Crème De Cassis Chocolate Cake

This cake is a mega treat and the one we made for this photo was gobbled by the staff in super quick time, apologies if anyone got chocolate cake crumbs in their order! It’s not as hard as it looks honestly, there’s no creaming and it’s well worth trying out!

To make the cake

  • 200g Dark chocolate, 200g Butter, 1 tbsp instant coffee granules
  • 85g Self-raising flour and 40g Plain Flour, 45g Ground Almonds, ¼ tsp Bicarb
  • 200g Dark muscovado sugar and 200g caster sugar
  • 25g Cocoa powder, 3 Eggs and ½ cup Crème de Cassis
  • Preheat the oven to 160c/140c fan and line a 20cm tin. 

 Method

  1. Put the chocolate, butter, coffee granules and 125ml cold water into a pan and heat until all melted.
  2. Mix the flours, ground almonds, bicarb, sugars and cocoa powder in a large bowl, use your hands if needed to get rid of all the lumps.
  3. Beat the 3 eggs in another bowl and stir in the Crème de Cassis.
  4. Now pour the chocolate mixture and egg mixture into the flour and mix until just combined.
  5. Pour into your tin and bake for about 1 ½ hrs. 

Decoration

  • 200g Dark chocolate, in small pieces, 284ml (1carton) double cream
  • 2tbsp caster sugar, blackcurrant jam (or if you can’t find use a tin a blackcurrants drained and mashed)
  • Chocolate curls for top and side.

Method

  1. Heat the cream and sugar until just boiling, take off the heat and pour over the chocolate pieces, stir until the chocolate has melted.
  2. Cut the cake in half and fill with the blackcurrant jam with a few extra drops of Crème de Cassis added too and also a layer of the chocolate mixture. Cover the rest of the cake with remaining choc mixture and decorate with chocolate curls, either homemade as I have done here, or bought.

 

 

 

4 Comments

Chocolate brownies at the NEC…

We all need a bit of a treat when we have to stand up for about four days at the NEC Hobbycraft exhibition – so we thought maybe chocolate brownies would be the answer… and it certainly seemed to go down well with everyone that tried them!

One tip – by trying to save time and melting the chocolate in the microwave on batch two, I would say it definitely did not improve the mix. So I’d suggest staying with the slow but sure method of melting the chocolate over hot water!

The only thing I can’t vouch for is the healthiness of this recipe – I think it comes under the naughty but nice category!

And one other hint – I used foil roasting tins from Tesco – means you can fold them up and throw them away rather than washing up after you have finished. Also, the thin tinfoil keeps the brownies cooking evenly rather than getting a burnt outside and too gooey inside – these were just divine all the way through!

Ingredients.

  • 150g dark chocolate (I used 79%),100g of milk chocolate
  • 300g golden caster sugar, 3 large eggs, 250g of butter
  • 120g plain flour, 60g cocoa powder (I used Green and Black’s)
  • ½ teaspoon of baking powder, pinch of ground sea salt
  • Icing sugar to dust after baking

Method

  1. Preheat the oven to 180°C/350°F/gas 4. Line the tinfoil roasting tray with greaseproof paper and butter the paper slightly. It makes the brownies easy to get out once they are cooked.
  2. Melt the butter, dark and milk chocolate in a large bowl over simmering water.
  3. Beat the eggs in a cup and in another separate bowl sift the flour.
  4. Add the sugar to the warm chocolate mix and stir thoroughly. Add the eggs and mix. Finally add all the other ingredients and fold and mix everything until you have a good consistency.
  5. Pour the mixture into the tray, bake in the oven for about 20/25 minutes. Oven temperatures vary so keep checking. Use a skewer or knife and stick it in the middle of the brownie, it should come out a tiny bit sticky which means they are done. Cool in the tray for about an hour so they are 100% set. Then dust with icing sugar.

 

 

6 Comments

Cupcake heaven

We have been really inspired by a cupcake site on the internet www.carinascupcakes.co.uk and so I bought various PDF guides that they sell. These cakes were created by Jo, our accounts person, using inspirations from Carina and also some ideas of her own.

Cupcakes have a wonderful way of making people smile – often on a glum day. Offering round a plate of cakes in the office brings out smiles from all of us! My younger daughter, Emily, is a huge cake making fan and she had said that making people at university and her current job placement, pretty cakes has had excellent results!

Vanilla cupcakes recipe:
(makes 12 cupcakes)

  • 110g butter
  • 110g caster sugar
  • 2 eggs
  • 110g self raising flour
  • 1tsp vanilla
  • 1-2 tbsp milk

Buttercream:

  • 140g butter
  • 280g Icing sugar
  • 1-2tbsp milk

Cream the butter and sugar – add the eggs a little at a time. Then add the flour and vanilla, add a little bit of milk. Pile into cake cases and bake for about 20 minutes in a medium oven. Allow to cool thoroughly before icing.

The variety of ways that these are decorated all use sugar paste but they have had touches of the metallic food paints and decorations that we sell. Our cake department is growing every week now so if you enjoy playing with cakes it might be worth a browse around!  

1 Comment

Caramel apple cake

This week it is decidedly nippy and, therefore, cake weather! This caramel apple cake is a lovely light but rich cake, if such a thing is possible, and is perfect to have with a nice cup of tea on a cold afternoon. I know, because I did after we’d taken the photo!

To make the cake:

  • 500g Flour
  • 2tsp baking Powder
  • 1tsp bicarbonate of soda
  • 2tsp cinnamon
  • 1tsp ground all spice
  • 1tsp ground cloves
  • 300g butter (room temp)
  • 500g caster sugar
  • 2 large eggs
  • 500g apple sauce (2 small shop bought jars if you must, or homemade)
  1. Line 3 x 8 inch tins and preheat oven to 180º (160º fan oven).
  2. Mix flour, baking powder, bicarbonate and spice in one bowl and put to one side.
  3. Cream butter and sugar, then gradually add eggs, then fold in flour mixture until combined.
  4. Finally add the apple sauce until just combined.
  5. Pour mixture into your 3 tins and pop in the oven for about 40 minutes.
  6. Remove from oven and allow to cool completely before decorating.

Cream cheese frosting

  • 120g cream cheese (I used Philadelphia, but a low fat option can be used)
  • 120g butter (room temperature)
  • 250g Icing sugar (more or less can be added depending on how sweet you want it)
  • 1tsp vanilla extract

Combine all in a bowl using an electric mixture until smooth.

Caramel sauce

  • 120g light brown sugar
  • 120g butter
  • 100ml full cream milk or double cream

Melt the sugar and butter in a sauce pan for about 5 minutes, being careful not to burn the sauce, then stir in milk or cream and stir until a smooth consistency is achieved, about 2 minutes.

Finally, layer your cake with the frosting then cover completely (as I have done) or you could add more frosting between layers and just cover the top of the cake. Now comes the best bit… pour over the caramel sauce! Yum yum…!

5 Comments