Departures with a twist

 

This weekend one of the housemates is moving out, he is off to Thailand to teach English, and whilst I am very proud of him for shaking his life up and going off to do something exciting on the other side of the world, I will miss him. Especially because he is the chief consumer of my kitchen experiments. So we organised a surprise BBQ for him in addition to his big leaving do and so of course I had to make a cake. For a while I have wanted to make Wagamama’s Chocolate and Wasabi fudge cake, I absolutely love it, especially the unusual flavour combination. As the housemate is heading to Asia, what a perfect excuse to make an Asian desert. Wagamama’s don’t publish the recipe, not even in their cookbook, which I own, so I turned to the Internet, and found this. So using her recipe, I adapted the topping section, and this is the final recipe I used:

 

Ingredients

 

For the cake

 

400g plain flour

 

250g caster sugar

 

100g brown sugar

 

75g cocoa powder

 

2 tsp baking powder

 

1 tsp bicarbonate of soda

 

½ tsp salt

 

3 eggs

 

1 150g tub Total 0% Greek Yoghurt

 

1 tbsp vanilla extract

 

175g unsalted butter, melted and cooled

 

300ml ice water

 

For the Wasabi fudge icing in the middle of the cake

 

50g dark chocolate

 

125g unsalted butter

 

137g icing sugar

 

1/2 tbsp vanilla extract

 

1 tsp Wasabi paste, (to taste)

 

For the Wasabi fudge icing on the outside of the cake

100g white chocolate

 

250g unsalted butter

 

275g icing sugar

 

1 tbsp vanilla extract

 

1-2 tsp Wasabi paste, (to taste)

 

Method

 

1. Preheat the oven to 180 C/gas 4. Butter and line with greaseproof paper the bottom of two 20 cm sandwich tins.

 

2. In a large bowl mix together the flour, cocoa, sugars, baking powder, salt and bicarbonate of soda.

 

3. In a large jug whisk together the eggs, sour cream and vanilla until blended. Add melted butter and ice water.

 

4. Add the wet mixture to the dry ingredients and beat in well.

 

5. Divide the batter between the two prepared tins and bake the cake for 50 – 55 minutes or until a skewer comes out clean when inserted into the centre of the cake.

 

6. Allow the cake to cool on a wire rack for 15-20 minutes, if you try to ice it before it’s cool your icing will melt and become greasy.

 

7. To make the icing, melt the chocolate and let it cool slightly.

 

8. In another bowl beat the butter until soft and creamy and combine the sifted icing sugar. Beat until smooth and then add the cooled chocolate, vanilla and Wasabi. Beat until smooth and glossy, check the strength of the Wasabi and add more if necessary. I liked it to have a distinct heat!

 

9. Repeat for the white chocolate topping.

 

10. Use the dark chocolate icing to sandwich the cake together and place on a cake stand to ice the top and sides of the cake with the white chocolate icing.

 

The cake came out nicely and sandwiched together well with the first venture into dark chocolate wasabi butter cream.

 

I made the white chocolate wasabi butter cream the next day, and being a little impatient didn’t wait long enough for the white chocolate to cool, thus curdling the butter. So I did it all again, being patient this time and it worked perfectly…it just didn’t taste like wagamamas. After icing, I added some edible letters to wish the housemate good luck.

The cake was served to Take That’s ‘Back for Good’, which anyone who has seen the last episode of Spaced will understand. The verdict seemed altogether positive, although it was commented that it was a little rich. I definitely want to try this again, as the wagamamas cake is a lot lighter, and fudgier and there is something different about the icing. I think first a trip to wagamamas may be in order. Stay tuned to see how this experiment develops.

 

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