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Ginger and Lime Loaf

Posted on September 4, 2017 in Cakes

On Tuesday night, “The Great British Bake Off” returned to our screens for its first episode on Channel 4. As the dark evenings begin to creep in, it’s the perfect show to make us feel all warm and fuzzy.  Since last year’s series there have been some major changes, Paul Hollywood and the Bake Off tent have moved to Channel 4 and there are some new faces too. Prue Leith will be replacing Mary Berry as a judge, whilst Sandi Toksvig and Noel Fielding will be taking over the hosting duties from Sue Perkins and Mel Giedroyc.

The series kicked off with Cake Week as always. The new bakers were put through their paces with three challenges including a ‘fruity’ task, a children’s tea party favourite and an illusion cake.  So this week I’m having a go at making a fruit cake. Below is a recipe for a ginger and lime loaf.  The combination gives the classic drizzle cake a modern twist and is one of the easiest cakes to whip up.  Well worth making if you’re in the easy baking mood.

The sponge is sticky (which is absolutely what you want in a ginger cake) but it’s still light and fluffy. There is a real punch flavour-wise with the ground and fresh stem ginger, muscovado sugar and hint of lime, and a little drizzle topping adds extra sweet-sharpness.   

The sweet heat of the ginger and the zingy lime work together effortlessly.  I added a touch of vodka to the mixture but if you wanted to have a non-alcoholic cake, you can totally swap it out for milk. You don’t really taste the vodka, so it’s cool either way.  Perfect with a cup of afternoon tea.

This is a simple cake to make, but incredibly satisfying, best enjoyed with a cup of tea. Because it is so moist it keeps incredibly well, and actually even tastes better after it has had a couple of days to mature.

 

Ginger and Lime Loaf
Serves 10
You'll love this zingy citrus twist on a ginger cake!
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
348 calories
39 g
117 g
18 g
5 g
11 g
91 g
38 g
21 g
1 g
6 g
Nutrition Facts
Serving Size
91g
Servings
10
Amount Per Serving
Calories 348
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 117mg
39%
Sodium 38mg
2%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
5%
Sugars 21g
Protein 5g
Vitamin A
12%
Vitamin C
3%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Zest and juice of 2 limes
  2. 200g butter, softened
  3. 200g light brown sugar
  4. 1 tsp vanilla extract
  5. 4 eggs
  6. 200g self-raising flour
  7. 1/2 tsp baking powder
  8. 1 1/2 tsp ground ginger
  9. 50ml vodka or swap with 50ml of milk
  10. 2 balls of stem ginger
  11. 2 tables dark brown sugar
  12. 30g crystallised ginger to decorate
Instructions
  1. Preheat the oven to 180C. Grease and line a 900g loaf tin. Zest the limes and put to one side. In a large bowl beat the butter and light brown sugar until light and fluffy. add the eggs one at a time and beat until all combined. Slowly add the flour, baking powder and ground ginger a spoonful at a time. Add the vanilla extract, justice of both limes and the vanilla extract, followed by the chopped stem ginger. Mix until evenly distributed. Spoon the mixture into the tin and sprinkle with a little dark brown sugar. Bake for 50-55mins oe until a skewer inserted into the centre comes out clean.
  2. While the cake is baking, make the syrup. Put the 2 tbsp of dark brown sugar, 2 tbsp of water, 3/4 of the lime zest and 3 tbsp of the stem ginger syrup into a pan and put it on a low heat until the syrup becomes dark, thick and sticky. Once baked leave the cake in the tin and set on a wire rack. use your skewer and prick all over the loaf and drizzle the syrup over. Leave the loaf to completely cool. Turn out onto a plate or board and top with the remaining lime zest and the crystallised ginger.
Adapted from Good Housekeeping
beta
calories
348
fat
18g
protein
5g
carbs
39g
more
Adapted from Good Housekeeping
Forever Baking . . . http://www.foreverbaking.co.uk/

Summer Strawberry and Cream Layer Cake

Posted on June 22, 2017 in Cakes

 

This summer showstopper is the perfect centrepiece for your barbecue, picnic or garden party. It’s refreshing, full of strawberry deliciousness, and has the perfect balance of sweetness.  This tall layer cake is made with layers of vanilla sponge cake,  whipped cream, meringue kisses, shortbread biscuits, white chocolate and fresh ripe strawberries.

