Monthly Archives: September 2014

Chocolate Mud Cake [Recipe]

I’ve been sick with a throat infection for the last week so I haven’t been baking much, instead I’ve been spending most of my days in bed on Pinterest looking at photos of Tom Hiddleston and I’m not even sorry about it.

ANYWAY. Before I got sick (or before I knew I was as sick as I was anyway) I made a chocolate mud cake because my sister asks me about once a week to make her one, so I finally did haha.
I found the original recipe here and have adapted it more to my taste.

Ingredients
250g unsalted butter, cubed
220g dark chocolate, broken into squares (the only reason I used 220g is because I used Old Gold and that only comes in 220g blocks and I didn’t want to waste the last 20g)
330ml milk
200g caster sugar
1 tsp vanilla extract
35g self-rasing flour
25g cocoa powder
2 eggs

Method
1. Preheat oven to 170°C and grease/line a 22cm round cake tin
2. Combine butter, chocolate, milk, vanilla and sugar in a medium saucepan. Stir over medium heat until mixture is smooth.
3. Remove from heat and allow to cool for about 20 minutes. When the mixture is cool, sift over the flour and cocoa powder and add the eggs, then mix well to combine.
4. Pour mixture into pan and bake for 60 minutes or unil a few crumbs stick to a skewer.
5. Allow to cool in pan for 10 minutes then transfer to a rack to cool completely.

Chocolate Ganache
Ingredients
100ml thickened cream
200g dark chocolate

Method
1. Break the chocolate into small pieces and put in a large heatproof bowl.
2. Heat the cream in a saucepan over low heat until warm and just slightly simmering.
3. Remove the cream from the heat and pour over the chocolate. Mix well until the chocolate has all melted and the mixture starts to thicken.

I covered my cake with one layer of ganache then put it in the fridge to set for a little while, then put another layer of ganache on and made a little pattern to make the cake look a bit nicer.

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Snickers Cake [Recipe]

I made this cake for my Dad for Father’s Day. I found the recipe in a magazine at work and adapted it so everything is home made (except for the chocolate bar) This cake has four components, so that means four recipes: chocolate cake, peanut butter nougat, chocolate buttercream and caramel.

Chocolate Cake
Ingredients
250g unsalted butter, softened
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour
3/4 cup cocoa powder
2 cups buttermilk

Method
1. Preheat oven to 180°C (360°F) Grease and line two round cake tins (mine are about 8 inch tins I think)
2. Using an electric mixer, cream together butter and sugar in a large bowl until pale. Add eggs, one at a time, beating well between each addition. Fold in sifted combined flour and cocoa alternately with buttermilk until well combined.
3. Divide evenly between the two tins (I weighed mine out because I’m a big weirdo and had about 800g of mixture in each tin)
4. Bake for 60 minutes, or until a skewer comes out clean. Leave to cool in tin for 10 minutes then turn onto a rack to cool completely.

Peanut Butter Nougat
Ingredients
1 cup caster sugar
3/4 cup glucose syrup
1/3 cup water
1 egg white
3/4 cup smooth peanut butter, melted and cooled
1/2 cup roasted salted peanuts

Method
1. Combine sugar, glucose and water in a medium saucepan. Stir over low heat until sugar dissolves.
2. Increase heat to high. Boil, without stirring, until syrup reaches 130°C on a candy thermometer.
3. Using a stand mixer, beat the egg white until stiff peaks form. Once the syrup has reached temperature, gradually add it to the egg white in a slow steady stream, beating on high as you pour the syrup in (I recommend using a stand mixer for this because it does go pretty stiff if you try and beat it by hand) Fold peanut butter and nuts through.
4. Line one of the cake tins with cling wrap then pour the nougat into the tin, smoothing the top. Chill in the fridge to set for about 2 hours.

Chocolate Buttercream
Ingredients
160g unsalted butter, softened
120g icing sugar
40g cocoa powder

Method
1. Using an electric mixer, cream butter in a medium bowl until light and fluffy.
2. Sift over icing sugar and cocoa powder and beat well to combine.

Caramel
Ingredients
200g caster sugar
60g unsalted butter, cubed
1/2 cup thickened cream

Method
1. Heat sugar in a saucepan over medium heat, stirring constantly with a rubber spatula (just a side note, make sure your spatula is a good heatproof one because mine melted into the sugar and ruined everything!!! A whisk will also do the job too)
2. Sugar will form clumps and eventually melt into a thick light brown coloured liquid as you continue to stir.
3. Once the sugar is completely melted, add the butter straight away (the caramel will bubble rapidly when you add it) and stir into the caramel until it has completely melted, about 2 minutes.
4. Slowly drizzle in the cream while whisking the caramel. Once all the cream has been added, allow the mixture to boil for about a minute (it will rise slightly as it boils)
5. Remove from the heat and set aside to cool (you can add 1 tsp of salt at this point to make salted caramel).

Assembling the cake
1. Put one cake on a plate, then the nougat, then the second cake.
2. Cover the top cake and the sides of the bottom cake with buttercream, leaving the nougat exposed.
3. Drizzle about 1/3 cup of the caramel over the cake, allowing it to run down the sides. Leave a little puddle in the middle and top the cake with about four fun-sized snickers chocolate bars cut into four pieces each (or two full-sized bars cut into eight pieces each)

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