Cakes

 

Chocolate Cake with Marshmallows and Peanut Butter Frosting

If i need a sweet fix I usually head in the direction of my good ol’ friend, CHOCOLATE!  This time, yet again, I took my trademark experimental route with some cupboard fillers I picked up recently whilst out shopping. This time, I used mini-marshmellows, Meridian’s Crunchy and Smooth Organic peanut butters, Meridian’s Date Syrup (a product which I was unfamiliar with until now) which turned out to be an amazing dicovery as an alternative to sugar sweetener.

As the first episode of the Great British Bake Off aired last night, we entertained some guests to celebrate the joyous(for them, but not so much for nervous ol’ Ugne) occasion. It is always strange to see yourself on a telly (the voice-recording sounded ever so strange), and knowing that another 10 million people are watching you, makes things even more tense ^_^ therefore, to calm myself down, i knew I needed to make something indulgent..a little something that I love, that indeed be a treat made of my ‘friend’…chocolate!

This cake is rather quick fairly easy to make, there fore, with no further do, I got my apron on, and cracked on with preparation. First things first-

INGREDIENTS:
250g nsalted butter
200g unrefined soft brown sugar
150g meridian date ryrup
5 medium eggs
100g melted dark chocolate(at least 70% cocoa solids)
100g melted milk chocolate
1tsp vanilla bean paste
80g plain flour
70g peanut flour
100g mini marshmallows
1tsp baking powder
pinch of salt

For the frosting:
100g Smooth peanut butter
50g crunchy peanut butter
150g soft unsalted butter
~250g powdered sugar

For the chocolate ganache:
200g dark chocolate,
100g unsalted butter,
80ml double cream

METHOD:

Firstly, preheat oven to 170’C. Grease and line 2 loose bottom cake tins with baking paper.

Now, lets get started with the cake batter. Firstly, beat the butter and sugar well in the stand mixer with paddle attachement( approximately 8-10min) scraping the sides now and again for even incorporation. Longer you beat the butter, more airaited sponge you will produce. Add the date syrup, and beat for another 5minutes. Then, in a small jug or bowl, sligltly mix your eggs, and add slowly to the butter mixture little bit by little beating well between each addition. When you added the eggs, put vanilla, paenut butters and beat all on a medium speed for another minute. Then, slowly pour meled cocolate whilst the mixture is mixing to incorporate well.

Remove the mixer bowl, sieve the flours and baking powder and fold in gently with a plastic spatular. Then, add the mini marsmalows, give a ligt swirl to spread around the batter and devide evenly beteen two prepared tins. Even the tops and bake in the oven for around 35-40minutes. Check with wooden scewer. I warn, it will be rather gooey texture of the cake, and soft from marshmallow and date syrup… so do not dry it out by baking too long 🙂

When baked, cool down for 10 minutes in the tins, then turn out on the wire rack to cool completely before assembling.

Prepare the frosting by beating soft room temperature butter with peanut butters until light and smooth, add the powdered sugar and beat more until light fluffy consistency reached. cover with cling film and set aside until ready to use.

For chocolate ganache,- in the medium bowl cut chocolate and butter to small pieces. Boil the cream in the saucepan and pour over the chocolate and butter. Mix until all is melted and nice smooth shiny chocolate ganache achieved.

Assembele by spreading frosting on on of the cakes, then all over. Pour the gananche and let it run down.

This cake is fudgy and gooey amazingly flavoursome. And hint of peopnuts works fantastic!

Please try it, and let me know what you think 🙂

 

 

 

 

 

Peanut Butter and Chocolate Caramel Opera Cake aka Opera Cake MY way

I thought I will give an American twist to this beautiful French classic, the Opera Cake. I kept to the basic structure of the classic Opera cake (almond sponge), but incorporating American inspired layers throughout of salted chocolate caramel and Peanut Butter-White Chocolate Buttercream.

