Last Sunday I wanted to make a pudding for Sunday lunch. Funnily enough it turned into an evening meal as we had a late breakfast so skipped lunch completely. It wasn’t even going to be a chocolate based pudding, I wanted to bake the Venetian Zabaglione Cake from Delia’s Cakes. But when you start reading the ingredients list and realise on a Sunday afternoon that you need double cream and Marsala wine, well what can you do?
So I had to choose something else. There were two bars of plain chocolate left in my baking cupboard and a load of chocolate sprinkles. I had the ingredients for Mary Berry’s Marbled Chocolate Ring Cake which I could bake in my bundt tin and also it was a recipe I missed off last month’s Cooking The Books Challenge due to lack of time! The cake looked so inviting I just had to have a go. I didn’t have any extra milk chocolate for drizzling on the top so I had to make do with what was in my cupboard. Thankfully I had a tub of chocolate sprinkles!
Here’s how it was made:
My 16 year old daughter came downstairs during a break from revising for her GCSE’s and asked if she could decorate the cake. I let her and told her to have a look in my baking cupboard for decorations instead of the milk chocolate drizzle. I had some chocolate sprinkles in a tub and some rainbow sugar but she opted for the chocolate. I told her Mary’s cake had the icing spread so it completely covered the cake. She told me she just wanted to spread it on the top and it looked great with the extra bits. I couldn’t wait to cut the cake and eat some.
It was worth the wait. A lovely chocolatey hit without being too sweet or overpowering. I really enjoyed it with a tablespoonful of creme fraiche. Perfect for a family dessert or a fabulous birthday cake offering!
Love Sam xx