A sumptuous three layer chocolate cake, filled with chocolate buttercream and topped off with a rich chocolate drip glaze. It’s a real crowd pleaser and perfect for any special occasion. Who doesn’t adore chocolate layer cake?
This is another recipe adapted from my vintage Christmas stocking present which I made back in January – yes I do have a few unposted recipes that have been hanging around in my drafts folder for far too long. I know Bonfire Night has now passed, but this seems a very suitable cake for this time of year, bonfire or no bonfire.
A rich dark chocolate cake filled and covered with a whipped creamy salty chocolate icing then topped with salted caramel. This salted caramel chocolate cake is just what you need to celebrate a birthday or any other special occasion.
As this is a We Should Cocoa anniversary, I wanted to do something a little bit special. I also had a cake to make for a friend. I knew I wanted to use the chocolate blackberry jam I made a couple of weeks ago; it’s not only rather special but seasonal too. Leafing through some of my baking books, I came across Ruth Clemens’ Ultimate Chocolate Cake recipe in her book, The Pink Whisk guide to Cake Making. The recipe looked good and as we are all in the throws of the Great British Bake Off, it seemed rather appropriate as Ruth was one of the finalists back in 2010.
I decided to follow the recipe for the cake batter and the ganache, but not the buttercream as I was going to use jam. I halved the ganache recipe and changed the cake recipe a little – I just can’t help it! I attempted feathering for the first time using the leftover blackberry white chocolate ganache from the blackberry puddings recipe I have yet to post.
This is how I made:
- Measured 220ml milk into a jug and added 2 tbsp of malt vinegar to make a quick version of sour milk. Gave it a stir and left to coagulate.
- Creamed 165g unsalted butter with 300g light Muscovado sugar and 30g of Molasses sugar until light and fluffy.
- Beat in 3 duck eggs (large hens eggs can be substituted) one at a time.
- Sieved in 200g plain flour, 80g self-raising flour, 60g cocoa powder (I used Food Thoughts fairtrade & organic), 1 tsp bicarbonate of soda and 1 tsp mesquite powder (optional – gives a slight caramel flavour).
- Folded in alternately with the soured milk.
- Spooned the mixture into 2 7″ oiled baking tins and 3 small rectangular silicone moulds filling them to about 3/4 full.
- Left to cool in the tins, then turned out onto a wire rack to cool completely.
- Brought 140 ml of cream to the boil in a small pan with 1/2 tbsp golden syrup.
- Added 175g of 53% dark chocolate and left for a couple of minutes.
- Stirred until well mixed and smooth.
- Sandwiched the large cakes together with chocolate blackberry jam.
- Topped with the ganache.
- Piped lines of white chocolate ganache on top and then used a tooth pick to feather the lines – or at least attempted too.
- Cut the mini cakes in half, sandwiched with the jam then topped with the ganache.
The batter rose so well, that it annoyingly overflowed, which was not quite what I was looking for. The mixture was also a little fragile, so needed to be handled quite carefully when still warm. It was, however, very light and quite delicious. CT, who wasn’t party to the intricacies of the creation, was quite taken by the unexpected pleasure of the blackberry jam cunningly secreted in the middle – ooh he said.
A celebration chocolate pomegranate cake. It’s made with pomegranate juice then layered and topped with cream, lemon curd, strawberries and chocolate.
There’s nothing quite like the scent of ripe strawberries in summer. This Eton mess chocolate cake makes the most of this delectable bright red summer fruit. Two layers of chocolate cake are sandwiched and topped with lots of strawberries, cream and meringue. It’s perfect for birthday parties, celebrations or any alfresco occasion which requires cake.
This dark rich lavender chocolate goose egg cake is made with a single egg. You can, of course substitute the goose egg with chicken eggs, but it’s well worth trying to get hold of one if you can. The cake is filled and covered with an unctuous chocolate ganache which is also flavoured with lavender. Ideal as a Mother’s Day cake and probably best enjoyed by adults.
A recipe for super cute mini orange sponge cakes filled with whipped cream and blood orange curd. They’re a little fiddly to make, but well worth it if you’re looking for dainty additions to an elegant afternoon tea. There’s also a recipe for the curd which is sweet and zingy with an attractive strawberry pink colour. If you’re looking for more miniature treats, read on for a book review that might be of interest. Otherwise, head to the bottom of the post for the blood orange cakes recipe.
My mother asked me back in November (oh dear where does the time go?) if I would make a cake for her. She volunteers at her village community centre and wanted the cake as a leaving and thank you present for her boss. I knew it was time to make Ruth Clemens’ (aka The Pink Whisk) Tiramisu Cake. This is not a natural choice for me as I am in a small minority of non-coffee lovers. However, I do know it is considered to be one of the most popular flavours ever and I have supporting evidence. When The KitchenMaid chose coffee as the We Should Cocoa special ingredient, we had a record number of entries and Lucy had to do the round-up in two parts. Tiramisu, everyone assures me, is a delicious dessert, so transformed into cake form, how could it fail to please? That was my reasoning anyway.
Ruth is one of those bakers whose recipes I trust. I’ve made a number of her bakes and not once has she let me down. However, as I am completely incapable of following a recipe, I did make a few adaptations. As it was meant to be tiramisu, I used cream cheese in the icing. I wanted to use the classic mascarpone, but when I went down to our local co-op, I found it had stopped selling it, which was mighty annoying. I had to make do with Philadelphia instead. I didn’t cover the cake with ganache either as I wanted the contrast between the chocolate and cream colours to stand out. I reduced the amount of icing sugar in the icing and also used slightly less sugar in the cake.
This is how I made:
- Brewed a strong batch of filter coffee and left to cool.
- Creamed 165g unsalted butter with 250g soft brown sugar and 70g dark brown sugar until light and fluffy.
- Beat in 3 duck eggs, one at a time.
- Sifted in 260g flour (100g wholemeal, 100g white, 60g self-raising white), 70g cocoa and 1 tsp bicarbonate of soda.
- Stirred this in gently, alternating with 220 ml of sour milk.
- Added 4 tbsp of the cooled coffee and stirred until just incorporated.
- Divided the mixture between 2 x 20 cm cake moulds and baked at 180°C for 30 minutes until the cakes were well risen and an inserted skewer came out clean.
- Left to cool for ten minutes, then turned out onto wire racks to cool completely.
- Creamed 60g unsalted butter with a couple of large spoonfuls from 250g icing sugar.
- Beat in 100g cream cheese, then slowly added the rest of the icing sugar.
- Added 1 tbsp Marsala and 3 tbsp strong coffee. Beat until all smooth and a good spreading consistency achieved.
- Spread one cake with half the mixture, placed the other cake on top and topped with the remaining icing.
- Sprinkled with whatever chocolate bits I could lay my hands on.
I wasn’t expecting it to turn out to be such a stonker of a cake, but petite it was certainly not. CT was rather upset to find his tasting services were not required; unlike me, he enjoys coffee flavoured cakes. Nevertheless, the feedback I received via my mother was very positive and was most gratifyingly demonstrated by an empty plate.
I’m sending this off to Javelin Warrior for his Made with Love Mondays
I’m also entering this into Emily’s Recipe of the Week over at A Mummy Too.