Chocolate Quince Cake
3 large quince
4 cups water
2 cups white sugar
1 vanilla pod, split
For the sponge:
1/2 cup cocoa powder
1/2 cup hot water
1 1/4 cups cake flour
1 tsp baking powder
1/4 tsp salt
1 cup stork bake, room temperature
1 cup castor sugar
3 large eggs, room temperature
1 1/2 tsp vanilla extract
For the frosting:
250 ml cream
300g dark chocolate, chopped
250g cream cheese
1/4 cup icing sugar
Place into a large pot with the water, sugar and vanilla, then bring to a boil, while stirring to dissolve the sugar. Turn heat down to a simmer, cover the pot and cook the quince for about 1 hour or until the quince is tender.
Remove the quince from the liquid with a slotted spoon and set aside to cool while simmering the liquid until there is 1 cup of liquid remaining. Set aside to cool.
Preheat oven to 180C, grease and line two 18cm round baking tins
In a bowl mix the cocoa powder into the boiling water until smooth.
In a separate bowl, sift the cake flour with the baking powder and salt.
Beat together the butter and the sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract and cooled cocoa mixture.
Add the flour mixture and mix until combined.
Dice the cooled quince, then fold into the batter.
Divide the batter into the two prepared pans and smooth the top.
Bake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Pierce the two cakes with a toothpick, then drizzle with the reserved syrup, leave cakes to cool completely.
Make the frosting by pouring the cream into a pot then bringing to the boil. Remove from the heat, then pour over the chopped chocolate and stir until melted. Leave to cool and thicken.
Mix the cream cheese and sugar, then stir in the cooled chocolate ganache, place into the fridge and leave to chill to chill for 30 minutes.
Once the cake and frosting is cool, sandwich the cakes with the frosting, then cover completely with the frosting too.