So my friend Dean requested I reverse engineer a cake from a photo and send him the recipe, the layers are not quite as defined as the cake photo he sent me but it still tasted delicious. The image was http://www.flickr.com/photos/alain_limoges/4459102801/ for those interested.
Basically I made a chocolate sponge with crushed peanuts, a chocolate mousse and a coffee mousse and layered each mixture into a tin, coated with chocolate ganache and prayed. It turned out really well considering I had no recipe.
Chocolate Peanut Sponge
2 cups self raising flour, 1 cup cocoa, 1 cup butter, 1 cup sugar, 1 tsp vanilla, 2 eggs, 1 cup milk and some toasted crushed peanuts. Mix butter and sugar together till light and creamy, add egg and then vanilla. Stir in dry ingredients and milk till smooth, add crushed peanuts. Pour into a cake tin and bake 180C for 20 mins. Cool sponge on rack and then slice in half to make two thin layers.
200g good-quality dark chocolate, roughly chopped, 2 eggs , 3 tablespoons caster sugar, 200ml cream. Place the chocolate in a heatproof bowl over a pan of gently simmering water. Stir until melted. Remove bowl from heat and set aside to cool slightly. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes. Fold in cooled chocolate. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Separate mousse into two. Into one mixture add 1 tablespoon of espresso coffee or a dash of coffee essence.
Line a tin with plastic wrap, put one layer of cake in the bottom and pour over a little espresso, spread some warmed raspberry jam over it as well. Spoon in some chocolate mousse and then another layer of cake, finally top with the coffee mousse and put into fridge overnight. When set take out of tin, remove plastic wrap and pour over chocolate ganache (melt 250g chocolate and 1 cup cream together till thick). Sprinkle chocolate with a small amount of sea salt and serve with strawberries and a ‘my diet starts tomorrow’ book.