Tag Archives: chocolate cake

Double Chocolate Vanilla Ring Cake

Definitely a celebration cake this one (you can just celebrate the dawn of a new baking day). Rich and brownie-like in texture, albeit a little lighter, very moreish, and undoubtedly naughty with the sweet foil that is the oh-so-chocolatey frosting. If you love chocolate, you’ll adore this!

What you need…

1 x 20cm savarin/bundt cake mould, liberally buttered

150g unsalted butter, chunked

150g dark chocolate (70% cocoa solids) chunked

125ml full fat milk

1 teaspoon vanilla bean paste

25g dark muscavado sugar

3 large, happy eggs

150g full fat Greek yogurt

200g plain flour

40g cocoa, sifted

1 rounded teaspoon bicarbonate of soda

150g golden caster sugar

for the frosting

200g milk chocolate (70% cocoa), chunked

40g unsalted butter, chunked

60g cocoa, sifted

120ml full fat milk

2 tablespoons maple syrup

1 teaspoon vanilla bean paste

White chocolate shavings, to decorate

What to do…

First, to the cake: preheat your oven to 190˚c / 375˚f / gas 5.

Into a large, heatproof bowl, tip the butter, dark chocolate, milk, vanilla bean paste and muscavado sugar. Set over a pan of gentling simmering water and stir together to create a thin ‘cream’. Remove from the heat, add the eggs and yogurt and use a handheld electric whisk to beat together the ingredients.

In another large bowl, use a metal spoon to mix together the flour, cocoa, bicarbonate of soda and golden caster sugar. Pour over the melted chocolate mixture and use a sturdy balloon whisk to mix together all the ingredients gently.

Pour this gooey loveliness into your savarin mould and pop into your oven to bake for 30-40 minutes or until set and an inserted skewer comes out clean.

Allow cake to cool completely in its tin before inverting it onto a serving plate.

To the frosting: in a large bowl, melt the chocolate and butter over a pan of gentling simmering water until smooth. Add the cocoa, milk, maple syrup and vanilla bean paste and use a balloon whisk to beat together to create a thick, glossy, gloopy frosting.

Generously trickle the frosting over the top of the cake – now is not a time for precision or neatness – let it dribble down the sides and keep going with the trickling and dribbling, until it’s all gone and looks as naughty as it tastes. Sprinkle over white chocolate shavings (created by grating the edge of a good quality white chocolate bar with a vegetable peeler).

Pop into an airtight container ready to serve a few hours later when the frosting is still gooey and soft – absolutely and decadently delicious.

Tip…

I made the sponge cake the day before I needed it, leaving it overnight in its mould in an airtight cake tin, so all I needed to do on the day of indulgence was the frosting – the cake remained moist and fresh and to make it was very relaxing.

Inspired by…

The Mail on Sunday’s ‘You’ magazine

How easy…

Very easy, especially if you split the cake making from the decorating (see tip)

 

 

 

 

 

Chocolate Lace-Decorated Favourite Cake

This fabulous cake is based on the sponge recipe I used to create my ‘365 celebration cake’ all the way back in November 2015: it’s really chocolatey and is made even more heavenly by the inclusion of a butter cream containing melted dark chocolate – delicious.

Celebrating Easter as well as my birthday, this cake had hidden in its depths mini chocolate Easter eggs but it was the decorative chocolate lace that was the real incentive to create this showstopper (if I do say so myself!) and now that I know how easy it is to make, it will of course be adorning many a cake!!!! A cake worth celebrating and worthy of any celebration!

Serves 16+

What you need…

1 x 20cm loose bottomed cake tin, buttered and lined with baking parchment

1 x 15cm loose bottomed cake tin, buttered and lined with baking parchment

1 deep cookie cutter (I used a 7cm-wide one but you could use a wider one if you wanted more sweets/eggs hidden in the cake).

340g unsalted butter, room temperature

340g caster sugar

6 eggs, lightly beaten

1 dessertspoon vanilla extract

140g milk

225g self-raising flour

85g cocoa powder

2 teaspoons baking powder

Pinch of salt

for the chocolate butter cream

100g dark chocolate (ideally 70% cocoa) broken into pieces

200g unsalted butter, room temperature

400g icing sugar

2 teaspoons vanilla extract

for the hidden filling

Mini chocolate eggs, Smarties, chocolate buttons, jewelry – whatever you fancy!

for the chocolate lace

1 x kitchen thermometer

2 x10cm-wide acetate strips, cut so that they will easily go around each of 20cm and 15cm cake sponges

150g plain chocolate (70% cocoa solids), broken into chunks

What to do…

Preheat the oven to 180°c / 350° / gas 4 and turn your attention to the sponges.

Using a food processor, beat together the butter and caster sugar until light and fluffy. Whilst it’s still beating, add in the eggs, a little at a time, ensuring that each addition is thoroughly mixed in before adding the next. Add the vanilla extract and milk and whizz together.

