Tag Archives: Chocolate cake

Guinness Cake

Happy St Patrick’s Day All!

I’m not usually one to celebrate St Paddy Day, but I find the older I get the more I love! Obviously Pinterest is a big influence!

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OF Course I had to share this recipe with you guys. It’s kinda dead easy and not that long to do. I’m not going to lie, this cake is like Marmite in our house. Mum LOVES it, whereas Arji (the human dustbin) isn’t a big fan. Again in work some of the guys like it and some hate it. I have found the longer you leave the cake, the flavours mature and the Guinness really comes out. It’s quite surprising how much chocolatier and spongier the cake is with Guinness – {NERD ALERT} this is because the gas in the stout (No, Guinness is not beer!) reacts with the baking soda in the oven, causing the cake to rise more. Well this is what I’m guessing, but I did get a C in Science… so maybe don’t trust me!

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This cake is more than enough for 7-8 people. I use a 18cm Bundt tin which personally I think is the perfect size.

Ingredients:

  • 125ml Guinness (No other substitute…duh)
  • 125g Butter
  • 40g Cocoa Powder
  • 200g Caster Sugar (Yes Caster!)
  • 1 Egg
  • 1tsp vanilla extract
  • 50g Yoghurt
  • 20g milk
  • 140g Plain Flour
  • 1tsp Baking Soda
  • 1/4 tsp baking powder
  • pinch of instant espresso coffee (Trust me it helps)

 

Recipe:

  1. place the butter and stout over the hob and heat gently until the butter is melted. Make sure its not on too high heat. (Don’t want to kill off all the alcohol now do we?)
  2. once melted let it cool slightly and add cocoa powder and sugar
  3. Again once that’s cooked out then you can add the egg, milk, yoghurt and vanilla.
  4. In a bowl sift all the dry ingredients (Flour, baking soda/powder) and slowly pour the wet mixture into the flour.
  5. Once all mixed pour in a bowl and bake for 35 minutes on 170c. (PLEASE make sure you have greased the tin well as this batter sticks)
  6. Top with a little cream cheese frosting (3tbsp of cream cheese & 150g icing sugar)
  7. Now you may enjoy!

 

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I hope you guys like this recipe! Maybe give it a go for next next year’s St Patrick’s Day…

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Filed under Cakes, Recipes, The Unknown Mystery

I want that Cake cake cake cake cake cake cake

HAPPY BIRTHDAY ARJI!

My little brother turned 15 on Monday (23rd). Yeah I know 2 days before Christmas, ain’t he a lucky fella.

For months Arji has asked me to make him a fudge cake. And for months I have mugged him of. So since it was his birthday I thought he deserved a homemade chocolate birthday cake (marks & spencer’s can suck it!). This is a 6 layer chocolate cake filled with marshmallow and ganache frosting, yum. I feel bad since with Ajay’s birthday cake, it kinda went downhill (I’ll give you the dets later. All I’m say is look at the pics below.

Okay so this recipe is from ‘Sweetopia’. Not sure if you’ve heard of them. I was basically looking for ‘inspirational’ cakes when I went through all the bakeries I stalk and found this recipe on foodnetwork. It’s known as a s’more cake, but I like to think of it as Arji’s cake! It literally is him all over; he loves fluff, and eats more chocolate than a girl during her sensitive time of the month.

whole cake

so what you see here is chocolate letters which i made. Hah just joking i brought them from Sainsbury’s, for like £3. worth it though?and then i found a box of chocolate letters for 2 pound something. I originally wanted the candles but then Debden Sainsbury’s is so shit they don’t sell ’em. But the chocolate was just as good. please don’t laugh at the slant! you’ll see how it became like that!

arji letters

So as you cut into this beast you get this. Now I don’t know about you but this reminds me of Matilda. You know when Bruce has top eat the whole cake. That’s what I said to Arji, “I put my blood, sweat and tears into that cake. So EAT IT!” if you don’t remember it, then what is wrong with you? And if you haven’t watched Matilda, you have had a sad childhood.

6 layers of mush

The BEAST of all cakes.

