Tag Archives: cake

Moist Chocolate Feijoa Cake


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I’ve been blessed by friends giving me a whole lot of feijoas recently and our kitchen has been churning out lots of dishes with feijoas – feijoa macarons, feijoa jelly and now of course the much awaited chocolate feijoa cake.  I must admit, this was my cunning plot to get J to eat feijoas – for she will not turn down anything that has chocolate in it. I’ve added chocolate ganache in between the two layers and on the outsides of the cake, but you can equally leave that out and serve it as it is, if you have a reason NOT to have chocolate ganache.

This is a moist cake which is best served the next day, and even better the day after that.

Moist Chocolate Feijoa Cake

Ingredients
1.5 cups feijoa flesh
2 tbsp brown sugar
1 tsp cinnamon
185g butter, softened
3/4 cup caster sugar
2 eggs, size 8
1.5 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder
1/2 tsp ground nutmeg
3/4 cup sour cream (or buttermilk or greek yoghurt)

Chocolate ganache

300g Dark chocolate (62% cocoa)
320ml cream
50g butter

Instructions

  1. Lightly oil or spray two 6″ round tins. Line the bottom of the tins with a round of baking paper. Heat the oven to 180C. You can also bake these as small muffins for the lunch box.
  2. Cut ripe feijoas in half, scoop flesh out and then slice thinly.
  3. Measure 1.5 cups of the sliced fruit and place in a bowl with brown sugar and cinnamon.
  4. Cream the softened butter and caster sugar in a small bowl with an electric beater.
  5. Beat in the eggs one after the other, then transfer the mixture to a large bowl.
  6. Stir in the prepared feijoas, the dry ingredients and add the sour cream, ideally in two batches.
  7. Transfer the batter into the prepared pans and smooth the top evenly.
  8. Bake at 180C for 28 minutes, or until a skewer exits cleanly from the middle of the cake. If you baked them as small muffins, adjust the baking time to 18 minutes.
  9. Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking papers. Allow to cool completely.
  10. Make chocolate ganache by placing chocolate into a heatproof bowl. Heat cream in a pan and when it starts to boil, pour it over the chocolate. Let it sit for 2 minutes before you stir to allow the chocolate to melt gently and smoothly. Leave in the fridge to cool and firm up for 1-2 hours.
  11. Spread chocolate ganache onto the top of one cake, then place the other bottom side up on top of the first cake. Spread chocolate ganache over to cover the top and sides.
  12. Garnish as you wish, with berries, confetti sprinkles or chocolate shards.

Baileys Chocolate Luxe Bundt Cake


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This is quite a boozy cake – not at all a surprise since there is a whole cup of Baileys in here. What I didn’t expect was how much the children liked this cake (the alcohol has been cooked off so no children inadvertently got drunk from consuming this cake). This cake is quite indulgent and rich, please do serve in smaller portions – you can always go back for seconds. I’ve used the special chocolat version of Bailey’s here, by all means use what you have 😉

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Ingredients For the Bundt Cake:

  • 2 cups plain flour
  • 1/4 cup unsweetened cocoa powder (Equagold)
  • 1 1/2 cup caster sugar
  • 3 Tbsp instant coffee granules (Moccona)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup oil (rice bran)
  • 1 cup Baileys Chocolat Luxe Irish Cream liqueur
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla paste (Equagold)

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Ingredients For the Toppings: 

  • 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
  • 120ml cream
  • 1/2 cup salted caramel 
  • 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used a few Valrhona batons, broken into small pieces)

    Directions:

      1. Preheat the oven to 170 degrees C. Prepare a 8-10 cup bundt cake pan by spraying with baking spray. I used a silikomart high cathedral pan here.
      2. In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
      3. Pour the batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 30 minutes before flipping onto a wire cooling rack and cool to room temperature before any icing is poured on (so that the icing doesn’t get soaked in).
      4. While the cake is cooling, warm the cream till it just comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling. Warm the caramel. Set aside.
      5. Place a piece of baking paper under the wire cooling rack. Use a spoon to drizzle the chocolate ganache over the cake. Drizzle salted caramel over the cake. Sprinkle the dark chocolate pieces over the top of liquid toppings. 
      6. Serve straightaway if you can’t wait, but it tastes even better the next day. 

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    Salted caramel chocolate cake with brandy ganache


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    Wow that was a mouthful, but trust me this is an easy cake, done in 2 hours. I don’t normally believe in ‘one-pan’ cakes but this turned out to be the most amazing cake I have done in a while (those who got to eat it loved it).

    The cake is adapted from Annabell White’s Chocolate Buttermilk Cake.