Summer is one of my favorite times of year. There are fresh berries galore. This stunning Summer Strawberry layer cake recipe is the perfect way to celebrate seasonal berries. There is nothing more delicious than a freshly picked, sun-warmed strawberry. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Strawberries and cream are, quite simply, a match made in heaven. The crisp yet gooey meringue strawberry kisses are not only gorgeous to look at but also sumptuous to eat.

The beautiful striped effect is achieved by painting stripes of gel food colouring down the inside of a piping bag before you fill it with the meringue mixture. I used this Americolor red colouring but you can go for any colour you like.

The cake is also topped with buttery shortbread biscuits and white mini chocolate bars, which are made with another fantastic mould by Silikomart.

One of my favorite looks for a cake is the naked look. I love being able to see the pretty layers and it’s even easier to put together, as you don’t have to worry about icing it.

This is a great cake for sharing with friends and family. It makes a statement of it’s own and is a light treat that’s perfect for the warm weather.

Summer Strawberry Layer Cake
Serves 20
This Summer cake has a combination of all my favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread.
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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
540 calories
59 g
143 g
32 g
6 g
20 g
198 g
156 g
36 g
1 g
10 g
Nutrition Facts
Serving Size
198g
Servings
20
Amount Per Serving
Calories 540
Calories from Fat 281
% Daily Value *
Total Fat 32g
49%
Saturated Fat 20g
98%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 143mg
48%
Sodium 156mg
7%
Total Carbohydrates 59g
20%
Dietary Fiber 2g
7%
Sugars 36g
Protein 6g
Vitamin A
21%
Vitamin C
52%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
  1. 300g salted butter
  2. , at room temperature
  3. 300g golden caster sugar
  4. 1 tbsp vanilla bean paste (or the seeds from 2 vanilla pods with 2 tsp vanilla extract)
  5. 6 medium eggs, lightly beaten
  6. 300g self-raising flour
For the Meringue Kisses
  1. 75g icing sugar
  2. 75g white caster sugar
  3. 2 tsp strawberry jam
  4. red food colouring gel
  5. 3 medium egg whites, at room temperature
For the Shortbread biscuits
  1. 150g Plain Flour
  2. 100g Butter
  3. 50g Sugar
To decorate the cake
  1. 900ml double cream
  2. 1 heaped tbsp icing sugar
  3. 2 tsp vanilla bean paste
  4. 300g good-quality or homemade strawberry jam (see tip)
  5. 1kg strawberries, chopped into even slices for neat layers (save 8 to decorate)
Instructions
  1. Heat oven to 180C/160C fan. Grease and line two 23cm tins with baking parchment. Beat the butter, sugar and vanilla in a tabletop mixer until the mixture is very light, pale and fluffy.
  2. Gradually mix in the beaten eggs, scraping down the side of the bowl after each addition, until fully combined. If using a mixer, on slow, add the flour until just combined - don't over-beat as it can make the sponge heavy. If you're not using a mixer, fold in the flour with a large metal spoon.
  3. Divide the mixture between the tins and bake in the oven for 30 mins or until the cakes come away from the side and the skewer inserted into the centre comes out clean. Remove and cool in the tin for 5 mins. Turn out onto a wire rack and remove the parchment to allow the steam to escape and the cakes to cool.
  4. Meanwhile, make the decorations.
  5. For the meringue kisses, line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
  6. In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
  7. Heat oven to 120C/100C fan. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
  8. Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
  9. Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.
  10. To make the shortbread biscuits, preheat oven to 150 degrees celcius.
  11. Put butter, flour and sugar in the mixing bowl.Mix together with wooden spoon and hands so that the mixture looks like breadcrumbs. Then use hands to squeeze mixure together so that the mixture looks like a dough.
  12. Roll out the dough with a rolling pin on a lightly floured surface.Cut out the shapes using your chosen cutter. Place on a baking tray and leave in oven for 20 minutes or until they turn golden brown.
  13. Now assemble your cake. Before you split the sponges, trim the domed tops off each cake with a bread knife. Use the same knife or a cake wire, to split each sponge horizontally, so you're left with four sponge layers. A good tip is to cut a marker line on each sponge using a bread knife, so that once you've cut the sponges and filled them, you can use the line to put them back together in the right place. That way, if your cutting was a little wonky, it won't make the cake uneven.
  14. Whip the double cream with the icing sugar and vanilla until light and fluffy, and just holding shape. Put the bottom layer on a cake stand or board. Spread with a thin layer of jam, then spread or pipe on a good layer of cream. Arrange an even layer of strawberries neatly round the edge, then dot the middle of the sponge with more fruit. Repeat with two more of the cake layers.
  15. For the top layer, add the sponge and jam, but neatly pipe the cream over. Gently press on the strawberries, a few meringues and some of the chocolate bark.
  16. Arrange the chocolate-coated strawberries on top of the creamy sponge, then nestle in shards of bark, meringues and biscuit. Finish with a sprinkling of crushed meringue. Serve and eat within a few hours.
Adapted from The BBC Food
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calories
540
fat
32g
protein
6g
carbs
59g
more
Adapted from The BBC Food
Forever Baking . . . http://www.foreverbaking.co.uk/
This recipe is adapted from BBC Good Food 

