OK – first, considering that I have any international readers (hi! Love you!) I should probably explain what a Golden Gaytime is. According to Wikipedia, it is a ‘popular ice cream snack’ created in 1959. The deal with this bad boy is that it’s got a layer of toffee ice cream, wrapped around a layer of vanilla ice cream, all dipped in a chocolate coating, and covered in crunchy honeycomb-cookie pieces. The slogan for this ice cream bar is ‘it’s hard to have a Gaytime on your own’.
So needless to say, it is awesomeness on every level. It’s an absolute Australian classic, still going strong from 1959 to today, and you’d be hard pressed to find anyone here who doesn’t love them. So, since this week we’re all about Aussie classics, I give you my Golden Gaytime Cake! This beast has layers of chocolate cake, filled with a toffee-flavoured mousse, topped with dripping chocolate and plenty of crushed honeycomb pieces.
It’s is DEFINITELY a gay time. The chocolate cake is my favourite – super rich, super chocolatey, super damp – and the filling is exactly the same barely-there hint of toffee that the ice creams serve up. If you’re looking for a strong toffee flavour, you’ll be disappointed, because that’s not what a Golden Gaytime is about. It’s about the bitter chocolate, super creamy centre, and the crunchy crunchy textural goodness on the outside.
I’m gonna go out on a limb here – I think a Golden Gaytime Cake is exactly what Australians AND non-Australians everywhere should make on Tuesday to celebrate Australia Day. I mean even if you’ve never been here, you should still celebrate. It’s fun, and most of us down here are pretty cool. Oh, and we all ride Kangaroos to school. And drop bears are definitely real. But mainly it’s just super hot, every animal can kill you, we just found a 7 metre long shark (that’s 23 feet) off the South coast, and the people are very friendly. STRAYA MATE!
- 1 + ¾ cups (265g) all purpose flour
- 1 + ½ cups (300g) caster sugar
- ½ cup (110g) brown sugar
- ¾ cup (70g) cocoa powder
- 2 tsp instant espresso powder
- 2 tsp baking soda (bicarb)
- 1 tsp baking powder
- pinch of salt
- 1 cup (250ml) buttermilk
- ½ cup flavourless oil (I use grapeseed)
- 2 eggs
- 2 tsp vanilla bean paste (or extract)
- 1 cup (250ml) hot water
- 2 tsp gelatin powder
- 1 cup (250ml) dulce de leche (or top 'n fill)
- 2 cups (500ml) thickened cream (heavy whipping cream if you're in the US)
- 100g (4oz) milk chocolate
- ⅓ cup (80ml) cream
- Chocolate-coated honeycomb (I used 2x Crunchie bars)
- First make the cakes. Grease and line two 7 inch (18cm) cake tins, and preheat the oven to 350F/170C no fan.
- Place all the dry ingredients for the cake (everything from flour to salt) into a very large mixing bowl, and stir very vigorously with a whisk to get out any lumps.
- In a large measuring jug, whisk together the buttermilk, oil, eggs and vanilla, then stir into the dry ingredients. Finally pour the hot water into the mix, and stir until everything is smooth and combined. The batter is fairly liquid - like custard.
- Divide the batter evenly between the two cake tins, and bake for 35-40 minutes, or until springing back when touched in the centre, and a skewer comes out with only a few moist crumbs. Place the cakes in their tins on a wire rack, and leave to cool completely.
- Now, you will have to line a tin with acetate, which is clear plastic. In a pinch, you can use the clear pieces of plastic that you would put on the front of a bound document (i do it all the time).
- So just place a piece of clear plastic (or two a4 pieces) into a 7inch (18cm) tin, and tape up the join, so that you have a plastic cylinder inside your cake tin, which is about 7 inches/18cm tall. Place one of the cake layers into the bottom of the tin.
- Place 2 tbsp of very hot water into a small bowl, and sprinkle over the gelatin, stirring until it is dissolved. Heat the dulce de leche in a saucepan, and stir until there are no lumps, and the mixture is steaming. Remove from the heat, and stir in the gelatin, and then set aside to cool to room temperature.
- Whip the cream to medium peaks, and then fold into the cooled dulce de leche mixture, until there are no streaks in the mixture. Pour half of this mixture onto the cake layer inside the acetate-lined tin.
- Slice the remaining cake layer in half, and place the uglier half on top of the dulce de leche layer. Press down slightly, to spread the filling out, and then pour over the remaining filling, and top with the final layer of cake. Place in the fridge for at least 4 hours to set.
- To serve, melt the chocolate and cream together in a small saucepan over a low heat, stirring gently. Pour the chocolate over the cake and spread it to the edges, allowing it to drip over the sides. Chop up half the honeycomb and scatter around the edge of the cake, and cut the rest into big shards, placing them standing up, just off centre. Serve immediately.