Chocolate of the Day: Sex Cake

Yes. Yes! YES! It’s time for sex cake. A reinvention of sex cake, as it happens. Last time, the sex cake was an “I Just Had Sex” cake, a cake that celebrated sex. This time, the sex cake is an “I’m Happy With My Choices” cake, a cake that celebrates sex, not having sex, scheduled sex, and spontaneous sex. This cake is doing nicely, thank you very much.So, onto the ingredients!

Ingredients*:

Cake:

  • 8 oz margarine (or butter)
  • 8 oz caster sugar (also called baker’s sugar)
  • 4 medium eggs
  • Zest and juice of two medium oranges
  • 6 oz self-raising flour
  • 2 oz cocoa powder
  • 2 teaspoons of ground ginger

Filling:

  • 4 oz raspberries
  • 4 oz caster sugar (baker’s sugar)
  • 300ml double cream (also called heavy cream)

Topping:

  • 200ml double cream (heavy cream)
  • 100g chocolate

Ingredients

And now to the method:

  • Pre-heat the oven to 170°C/340°F.
  • Beat the margarine and sugar together until thoroughly mixed.
  • Add the eggs, orange zest and orange juice (just squeeze the oranges, there’s no need for fancy-schmancy equipment) and mix.
  • Fold in the flour, cocoa powder and ginger.
  • Pour into a lined cake tin and put the cake into the oven.
  • Cooking time will depend on the size of the tin used. My tin was 7″/18cm and the cake took around 90 minutes. To be on the safe side, cook for 60 minutes then check periodically. I tend to be brutal with cakes and check them by putting a knife through them and seeing if it comes out clean. I’d rather the mark on the cake than risk uncooked cake.
  • Once cooked, take the cake out of the oven and allow to cool.
  • For the “jam,” put the fruit and sugar in a pan and add a few tablespoons of water. Cook over a medium heat until it’s all, well, jammy. I used a sugar thermometer though this wasn’t strictly necessary, but Juniper Junior was intrigued, so out the thermometer came. Also: there’s hot sugar involved here. Do NOT leave the pan alone. If at all concerned about the process, grab a jar of jam from the cupboard. Pan or jar, it’ll be scrumptious either way.
  • To get the cream ready, pour the cream in a big bowl and grab a whisk. Before long, the cream will become thicker and thicker.
  • For the topping, the cream needs to be heated. The usual way of doing this is to gently heat the cream in a pan, or to put it in a bowl over a pan of simmering water. Or, you could do what I did and put the bowl of cream in a pan that’s cooking another meal. Once the cream has been heated (warm/hot but not boiling), take it away from the heat, add the chocolate and stir until the chocolate melts and a smooth mixture is achieved.
  • Now it’s time to slice the cooled cake into two layers.
  • Layer the jam and cream inside the cake in whichever combination you like.
  • Put the top layer of cake back on.
  • Pour the topping over the cake.

Cake making

So there you have it, a cake that unapologetically oozes scrumptious loveliness!

Cake

*When it comes to Imperial and Metric, Brits do it both ways (HURR DURR).

Published by

Juniper

Rarely to be found without herbal tea nearby. Team Unicorn. Often in pyjamas. Also: TEAM KATNISS!

9 thoughts on “Chocolate of the Day: Sex Cake”

  1. Dark chocolate and ginger AND raspberries? Oooooh……yes, this is a cake which I need to make at some point. Any reason that I couldn’t just use sandwich tins and cut the cooking time rather than trying cut a cake in two?

    (And may I just say that you have amazing taste in cooking chocolate? :) )

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