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Unicorn Cake 

Posted on May 11, 2017 in Cakes

There is a magical new cake trend in town that is almost too good to believe….

Based on the adorable beast, unicorn cakes are the latest sweet treats to pop up on the table at birthday parties.

There isn’t anything more fun than rainbows and unicorns, is there? Forget naked cakes, smash cakes and other chocolate overloaded cakes. The latest cake trend is a far more magical creation, filled with sunshine, colour and fairy dust.

This magical cake is a real showstopper, made with four layers of coloured sponges to create a rainbow cake, covered in buttercream and decorated to make a magical unicorn. The best part about it is that you could totally replicate this at home without paying an arm and a leg for it at a fancy bakery. 

 

Unicorn Cake
Serves 18
This colorful unicorn-inspired layer cake is the definition of cute—perfect for a birthday party or for anyone who’s just super into the current unicorn craze. This cake is fantastically wow-worthy but does take some time and loving dedication to construct.
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Prep Time
1 hr
Cook Time
1 hr
Prep Time
1 hr
Cook Time
1 hr
4638 calories
706 g
261 g
181 g
62 g
66 g
1244 g
3799 g
461 g
2 g
104 g
Nutrition Facts
Serving Size
1244g
Servings
18
Amount Per Serving
Calories 4638
Calories from Fat 1622
% Daily Value *
Total Fat 181g
279%
Saturated Fat 66g
330%
Trans Fat 2g
Polyunsaturated Fat 36g
Monounsaturated Fat 68g
Cholesterol 261mg
87%
Sodium 3799mg
158%
Total Carbohydrates 706g
235%
Dietary Fiber 9g
36%
Sugars 461g
Protein 62g
Vitamin A
44%
Vitamin C
3%
Calcium
147%
Iron
97%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
For the sponge cakes
  1. 600g butter
  2. 600g caster sugar
  3. 3 tsp vanilla paste
  4. 12 medium eggs
  5. 600g self raising flour
  6. 2 tsp baking powder
For the buttercream
  1. 500g soft unsalted butter
  2. 1kg icing sugar
  3. 2 tsp vanilla paste
  4. Food colouring of your choice
For the horn and ears
  1. 500g ready to roll icing
  2. pink food colouring to tint
  3. Edible gold lustre spray
  4. edible glitter
  5. Additional 500g buttercream in various pastel colours of your choice
  6. Black ready to roll icing
  7. Skewer
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Equipment
  1. 8” round cake tins lined with baking paper
  2. 12” gold base drum in gold
  3. Large plastic piping bag
  4. Large open star nozzle
  5. Small open star nozzle
Instructions
  1. Method
Method for the sponge cakes
  1. Set oven to 180 °C.
  2. Place the butter, sugar into your mixing bowl and mix until all combined, then turn up the speed to high and beat until the mixture is very pale, soft and fluffy. (Around 8 mins)
  3. Add the beaten egg and vanilla a bit at a time.
  4. Add the flour a quarter at a time, mixing gently on slow until flour has mixed in. Try not to over mix.
  5. Divide the sponge mix equally into 4 bowls, each bowl will be approx 600g each and colour with rainbow shades.I used pink, blue, yellow and green. I use americolor food colouring to colour my batter. You will only need a small pea size. It goes a long way. Place in your tins, if you only have one or two tins you can do this in stages. Each layer cake should take 20-25 mins depending on your oven, Check each layer after 20 mins. The cakes should be a light golden brown on the top and springy to touch.
  6. Turn out of the tin onto a cooling rack and allow to cool. Once cooled, trim the cake of each later away to give you flat layers of cake.
