This cake was brilliant! I didn't change anything deliberately, but I forgot to add the brown sugar to the base. It came out great, so it was ok. Whoever said you could bake this in a 9" must have a very very tall cake tin, as I tried it and found that I couldn't possibly fit the batter in. I left about 2" on the top for the sour cream mix but realised that the cake rose and cracked. I baked it for around 50 mins in my fan assisted oven. Let it cool for quite a bit, waiting for it to go down so I have room for the sour cream. I only managed to fit in a very thin layer. The cracking didn't matter since the sour cream evened everything out. I baked it for another 10 mins, then turned off the oven and left it in for another 30 mins. Then I let it cool for a bit before putting the cake in the fridge with a stainless steel bowl to cover it. I had massive trouble getting the ganache topping, I must have heated the cream too fast and it all curdled. I just melted some dark chocolate instead and poured it over. Next time I will do it the known way of heating cream and adding it to the chocolate rather than putting it in the pan altogether. The cake itself was eaten a day after and it was very very yummy, everyone was pleased. Will bake again but in a 10" and maybe use a waterbath to prevent cracking.
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This cake was brilliant! I didn't change anything deliberately, but I forgot to add the brown...