All posts filed under: chocolate cakes and bakes

Mocha Coffee Cake

I came up with this recipe for my old school friend who was coming over for coffee. I asked her what her favourite cake flavours were and she said: coffee, coconut, fruit and dark chocolate. I decided coffee and chocolate was a good way to go. I’ve long been a fan of Annie Bell’s Coffee and Walnut cake. Her coffee and mascarpone cream is so very delicious: it’s creamy but not clawing; and it feels luxurious and decadent, but is incredibly simple to make. The topping is almost identical to Annie Bell’s, so I can’t take credit for how delicious it is. But I decided I wanted to make more of a coffee sponge, incorporating chocolate, and leaving out the nuts on this occasion (though you could always sprinkle chopped walnuts on the top if you fancy). I also wanted to add more flavour and moisture by using a sugar syrup on the cake itself. Ingredients For the Cake: 150g of Butter at room temperature 150g of Golden Caster Sugar 150g of Self Raising Flour 3 …

The Elvis Bundt

In the distant past this cake started off as Nigella Lawson’s Banana Loaf. Since I have been using this recipe I have fiddled with it a few times. Then, when my American friend sent me Reese’s Peanut Butter Chips, I decided that peanut butter would be a splendid addition. Of course, The King was famous for loving this combination; hence the title. This recipe doesn’t make a large bundt. It fills a 2lb loaf tin, if that is your preference, or a 6 cup bundt pan (about 1.5 litres). It’s an every day cake that is easy to portion and slice up. And if you can’t get the peanut butter chips, then get the same weight in Reese’s Peanut Butter Cups and chop them into chocolate chip sized pieces. First, make the cake. Ingredients 175g of Plain Flour 2 Teaspoons of Baking Powder 1/2 Teaspoon of Bicarbonate of Soda 125g of Melted Butter 120g of Light Brown Sugar 2 Large Eggs 3 Ripe Bananas 1 Teaspoon of Vanilla Extract 150g of Peanut Butter Chips Preheat the …

Bonfire Roulade

If you are entertaining tomorrow night, with or without fireworks for Bonfire Night, and haven’t settled on what to serve for dessert, then I have the very recipe for you. I made a version of this last Hogmanay, and it was a dream dessert. It was Tiramisu Swiss Roll Cake by Izy Hossack at Top With Cinnamon. When I heard that Baileys were bringing out a Pumpkin Spice edition, I knew I had to incorporate it into this dessert, instead of the regular Marsala. I take no credit whatsoever for coming up with the roulade idea, and my recipe is simply a tweaked version of Izy’s. I don’t feel too bad, however, because I know Izy adapted the sponge element from The Cake Bible by Rose Levy Berenbaum (Rose’s website), so all is good. Bonfire Roulade Sponge 5 Large Eggs 100g of Golden Caster Sugar 1 Teaspoon of Gingerbread Syrup (If you don’t have any, use Vanilla extract) 75g Butter, melted and cooled 100g of Plain Flour 25g Cornflour 2-3 Tablespoons of Icing Sugar mixed with 1 …

Dulce by Helen Vass

If you are a fan of the Glasgow food scene, then you may know Helen Vass. She is pastry chef at 2AA Rosette restaurant, Number 16, in the West End of the city. You may also know her from being part of the winning team of professional pastry chefs, along with Samantha Rain, winner of UK Junior Chocolate Master in 2014, and Mark Tilling, established chocolatier and UK Chocolate Master, teacher and pastry chef, who competed in Bake Off: Crème de la Crème earlier this year. Ever since her success in Bake Off, Helen has been in demand to share her desserts and expertise. And one of the routes that she has taken to reach this demand is to host dessert pop-up events in her home town of Glasgow. How she has manages to fit the preparation for such events into her schedule as a restaurant pastry chef is quite remarkable. I was fortunate to buy a ticket for her most recent pop-up, held in Studio 93 is Glasgow: a beautiful venue, tucked away beside …

Cookies and Cream for my boy

Some people call this Hump Day; others, Wednesday. But for me, it’s like Friday. It’s my last paid working day of the week working as a teacher. But I figured that some of you who work all the way through to Friday could do with a little cheer, so I thought I’d write up the recipe for this Cookies and Cream cake quickly. I made it for my son’s 9th birthday on Monday. He asked for a Cookies and Cream Cake (I think because he loves that flavour of ice-cream), so I googled a few recipes, but, in the end, I went with our family favourite: Nigella Lawson’s Old Fashioned Chocolate Cake as the cake base and decided to come up with the icing myself. (I used half of her chocolate icing to sandwich the two cakes together, but you could easily make more of the cookies and cream icing and use that if you prefer). Cookies and Cream Buttercream Icing 300g of Soft Butter 300g of Icing Sugar 80g of White Chocolate, melted 2 Tablespoons of …

