Browsing Tag

chocolate cake

Chocolate Easter Cake

Posted on March 20, 2018 in Cakes

Chocolate is the treat of Easter, and this chocolate Easter cake is no exception. Moist and moreish, this cake will have everyone asking for seconds and fighting over the cute chocolate eggs on top.

I set myself a task this Easter, I wanted to create a easter-y cake which looks much harder than it is, because Easter seems to take me by surprise every year and I’m always a little disorganised. It’s taken a bit of thought, but in celebration of all things egg related, I’m excited to bring you this cake which is super fun!

To half the time of the recipe I have used my favourite Cake Kit by Greens.They have recently just launched a brand new Easter Cake Kit to help you to bake at home with your families this Easter.

The Chocolate Egg Cake Kit couldn’t be any easier to use. All you need to do is add 2 eggs to the cake mix to create a moist a tasty base, then mix butter and water to the frosting mix, which you add to the top of the cake. Then all you need to do is add the chocolate eggs in any way you like to complete the cake. At only £1.95 per box, this cake mix is affordable and easy to bake! Alternatively, if it’s not a cake that you want to make, you can use your imagination to make a different type of tasty treat, such as cupcakes or muffins.

The cake mix makes a beautiful soft velvety moist chocolate cake with a sweet whipped icing… trust me you will want to go back for more!

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Chocolate and Custard Drip Cake

Posted on January 24, 2017 in Cakes

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. 

 

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.

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.

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.
Does this look wrong?
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/

Indulgent Chocolate Fudge Cake

Posted on August 10, 2015 in Cakes

Matilda The Musical is running a Matilda Bake Off competition this week! So why not get yourself, friends or even the children in the kitchen and bake something delicious and Matilda inspired!

If you do you could be in the running to win not only 2 tickets to Matilda the Musical but also an afternoon tea at the Radission Blu Edwardian (including a cake inspired by your recipe made especially for you) and a luxurious nights stay at the Radisson Blu Hotel in Mercer Street London. 

To take part and have the chance to win click here to go to the official site and find out more. You can simply share a photo of your bake on Twitter or Instagram using the #MatildaBakeOff.

I had a few ideas for my Matilda inspired recipe.  However it didn’t take me long to reach a decision once I remembered that famous chocolate fudge cake eaten by Bruce Bogtrotter!!! If you’re anything like me then you will LOVE chocolate fudge cake. I have given this one a modern twist. It is fantastically fudgey, rich, moist and treacly with a glossy ganache finish and is guaranteed to disappear as soon as you cut the first slice.

Ingredients for chocolate cake

350g plain flour

65g coco powder

370g caster Sugar

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

240ml cooled coffee

240ml buttermilk

210ml vegetable oil

3 eggs

Ingredients for the buttercream

115g unsalted butter, at room temperature

2 tbsp milk

1 tsp pure vanilla extract

225g icing sugar

Ingredients for the chocolate ganache

200g dark chocolate

250ml double cream

Preheat the oven to 170C. To make the sponge, sift the flour and coco powder into a large bowl along with the caster sugar, the bicarbonate of soda and 1/2 teaspoon of salt and wish with an electric mixer to combine. Mix the coffee, buttermilk, vegetable oil and eggs together in a jug, then add to the dry mix wishing until smooth. Equally divide the mixture between two prepared cake tins, smoothing out with a spatula. Bake cakes for 25 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack and allow cakes to cool. 

To make the buttercream.

Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.

Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency.

If it is too stiff, beat in a little extra milk.

Once all cakes are cool level the cakes using a serrated knife.

Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of vanilla buttercream over the cake. Then top with the other chocolate cake.

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.

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.

Once smooth pour over the cake and allow it to fall down the sides of the cake.

Top your cake with desired topping or even just sprinkle with some shaved chocolate curls. 

 

 

Cadbury’s Cream Egg Layer Cake

Posted on April 1, 2015 in Cakes

IMG_9423

Looking for a fabulous showstopper cake for your family and friends this Easter?  Your search could be over…

I do love to make a nice big family-sized cake for special occasions, and Easter is just one of those times when a chocolate and vanilla cake ticks all the boxes! 

IMG_9419

Cadbury Creme Eggs. They are pretty much the BEST thing about Easter. So when it came to decorating the cake other than the amazing chocolate ganache that drizzles down the side, I topped it off with halves of cream eggs showing off their gooey goodness inside! 

