The perfect opportunity arose last weekend. It was my sister-in-law's sister's 40th birthday and she was having a tea party. I decided to use the goombah to sandwich a chocolate cake, and cover the whole lot with a chocolate cream cheese frosting. If there is one thing I have learned in several years of relationship with the Langland girls, it is that they do love chocolate.
For the cake itself, I used the Be-Ro recipe again, although I substituted buttermilk for the evaporated milk, and a slosh of Camp coffee for the vanilla, to give it a bit more of an adult flavour. It could easily have tipped over into cloyingly sweet and I didn't want that to happen.
I only made a half quantity of the goombah, and that really was plenty for a cake with a rich icing. If I'd just been dusting the top with a bit of icing sugar, or a thin glaze, then the full quantity would have been fine. I'm not entirely sure what the "toffee bits" the recipe called for are, but I used some dairy caramels, cut into chunks.
For the icing, I creamed 150g butter and 300g cream cheese together with a couple of tablespoons of icing sugar, then beat in 200g melted and cooled dark chocolate, then spread it on the cake (which I had brushed with a cocoa-flavoured simple syrup) quickly before it set too hard. I pressed more chopped caramels into the top of the cake as a garnish.
It was a great success! Possibly a little too rich, but with a deep, dark chocolate flavour and that slightly burnt sugar taste of butterscotch. I will make this again!