Talk cake for the horse girl

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Recipe for talk cake for the horse girl

It’s extremely popular to serve beautiful number cakes for birthdays, anniversaries, and many other festive occasions.

I baked this decorative number nine cake for Leah, who is incredibly fond of horses – and her hobby, of course, had to be reflected in her birthday celebration! It has quite a few elements and might look a bit complicated, but with some simple tools, it’s not difficult at all to make your own number nine layer cake – it just requires time and patience 😉

And it’s 100% worth the effort! The excitement that simply radiates from the face of the surprised and proud birthday person confirms time and time again how much joy baking can actually spread – both among children and adults.

This number nine cake is a layer cake with two layers of brownie bases, both baked in a Ø24 centimeter springform and with a Ø5 centimeter cutter in the middle. I only have one springform of that size, so I had to bake them in two batches.

Layers of fruity, pink raspberry mousse, and white chocolate ganache with green food coloring perfectly complement the deep chocolate flavor of the moist brownie bases.

Finally, the number cake is festively decorated with edible medals and horseshoes made of modeling chocolate, as well as chocolate-filled wafer rolls around the edges.

– and it tasted incredibly delicious!

Servings: 1 cake

Talk cake for the horse girl

Author: Anette Søstrøm Asmussen

Keyword: Baby Food, Birthday, Cake, Chocolate, Dessert, Party, Sweet

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Metric - US Customary

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Ingredients

Brownie Bases

• 0.5 kg Butter
• 300 gram Dark chocolate you can also use milk chocolate
• 8 Egg
• 0.5 kg Sugar
• 300 gram Wheat Flour
• 95 gram Cocoa powder
• 12 gram Sea Salt

Fill

• Raspberry Mousse
• Chocolate Ganache

Garnish

• Modeling Chocolate
• 24 Waffle Tube I used Bolero cocoa wafer sticks

Instructions

• 1. Take a cutting board and start by finely chopping the chocolate.
  2. Next, take a saucepan and add the chopped chocolate.
  3. Also add butter.
  4. Melt the chocolate and butter while stirring.
  5. Continue stirring until all lumps are dissolved.
  6. Remove the saucepan from heat and let the mixture cool slightly.
  7. While it cools, preheat your oven to 170 degrees Celsius (338 degrees Fahrenheit) conventional.
  8. Take a bowl and crack the eggs into it.
  9. Add sugar.
  10. Take a hand mixer and whisk the eggs and sugar together into a fluffy mixture.
  11. Sift flour and cocoa powder into the egg mixture.
  12. Add sea salt.
  13. Fold it together gently. The mixture should be completely uniform.
  14. Add the cooled chocolate/butter mixture to the brownie batter.
  15. Line a springform pan with baking paper. You can choose to place the cutter in the center of the springform already at this point to avoid cake waste. I used the cutter after baking because I wanted to use the brownie leftovers to make a delicious chocolate roulade at another time.
  16. Pour only half of the brownie batter into the pan (you need some for another brownie).
  17. Place the brownie in the preheated oven on the lower rack.
  18. Bake the brownie for about half an hour. The time depends on your oven, but 30-35 minutes should do it.
  19. Take the brownie out of the oven.
  20. Let it cool in the springform.
  21. Once cooled, release the brownie from the springform and set it aside for later use.
  22. Repeat the whole process from step 15 onward to bake brownie base #2.
•  
• 1. First, take one brownie and cut out the center.
  2. Next, take a large knife and split the brownie base in half.
  3. Take one of the two halves and cut it in the middle. See picture.
  4. Place the brownie bases as shown below:
  5. Pipe raspberry mousse over the brownie. See the recipe for the world's best raspberry mousse here.
  6. Repeat the cutting and halving process with the last brownie base.
  7. Place the bases on top of the raspberry mousse. There will be leftover cake pieces, and they should not go to waste! If you can resist and don't eat the leftover cake pieces immediately, you should try using them for rum balls (see recipe with sprinkles and without sprinkles) or a really delicious homemade chocolate roulade.
  8. Pipe green chocolate ganache on top. See the recipe for it right here.
  9. Place wafer rolls around the edge of the number cake.
  10. Decorate the number cake with modeling chocolate.
  11. The number cake is now ready to be presented to the birthday girl! 🙂
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