To make the buttercream
  1. Beat the butter and vanilla until soft and pale. Beat in the icing sugar until the buttercream is pale light and fluffy.
  2. Set aside 1kg of buttercream for the cake layering and filling.
  3. Colour the rest using a few different colours. To achieve the two tone effect, fill half the piping bag with one colour and fill the other half with a different colour.
To make the horn and ears
  1. Colour 200g of the fondant by kneading in some yellow food colouring. Roll out a tapered rope of the fondant. Twist the tapered rope around the wooden skewer until you reach the top. Next, you can paint or spray your unicorn's horn gold! Of course, you can opt for another color like silver, pink or even a vibrant rainbow stripe.
For the ears
  1. To make the ears, first roll out some white and pastel-tinted fondant ( I did pale pink). Cut two large ears using large rose petal cutters from the white fondant. Then cut two smaller inner ears from the pastel-colored fondant.
  2. Pinch the bottoms together and add a couple of cocktail sticks into the bottom of each ear. Leave to set for a few hours.
For the eyes
  1. For the eyes, roll out two thin ropes of black fondant. Then roll out three smaller ropes to attach to make lashes. Set aside to firm up a little before adding to your cake.
To layer, crumb coat and cover the cake
  1. Stick the bottom cake layer onto the 8” round cake board with a little buttercream and make it central.
  2. Spread a layer of buttercream over the first layer, add the second sponge, and repeat with all 4 layers.
  3. Using a palette knife, spread buttercream all around the sides of the cake, go all around filling in the gaps and smoothing over. Place in the fridge for 30mins to chill.
  4. Next, spread another layer of buttercream over the top, and then using a side scraper sweep around the side of the cake using a firm pressure and smooth off the excess and make as flat as you can.
  5. Stick the horn onto the top of the cake.
  6. Place the ears either side.
  7. Pipe on the mane detail with coloured buttercream to give the multi rainbow tone effect. Start piping each swirl against the cake doing circles starting from the middle then piping around covering over the top, sides and down the back of the cake.
  8. To finish, add the eyes and add some sprinkles and glitter.
Notes
  1. All ingredients need to be at room temperature
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calories
4638
fat
181g
protein
62g
carbs
706g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Lemon Madelines

Posted on February 10, 2017 in Cakes

Who can resist French madeleine cakes? This recipe for madeleines is so simpl. The cakes are light and fluffy, buttery little bites of sponge flavoured delicately with lemon. They are totally irresistible. 

Madeleines are heavenly when they are hot just out of oven and I love the slight lemon flavor of them.

The drawback of these delightful little cakes is you need a specialist tin. I put off getting one for ages as it seemed a little indulgent getting a tin for just one type of little cake but Im so glad I gave in. The tin produces soft pillows of slightly lemony sponge with a slight crisp outer shell.

Freezing the prepared molds before baking plus chilling the batter for at least 3 hours in advance is important. Also so is to not spread the batter in the pan once you’ve scooped it in. If you have space in your freezer, you can put the batter in the pans and chill them all together.

