Chocolate Fudge Custard Cake

Standard

caa 29/06/2017

I would love to provide a picture of the cake as a whole with its silky, chocolate custard covering but once I removed it from the fridge to serve, it didn’t last two seconds before everyone crowded round for a slice! I made this for my little brother’s birthday. He is a massive chocolate fan and this cake certainly delivers in that respect.

Ingredients:

For the chocolate sponges:

  • 150ml vegetable oil, plus extra for greasing
  • 200g plain flour
  • 70g cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 200g light brown soft sugar
  • 200ml buttermilk
  • 100ml strong coffee
  • 2 tsp vanilla extract
  • 2 large eggs

For the chocolate custard:

  • 250g golden caster sugar
  • 500ml full-fat milk
  • 140g chocolate, 85% cocoa solids, broken into cubes
  • 50g cornflour
  • 2 tsp espresso powder
  • 2 tsp vanilla extract

Method:

  1. Make the custard first as it needs to chill. Put all the ingredients, except the vanilla, in a large pan and bring gently to the boil, whisking all the time, until the chocolate has melted and you have a silky, thick custard. It will take 5-7 minutes from cold. Stir in the vanilla and a generous pinch of salt then scrape the custard into a wide, shallow bowl. Cover the surface with cling film, cool then chill for at least 3 hrs or until cold and set.
  2. Heat oven to 180C/160C fan. Grease and line two 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put flour, cocoa powder, baking powder, bicarbonate of soda, light brown soft sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
  3. Measure the buttermilk, coffee, oil and vanilla in a jug. Add the eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
  4. To assemble, cover one of the cake layers with a generous helping of the custard. Add the second layer to the top of this and spoon the remaining custard on top of the cake then spread it around the top and down the sides until smooth. Chill for 15 minutes to firm up the custard again.

ca

Chill for 2 hours, or longer if possible, before serving, and eat it cold. This cake can be made up to 2 days ahead. The cake gets fudgier and more enticing the longer you leave it. The coffee in the recipe cannot be tasted but really brings out the intense cocoa flavours in the custard and the sponge and the addition of a small pinch of salt in the custard really intensifies the chocolate even further.

Advertisements

Carrot Cake Cheesecake… Cake

Standard

cx 11/06/2017

My friends and I have wanted to make this cake for ages. It is really several cakes piled into one glorious creation. The cheesecake centre is smooth and creamy against the spiced, nut studded carrot cake that is topped with a luxurious icing and even more nuts for beautiful texture and flavour. A real celebration cake!

The frosting makes enough to cover the entire cake generously however, I only covered the top of the cake and this was more than enough as the frosting is very sweet. I used the remaining frosting for a coffee and banana pecan cake which was really nice or you could just half the recipe.

INGREDIENTS:

FOR THE CARROT CAKE LAYERS:

  • 1 cup granulated sugar
  • ½ cup muscovado sugar
  • 1 cup sunflower oil
  • 4 large eggs
  • 2 cups plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • 2 cups grated carrots
  • ½-1 cup chopped pecans

FOR THE CHEESECAKE LAYER:

  • 16oz full fat cream cheese, softened
  • ½ cup granulated sugar
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup sour cream
  • 1/3 cup whipping cream

FOR THE FROSTING:

  • ½ cup unsalted butter, softened
  • 8 oz full fat cream cheese, softened
  • 1 tsp vanilla extract
  • ¼ cup whipping cream
  • 4 cups icing sugar
  • ½ tsp ground cinnamon
  • 1 cup chopped pecans

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

  1. Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  2. Preheat oven to 160C. Using a large roasting pan, add 1 inch of hot water to the pan. Place it on the lower shelf of the oven. Allow it to preheat in the oven.
  3. Prepare an 8-inch spring-form pan by wrapping the bottom of the pan (outside) with a double layer of foil. Line the bottom (inside) with a circle of parchment paper.
  4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and whipping cream, until light and fluffy (about 2 minutes). Pour into prepared 8-inch spring-form pan. Place pan in centre of preheated roasting pan in the oven, making sure to be careful not to spill water.
  6. Bake cheesecake for 45 minutes. There should still be a slight wobble in the centre. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  7. When cooled, remove outside portion of the spring-form pan and place into the freezer for a couple of hours or overnight. If using within 24 hours, feel free to just refrigerate cheesecake (this is what I did).

