This post is my way of pinching myself just to make sure I am not dreaming.
Needless to say that I did not plan it or expect it so for a while after I was mostly confused. It was kind of like trying to answer Emily’s question “how long is one hour?”. (If you have an answer that will satisfy a 7 y.o PLEASE leave a comment)
So What’s the big deal?
I guess it’s not because the band is very connected to its fans, and I am not the first nor the last to get recognized.
Did the band read my blog?
Well, considering today’s political climate ANYTHING is possible but I wouldn’t bet on it.
However, to see the stick man that I piped right next to Mike, Eddie and Jeff is PRETTY UNBELIEVABLE!!
So I had to bake a cake. Only if it’s to celebrate the fact that something cool had happened to me. You see, cool is not a word that accompanies my personality very often. I mean, I was 9 months pregnant when I first saw the band. First of all, Missed the majority of the opening song because I had to run to the bathroom. Then, I skipped the last encore (BLACK ?…CHLOE DANCER...?) because I felt contractions…?. NOT COOL. But thank you Jamily members that tagging me as a “devoted” fan, I guess I’m Faithful.?
BTW, if cool is a 1990’s word, then I rest my case.
Before I take you to the recipe I would like to throw this out there and shout out hello to the band that proofed my father in law wrong: one can actually pick his Jamily and not just his nose. To the band that gives us all hope at a time when Alec Baldwin is a full-time member on SNL, Thank you.
I will hold on to the thread in anticipation to the next Album (?) Tour(?!).
YOU ROCK !!!
Jam Cake with Caramel Chocolate Ganache
The spices, buttermilk, and Jam in this turn it into a guest of honor for any occasion. A holiday dinner, birthday celebration or just next to a cup of milk.
- 2 3/4 Cup All Purpose Flour (380 g / 13.75 oz)
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1 tsp Fine Sea Salt
- 1 1/2 Cup Jam (Best if used Raspberry, Blackberry or Apricot) (490 g / 17.25 oz)
- 3/4 Cup Buttermilk
- 4 Large Eggs, room temperature
- 3/4 Cup Unsalted Butter Soften (170 g / 6 oz)
- 1 1/2 Cup Sugar (300 g/ 10.5 oz)
- 1 Cup Sliced Almonds, toasted
Caramel Chocolate Ganache
- 1 Cup Semi Sweet Chocolate chips
- 1/2 Cup Sugar
- 1 Tbsp Water
- 1 tsp lemon juice
- 1 Cup Heavy Cream
- 2 Tbsp Butter
Preheat Oven 325F. Grease and line 3 8" baking pans with baking paper.
In a large bowl sift the flour, spices, baking soda and salt.
Blend the buttermilk and jam, in a separate bowl,
In a bowl of a standing mixer, place the butter and sugar. Mix on medium-high speed until light and fluffy, About 4-5 minutes.
Add the eggs, one at a time waiting for each egg to completely blend before adding the next.
Add the flour mix in three parts alternating with the buttermilk starting and ending with the flour. After adding the last part of the flour, turn the mixer off and finish mixing by hand using a rubber spatula to make sure all ingredients are fully blended.
Divide the batter between the three pans and place in the oven. Bake for 30-34 minutes. Remove cakes from the oven and allow to get to room temperature before removing cakes from the pans.
To make the Caramel Chocolate Ganache
Place the chocolate chips in a heat resistance bowl.
Put sugar, water and lemon juice in a pan and on top of a stove, medium heat. Stir just until sugar has dissolved.
Let the sugar boil with out stirring until turn into a dark amber color. Remove from stove and stir the pan.
Carefully, pour 1/3 cup of the heavy milk. At this point, the heavy milk will bubble. Allow the bubbling to reduce and add the remaining of the heavy milk ending with the butter.
Return the pan back on the stove and keep stirring to blend all ingredients into the caramel. Do not allow caramel to boil.
Pour the caramel on top of the chocolate chips and let sit for about 5 minutes.
Stir the chocolate chips and caramel until a smooth ganache is formed.
To Assemble the Cake
Place one cake layer on a flat plate or a cake board.
Using a metal spatula, spread 1/2 chocolate ganache out to the sides of the cake.
Sprinkle 2 TBSP of Almonds on the ganache.
Align another layer of cake and do the same.
Place the last cake layer and spread the remaining of the ganache on the top and the sides of the cake.
Gently press the remaining of the Almonds on the sides of the cake.
- The Ganache takes about 3 hours to become firm, so plan ahead. If you are running out of time, place the Ganache bowl inside a bowl full of ice water for about 10 minutes stirring every few minutes.
It’s almost Baking Season.
Here is a great one to pin to your Special Sweet Board
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