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What to do when you fuck up your boyfriend’s birthday cake

April 26, 2010

Let’s say that it is your boyfriend’s birthday, and that you’ve decided to bake him a cake. You’re trying a new recipe, a simple one. One of those sticky, “uncooked” chocolate cakes. You make the dough, slam it in the oven – so far, so good.

Let’s then assume it’s lunch time. It says in the recipe that the cake is supposed to bake for 20 – 25 minutes, so you set the timer to 25 minutes, grab you food and the computer, and head for the living room. Let’s imagine that while you eat you watch an episode of your favourite anime, an episode that is exceptionally funny and interesting. So you forget that you probably should check out how the cake is doing after 15 minutes. You just leave it in there for 25 minutes…which also happens to be the average length of an anime episode.

Then you go into the kitchen. And the cake that according to the recipe should still liquid on the inside, now looks like this:


[insert dramatic music of doom]

First: panic. Then panic some more. Then curse yourself followed by cursing everybody in Japan. Then get to work and try to save it.

I tried squeezing it a bit, and it felt…dry. Now, originally I was going to serve it with whipped cream and raspberry puré, which makes up for the dryness to a certain extent. But that doesn’t really make up for the looks of the damn thing. Which is when you need…. icing! *tadaaah* It would probably work well as a cake fill too, but I just didn’t have time for that.

Anyways: icing.

50 g dark chocolate

65 g butter

2-3 tbs strong coffee

150 g icing sugar

Melt the butter, add the chocolate and stir until melted, then add the rest and quickly pour it on the cake. If the icing doesn’t spread out easily, simply grab the plate and tilt it a bit, trying the get the icing evenly distributed. Then hopefully it should look like this:

Place in fridge, have a beer and secretly wish for Godzilla to have another hissy fit.

If you would like to make the cake, here is the recipe:

250 g butter

250 g dark chocolate

250 g sugar

250 g flour

4 eggs

Melt the butter in a pot. Remove from the heat and add chocolate. Stir occasionally until melted.

In the meantime, whisk eggs and sugar until it becomes foamy. Add the butter/chocolate mix, stir and lastly carefully stir inn the flour.

Place in a cake tin (24 cms in diameter) with some baking paper in the bottom (this makes it easier to get the cake out). Bake in a preheated oven at 200° for 20 to 25 minutes. BUT CHECK TO SEE IF IT’S DONE BEFORE THAT, FOR THE LOVE OF ORBITING LITTLE TEAPOTS!

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