This merge of classical French and bold US-style flavours works a treat as a combination and is not just highly indulgent but ever sooooo moreish.  A must for an impressive dinner party treat which is bound to leave your guests talking for a long time after about your ‘amazing’ cake.

~~~~~~

INGREDIENTS:

Jaconde Almond Sponge
25g unsalted butter
3 large eggs
115g ground almonds
115g icing sugar
30g plain flour
3 large egg whites
30g caster sugar

Cocoa sauce
50g caster sugar
2 tbsp unsweetened cocoa
10 table spoons water

Peanut Butter Buttercream
170g soft room temperature butter
80g powdered sugar
100g white chocolate
100g Organic unsweetened smooth peanut butter

Salted Caramel Chocolate Ganache
100g caster sugar
45g unsalted butter
100g heavy cream
60g dark chocolate
60g milk chocolate
1\2 tsp vanilla paste
1 tsp flakey sea salt

Chocolate Glaze
70g dark chocolate
50g unsalted butter
2 tblsp golden syrup
60ml double cream

METHOD

 

 

 

 

Intensement Chocolat with Raspberries

Whoever knows me, are aware of my serious addiction to chocolate!!!! Yes.. I admit, although I try limit this dark devilish pressure to a minimum, I can never say ‘NO’ to it ^_^

I have to say, this amazing cake does take time to make (around 4-5hrs to be exact), it consists of various stages involving of making different textures and consistencies which fills the inside of this amazing creation… but really, it is worth every minute of wait and effort you put in to it, as the end result when you cut the slice and see all the layers, following by absolute bliss in the mouth when you try it and gives you this amazing warm feeling of satisfaction… I can’t even describe how amazing this cake tastes… You will just have to trust me, sacrifice few hours and make it yourself to experience it…

And thank me of course for sharing the recipe hehee.. so there you go-

~~~~~~~~~~

INGREDIENTS

Chocolate Macaron
85g Ground almonds (Almond flour)
80g icing sugar
5g unsweetened cocoa powder
20g chocolate (minimum 70% cocoa solids)
2 egg whites + 1 tbs whipped egg white
70g caster sugar

Dark Chocolate Sponge Cake
20g all-purpose flour
15g potato starch
10g unsweetened cocoa powder
2 eggs
50g caster sugar

Cocoa Syrup
25g granulated sugar
1tbsp unsweetened cocoa powder
5tbsp water

Dark Chocolate Ganache
125g chocolate (minimum 70% cocoa solids)
125ml heavy (double) cream
30g butter

Chocolate Mousse
4 eggs
40g caster sugar
160g chocolate (minimum 70% cocoa solids)
40g butter
1 pinch of fine salt (I use fine sea salt)

Dark Chocolate Glaze
100g chocolate (minimum 70% cocoa solids)
80ml heavy (double) cream
40g whole milk
20g granulated sugar
20g butter

Dark and white chocolate for decoration. + Some raspberries (optional)

