This weekend I moving back home (hoooooome). Reason enough to pop a cork and to eat a belly full of cake, I’d say.
I’m saying goodbye to beautiful Dublin and since I arrived in March 2013 as a fresh graduate, I have grown very fond of the beautiful Irish landscape, the Irish chit-chattiness and their lightning skies.
Having missed my friends, Amsterdam and Anton, I now however, couldn’t be happier than to be on my way home.
In this post I’d like to share the absolute prettiest views I have had of Ireland, as a little tribute to this very welcoming country. Thanks for having me 🙂
And now to the bubbles and the cake!
I might not be the person to necessarily frost my cake (I hope that isn’t a metaphor for any personal trait), most of the times I am happy to bake a cake that is moist and rich enough in itself without adding another element to it, mainly because I have no idea how to transport a frosted cake to a dinner party or picnic (how do people do that?).
No need to say, I made and ate (alright, maybe not alone;)) this cake in the safe comfort of Anton’s kitchen.
The idea of combining a non-chocolate cake with a chocolate ganache came from this wonderful recipe and I thought it worked really well in this case.
The carrot cake is a recipe that I got from a friend, and I have slightly tweaked the measurements to make the cake a little lighter and more airy, with more walnuts and juicy grated carrot.
The dark and soft layer of bittersweet chocolate makes it very rich but contrasts really nicely with the sweet cake.
- 2/3 cup caster sugar
- 1/2 cup olive or walnut oil
- 4 medium eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1.5 cups plain flour (or rye flour for extra taste)
- 2 tablespoons vanilla extract
- 2.5 cups of grated carrots
- 1 cup chopped walnuts, flaked almonds or chopped hazelnuts
- 0.5 cup chopped dried papaya (or any other dried soft fruit)
Simply stir all ingredients together and pour into a round tin.
Bake in the oven at 180 degrees Celsius for around 40 minutes. Do keep a close eye on it at the size of the tin leads to different baking times. The cake is ready when a pin comes out clean.
- 200 grams dark chocolate
- 50 grams hot coffee (or water)
- 50 grams of butter
- a teaspoon of vanilla extract
- a good pinch of salt
Melt the dark chocolate carefully together with the water. After warming through, let it sit for a little to cool down a little. Drop the little cubes of the cold butter into the warm mixture bit by bit, stirring vigorously with a spatula.