Experimentation in the kitchen can be a load of fun. Things can go a little pear-shaped on the odd occasion, or you can hit it the first or second time and be more than chuffed with the results.
So I’ve taken the base recipe for the weed cake I made not all that long ago and turned it into something else. Chocolate cakes are a dime a dozen, as are Mexican chocolate cakes, but why not go a little further with the Mexican flavours and introduce lime and tequila?
Booze in a cake is always more fun, don’t you think? Not that there’s enough to give you wobbly knees – just a little taste of it, really.
I bought some Mexican chocolate from the Fiji Market a while back, tried it and didn’t think too much of it. So it sat in the cupboard and exceeded it’s use-by date. Not by much, but it was either toss it or give it one last hurrah before sending it to landfill.
Into the cake it went, followed by some black pepper and cayenne. Yes, not only do these little cakes have booze in them, they have a spicy kick; plus some added dark cocoa for more chocolate.
I iced both cakes differently, just to mix things up a tad. One is a simple glaze of sugar, lime juice and tequila. The other is cream cheese and mascarpone based with lime and tequila, as well.
I thought I’d try something a little different. This is where the experimenting came in. I took the creamy icing and added more tequila, froze it in little balls and put them in the middle of the cake batter before baking.
I wasn’t sure what would happen. What did happen was some of the icing erupted out the top and most of it just stayed – moistening the centre of the cake. I was fine with that!
To garnish, lime zest was the default choice. Also a few snipped coriander sprouts for more peppery flavour and a charred lime cheek for one of the cakes, and 85% chocolate and cinnamon sticks on the other.
Another little trick – I ignited a couple of the cinnamon sticks and let them smoulder like incense. Amazing smell and rather effective! Kind of echoes the cinnamon that’s in the Mexican chocolate, really.