When Jesse and I married on this day 3 years ago, we decided to bake our own wedding cake. Having worked in catering for years, I had seen my fair share of bad wedding cakes. I know a lot of people opt for fruit cake, which stumps me. I always figured, if the day is meant to be so special, shouldn’t the cake be the total champion, ie, your absolute favourite cake ie, not fruit cake with marzipan? (Of course, I’m aware great Aunt so-and-so’s desires for fruit cake are oft accounted for.) I was also well aware that large cakes aren’t ideal, as the edges will be dry as a stone before the centre is cooked. And as a guest, you certainly want that square of cake to be well worth the indulgence.
Indeed this is our absolute favourite cake, or brownie. We knew that every piece would be moist and wonderful, each one containing the highest quality white chocolate (Whittakers, no choice), lightly caramelised within the dark, cocoa-y goodness. My best friend and I have been baking this brownie since childhood, escorting it to concert band performances and school events. I could pretend the recipe is passed down through the generations. It’s not. It’s from the back of the Champion Standard White Flour bag.
Tradition is to store a slice of cake for the first anniversary. But, despite freezing well, this is so easy to whip up each anniversary. Our first year, we celebrated while camping on NZ’s west coast in the middle of summer, enjoying our brownie outside our teepee. Second year we mixed it up a little, instead baking Double Chocolate Chili Brownie Cookies which we enjoyed with cold milk in our little, sunny backyard. This year, our first winter anniversary, it snows outside, and we favour the idea of the same old chocolate brownie, warmed slightly and enjoyed with a hot cup of tea.
january 24 2010
january 24 2011
january 24 2012
january 24 2013
Recipe from Champion Flour
200g butter, softened
1 1/2 cups sugar (I often reduce to 1 cup when using white chocolate)
1 cup cocoa
1/2 cup standard white flour
150g roughly chopped white chocolate or 3/4 cup roughly chopped walnuts
Icing sugar to dust
Using an electric mixer, beat butter, sugar and cocoa for 4-5 minutes until creamy.
Add eggs one at a time, beating well after each addition.
Sift in flour and mix. Stir through chocolate (or chopped walnuts).
Transfer mixture to a greased 20cm square baking tin.
Bake at 150˚C (300˚F) for 1 hour or until the surface of the brownie appears cracked. The centre should appear almost uncooked.
Cool in the tin. Cut into squares. Just before serving, dust with icing sugar.