My lovely husband Sam found this cake stand in my favourite Op Shop - Merrijig, The Joseph’s Corner Shop at 128 Somerville Road in Yarraville. As soon as he saw it he knew I would love it and that it would go perfectly with my modest collection of cake stands. Note the word ‘modest’.
The multi-level aspect of this kind of cake stand is what appeals to me. What a fabulous way to display little morsels of the yummiest things that you can’t help but try…..ohh yes thank you , I’ll try that cucumber sandwich, and perhaps I’ll try one of those asparagus rolls…..oh and yes – is that a mini chocolate cupcake?
Speaking of chocolate cake…..I have the yummiest recipe for one that I have been making for almost twenty years (now that’s saying something). Here it is:
Morgan’s Deluxe Chocolate Cake Recipe
¾ cup hot coffee (real coffee preferred but instant can be used)
½ cup cocoa
11/4 cups white sugar
3 x eggs separated
1tsp vanilla essence
1tsp Bi-carbonate soda
½ cup sour cream
2 cups plain flour
½ cup sugar (extra)
1/3 cup King Island Cream
250g Dark Cooking Chocolate
Mix hot coffee & cocoa. Beat sugar, butter, egg yolks, salt & vanilla. Alternatively mix flour and coffee/cocoa mix in to the butter mixture. Mix bicarb and sour cream together. Mix egg whites to stiff peaks adding extra sugar gradually. Softly fold sour cream mixture and egg whites into cake mix. Bake in moderate oven 180 degrees for 1 – 1 1/4 hours.
Once cake has cooled. Make Ganache. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable. Yum Yum!