If you start this instant, you can have this cake made before the season premiere of Game of Thrones. If not… well bookmark this recipe for the finale. This cake has been a work in progress for years, starting with Jack’s scientist birthday party, when I filled the center of the bundt cake with dry ice.
I started adding the chocolate shards after seeing this recipe. And the dry ice was a one time thing, but it would be cool to do the shards and the dry ice!
I volunteered to bring a cake to my friend’s birthday party a couple years ago, and her husband named it the Game of Thrones cake, and the rest is history. The best part is that it doesn’t matter how terrible the chocolate shards look, because it’s still fancy and delicious.
This version is especially impressive, because the bed frame in the background of the pictures indicates that this was shortly after the flood of 2013. Any cake baked during that time of our lives was a major accomplishment!
I’ve done a few versions of this cake over the years, but I have finally found the perfect recipe. I mean… how often does a cake come out of the bundt pan looking like this? With this recipe – every time.
OK – Now that I have this mostly typed up I am realizing you don’t have time to make it before Game of Thrones starts, especially if you have to go to the grocery store first. But, just remember, that sometimes the HBO app is super slow during the season premiere, so turn off all social media, make the cake and then watch the episode later tonight when the internet isn’t overloaded, and you can have your Game of Thrones cake and watch the show too!
Here is the overall process:
Get the cake in the oven
Make the chocolate shards and get them in the fridge
Make the ganache while the cake is cooling, and let the ganache cool.
Ice the cake with the ganache
Add the shards
Take pictures and instagram your cake #gameofthronescake
Share with all your friends because it’s really rich and it makes a big cake.
Watch Game of Thrones
Now for the details:
Use this Smitten Kitchen chocolate cake recipe with the following changes:
This calls for 300 grams of dutch process cocoa. I buy the generic brand from King Soopers, and it comes in a container that holds 226 grams. So I use 226 grams of cocoa. And I know the common baking wisdom is to use the best ingredients, but I’ve never heard less than a rave about this cake, so I think it’s ok.
I bake this cake in a bundt pan at 350 for 50 minutes and then start testing for doneness. I stick a wooden skewer in and if it comes out clean, it’s done. Otherwise I had 5 minutes or so at a time until it’s done.
After the cake is in the oven, you can make the chocolate shards.
The cake recipe calls for 3 ounces of semi-sweet chocolate, so the easiest thing to do is to buy a bag of semi-sweet chocolate chips, and another bag of chocolate chips to your preference. (Dark chocolate, milk chocolate, or more semi-sweet.)
6 ounces of chips ( or one cup, or half a 12 ounce bag)
Put the chips in a glass measuring cup and put them in the microwave for 30 seconds. Then stir, and put them back in for 10 seconds at a time, then stir. Repeat until the chips are melted. Tear a 16 inch sheet of waxed paper and lay it flat on your counter. Pour the melted chocolate out and spread it evenly across the paper. Put another layer of waxed paper on top and roll it up and put it in the refrigerator, seem side down for 30 minutes. Don’t add the shards until the cake and icing are cool, because they will melt. When you are ready, unroll the wax paper and the chocolate will break into shards. Use the tallest ones to go around the cake, and put the smaller pieces on top. Try to work with cold hands too, because even the heat of your hands will melt the chocolate.
8 ounces of heavy whipping cream
8 ounces of chocolate chips.
Heat the heavy whipping cream in a pot on the stove over low heat until bubble just start to form on the sides of the pan. Before it comes to a simmer, remove from heat and add the chips, stirring until the chips are melted and you have a even, chocolatey consistency.
The ganache needs to cool a bit until it’s spreadable, and not too runny. It can cool on the counter, in the fridge, or over a bowl of ice water depending on your hurry. Just be sure to stir occasionally as it cools.
And don’t get mad at me about how hot your kitchen is now… remember, winter is coming.