Essential Equipment:
Round mould 8in/20cm diameter, same size cardboard cake board.

~~~~~~

METHOD

Firstly let’s start with preparing chocolate macaron. Preheat oven to 150’C.
Combine the ground almond flour and the confectioners’ sugar and cocoa powder in a food processor. Pulse a few times until the mixture resembles a fine powder (do not over mix or you will end up with paste! Nooo!). Sift through a sieve to remove any lumps. Melt the chocolate in the pan over gently simmering water and set aside to cool.

In a large bowl, whisk egg whites until foamy. Once they are frothy, add a third of the caster sugar. Whip until the sugar has dissolved. Add another third of the sugar. Whip for 1 minute. Add the last third of the sugar and whip for one minute. Egg whites should be glossy and hold soft peaks. Using a spatula, delicately fold the cocoa, almond flour and confectioners’ sugar into the whipped egg whites. In a separate bowl, beat the remaining table spoon of egg white until just frothy. Then add it to the final mixture, folding gently to slightly loosen the macaron batter. Transfer the mixture in the piping bag fitted with a plain tip.

Line 2 baking trays with a parchment paper, draw the circles same size as your cake board (20cm diameter) On ONE OF THE CIRCLES pipe the circle motion macaron batter and pop in the oven for approximately 25minutes. Allow to cool.

Secondly, we can move on to prepare Chocolate sponge for the cake. Increase oven temperature to 170’C.
Sift together the flour, cocoa powder and potato starch. In the separate bowls separate egg yolk from whites. Gently liquefy the yolks with a fork.

In the large clean bowl whip the egg whites to a foam. After they nice and frothy, add the sugar an continue whisking until nice and stiff peaks (that’s when I am happy to have a stand mixer ^_^) .

 

 

Immediately add egg yolks and gently fold them in the egg whites with rubber spatula.

 

Sprinkle the dry ingredients and combine very gently.

 

Transfer the batter in the piping bag fitted with plain nozzle. Pipe the batter in the second 20cm diameter circle and bake for 15min. Let it cool

Thirdly, prepare your dark Chocolate ganache. Finely chop the chocolate, place in the bowl. In the small saucepan bring the cream to the boil and pour over the chocolate. Leave to stand for a minute or two and then with a whisk mix it well until smooth consistency. Add room temperature butter by small pieces, and stir until velvety smooth texture reached.

Assembly: Cut the Macaron and Cake circles to fit in the mould. Place the cake board the size of the mould on the bottom of it. (I tend to line the mould with foil to make unmoulding easier once the cake is assembled) Put the macaron disk in the bottom of the mould, pour the ganache over it and place in the fridge to firm up.

Whilst the first stage of the cake is chilling in the fridge, make your cocoa syrup to soak your sponge with. Add all the ingredients in the small saucepan, bring it to the boil whisking it. Set aside allow to cool.

Now, it is time to get your gorgeously smooth Chocolate Mousse ready ^_^ Chop the chocolate and place it in the heat proof bowl. Cut the butter and add to the chocolate. Place the pan over the pan of gently simmering water and melt it together stirring occasionally. When all is melted, remove from the heat, and allow to cool to barely lukewarm (around 19-20’c)
Separate egg yolks from egg whites in separate bowls. Slightly beat egg yolks to liquefy. Place the egg whites in dry clean bowl with a pinch of salt and whip to a foam. Once they frothy, add the sugar and whisk till nice firm peaks form.

Add the yolks, stir them in very carefully and slightly combine.

Add the cooled melted chocolate and incorporate well with rubber spatula making nice round gentle moves going from side to inside the bowl.

You should end up with beautiful rich velvety smooth mousse.

Take the cake out of the fridge, assemble the Raspberries in a circles on top of the firm ganache.

Pipe the 2/3 of the mouse on top and in between of raspberries. Brush one side of the sponge with the cocoa syrup, place the sponge circle (cut to fit snuggly) in the mould and brush (soak) the top of it with left syrup, pipe the rest of the mousse on top, even it out nicely with a palette knife and place in the fridge for at least 2 hours to firm up and set.

After two hours, take out of the fridge, remove the mould and aluminium foil. Cover the cake in plastic wrap and place in the freezer for 30minutes.

Lastly, prepare Chocolate Glaze to cover the cake by chopping the chocolate and placing it in the large bowl. In the saucepan, bring the cream, milk and sugar to the boil. Then pour it over the chopped chocolate. Add chopped butter and stir until all is melted and smooth.

 

Place the wire rack over the clean baking sheet. When the glaze is just slightly warm, take the cake out of the freezer, remove plastic wrap and place on the wire rack. Straight away pour the glaze over it and smooth it all around with palette knife.

Let it set a bit and decorate however your heart desires

Enjoy

 

I used left over raspberries by placing some granola mixed with honey on the bottom of the mini bowls, stack berries on top and some melted chocolate piped on top for decoration ^_^ made fun snack for kids, which tastes great and looks fun