c

FOR THE CARROT CAKE LAYERS:

  1. Preheat oven to 180C. Grease two 8-inch cake pans. Set aside.
  2. In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, bicarbonate of soda, baking powder, salt and cinnamon. Beat for about 2 minutes. Stir in the grated carrots and pecans. Pour into prepared cake pans.
  3. Bake for 30-40 minutes until a knife inserted into the centre of the cake comes out clean. Cool on wire rack for ten minutes then remove from pans and cool completely.

cc ccc

FOR THE FROSTING:

  1. In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, cinnamon, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
  2. To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting on top and on the sides if you feel particularly decadent.
  3. Store in the fridge, covered, for up to 3 days. ENJOY!

cxx cccc

Raspberry Kuchen

Standard

RaspberryKuchenGoOne-1 21/04/2017

A kuchen is a cake-like dessert, very similar to a cheesecake, that has a soft dough crust and a topping of custard or cheese that contains berries or other fruits. I love this recipe for many reasons. There are no stray egg whites or yolks left to deal with when the cake is finished. What’s not used in the crust is used in the custard and that appeals to my “green” instincts. The cake, which can be made without a mixer, is very easy to do and has the added advantage of being low in fat and only moderately sweet. Best of all, it can be made with fresh or frozen berries of any type. Frozen berries will produce a creamier cake because of the liquid they exude as the cake bakes.

Ingredients:
Base:

  • 1 cup plain flour
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup butter, melted
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen berries

Filling:

  • 1-1/2 cups plain low-fat or non-fat yoghurt
  • 2 tablespoons plain flour
  • 1/2 cup sugar
  • 2 slightly beaten egg yolks
  • 1 slightly beaten whole egg
  • 1+1/2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 180C. Lightly grease bottom and sides of a 9-inch spring-form tin. If using frozen raspberries, thaw at room temperature for 15 minutes then drain.
  2. In a medium mixing bowl stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder. Add melted butter, 2 egg whites and first teaspoon of vanilla. Stir by hand until mixed.
  3. Spread onto the bottom of the cake tin; sprinkle with berries. Set aside.
  4. For the filling, place yoghurt in a large mixing bowl and sprinkle with 2 tablespoons flour. Add remaining sugar, yolks, whole egg, zest and remaining vanilla. Mix until smooth then pour over berries.
  5. Bake for about 55 minutes or until the centre appears set when shaken gently. Cool for 15 minutes then remove sides of pan. Cover and chill until serving time, up to 24 hours. If you are feeling brave, you can remove the pan bottom. I wasn’t feeling brave. Transfer to a serving plate.

Syrup Sponge

Standard

Screenshot_2017-04-16-21-49-35-1[1] 18/04/2017

Fancy a hearty, warming pudding but don’t have much time? Look no further! You can whip up this mix and cook it in the microwave giving you a light fluffy sponge soaked in syrupy goodness in minutes. No need to thank me, just get some custard and enjoy!

You can try this recipe with lots of different toppings. Try different flavours of jam or marmalade. You can even try flavouring the sponge. Add lemon or orange zest, sultanas, chocoloate chips or even mashed banana.

Ingredients:

  • 4oz margarine
  • 4oz caster sugar
  • 4oz plain flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 tablespoon hot water
  • 3 tablespoons jam or golden syrup

Screenshot_2017-04-16-21-38-06-1[1] Screenshot_2017-04-16-21-42-23-1[1]

Screenshot_2017-04-16-21-44-15-1[1] Screenshot_2017-04-16-21-47-20-1[1]

Method:

  1. Cream margarine and caster sugar together. Beat in the eggs and fold in the sieved flour and baking powder. Add the hot water.
  2. Grease a 1 ½ pint heatproof bowl with margarine and place the jam or syrup in the bottom. Heat on full power for 30 seconds.
  3. Add the sponge mixture. Cover loosely with cling film and heat on full power for 5-6 minutes. Timing will depend on the topping used. Remove from the microwave and leave to stand for a few minutes before turning out.
  4. Serve with loads of custard or ice cream – obligatory!

