The Kylie
The Kylie
A light moist chocolate sponge layer cake, with whipped chocolate cream, chocolate meringue buttercream and sprinkles.
Light enough to eat everyday for breakfast. Sturdy enough for 4 layers, best quality callebaut chocolate buttercream, perfect for every occasion. Deaths, weddings, Crisis’s, Pandemics, Nervous Breakdowns, Panic Attacks, Coming Out and Phoenix Risings.
Kylie has been there for me every single day of the last year of my ride from hell. I couldn’t have a better friend.
The story goes: she once supported me a few years ago by ordering a cake for her birthday. I was overworked, and suffering from exhaustion. We had recently been evicted from the worst house of horror ever. Apart from the fleas, mould, worms, noisy stalking neighbours, and utter utter bullshit from the real estate agent (Chapmans Katoomba, thanks for nothing Beth, you suck big balls), we were finally happy to be in our new house. Rental (because poor). The new house had holes in the floorboards and the huntsman spiders creeped in at night. The heating didnt work, the kitchen benches were tiled and the grout was filthy, the cockroaches kept us awake at night, but we were happy to be out of the last nightmare.
I didnt have time to test special order cakes, so when Kylie ordered a layer cake, I just used a recipe that I always use for my little cafe cakes. Unfortunately is was waaaaaaay to heavy and dense and “moist”. So I feel like this is my amends cake, a light, flavoursome, chocolaty cake with no weird textures, mushy fruits, or coffee flavours to wreck the childhood Sara Lee flashback experience.
You can order “The Kylie” from me soon. I will baking professionally again when Ra’s plumber gets his shit together. Cant wait to be working side by side with the best barista in town.
In the meantime, give yourself a covid activity and try and bake this from scratch. If you do, I would love to see it on IG. Use the hashtag #artfoodculture_bakes
The Kylie
The key to a solid supportive friendship and cake, is to make sure you have a solid foundation. Only use the best quality butter, chocolate, salt, eggs, flour etc. Find the organics, the imported, the free range, the unique. Dont go cheap here. Your self esteem is not that low. Your tastebuds not that dull.
The Chocolate Sponge:
2 x 20cm greased and lined tins
170c oven for 15-18 minutes
In a bowl whip 6 egg whites and 2g of Cream of Tartar until stiff. Add 160g castor sugar 1 tbs at a time
fold in 6 egg yolks
fold in 100g plain flour, 3g baking powder, 1g salt, 30g cocoa
fold in 50g milk, 15g butter, 1 tsp vanilla (melted together then cooled)
divide between 2 tins and cook till done.
removed from tin after a few minutes, so it doesnt steam in the tin.
let cool completely, slice in half horizontaly
Chocolate Cream:
melt 250g dark chocolate and 225ml cream together in a bowl set over simmering water.
stir until smooth. let cool completely. Best overnight (except you just read this now, so stick it in the fridge)
whip until cream has lightened and almost doubled
spread between layers of cake evenly divided
Chocolate Meringue Buttercream:
whip 4 egg whites, 170g castor sugar, 2g creme of tartar & 2g salt in a bowl over simmering water until 70c. Take off heat.
whip until think and glossy (5 minutes plus)
whip in 270g softened butter 3 tbs at a time
stir through 1 tsp vanilla, 50ml warm water and 100g melted and cooled dark chocolate
cover entire outside of cake
sprinkle with 100s & 1000s before it sets, or any sprinkles you have. Just pimp it, retro suburban style for maximum visual pleasure (lets face it sprinkles taste crap). Refrain from fancy shit here. Keep the grog, coffee and fruity bits for another friend/cake.
show me on Instagram your cake. use the hashtag #artfoodculture_bakes