Lemon Madeleines
Serves 15
Elegant madeleines, dipped in finger-licking lemon glaze, make for an irresistible dessert or tea-time treat.
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Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
152 calories
23 g
39 g
6 g
2 g
4 g
42 g
11 g
18 g
0 g
2 g
Nutrition Facts
Serving Size
42g
Servings
15
Amount Per Serving
Calories 152
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 39mg
13%
Sodium 11mg
0%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
1%
Sugars 18g
Protein 2g
Vitamin A
4%
Vitamin C
4%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large eggs
  2. 110 grams caster sugar sugar
  3. 95 grams plain flour, plus more for the madeleine tin
  4. 1 teaspoon baking powder
  5. 100 grams unsalted butter, melted and slightly cooled, plus more for the madeleine tin
  6. For the lemon glaze
  7. Zest and juice of 1 lemon
  8. 160 grams icing sugar, sifted
Instructions
  1. Put the eggs and the sugar in a large bowl and, using an electric mixer, beat until thick and pale, about 6 minutes. Put the flour and baking powder in a separate bowl and whisk together to combine. Sift 1/3 of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in 2 additions in the same way.
  2. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of cling film onto the surface of the batter, then put it in the fridge to chill for at least 3 hours before baking. (The mixture can be chilled for up to 2 days at this stage.)
  3. To make the lemon glaze put the lemon juice, zest, and icing sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Add more lemon juice or sugar as needed. Press a piece of cling film onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
  4. About an hour before baking, butter a madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
  5. Preheat the oven to 220°C. When you are ready to bake, spoon the batter into the madeleine molds, being careful not to fill any of the molds more than 3/4 full. Bake until the cake is cooked through and the edges have started to brown, 8 to 10 minutes for full-size madeleines and 4 to 5 minutes for petite madeleines.
  6. Remove the pan from the oven and immediately turn the madeleines out onto a wire rack. Let cool for 10 minutes before dipping the madeleines into the glaze. Allow the excess glaze to drip back into the bowl before setting the madeleines on a wire rack set over a piece of parchment paper. Let the madeleines rest at room temperature until set, about 20 minutes. These are best served as close as possible to coming out of the oven and are spectacular the day they are baked.
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calories
152
fat
6g
protein
2g
carbs
23g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate and Custard Drip Cake

Posted on January 24, 2017 in Cakes

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Have you tried the latest cake craze yet? I can’t get enough of the colorful buttercream cakes with chocolate dripping down the sides- as you can probably notice from my Instagram. A drip cake is so versatile, fun and  tempting that it’s easy to see why everyone loves them.

There are classic chocolate drips to neon, those left rustic, natural, and beautiful to those covered in sprinkles, donuts, sweets etc.  Whichever style you choose, make sure your chocolate ganache isn’t too runny as it slides right off the sides and pools at the bottom of the cake stand.  Too thick, and you are trying to force your drips to look natural and not like blobs left on the side of your cake. 

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Make sure your cake is thoroughly chilled before applying your drippy ganache and make sure you work with confidence! Use a spoon to first add a few drips over the top edge of the cake. Next, pour more ganache on the top of the cake, pushing it just to the edge with a small offset spatula.

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A couple of tips when creating your drip cake:

Pick your palette.  For my cake I chose to stick with colors, textures, and chocolate related to the flavors and colors already occurring in my cake – chocolate and custard.

Add some height! One of the signature elements of this style of cake is a tall element backing the rest of the design.  Some use chocolate shards or chocolate “sails” or even just some buttercream swirls.