Raspberry & Coconut Loaf Cake

Standard

Screenshot_2017-04-15-22-50-27-1 15/04/2017

An absolutely delicious bake with a hidden layer of jam and a beautiful coconut flavour throughout, what’s not to like?

Ingredients:

  • 150g Butter
  • 150g Golden Caster Sugar
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 250g Plain Flour
  • 1 tsp Baking Powder
  • 100g Desiccated Coconut
  • 4 tbsp. Milk
  • 6 tbsp. Raspberry Jam

For the icing:

  • 80g Icing Sugar
  • 2 tsp Raspberry Jam
  • 2 tsp Water
  • 2 tbsp. Desiccated Coconut

Screenshot_2017-04-15-22-51-37-1

Method:

  1. Pre-heat the oven to 180C/350F/Gas Mark 4, and line a 1kg loaf tin with baking parchment.
  2. In a large bowl, beat together the butter, caster sugar and vanilla extract, before adding in the eggs one at a time, beating between each addition.
  3. Fold in the desiccated coconut, and then add the flour and milk a bit at a time.
  4. Spoon a third of the batter into the loaf tin, before spreading the raspberry jam in a layer on top of the batter. Cover the jam with the remaining cake batter.
  5. Bake in the oven for 35 minutes, then cover with tin foil and bake for another 20-25 minutes until cooked.
  6. Leave the cake to cook on a wire rack, and meanwhile you can prepare the icing.
  7. Sieve the icing sugar into a bowl and add water until it reaches the right consistency. Then add the raspberry jam until you get the desired shade of pink.
  8. Once the cake is cool, spread the icing over the top, and then cover with some more coconut.

Welsh Cakes

Standard

welsh 31/03/2017

This tasty offering is a spiced fruity drop scone that is baked on a griddle pan. You can whip up a batch in no time and enjoy them hot from the pan slathered with butter and jam or sprinkled with sugar.

Makes 18-24

Ingredients:

  • 225g self-raising flour
  • 65g caster sugar
  • 1 tsp mixed spice
  • 100g butter, cut into small pieces plus extra for frying
  • 50g currants
  • 25g mixed peel, chopped
  • 1 egg, beaten
  • splash milk

Method:                                            

  1. Tip the flour, sugar, mixed spice and a pinch of salt into a bowl. Then, with your fingers, rub in the butter until crumbly. Mix in the currants and mixed peel. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry. It should be the same consistency as shortcrust pastry.
  2. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with butter and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Polish Apple cake (Szarlotka)

Standard

a 15/01/2017

So my friends and I all had a Polish theme night this week hence the random Polish recipes. This recipe in particular, is probably my favourite of all the dishes that were on offer. It is a bit like a cross between a biscuit and a cake with a lovely layer of spiced apple running through the middle of delicately sweetened crispy, biscuity, cakey yumminess.

Ingredients:

For the filling:

  • half alemon
  • 6 large Bramley or granny smithapples (depending on how sharp you like it)
  • 4 Tbsp soft brown sugar
  • 1 Tbsp ground cinnamon

For the dough:

  • 450g plain flour, plus extra for dusting
  • 1 tspbaking powder
  • 200g unsalted butter, cut into pieces, plus extra for greasing
  • 225g golden caster sugar
  • 3 egg yolk, plus 1 whole egg, at room temperature
  • 1 Tbsp natural yogurt
  • 1 Tbsp lemon zest (from the half a lemon, above)
  • 1 tsp vanilla extract

Method:

  1. Heat oven to 180C/160C fan. Grease and line a 20 x 29cm baking tray with baking parchment.
  2. For the filling, zest the lemon half and leave aside for the dough. Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you’ll need this later).
  3. To make the dough, put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar, egg yolks and egg, yogurt, lemon zest and vanilla extract and mix into a dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball.
  4. Split the dough in half, wrap one half in cling film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
  5. Spoon over the apple filling, with about half the cooking liquid then set aside.
  6. Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar then cut into squares.