This is THE birthday cake for the discerning chocolate lover!
Three layers of fudgey chocolate sponge sandwiched together with chocolate buttercream and coated in a thin layer of chocolate ganache.
The cake is then finished with chocolate cigarellos, piped chocolate buttercream, white chocolate triangles and sprinkled with milk, white and dark chocolate curls….
Happy Easter everyone!
Here’s the Easter “naked” wedding cake that I delivered yesterday to Tanner & Co
The couple chose four different flavoured tiers. From top to bottom:
“Classic Coffee & Walnut”
A light and fluffy coffee sponge flecked with toasted walnuts, soaked with an espresso syrup and layered with coffee buttercream
Vanilla bean sponge soaked with vanilla bean syrup and layered with Morello cherry preserve and vanilla bean buttercream
A dark Belgian chocolate sponge soaked with Mount Gay rum syrup and layered with Belgian chocolate ganache buttercream
A light and fluffy red vanilla bean sponge with a hint of cocoa, layered with vanilla bean cream cheese icing
The cake was then finished with fresh berries, edible flowers and a cute little cake topper that the couple supplied themselves.
This chocolate torte from Delia Smith’s Christmas has been a favourite in my family for years. Yesterday my uncle hosted a delicious Sunday lunch to celebrate my Nana turning 90 and so I brought this crowdpleaser for dessert. I dressed it up for the occasion with some crystallised edible flowers from eatmyflowers.co.uk as well as a few candles naturally! I can’t recommend this recipe highly enough – it’s super easy and seriously chocolatey and you can easily get 14 portions out of it (rather than the suggested 10). With the festive season fast approaching, you have no excuses not to give it a go. Find the recipe here.
After a long four months, I have finally moved into my new home in Hackney! It’s so exciting to finally be a home-owner, and after years of renting, to finally be able to put a stamp on a place. The house needs a lot of work so we are ripping it all out and starting from scratch. With this in mind, there is very little baking going on at the moment, but I managed to squeeze a little cake in last weekend to put the ancient gas oven to the test before the plumbers/electricians started ripping holes in the walls!
I have been after a new chocolate cake recipe and so decided to try out Angela Nilsen’s Ultimate Chocolate Cake
from the BBC Good Food website
. I was a little nervous about using the oven as it has a very dodgy door and I’m used to cooking with a fan-assisted oven but the cake came out perfectly so my apprehension was needless! As the recipe suggests, the cake was very fudgy and moist although I would say that it was quite a heavy and dense sponge. It’s therefore probably more suited towards a dessert cake than a light tea-time treat. A perfect indulgence in this cold weather though. Instead of filling it with chocolate ganache as the recipe suggests, I teamed mine with a praline buttercream, a favourite of mine at the moment.
To recreate this at home, follow Angela’s recipe as per the website here
. Toast a handful of macadamias in an oven preheated to 150°
C for around 5 – 8 minutes until golden. Leave to cool before roughly chopping. For the buttercream, cream together 175g softened unsalted butter with 300g sifted icing sugar and a 1/4 teaspoon of vanilla bean paste until light and fluffy. Then add praline paste a tablespoon at a time until you achieve the desired taste. I find that 2-3 tablespoons is about right. Finally, to assemble the cake, cut it horizontally into three. Spread the bottom two layers with a thin layer of buttercream before re-stacking the layers. Finish it off by spreading the top with a generous layer of buttercream and scattering with the chopped macadamias.