    The batter is baked separately in two identical pans – reason is being an extremely moist cake, I would have a hard time splitting it in half without it breaking up all over my hands.

    It also helped when it comes to adding the salted caramel layer – I could easily spread it on while the cake is warm, without needing to over handle it.

    A silky smooth and glossy chocolate ganache is then poured over with much abandon,  letting the ganache glide freely over the cake and sides.

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    Quite an indulgent experience especially when the cake’s left overnight so the cake, salted caramel and chocolate ganache got a chance to mix and mingle, producing one moist cake with a real depth of flavour.

    Given how quick I got this done, it is definitely a weeknight cake too if you should ever have any cake emergency!

    Cake recipe:
    ingredients
    115g butter
    125 g dark chocolate
    1 cup sugar
    1 tsp Princess cake and cookie baking emulsion from Lorann oils
    1 3/4 cups buttermilk
    3 eggs
    1 3/4 cups plain flour
    1 tsp baking soda
    1/2 tsp salt
    1/2 tsp baking powder

    salted caramel
    See my recipe from the Salted Caramel Macaron post.

    Ganache Recipe:

    140g dark chocolate tabs
    125ml fresh cream
    20g unsalted butter
    1 tablespoon whiskey or brandy (optional)

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    Cake directions
    1. Heat oven to 180 deg C. Grease two 22cm tin and line with baking paper.
    2. Heat butter and chocolate carefully in saucepan stirring on medium temperature. Do not over heat. Take off heat, add sugar and baking emulsion straight away while mix is hot.
    3. Whisk in buttermilk and eggs with a whisk. Add dry ingredients, whisk gently till just smooth. Pour batter into tin.
    4. Bake for 30 minutes or until skewer comes out clean. Turn out on wire rack to cool.
    5. Spread 4 tbsps of salted caramel onto the top of one cake. Place the other cake on top.
    6. Make chocolate icing. Put chocolate and butter into a bowl. Heat cream in a saucepan till just boiling and pour over chocolate. Let it sit for a minute before stiring. Add whiskey or any liqueur of your choice. Pour over cooled cake and using a palette knife, spread the icing around, allowing the ganache to dribble over the edge randomly.
    7. Smooth tops. Let the cake sit overnight and it will taste even better the next day.
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    Rainbow star-shaped birthday cake


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    It’s impossible to avoid making a rainbow cake. It’s everywhere and at all the kids birthday parties we’ve been to. That itself could be the reason not to make one but I thought well, it is on my pinterest board and my food bucket list so decided to go ahead. I found the perfect recipe – Nigella’s one – and since the Guardian posted a pdf of it I’m assuming it’s ok to repost it. It lists buttermilk as one of the ingredients which I think leans towards a rather moist cake, which we prefer.

    The twist to it is that the shape of the cake is a star! No I don’t have multiples of star pans so yes I baked the layers individually. I also doubled the recipe and made slight alterations to the original recipe.

    The oohs and ahhs from the little ones as I lifted the slice out to reveal the coloured layers was one of the highlights of my day!

    Rainbow cake

    Cake Ingredients

    500g plain flour
    1 tsp baking powder
    1/2 tsp bicarbonate of soda
    2 tsp salt
    400ml buttermilk (or 75g yogurt mixed with 125ml semi-skinned milk)
    2 tsp almond extract
    250g softened butter
    400g caster sugar
    7 large free-range eggs
    ready-to-roll icing to decorate

    Preheat the oven to 180C/350F/gas 4. Spray the cake tin with cake release.
    Sift the flour, baking powder, bicarbonate and salt together.
    Cream the butter and sugar together. Beat in the eggs one at a time, adding a little of the flour with the last one.
    Gradually add the rest of the flour with the buttermilk, one after the other, until thoroughly mixed. Add almond extract.
    Divide into 6 bowls, adding a gel colouring into each. Pour one coloured mixture into the tin and bake for about 10 minutes or until the sides pull away from the tin. Turn out onto a wire rack to cool.

    Buttercream icing
    500g butter, softened
    4 cups icing sugar, sifted
    3-4 tbsp milk

    Beat the butter till it is soft and add the icing sugar in. Pour in the milk tablespoon by  tablespoon, until the mixture achieves a spreading consistency.
    Spread onto the cooled cakes layer by layer, and then onto the top and sides. Try to keep these layers thin and smooth.
    Sprinkle some icing sugar on a clean and flat surface. Knead and roll out the fondant icing till it is quite thin and using a rolling pin to help, pick up the large piece of fondant and lay over the cake. Smooth all over.
    Decorate as you wish =)
    Here I gave some edible ink marker pens to my daughter and tasked her to decorate her own birthday cake. She was delighted!

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