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Chocolate and Custard Drip Cakes
Serves 10
With its retro flavour combination, bold drippy icing and gold chocolates, this showstopping layered cake ticks all the trend boxes.
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
1462 calories
207 g
265 g
69 g
16 g
33 g
407 g
900 g
155 g
2 g
31 g
Nutrition Facts
Serving Size
407g
Servings
10
Amount Per Serving
Calories 1462
Calories from Fat 607
% Daily Value *
Total Fat 69g
106%
Saturated Fat 33g
164%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 24g
Cholesterol 265mg
88%
Sodium 900mg
38%
Total Carbohydrates 207g
69%
Dietary Fiber 5g
20%
Sugars 155g
Protein 16g
Vitamin A
30%
Vitamin C
1%
Calcium
24%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chocolate Cake
  2. 100 g Vegetable Oil
  3. 340 g All-purpose flour
  4. 60 g Unsweetened Cocoa powder
  5. 2 tsp Baking powder
  6. 1 tsp Baking soda
  7. 400 g white sugar
  8. 8 Large eggs
  9. 280 g Buttermilk
  10. 280 g Hot Coffee
  11. 1 tsp vanilla extract
  12. 1 tsp salt
  13. Buttercream
  14. 450g soft butter
  15. 900g icing sugar
  16. 4 tablespoons milk
  17. food colouring
  18. custard flavouring
  19. Chocolate Ganache
  20. 100g dark chocolate chips
  21. 140ml double cream
  22. chocolates
  23. sprinkles
Instructions
  1. Preheat oven to 175°C. Grease and flour 3 cake pan of 6 inches diameter.
  2. Whisk buttermilk, oil, eggs and vanilla until smooth. Set aside. In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
  3. Pour buttermilk and egg mixture over dry ingredients starting from low speed and increasing slowly. Add hot boiling coffee and beat 1 or 2 minutes maximum or until you see no lumps. Scrape down the sides of the bowl. You can do this manually too using a whisk. Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
  4. Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature.
  5. To make your buttercream place the soft butter in a free-standing mixer and beat for 6 minutes until pale. slowly add in the icing sugar a bit at a time alternating with the milk. Beat again for 10 minutes. Add in the flavouring and colouring and beat again until combined.
  6. Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of the custard flavoured buttercream over the cake. Then top with the next chocolate cake. Repeat until you have used all cakes.
  7. Use a small amount of buttercream to give the cake a crumb coat. Place the cake in the fridge for 30 minutes. Using the remaining buttercream cover your cake. Smooth the side’s and top with a cake smoother.
  8. To make the chocolate ganache break the chocolate and place into a bowl.Heat the double cream in a heatproof jug in the microwave for 1 minute.Pour the hot double cream over the chocolate and leave for a couple minutes.Then begin to stir until all the chocolate has melted.
  9. Once smooth pour over the cake and allow it to fall down the sides of the cake. Decorate with sprinkles and chocolates.
Notes
  1. Crumb Coat- A crumb coat is a thin layer of frosting that's spread over the cake first. If you've ever simply tried to frost a cake with just one thick layer of frosting, you know all too well that little stray crumbs usually get caught in it. A crumb coat prevents that. Think of it as a base coat; it latches onto these crumbs so that the second, thicker coat won't. Whether it's a tall birthday cake or a simple single-layer cake, a crumb coat is helpful when your goal is a perfectly frosted creation.
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calories
1462
fat
69g
protein
16g
carbs
207g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Ferrero Rocher and Nutella Cheesecake Cake

Posted on September 26, 2016 in Cakes

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This one is for all lovers of Nutella and Ferrero Rocher!! If you’re looking a way to really impress your guests, this cake is the perfect way to go. It doesn’t just look delicious but it also taste delicious! 

This Ferrero Rocher and Nutella Cake is as decadent as the name implies. This could be my favourite creation of all time!

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I know, I know I say that about everything, but honestly I have not tasted such an amazing combination of the greatest recipes in a very long time!

I’m absolutely addicted to Ferrero Rocher chocolates.  They’re heavenly and I cannot seem to get enough of them. Perhaps that was my biggest motivation to create an entire cake recipe, based on Ferrero Rocher chocolates.

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The secret cheesecake layer inside is so creamy, so delicious, and unbelievable. The recipe for the cheesecake is delicious as you have the yummy creamy Nutella flavour with Ferrero Rocher dotted throughout the mixture giving texture and even more flavour!

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This special “cheesecake cake” is made with irresistible moist and tender chocolate cake layers enveloping a heavenly Nutella and  Ferrero Rocher Cheesecake layer with a mousse-like texture.

First of all you need to trim your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller.

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Take a cake board and place your first cooled chocolate cake on using Tala’s cake lifter.

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Spread a layer of Nutella buttercream over the cake with a Tala pallet knife. Next remove your cheese cake from the tin being very carful as it will still be slightly wobbly and place of top of your cake layer. Next add your second cake layer on top of the cheesecake and gently press down. Take your Tala spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set. 