Pistachio and Chocolate Cake

I have a confession to make. Well, not so  much a confession but a disclaimer. This recipe isn’t entirely original and mine. To be honest, I am fed up of seeing people posting their alleged “new recipes” when they have clearly been reworked from someone else’s and have not given them credit. So, I want to be clear, that this cake is a re-working and scaling of other people’s recipes, with a minor element being mine. The sponges that make up this cake are a scaling up of Annie Bell’s Chocolate and Pistachio cake in her Baking Bible.  I have long been a fan of hers since I picked up a very reduced copy of her Gorgeous Cakes in a discount book shop. To this day I have no idea why she isn’t a household name: the woman knows her stuff and her recipes are great. I opted to make my own filling of Pistachio Buttercream, mainly because I had some leftover. But I think it really works and adds to the pistachio flavour. The chocolate …

Well, hello there. It’s been a while.

I’ve not written a blog post in weeks and weeks. And it’s not because I haven’t been baking: in fact, I was very busy baking in May and June. Then we went on holiday (smashing, thanks for asking) and now we have a new puppy in the house. So, although I have a couple of bigger celebration cake blogs posts in me, I thought I would ease myself in with one of my favourite recipes. It’s based on a BBC Good Food biscuit recipe and I have adapted and played with it over the years. I thought I’d document and share my favourite version. I’ve said it countless times: these are such easy and quick biscuits. They are egg free and a great recipe to make with your kids, even toddlers. Pistachio & Chocolate Oaties (makes between 25 and 30) 250g of Butter, soft 150g of Light Brown Sugar 150g of Self Raising Flour 225g of Oats 80g of Pistachios, chopped 100g of Dark Chocolate chips (or a chopped up bar of chocolate) Cream the …

A Coffee Cake with a kick

Good morning and a Happy Easter to you. This isn’t an Easter cake, though it does contain chocolate, nor was it made recently. But I was asked for the recipe from someone over on Instagram, so I felt I should cobble together a blog post with details of how I made this cake (which was in the Autumn of last year). The cake itself is a simple coffee Victoria Sponge, but it is soaked in a Tia Maria sugar syrup, then filled with an Espresso and Mascarpone cream, then covered completely in a good old fashioned chocolate buttercream. It is finished off with a chocolate glaze drizzle, chocolate bark and various other decorative edibles. You should start by making the chocolate bark the day before you need it to ensure it is firm enough to handle, especially if it is warm. Chocolate Bark 150G of Dark Chocolate A handful of Coffee Beans Gold Sugar, sprinkles, bronze honeycomb chunks (Marks and Spencer) or any other pretty gold or bronze decorations you can find that will tone …

Blame it on the Brownie

Brownies are a very emotive subject for me. They are my favourite “cake” and they would be the dessert in my Death Row dinner (and it would be roasted Duck Breast with a red wine and cherry sauce, Dauphinoise Potatoes and Garlic Greens for main, if you are interested). I have very strong feelings about Brownies: they have to have squidge. They should not be hard or dry or cakey: they should be soft, melting, moist and squidge.   I finally found my Brownie nirvana a few years ago with Nigel Slater’s recipe but have tinkered with it a little since. I usually substitute the 50g of chopped dark chocolate for white, for example. I tried various respected food writer’s recipes, including ones from Nigella Lawson and Tamsin Day-Lewis, but Nigel’s recipe gives the exact amount of oozing chocolate richness that I want in a Brownie. Last year I made BBC Good Food’s Salted Caramel Brownies and though delicious and a contender for Nigel’s ultimate recipe, I still preferred his.   Off the back of that I came up …

Not your average Chocolate Orange Cake

I had been looking forward to making this cake for ages. Cakes like these are all about getting as much of someone’s favourite flavours in, but also about looking spectacular. The cake was for a friend of a friend, who had tried the Pistachio and Rose cake that I made in November of last year, and she wanted me to make the cake for her special celebration. Initially undecided about what kind of cake she wanted, she settled upon chocolate and orange. Instantly I knew which chocolate to use: Green and Black’s Maya Gold. It is dark with gently spiced orange through it. The first thing I did was make some chocolate bark with 200g of Maya Gold, scattering chopped Candied Orange Peel (my new favourite ingredient) and sprinkles across it. I left this to set in a cool place overnight. Then I set about making two batches of Nigella Lawson’s Old Fashioned Chocolate Cake. Whilst they were cooling I made an orange sugar syrup with 5 tablespoons of fresh orange juice, the zest of an orange …