In a large mixing bowl, sift in the flour, cocoa powder, baking powder and salt. Mix well. Then, tip in the ingredients from the food processor and, using a balloon whisk, fold together all the ingredients until they are thoroughly blended. Divide the chocolate sponge mixture between the two cake tins.

Bake the sponges in the oven for 45 minutes until the cake is firm and an inserted skewer comes out dry.

Allow to cool for 30 minutes in the tins and then turn out onto cooling racks to cool completely. (At this point, I normally wrap them in foil and freeze them until the day I need them).

Time for the buttercream. If you are doing it all on the same day, make the butter cream whilst the sponges are cooling.

Put your chocolate into a heatproof bowl and then into a steamer over a saucepan of simmering water. Gently melt the chocolate and then set aside until it is cool enough to touch.

In a separate bowl, sieve in the icing sugar and then beat together with the butter. Add the vanilla essence and then tip in the warm chocolate. Mix together using a small balloon whisk to ensure it is evenly and thoroughly blended. Set aside until you are ready to assemble the cake.

Take your larger sponge and cut it in half horizontally to create 2 sponge tiers. Lay one half on a serving plate. Use your cookie cutter to cut a hole in the centre of the remaining large sponge.

Spread butter cream evenly across the bottom sponge and then place the other half, with the hole on top. Also cover this one with a layer of butter cream.

Next, take the smaller sponge and slice it horizontally to create 3 sponge tiers. Use your cookie cutter to cut a hole in the middle of the bottom one and then place this tier in the middle of the larger cake, matching up the central holes as best you can (but don’t worry if they don’t match – no one will be able to see).

Spread butter cream across this sponge and then repeat the process with the middle smaller tier. Fill your stacked sponges with your choice of surprise (mini eggs etc), spread butter cream across this middle smaller sponge and then top with the remaining tier – assembly job done – the top and bottom sponges are ‘complete’ whilst the middle three have holes in them, now occupied by treats!

Spread butter cream evenly across the top and sides of the cake and then set aside.

To the lace! Break 100g of the plain chocolate into a bowl set over a pan of simmering water. Stir the chocolate until it reaches a melting point of 47c / 115f. Remove the bowl from the heat, add the remaining 50g chocolate and stir until the chocolate has cooled to 31c / 90f.

Place your strips of acetate onto a flat work surface.

Pour the chocolate into a piping bag fitted with a narrow nozzle or tip it into a squeezy bottle also fitted with a narrow nozzle. Let the chocolate fall out of the nozzle whilst swirling up and down the strips of acetate to create a lace effect. Leave to cool until just set and firm enough to then wrap around the two sets of sponge tiers (about 15 – 20 minutes). Walk off and leave the acetate on for 1 hour. Gently and patiently peel the acetate away, leaving the gorgeous chocolate lace decorating your gorgeous chocolate cake….et voilà!

Serve to a completely wowed group – the lace really does look terrific, then there’s the surprise of the hidden treats and then of course, there’s the most important bit – the fabulously luscious flavour!

Tip…

I make the sponges in advance and then defrost them the day that I want to serve the cake. This way, the kitchen doesn’t look like so much of a disaster area and I can devote my energies to the creative bit. Also, the sponges are much easier to slice accurately when they are defrosting.

If you replaced chocolate butter cream with white chocolate ganache to decorate the sponges, the visual effect would be much more dramatic. However, this was my cake and I don’t like white chocolate!!!

How easy…

It’s all easy but does take time – not one to rush, this one!

Inspired by…

The chocolate sponge and butter cream combination are now a favourite in the Duffield house and have been practiced to produce various creations during the last 2½ years. The lace can be attributed to the BBC and is used to create a Paul Hollywood/Mary Berry showstopper.

Absolutely OTT Six-Layer Chocolate Birthday Bonanza Cake

Six layers of really moist, chocolately sponge sandwiched together with fabulous butter cream that is in a luxurious league of its own because of the inclusion of melted dark chocolate: this cake, if I say so myself, is stunning – very yummy and very moreish. It’s also my favourite chocolate cake recipe that I use for pretty much all chocolate cakes (first blogged as the ‘365 Chocolate Celebration Cake). The silliness that is the decoration is just me playing with ready-made fondant, glitters, shimmers and other cake-decorating play things!

What you need…

3 x 20cm round cake tins (ideally loose bottomed) liberally buttered and lined with parchment paper

1½ x sponge cake recipe from the 365 chocolate celebration cake

2 x chocolate butter cream recipe from the 365 chocolate celebration cake

for the decoration

1500g Renshaw ready to roll (fondant) icing

A selection of edible shimmers, glitters, silver balls, whatever your fancy to create and an absolutely OTT cake!

Super-long cake candles (Amazon)

Cake Ice Fountain (Amazon, Lakeland)

What to do…

Follow the 365 chocolate celebration cake recipes to create three chocolate sponges and butter icing.

When you are ready to assemble the cake, cut each sponge in half horizontally. Lay one sponge onto your cake plate and slather in a little butter cream. Keep adding sponge layers with butter cream until all the sponge layers are used. Trim the edges of your six-layer sponge cake if necessary (mine weren’t even) and then slather the top and sides in butter cream, creating a smooth even surface and edging on which to drape your fondant.

