I made the CCSC a few days ago; I made half a recipe to make a 6-inch cake.
The cakes themselves, the sponge part, slightly fell in the middle after cooling [they were baked long enough]. Actually I made them twice; once with UNbleached cake flour [the one we have here is just wheat flour made with soft wheat], then replaced 1/8 of the flour with potato starch. I made a little mini cake to taste and actually I didn’t like the texture, so I made another batch, thinking maybe if I strengthen the structure with 100% UNbleached cake flour the cakes won’t fall in the middle. That wasn’t the case, but the texture was better, I think.
Anyway everything was good and dandy in the strawberry mousseline [I used strained strawberry jam], but the chocolate frosting was a pain in the tuches! I wasn’t sure how thin the frosting should be when I pour it over the top of the cake. So I heated it a little in the microwave to what seemed like the right consistency, but alas, it was not liquidy enough. It went down in big, thick, gloops. So to fix it I heated the frosting again and applied some very very liquidy frosting on the sides.
Then I ate lunch & let the frosting cool.
When I came back I saw a big bald spot on the side of the cake, so I decided to put some frosting on it-> BIG mistake! When I tried to remove the spatula, the cake was so tender that it actually started clinging to the spatula & break apart! So I very carefully slid it back with a plethora of kitchen instruments, whatever I think would do the job.
And no matter how long I waited, the frosting did not set enough to be swirly.
And one part of the cake was hideous-looking.
So to cover it, I put some caramelized-something [maybe nuts? who knows. It was pulverized into irregular bits] which I had in my pantry from something I did in the past.
Verdict: Delish! I love how the tart jam, above the mousseline layer, just brings it all together. The texture and sweetness level of the chocolate was perfect.
I forgot to take a picture of the completed, assembled, cake, but here’s a picture of it sliced open. The part of the left side was when I didn’t wipe the knife between slices.
Oh, I just remembered- In the chocolate frosting, I didn’t have enough corn syrup, so I substituted golden syrup for the rest, which is probably the reason why it was so thick at first, as golden syrup is thicker than corn syrup. I think.
Edit: Oh, and also, in the most bottom layer you can see a bit of the “bird’s nest” cake - though I did trim a little of the sides [not perfectly, apparently!] to be level with the shorter middle.