Chocolate Fudge Cake and a Mary Berry Homeware Competition
First of all I’d like to wish you all a very Happy Easter. Yesterday, I made a chocolate fudge cake with chocolate cream cheese icing. It’s destined for Easter tea with my mother and some friends later today. I think it’s going to be a good one. I also have an easy and fun Easter competition for all baking enthusiasts. The prize is the Mary Berry Collection afternoon tea set that you can see in this post, plus a possible added bonus. Read on.
The Great British Bake Off has become a bit of an institution over the last few years. I haven’t missed an episode. Sadly, it’s moving away from the BBC and I’m still feeling outraged by the turn of events. I will miss it. The grand dame of baking, Mary Berry, who is synonymous with the show, is thankfully remaining loyal to the Beeb and will not be moving with it. Neither will Mel or Sue.
On to happier subjects. I’m really pleased with this elegant Mary Berry Homeware Collection from Meld Home. I’ve rather fallen for the cute grey goose. The set arrived just in time for me to use it for my Easter chocolate fudge cake. If you like it too, scroll down to the bottom of this post to find out how you might win your own set. You do not need to be a blogger to enter. I will be shortlisting my favourites, then Mary herself will judge the winner. She will also be picking an overall winner from the five participating blogs; that lucky person will get a signed copy of one of her books. Fingers crossed it will be one of you who wins.
So, to my Easter chocolate fudge cake. It’s dark, fudgy and delicious. Well at least I think it will be, the batter certainly tasted good. The chocolate cream cheese icing I have tried and that is super scrumptious. The cake is fairly easy to make and would be an ideal bake for any occasion. Stick some candles in, smother it in chocolate shavings or do as I did and pile a few mini Easter eggs on top. Job done.
For more Easter baking inspiration take a look at my Easter recipes. I’m now looking forward to seeing your bakes.
- 180 g unsalted butter (softened)
- 180 g dark muscovado sugar
- 1 heaped tbsp golden syrup
- pinch of sea or rock salt (I used Himalayan pink rock salt)
- 3 large eggs (I used duck eggs)
- 180 g spelt flour , half wholemeal, half white
- 40 g cocoa powder
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 heaped tbsp yoghurt (I used 0% Skyr)
- 2 tbsp water
- 50 g ground almonds ( used freshly ground)
- 200 ml double cream
- 100 g dark chocolate (I used 90%)
- 100 g cream cheese
- 1 tsp cocoa powder
- 50 g icing sugar
Cream the butter and sugar together until pale in colour and fluffy in texture.
Beat in the syrup and salt.
Beat in the eggs, one by one. If the mixture starts to curdle add in a spoonful of the flour.
Sift in the dry ingredients and stir until just incorporated. Add the yoghurt, water and ground almonds and stir again until just combined.
Divide the mixture between two 20 cm (8") round silicone moulds or lined cake tins. Smooth down the tops and bake in a pre-heated oven at 180℃ for 30 minutes, or until the cakes are risen and firm to the touch or inserted skewer comes out clean.
Leave to cool for ten minutes, then turn out onto a wire rack to cool completely.
Melt the chocolate in a small pan over a gentle heat with half of the cream to make a ganache. Stir and set aside to cool.
Whisk the remaining cream with the cream cheese, cocoa and icing powder until the mixture begins to stiffen. Stir in the chocolate ganache until combined. It should be firm enough to use at this point, but if not give it a whisk.
Spread half of the mixture over one cake, sandwich with the other and top with the remaining icing.
Leave plain or decorate as liked. As it was Easter, I piled a few mini eggs on top of mine.
Mary Berry Homeware Competition
How to Enter
- Please link up a photo of your Easter bake in the comments below or better still add your picture to this Tin and Thyme Facebook page post. A title would be useful too.
- In addition, if you post a photo on Twitter, FB or Instagram, tag me and use the hashtag #maryseasterbakes, I will endeavour to retweet or like, as appropriate.
- 4 x cake forks
- 4 x cake plates
- cake stand
- cake slice
- 2 x mugs
- the overall winner from the five blogs will also receive a signed book from Mary
The competition T&Cs
- Open to UK residents only.
- The competition will run from 15th April until the 2nd May 2017. Mary will be judging the week beginning 8th May.
- Mary will judge the finalists, and choose a winner from each blog that is hosting this competition and an overall winner for the signed book.
- Winner will need to supply their address
Now, ready steady, baaaaaaaaaake!
I’m adding my chocolate fudge cake to Bake of the Week over with Helen at Casa Costello. If you’re into baking, this is definitely worth a shufti.
Chocolate Fudge Cake. PIN IT
Disclosure: I was sent the Mary Berry Homeware Collection for the purposes of this competition. I was not asked to write a positive review and as always, all opinions are my own. All but the Victoria sponge picture are my own. Supporting the brands I work with helps keep Tin and Thyme blithe and blogging.