This chocolate fudge cake has been our family’s birthday cake for decades. Twice it was promoted to the status of a three-tiered wedding cake – once covered with dark chocolate ganache and shaved chocolate and the second time with white chocolate ganache. It continues to be the preferred celebration cake in our family.
For the unenlightened, a Tim Tam consists of two layers of chocolate malted biscuit, separated by chocolate cream filling and coated with a thin layer of chocolate. These biscuits have become something of an Australian icon since their launch by Arnotts in 1963. Over the years new flavours and fillings have been introduced to keep up with modern trends. Tim Tams now come in dark or milk chocolate and with fillings such as salted caramel and peanut butter.
Matthew is a staunch Tim Tam fan so I decided to use them to decorate his birthday cake this year. Unfortunately white chocolate ends up rather yellow as you can see in the photo – but it tasted good! Make the cake the day before the birthday as it’s much easier to ice next day.
2/3 cup cocoa powder
½ cup hot water
125g butter at room temperature
1 cup sugar
1 tsp vanilla essence
1¾ cups self-raising flour, sifted
1 tsp bicarbonate of soda
1 cup buttermilk (for substitute see below)
300ml thick cream
250g chocolate (dark, milk or white)
2 x 200g packets Tim Tams
1 packet Maltesers (optional)
3 Tbs cream and 50g white chocolate, melted, to drizzle over
In a small bowl, mix hot water with cocoa until smooth. Preheat oven to 180°. In a fan-forced oven it’s best to lower the temperature to 170ºC so cake doesn’t rise too fast. Grease a 20-22cm round cake tin and line the bottom with baking paper. Alternatively use two shallow sandwich tins and line them both.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla, lastly chocolate mixture and buttermilk alternately with sifted dry ingredients. Give the mixture a good beat for 30 seconds to remove any lumps. If preferred you can do all the creaming and mixing in a food processor.
Scrape mixture into cake tin and smooth the top. Bake for 35-45 mins in the centre of the oven, or until a skewer inserted in the middle comes out clean. Don’t overcook as you want the cake to be moist and fudgey. Two thinner cakes will take less time, around 25 mins. Cool 10 minutes in tin. Turn out and cool on a cake rack.
Make Chocolate Ganache – see below. Either ice cake just on the top and sides, or if you’ve cooked it in two sandwich tins use some of the ganache in the middle to stick them together. You can also cut one large cake in two horizontally with a serrated knife. If cake has risen into too much of a domed shape shave a bit off with a serrated knife and eat it for morning tea!
To ice cake in the middle as well as top and sides you need to make one and a half times the Ganache recipe. You need plenty to avoid cake crumbs coming off as you work and it’s very annoying to run out.
While the cake is perfectly nice without any adornment, if liked stick Tim Tams around the sides, cover the top with Maltesers and drizzle with melted and cooled white chocolate mixture. Cake keeps for 3-4 days in a tin.
Chocolate Ganache: Heat cream in a small saucepan until boiling then remove from the heat and add chocolate, broken into squares. Stir to dissolve then cool until thick enough to spread over cake.
Substitute: if you don’t have buttermilk use ½ cup plain yoghurt and ½ cup milk or 1 cup milk mixed with 1 tsp vinegar and left to stand for an hour.