It’s time for another family birthday dinner which means one thing… cake! I think this will be the first time that I have talked about cooking something which hasn’t been completely chocolate 😂 what is the world coming to?! Although I have been sneaky and snuck chocolate in there somewhere.
Both of my brothers have their birthday in August and they have very different tastes and preferences. ‘E’ tends to like more tradition cakes like chocolate and coffee and more chocolate… and more chocolate, while ‘C’ likes to experiment with his flavours and is happy (really prefers) to try something left field. So when I did my trawl through my Indulgent Cakes book it was hard to find a recipe that would suit them both. It went something like this… hmm already made that (five-layer chocolate espresso cake), too boring (triple-caramel mud cake), too flowery (orange blossom trifle cake), not enough cakeness (is that a thing? I really think its a thing).
In the end I gave them two options – a chocolate and cinnamon babka or a banana, coffee and walnut cake and salted caramel frosting. To my surprise they both picked the same one 🙌🏼
What I used for my decorating:
- Salted caramel frosting (aka whipped baked caramel with a little bit of icing sugar)
- Banana chips
- Jersey Caramels (halved and quartered)
- Dark chocolate and salt bark
- Toothpicks (to help secure and support the chocolate bark upright)
As I mentioned in Death By Chocolate, I always end up trying something new with each of these cakes. This time I made the baked caramel from condensed milk (you know by baking it in a oven dish) and made my own chocolate bark. Yep you read that right… I, a self-confessed chocolate addict, have never made chocolate bark before.
I went all out too … I just melted the dark chocolate and sprinkled salt on top. So radical haha but looks the part for decoration! I also snuck some in the middle layer as a surprise (shhh don’t tell).