How to make a Castle Cake
July 27, 2011 § 18 Comments
What do you do when you come across a cake mold that is shaped like a castle? INSTANT PURCHASE.
Since it was Fritter Man’s birthday as well, we even had an occasion to put it to use.
I was wary about the resulting cake catching on the complex detailing in the silicon cake mold, and thought it best to use a muffin recipe to avoid any loss of lines and shapes. After washing the mold and allowing it to dry completely, we sprayed the insides with a light coat of vegetable oil and inverted it.
Vegetable oil and not butter, because evidently butter tends to leave the mold lines yellowish once baked. Inverted because any excess oil can drain out before it’s time to use the mold.
We used a recipe for Chili Chocolate muffins and because we didn’t double the ingredients or think too much about the volume of the mold, we ended up with a castle without steps (but ha ha what castle has steps eh?) or a base.
This is what we used:
Bittersweet dark chocolate broken into pieces – 125 gms
Butter – 125 gms
All-purpose flour – 150 gms / 1 cup
Cocoa powder (unsweetened) – 2 tbsps
Baking powder – 2 tsps
Chili powder – 1/4 tsp (use a teaspoon of it if you have mildly hot chili powder – ours is pretty flammable)
Salt – 1/4 tsp
Almonds (finely ground) – 125 gms / 1+1/4th cup)
Eggs (large) – 2
Sugar – 80 gms
Milk – 250 ml / 1 cup
This is what we did:
Keep all your ingredients out and ready and ensure your cake mold is ready to use. The oven needs to be preheated to 180 degrees C (electric) or level 4 (gas).
The chocolate and butter need to be melted via double boiling. Double boiling involves bringing a pot of water to simmering heat and placing a bowl containing the chocolate and butter in it. Keep stirring this mixture until it has melted completely and is of a thick, creamy consistency. Once done, take the bowl off the heat and allow the mixture to cool naturally.
In a medium mixing bowl, combine the flour, cocoa, baking powder, chili and salt. Stir in the almonds.
In a larger mixing bowl, beat the eggs, sugar and milk on medium speed (with an electric beater) until smooth. Lower the speed and gradually beat in the dry ingredients. Alternate these with the cooled butter and chocolate mixture.
The consistency of the batter will be thick and flowing. Add this mixture to the castle mold, ensuring the deeper bits are filled well. Smooth the batter with a spatula to ensure an even distribution in the mold. Set the mold on a flat oven-proof plate like a pizza pan or a baking tray and gently bang it on a flat surface to settle the batter in even better.
Place the mold with the baking tray into the oven and bake for 30-45 minutes. Unlike the 15-20 minutes required to bake muffins, a cake baked in a complex silicone castle mold will require 30-45 minutes of bake time. Insert a skewer/chopstick after this time to check if it has baked. If it comes out dry and clean, your castle cake is done. If it hasn’t, allow it to bake for another 5-8 minutes.
The cake should be springy to your touch once done. If your cake hasn’t filled out the mold even after rising (like what happened with our cake), it will be difficult to flatten the base of the cake. In this case, you either decorate the base with some ribbon or just spray whipped cream at its base. No one will be the wiser, trust me.