Last night’s baking was going well until it came time to remove the cake from the pan.
I made a chocolate cake—a wholegrain recipe I’ve made a dozen times. Usually I’d bake it up as cupcakes, but I decided to go all out and make a layer cake instead. I also decided to mix in some frozen raspberries, because there’s still a ton of summer’s bountiful fruit in the freezer.
The recipe calls for greasing and flouring the pans, which I did generously.
Unfortunately, I should have lined the pans with baking paper instead. The raspberries made the cake extra fragile, and both layers broke dramatically when I tried to take them out of the pans.
There went my vision of a beautiful chocolate and raspberry layer cake, filled with black currant jam and covered in a chocolate ganache.
But cake is cake, and it tastes great whether it’s whole or broken into jagged pieces.
Enter the trifle—a dish that was no doubt invented by a hapless baker whose cake had disintegrated upon being turned out of the pan, an hour before the arrival of twenty guests.
I didn’t have the eggs necessary to make the traditional custard for my trifle, so I went with whipped cream, layering cake with cream, the remaining frozen raspberries and the chocolate ganache (which was left over from oreo cookie making last week).
As it turns out, I didn’t have enough cream to do the trifle justice, so even my trifle wasn’t quite what I wanted it to be.
But let’s face it: chocolate cake + whipped cream + raspberries + chocolate ganache = YUM! No matter what it looks like.
And thankfully, I don’t have twenty guests coming … I get to eat more of it that way.