At least, I was given enough notice: since the “football cake”, I had been told what was expected of me….
For the base, I used my recipe of “Custard cake”, without the rhubarb
Two of, sandwich together with some plain vanilla icing, also used for the top. For the sandy texture of the playing field, I just coloured some sugar
and let it dried… any left over can then be used for a carrot cake! 😉
As for the ball, I used the same method as for my football
in order to have something “chocolatey” too…
Not perfect but the Birthday Boy was happy!
Today is Chocolate Cake Day! As if I needed another reason to bake…. Tuesdays are busy days for me so I didn’t have much time to do it in: but no need to worry, this recipe is so quick and easy!
Preheat: oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan: either use an muffin tin, it will make 16 to 18, or an 8″/20cm round tin. Today I opted for my kugelhopf tin
In a large bowl: sift together and set aside
- 350g plain flour
- 175g sugar (I mixed white and brown just because I ran out of the white)
- ¼tsp salt
In a small bowl: mix together and set aside
- 125ml buttermilk ( last minute so milk + 1tsp white vinegar left for 5mn)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp coffee extract (or 1 tbsp good instant espresso powder)
- 1 tsp bicarbonate soda
In a small pan:
- melt 230g butter
- add 4 generous tbsp cocoa powder
- pour 250ml boiling water, stirring well and once brought back to the boil, remove from heat
- Pour the chocolate liquid over the dry ingredients, mixing gently, allowing for the liquid to cool down: you should get something that looks like a dough
- Add the wet ingredients over it and mix together with a wooden spoon. Pour into your prepared pan
Bake for 35mn as a cake or 18 to 20mn as muffins.
Leave to cool for 10mn before turning onto a wire rack. I used melted milk chocolate and sprinkles for finishing touches!
That easy! Now enjoy as my boys did!
Another day, another Brownie recipe….This one has been tried and tested numerous times now, I am playing catch up with my blog today…a definite winner, I have adapted it from Lorraine Pascale, after watching “baking made easy”, one night…. Crispy on the outside and just melt in the mouth. Simply Amazing!
- 165g melted butter
- 200g grated plain, dark chocolate
- 3 eggs + 2 yolks
- 130g to 150g caster sugar ( I have done it with as little and as much!), 10g of which vanilla sugar
- 2 tbsp flour
- 1 tbsp cocoa powder
- 1 pinch of salt
- 150g oreo biscuits, broken up roughly
- Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30×20/ 12″x8″
- Melt the butter and pour over the grated chocolate. Gently mix together until it makes a glossy cream and set aside
- Using a stand mixer (highly recommended for this stage as it takes a while), whip up all the eggs together until they have trebled in size and thickened like a mousse (I just left it for 5mn)
- Add half the sugar and mix , then the rest and mix again until thick and glossy
- Take the bowl off as the rest is done by hand
- On the side round the bowl, put the flour, cocoa, salt and melted chocolate.
- Fold in gently but thoroughly, beware pockets of flour hidden.
- Mix in 2/3 of the biscuits and pour into prepared pan
- Bake in the oven for 25mn. Depending on your oven it might need a couple more minutes: slight wobble in the middle (don’t wait until it’s firm!), some cracks at the top and sides coming away from the pan
- Leave to cool completely in the pan
as it looks before baking, this one with added chocolate balls
and this one with chopped up smarties, leftovers from a Birthday cake, just perfect for a Xmas offering!
Today I decide to experiment on the recipe and replaced the melted chocolate with mashed bananas and cocoa powder with vanilla powder.
and on one side I sprinkled chopped up walnuts, just for me!
Didn’t rise as much and I was a little skeptical when I took them out of the oven but it actually works! Rather yummy!