I was lucky enough to be able to convince everyone that I should and could bake my brother-in-law’s 21st birthday cake. I started the night before, so I had time to buy one if my cake fell through. First I consulted the Joy of Cooking.And I used the best chocolate cake recipe they know.
I made the cake exactly by the recipe. Except I made 1.5 times the amount it called for because it was essential that I have an insanely high, six layer cake. I also added an extra egg yolk to the chocolate custard base (heavenly, if I may say so, what a marvelous way to start a cake), and substituted the milk in the custard and the water in the cake batter with coffee. I cooked three cakes, split them once cooled with the biggest bread knife I own, wrapped them in cling film, put the layers in the fridge and at 3am went to bed. Maybe it wasn’t quite that late.
In the morning I started with my six layers.
Grabbed some cherry pie filling (it was canned, but don’t tell ANYONE). I whizzed up the pie filling with an immersion blender just a little, to break up the whole cherries and make the filling easier to spread between the layers. Then, I made some whipped cream, not from a can, so very important that whipped cream never be from a can. It is so much harder to add vanilla and icing sugar and liqueur when the whipped cream is canned.
And the secret ingredient for moist tasty cake, alcohol, naturally.