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Once the crumb coat has set you can put the remaining buttercream (except six tablespoons which should be put to the side) on the cake. Using one of Talas patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design. Take your chopped hazelnuts and press along the bottom of the cake. 

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Now you need to heat the double cream in the microwave for one minute, then add the chopped chocolate and stir until you have a smooth chocolate ganache. Pour the chocolate ganache on top off the cake and allow it to drizzle down the sides.

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Use the Nutella buttercream you put to the side to pipe swirls.

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You can use the Pink Queen icing bag set, the Icing bag set or the dual icing bag set depending of the the type of swirl you want. 

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Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl. 

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Ferrero Rocher and Nutella Cheesecake Cake
Serves 16
This one is for all lovers of Nutella and Ferrero Rocher!! If you’re looking a way to really impress your guests, this cake is the perfect way to go. It doesn’t just look delicious but it also taste delicious! The secret cheesecake layer gives the perfect texture between the light chocolate cakes.
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Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
1158 calories
109 g
239 g
76 g
11 g
47 g
270 g
516 g
82 g
1 g
24 g
Nutrition Facts
Serving Size
270g
Servings
16
Amount Per Serving
Calories 1158
Calories from Fat 676
% Daily Value *
Total Fat 76g
118%
Saturated Fat 47g
237%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 18g
Cholesterol 239mg
80%
Sodium 516mg
21%
Total Carbohydrates 109g
36%
Dietary Fiber 4g
15%
Sugars 82g
Protein 11g
Vitamin A
35%
Vitamin C
1%
Calcium
24%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cheesecake
  1. 2x 280g Full-Fat Philadelphia Cream Cheese
  2. 300g Nutella
  3. 100g Icing Sugar
  4. 1tsp Vanilla Bean Extract
  5. 300ml Double Cream
  6. 12 Ferrero Rocher, Chopped up
Decoration
  1. 7 Ferrero Rocher
  2. 50g Finely Chopped Hazelnuts
  3. 100g Dark Chocolate, melted
  4. 150ml Double cream
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self raising flour
  5. 40g coco powder
  6. 1 tsp baking powder
  7. 2 tbsp milk
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self raising flour
  5. 40g coco powder
  6. 1 tsp baking powder
  7. 2 tbsp milk
Nutella Buttercream
  1. 300g unsalted butter, softened
  2. 600g icing icing sugar, sifted
  3. 2 tsp vanilla extract
  4. 400g Nutella or other chocolate hazelnut spread
  5. 3-4 tbsp milk
Instructions
  1. With an electric stand mixer with the whisk attachment whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella until smooth. Then pour in the double cream and whisk on a medium level until its thick and holds itself completely! You will know when its done as it it won’t thicken any more.
  2. Fold through the chopped up Ferrero Rocher and spread the mixture evenly in a tin. Chill in the fridge for at least 5-6 hours, but preferably overnight.
  3. Heat oven to 190C. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  5. In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
  6. Add the icing sugar and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 5-7 minutes or until creamy and fluffy. Make sure you scrape down the sides of the mixer halfway through to ensure even mixing.
  7. Now add the Nutella and cream and beat until combined.
  8. First of all you need to trip your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller. Take a cake board and place your first cooled chocolate cake on using Tala’s cake lifter. Spread a layer of Nutella buttercream over the cake with a Tala pallet knife. Next remove your cheese cake from the tin being very carful as it will still be slightly wobbly and place of top of your cake layer. Next add your second cake layer on top of the cheesecake and gently press down. Take your Tala spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set.
  9. Once the crumb coat has set you can put the remaining buttercream (except six tablespoons which should be put to the side) on the cake. Using one of the patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design.
  10. Now you need to heat the double cream in the microwave for one minute. then add the chopped chocolate and stir until you have a smooth chocolate ganache. Pour the chocolate ganache on top off the cake and allow it to drizzle down the sides. Use the Nutella buttercream you put to the side to pipe swirls. You can use the Pink Queen icing bag set, The Icing bag set or the dual icing bag set depending of the the type of swirl you want.
  11. Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl.
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calories
1158
fat
76g
protein
11g
carbs
109g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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