Okay this slice is a little ‘damaged’. it shows 5 layers instead of 6, sorry i pulled the cake away to soon and forgot about the bottom layer.

cake slice

Aimee was right, i could make it look like it does on the recipe. they had clean layers and everything. yet mine look like they’re mushing together. Sorry folks, maybe next time.

Ingredients:

Sponge Cake

  • 330g plain flour
  • 600g GRANULATED SUGAR (not caster)
  • 135g cocoa powder (please no hot chocolate powder)
  • 1 tsp baking soda (bicarbonate of soda)
  • 1 ½ tsp baking powder
  • 1 ½ tsp salt
  • 3 eggs always keep out of fridge!)
  • 360ml buttermilk (or yoghurt mixed with a little milk to thinen)
  • 360ml strong BLACK coffee, warmish-hot
  • 180ml veggie oil
  • 1 ½ tbsp. vanilla extract

Chocolate ganache frosting

  • 450g butter, room temperature
  • 500g icing sugar
  • 1 tbsp vanilla extract
  • Pinch of salt
  • 250g dark chocolate, melted and slightly cooled (PLEASE USE 70%+ otherwise its gonna taste like shit)
  • 120ml whipping cream

Marshmallow frosting

  • 125g icing sugar
  • 225g room temperature butter (make sure its not straight from fridge as it wont blend together and will become lumpy. Trust I’ve been there)
  • ½ tsp vanilla extract (none of that essence shit please)
  • 1 tub of Fluff

Instructions:

For the chocolate cake: Preheat oven to 350° F. Prepare three 8″ round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).

In bowl of electric mixer, sift all dry ingredients. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.

Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)

Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

I would make this a day in advance, so the cake is easier to trim after.

For the Chocolate Ganache Frosting:

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.

Add vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).

Add whipping cream and beat on med-high speed for another minute.

Use it when you are definitely going to use it right away as it stiffens up and turns into set ganache. I’m serious please use it right away, no faffing about!

For the Marshmallow Frosting:

In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.

Add marshmallow cream and mix on lowest setting for about 1 minute.

originally this recipe uses real marshmallows that you toast. I ended up taking them out. look at pictures below!

Assembly of the Campfire Delight Cake:

On cake board bigger than the cake! Put a small dollop of frosting. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers. i would suggest you place it on a turn table and keep the knife dead horizontal and light engrave around the cake. then slice through. 

Place your first layer face-up on the board and cover with an even layer of the Marshmallow Frosting, leaving about 1/2″ around the edge. Place another cake layer face-up and repeat with Chocolate Frosting.

Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.

Frost entire outside of cake with remaining Chocolate Frosting. with any leftover frosting pipe on the top edge. i used a large plain nozzle and roughly looped the shell like piping. you can even make some plain butter cream and pipe pretty patterns etc. i’m making this again for Carol’s friend so i’ll show how else to decorate a cake. 

layering the cake

I would recommend you crumb coat the cake first. that means ice it but using a thin layer of frosting. bung it in the fridge to firm up for 1/2 hour and then frost it properly. This way you don’t have to fight the crumbs away from spreading into the frosting. 

crumb coatexcuse the fridge being cluttered, don’t forget it is Christmas time so my buddy the fridge is always stocked up! Plus i had to take a whole load out to make space for this bad boy!

see this is my disaster with the marshmallow frosting. i had to take out all the marshmallows because they were rock solid bits.

marshmallow frosting7

Handy tip for the butter to be room temp instantly is: stick it in warm water. this was given to me by Pat (my cake dec tutor). it honestly works and the butter doesn’t dissolve into the water, duh, because its fat!

butter

okay so the original recipe is….

