Posted by: aboutalbion | August 29, 2016

Chocolate Korma Gateau

When I was asked to engineer a special cake recently, I began to think of an adventure in the kitchen … and I wondered if tongues would dance with a combination of chocolate and curry … and with desiccated coconut throughout.

The moist chocolate sponge is surrounded by a korma flavoured buttercream.  You might even think about serving this interesting gateau with coconut ice-cream.

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The quantities here will make two 20 cm [8 in] sponges for a double layer gateau.

SPONGES

350 g self-raising FLOUR
80 g COCOA powder
2 t BAKING powder
½ t SALT
250 g caster SUGAR
50 g desiccated COCONUT

180 g vegetable OIL
480 g WATER
2T cider VINEGAR
2t VANILLA extract

FROSTING

250 g BUTTER (fridge cold)
500 g ICING SUGAR
3 t korma CURRY powder
2 T MILK
150 g desiccated COCONUT

METHOD

Preheat the oven to 190C.  Line (base and side) two 20 cm [8 in] ‘spring form’ sponge tins.

In a large mixing bowl, combine the dry ingredients for the sponges.  Make a well in the centre, and add the wet ingredients for the sponges.  With a large spoon, slowly stir from the centre [pancake method] gradually incorporating ever more dry ingredients into the mixture … until only a few lumps remain.  Use a hand whisk (or electric whisk) for a few seconds to disperse these lumps.

Divide the batter equally between the two sponge tins and bake for around 30 minutes (until the tops spring back to your touch).

Allow the sponges to cool completely in their tins, before turning them out.

To make the frosting, dice the cold butter into a large mixing bowl.  Whisk the butter until it is soft.  After mixing the curry powder into the icing sugar, gradually add (through a sieve) the curried icing sugar to the butter (whisking between each addition).  Add carefully just enough milk until the frosting is soft and spreadable.  Now stir in the coconut (and carefully use a little more milk, if necessary, to make the frosting pliable).

Turn one sponge upside down for the base layer, and use a palette knife to spread an even layer of korma buttercream over it.  Crown this with the second sponge, and use a palette knife to spread the remaining korma buttercream all over the top and side to compose the gateau.  Dust the top of the gateau with a little cocoa powder to finish.  Place the gateau in a fridge until a short time before serving.

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