan with a sheet of baking paper. Put the dark and milk chocolate, the butter and a pinch of sea salt in a pan and melt over a low heat, stir ocasionally. Mix all the remaining ingredients in a extra bowl. Finally add the melted chocolate butter mixture slowly. Pour the final mixture into the springform pan and bake it for 40 minutes at 175° air circulation. Leave it on a cooling rack and than cut in the middle. We did it twice (double amount of the sponge mixture) to get three layers

For the chocolate ganache heat the double cream with a pinch of sea salt. Pour the warm cream over the chocolate buttons and stir till everything is melted. Add icing sugar to your tasting – as sweet as u like it. Than leave to cool in the fridge. To finish the cake u need to pitch the ganache – not that easy without a food processor. But give it a go it’s good for strong muscles For building up the cake, put a layer of sponge on a nice plate of KAHLA Porcelain spread with ganache and repeat with all your layers. Finally stick some rasperries or other fruits u like on it. Done. Easy peasy

To sum it up: First of all, if the waves are good a little rain doesn’t hurt. We enjoyed bellyboarding so much despite the typical british seaside weather!!! AND: We wouldn’t be able to do the cake competition without our two most loved sponsors: KAHLA Porcelain and Original Beans Chocolate. Regular readers know, we love those two brands. We were very happy to have them on our side. Thank u so much guys. U put so many smiles on faces!!!!

Last but not least, a special thank u to Gary & Rich, for letting us rent their stunning Fistral Loft and sending us some last minute baking equipment. U two rock!!! If we ever meet, there will be some gin and cocktails

views of the day: cake competition

Thx Karin for the pic of us