Moist vanilla bean sponge and fudgey chocolate cake layered between vanilla buttercream and drizzled in chocolate ganache. Simple flavours but a great combination. 

This makes a very large cake and even a small piece is very filling, and thats saying a lot from me who can eat sugary bakes all day.

It will make a FABULOUS show stopping cake for your family this Easter.

Cadbury's Cream Egg Layer Cake
Serves 16
Moist vanilla bean sponge and fudgey chocolate cake layered between vanilla buttercream and drizzled in chocolate ganache. Simple flavours but a great combination.
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Save Recipe
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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
764 calories
86 g
182 g
43 g
10 g
19 g
216 g
153 g
57 g
1 g
22 g
Nutrition Facts
Serving Size
216g
Servings
16
Amount Per Serving
Calories 764
Calories from Fat 381
% Daily Value *
Total Fat 43g
66%
Saturated Fat 19g
94%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 182mg
61%
Sodium 153mg
6%
Total Carbohydrates 86g
29%
Dietary Fiber 2g
8%
Sugars 57g
Protein 10g
Vitamin A
18%
Vitamin C
1%
Calcium
9%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients for the chocolate cake
  1. 350g plain flour
  2. 65g coco powder
  3. 370g caster sugar
  4. 1 tsp bicarbonate of soda
  5. 240ml coffee
  6. 240ml buttermilk
  7. 210ml vegetable oil
  8. 3 eggs
Ingredients for the vanilla cake
  1. 225g unsalted butter
  2. 225g caster sugar
  3. 210g self-raising flour
  4. 1 tsp baking powder
  5. 4 eggs
  6. 1 tsp vanilla extract
  7. 3 tbsp semi skimmed milk
Ingredients for the buttercream
  1. 115g unsalted butter, at room temperature
  2. 2 tbsp milk
  3. 1 tsp pure vanilla extract
  4. 225g icing sugar
Ingredients for the chocolate ganache
  1. 200g dark chocolate
  2. 250ml double cream
  3. 3 cream eggs
Instructions
  1. Preheat the oven to 170C. Grease and line two 20cm cake tins with greaseproof paper.
  2. To make the chocolate cake sponge, sift the flour and coco powder into a large bowl, along with 370g of caster and the bicarbonate of soda and then whisk with an electric mixer to combine.
  3. Mix the coffee, buttermilk, oil and eggs together in a jug and then add to the dry mix whisking until smooth.
  4. Equally divide the mixture between two prepared cake tins .
  5. Bake in the oven for around 30 minutes or until an inverted skewer comes out clean.
  6. Allow the cake to cool in the tins for 10 minutes before turning out onto a wire rack to completely cool.
  7. For the vanilla sponge preheat the oven to 160C and grease and line two 20cm cake tins with greaseproof paper.
  8. Put the butter, sugar, flour and baking powder in to an electric mixer and pluse for a few seconds until just combined.
  9. Put the eggs, vanilla extract and milk into a jug and gradually add to the other mixture beating slowly until just combined.
  10. Divide the mixture between the two cake tins and bake for about 25 minutes until raised and golden brown. Remove from the oven and leave to cool in the cake tins for 10 minutes before turning out onto a wire rack to completely cool.
  11. While the cakes are cooling you can make the buttercream.
  12. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  13. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency.
  14. If it is too stiff, beat in a little extra milk.
  15. Once all cakes are cool level the cakes using a serrated knife.
  16. Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of vanilla buttercream over the cake. then top the chocolate cake with a layer on vanilla cake. Once again speed a layer of buttercream over the cake.
  17. Repeat these steps until you have your four cakes layered with buttercream.
  18. Use a small amount of buttercream to give the cake a crumb coat.
  19. Place the cake in the fridge for 30 minutes.
  20. Using the remaining buttercream cover your cake. Smooth the side's and top with a cake smoother.
  21. To make the chocolate ganache break the chocolate and place into a bowl.
  22. Heat the double cream in a heatproof jug in the microwave for 1 minute.
  23. Pour the hot double cream over the chocolate and leave for a couple minutes.
  24. Then begin to stir until all the chocolate has melted.
  25. Once smooth pour over the cake and allow it to fall down the sides of the cake.
beta
calories
764
fat
43g
protein
10g
carbs
86g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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