http://sweetapolita.com/2011/02/campfire-delight-6-layer-rich-chocolate-malted-toasted-marshmallow-cake/

please don’t laugh at mine compared to theirs. Don’t forget i am a Amateur and they are professionals!

~~~~~~~~~~~~~~~i am happy for feedback so please FEED ME!~~~~~~~~~~~~~~~~

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fu-fu-fu-fu-fu-fudge!

Fudge headerso I’ve been off for a bit and thought i’d make something quick and simple. For some reason chocolate was on my mind. god knows why and no not that time yet, but I was CRAVING it! And since Ajay was coming back from his first official week at uni (manchester). I thought it’d be nice for him to come home to some of my sweet treats. Brownies were my first intention, so i looked for my trusty brownie recipe from Nigella. But flicking through the pages I saw cookies. I’ve made them before and loved it. not sure if everyone else did. BUT then like fate, the page landed on FUDGE. I’ve had this on my list to make but I’ve always been abit umming and arring whether to or not.

Now this isn’t the typical creamy fudge we’re used, where it’ll melt like butter on your tongue. this is slightly more truffle like, but still just as yummy. The typical recipe is a chocolate and pistachio but my twist is chocolate, almond and sea salt fudge. sounds grown up right? I guess being 18 has matured my taste buds.  I have these craving where I like to mix sweet and savory in every dish, which just puts it up there.

I only used Almonds because i didn’t have enough pistachios. Sorry I know I am so lazy in that sort of sense. But it gives a big crunch into the fudge that breaks the texture and i reckon is better than pistachios.

So I made the fudgey little monsters on Tuesday and let it set all night and Wednesday I cut them up. when everyone came home on Wednesday they were going like gold dust. And this is unusual for my cooking.

Now look at the lovely easy recipe and my beautiful pictures i did with my lovely new camera!

RECIPE:

  • can of condensed milk
  • 350g of dark choclate (the proper stuff, 70%+)
  • 30g Butter
  • 1 heaped cup (200-250g) lightly crushed Almonds
  • 1 1/2 tsp of Maldons flaked salt

so just start by melting the butter, milk, chocolate in a pot over the hob until all melted like a ganache.

melting cream and choc-fudge

In a dry frying pan, add the blanched Almonds into the pan and  gently wobbling the pan to prevent the burning. as you can see on my right they look abit like pine nuts. trut me it might be a little extra coloured BUT if gives this odd popcorn taste. RANDOM but nice. Anyway, Crush those beautiful TOASTED blanched almond the only way I can, old fashioned way with my trusty rolling pin and a tea towel. DO NOT over crush them because you want to bite into a few whole ones to give the extra crunch.

blanched Almonds-fudge

Add the salt once the ganache like fudge has cooled. you’d be surprised this gives the chocolate a coffee taste, which helps to enhance the chocolatey goodness.

Sea Salt and fudge

ADD the NUTS after the salt. Fold it mix, however you want. Just don’t over mix it, because you don’t want the salt to dissolve. remember you want whole bits of salts to melt on your tongue. the texture will be like brownie batter and trust me that’s good!

nuts and salt mixed in fudge

MAKE SURE YOU APPLY GREASE PROOF PAPER on the bottom so you wont struggle to get it out! And then just pour it in and bung it in the fridge to set for a couple of hours.

Fudge in tin

after a few hours or until it feels rock solid, pick it out and cut into squares. Now my good friend Nigella, says it cuts into 36 pieces BUT i found its more. the smaller and bitesize piece you can cut the more you can eat! don’t you just love the way the nuts come through like in nougat. and you cant even see the speck of salt so its soo unexpected like a little surprise your hoping to get in each bite.

Cubed Fudge

please keep in the fridge as it tend to ‘melt’ and when i say melt i mean warm slightly. I guess that’s why i liked these, because they have this truffle like texture. HONESTLY these can be put in anything. melt a few chunks and pour over ice cream, add it to muffins, melt it to a ganache; ENTIRELY UP TO YOU. Hey if you want to use upstairs in the bedroom that’s entirely up to you, no ones judging you [WINK WINK].

Since Ajay came down for a few days from uni (Manchester). I thought i’d make breakfast, pancakes for him at 11.30 as you do. But Ajay had a bizarre idea to add them in the pancakes like chocolate chips. after you pour the pancake batter in, add sliced fudge on the batter and spoon little dribbles of batter on top. This helps to stop the BURNING from the chocolate. Don’t go there I’ve done that, made choc chip pancakes and burnt all the chips.

~~~~~~~~~~~~~~GOOD LUCK and tell me how it goes ~~~~~~~~~~~~~~~~~

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