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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).

By Juniper

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

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

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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