Roll out 1000g of the icing to about the depth of a £1 coin and drape it over the cake, tucking and folding to fit – I find this bit particularly difficult and ended up having a couple of bits that wrapped around the side and then a jigsaw on the top – it doesn’t matter! Smooth the icing to the best of your ability.

Roll out the remaining icing and use a plate as a template cut around to make a circle to sit onto your jigsaw top. Use butter cream as a glue to stick the circle to the jigsaw top and then decorate as you see fit! (I went a bit mad!)

Allow 24 hours for the fondant to dry.

Serve to an unsuspecting birthday girl, don’t ask her to blow out the firework in the middle and enjoy this totally delicious cake!

Tips…

I made two sponges one day and then froze them once cold. I made the third sponge a second day and again froze it. The day that I wanted to assemble the cake, I sliced the sponges in half horizontally whilst still partially frozen – much easier to achieve a straight and clean cut.

Inspired by…

365 chocolate cake and ‘The Essential Guide to Cake Decorating’ book

How easy….

I’ve got the sponge nailed now. Me and fondant icing however…..work in progress…

Chocolate Malteser Cake

Serves 16+

Your kids can grow up but some things never change. Connagh and I saw Lorraine Pascale make this cake on telly several years ago and we have made it twice since. Asked what kind of cake he would like for his 17th birthday and this was the request! I’ve changed Lorraine’s original recipe, replacing her sponge and butter cream recipes with those used to create my 365 cake – my all time favourite chocolate cake. The result? Fabulous if I don’t say so myself – the cake didn’t last long though: the sponge is so, so light but lusciously chocolatey; likewise the butter cream is sumptuously rich and chocolately without being sickly. Simply divine.

What you need…

2 x 20cm / 8” cake tins (spring form or loose-bottomed ideally), lightly buttered and lined on the bottom with parchment paper.

340g unsalted butter, room temperature

340g caster sugar

6 eggs

1 dessertspoon vanilla extract

140g milk

225g self-raising flour

85g cocoa powder

2 teaspoons baking powder

Pinch of salt

for the chocolate butter cream

75g dark chocolate (ideally 70% cocoa) broken into pieces

150g unsalted butter, room temperature

300g icing sugar

2 teaspoons vanilla extract

for the decoration

Around 800g Maltesers (this will be too many but I have accounted for the chef’s privileges that go along the way! It equates to 7 x 120g boxes or 2 and a bit x 360g boxes).

What to do…

Preheat the oven to 180°c / 350° / gas 4.

Using a food processor, beat together the butter and caster sugar until light and fluffy. Whilst it’s still beating, add in the eggs, one at a time, ensuring that each is thoroughly mixed in before adding the next. Add the vanilla extract and milk and mix in.

In a large mixing bowl, sift in the flour, cocoa powder, baking powder and salt. Mix well. Then, add in the ingredients from the food processor and, using a balloon whisk, fold together all the ingredients until they are thoroughly blended. Divide the chocolate sponge mixture between the two cake tins.

Bake the sponges in the oven for 45 minutes until the cake is firm and an inserted skewer comes out dry.

Allow to cool for 30 minutes in the tins and then turn out onto cooling racks to cool completely.

Meanwhile, make the butter cream, made especially gorgeous by the use of the melted chocolate.

Put your chocolate into a heatproof bowl and then into a steamer over a saucepan of simmering water. Gently melt the chocolate and then set aside until it is cool enough to touch.

In a separate bowl, sieve in the icing sugar and then beat together with the butter. Add the vanilla essence and then tip in the warm chocolate. Mix together using a small balloon whisk to ensure it is evenly and thoroughly blended. Set aside until you are ready to assemble the cake.

Spread the butter cream lavishly and evenly across the bottom sponge. Pop on the top sponge. Using a spatula or palette knife spread more butter cream all over the outside of the assembled cake, taking particular care to fill in the gap between the two sponges. Don’t be sparing – this is one decadent chocolate cake and should be spared no naughtiness! Run a palette knife lightly around the cake and then over the top so that you have a smooth surface onto which you can pop your Maltesers.

‘Pre-clean’ the butter cream bowl before sticking it in the dishwasher: you know exactly what I mean – a small spatula, fingers – anything will do – it’s too good to waste – tastes amazing! If you have small child (or older) children around, they always seem happy to help with this particular job!

Spend time plopping on your Maltesters. I start at the bottom of the cake, going around and around the cake until I ultimately end up in the centre of the top! Lorraine Pascale was somewhat more precise in her arrangement, involving a ruler! Serve! Enjoy, enjoy, enjoy! Decadent, delicious, delovely…just one more piece please.

Chocolate malteser cake 2

Inspired by…

Lorraine Pascale for the concept and a mish-mash of other chocolate cake recipes to get the one I love.

How easy…

Very easy; you just need time to play with the Maltesers!