Tag Archives: chocolate

Happy Birthday

Sorry i have been absent for a while. I have moved house to a new city and started a new job… so things have been busy! Also it was my birthday. So i thought i would share my Birthday cake my Mum made.

My Mum used a tried and tested recipe for success from Mrs Beeton, her chocolate cake sponge. It was so light and yummy! On the top she iced and decorated with chocolate eggs which spelt out my name.

Yum!

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Café Mocha Walnut Cake

Chocolate and coffee are always a great mix, especially when it comes to cake. This cake combines walnuts and coffee with a thick chocolate frosting top, dusted with cocoa. Perfect to slice  and share with friends.

What you need:

175g light brown sugar, 175g, self raising flour, 175g soft unsalted butter, 3 eggs, 50g of chopped walnuts, two heaped tsp of coffee diluted or one espresso shot, 1 tsp baking powder. On Top: chocolate frosting (melted chocolate, butter and icing sugar creamed together), half walnuts.

Preheat the oven to 180c

Simply cream together the sugar and butter until combined well, add in the flour and baking powder, sieved, the eggs,  chopped walnuts and coffee. Mix together until you form a light brown cake batter. Spoon into a cake tin. For this one I chose a loaf tin for easy slicing. Place in the oven for 30mins or until the cake is springy. Let it cool and top with chocolate frosting and half walnuts.

Nice to share.

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Chocolate Orange Cupcakes

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In the spirit of Halloween I decided to make some spooky  treats. I started off making a batch of 24 which then turned into a batch of 40.. this is what you get from experimental recipes!

Last Halloween was spent in South Koreas dressed as a pumpkin dancing around, so this year makes a nice change with these simple and sophisticated cupcakes. (This makes 40! lol)

What you need:

4 large eggs, cracked open, 2 tsp vanilla essence, 125g caster sugar, 125g dark brown sugar, 350g melted Butter, 250g self-raising flour, 1tsp Baking Powder, Zest of Orange, 125g melted Milk Chocolate

Frosting:

600g Icing Sugar, 200g of soft butter, 200g melted white chocolate, 2 tsp Orange Essence, 2tsp Orange Colouring

Preheat the oven to 180C

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First have two bowls, one with the dry ingredients (sugar, flour, baking powder) and one with the liquids (eggs, melted chocolate, melted butter. beat the liquid bowl until thick then add to the middle of the dry bowl and beat as hard as you can (or if you are lucky use an electric mixer ). Then once its combined well spoon into cases, 1/2 full, and bake for 18mins, leave to cool on a rack.

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The frosting tastes great, simply mix everything together and pipe on top… yum!

This was actually my first time icing using a piper, and I am pretty happy with the result !

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Simplicity: Vanilla Cupcakes and Chocolate Frosting

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A nice simple recipe to try out my new cupcake tin! Actually I have never made cupcakes but I was inspired to by other peoples blogs and the marvellous cupcakes of Peyton & Byrne bakery in London.

What you need:

125g Butter, 125g Golden Caster Sugar, tsp of Vanilla Essence, 125g Self Raising Flour, 2 Eggs, 100ml Evaporated Milk.

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Preheat the oven at 180C. Simple blend all ingredients together or like me do the French way by firstly whisking the eggs adding the warm butter and vanilla in and whisking until froth is visible, then add to the rest of ingredients and blend together. Put in the oven for around 15-20mins. Cool and top with chocolate frosting and a dash of cocoa powder.

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Strawberry Dip Cake

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For my brother 11th Birthday I wanted to make him a cake for a present. While I was searching for recipes the usual birthday cake seems boring and outdated and the shop bought ones tacky. So i decided to adapt a cherry cake recipe I found, as cherries are not in season I decided to use a children’s favourite.. strawberries!

Making the cake was not all plain sailing, with a dog running under your feet and the kitchen the size of a shoe box,  you can imagine at some point the stress kicked in! But the overall cake was a success

What you need:

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  • 175g self-raising flour
  • 1 tsp baking powder
  • 140g golden caster sugar
  • 140g very soft, salted butter
  • 3 eggs
  • 3 tbsp milk
  • 1  Mashed Banana

Topping

  • 200g white chocolate
  • 400g Strawberries
  • 150ml crème fraîche

Ok first preheat the oven to 18oC/gas 4 and then line two 20cm sandwich tins and grease. and while the oven is heating up grate the milk chocolate.

Now add the sugar and butter to a mixing bowl and ‘cream’ the mixture until white and fluffy (here you need to make sure the butter is really soft, otherwise it will go all lumpy and horrible). Once ‘creamed’ add the flour, eggs and baking powder and hand mix until light and dough, making sure everything is mixed in nicely. Then throw in the grated chocolate the mashed banana and fold into the mixture. you will smell and lovely banana-ry scent which will make you want to lick the spoon.

Take the mixture and evenly spread into the sandwich tins and bake on the middle self of the oven for 20-30 minutes, until  golden and springy. Once done take out and cool. I think it’s best to make the sponge the day before and store in an air tight container.

Now for the topping, break up the white chocolate and melt in a bain-marie slowly, then set aside for 5 mins. After it has slightly

cooled and gone a bit thicker take half of the strawberries and dip them into the chocolate, placing them delicately on parchment paper to set. While they are setting take the remainder of the strawberries and cut up into small pieces, and we will use them later.

Take the melted chocolate and add the creme fraiche stand for 5 mins, and separate into two bowls. With one bowl and the cut up strawberries and mix, this will be the sandwich filling so liberally spread on the top of one sponge cake. Place the other on top, don’t worry about neatness, i think when you can see the yummy goo running down it looks nice! Then simply take the rest of the milk chocolate mix spead on the top and arrange you dipped strawberries! Enjoy!

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