As those close to me know, this been has been an emotional whirlwind and so late yesterday afternoon whilst we tended to my sore head with a grin from each ear I decide that something incredible needed to happen in my kitchen, something deep and meaningful.. And so, I dedicate this beautifully moist, chocolaty and of course, Delish, cake to you all… 🙂
50g sifted cocoa powder
6T boiling water
3 large eggs
175g self-raising flour
1 rounded teaspoon baking powder
100g softened butter
275g caster sugar
For the filling & icing:
3T apricot jam
150g plain chocolate (39% cocoa solids)
150ml double cream
1. Preheat the oven to 180C. Grease two 20cm cake tins then line the base of each with baking parchment.
2. Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until your mixture is smooth and thickish. Divide between the two cake tins and level the surface.
3. Bake for about 25-30 mins until well risen and the tops spring bake when lightly pressed with a finger. Leave to cool in the tins for a few minutes and then turn out, peel off the BP and finish cooling on a wire rack.
4. To make the icing, warm the apricot jam in a small pan and spread a thin layer over the base of one cake and the top of the other.
5. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes until all the chocolate is melted, stirring occasionally. Remove the bowl from the heat and stir to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot and sandwich the cakes together. Then spread on top of the cake. Decorate as you wish..
Note: I think that this icing is meant to be thicker but I quite like the way mine has flown over the edges… feels more natural 🙂 Enjoy!
I woke up yesterday morning with every intention of going for a run in the park but after seeing the downpour outside my window, it was a given that a scrumptious Sunday Brunch was needed instead. After much thought, my friend and I decided to brave the rain and make a decision on what brunch would comprise of whilst at the grocery store and this is what we came up with… 🙂
– Fresh Rolls
– Baby Leaf Spinach
– a couple of Lemons
– Smoked Salmon
– unsalted butter
– spring onion
– rosa tomatoes
The breakfast was completed improvised but what I can say is that my friend made the most delish hollandaise sauce (recipe here) and I poached eggs for the first time! 🙂 See pics below…. the flavours were just amazing!
It’s been a while since my last post and I totally blame it on the holiday season and trying to max out the last few days that we could squeeze out of this summer. But, with the way the weather has been today, I can truly say that winter’s bite is definitely in the air… Although I do love butterflies, tonight’s post is mainly inspired by my visit to the Cake and Bake Show yesterday. The exhibition was great, I picked up a few tips (tasted some interesting goodies:)) and subscribed to the new Cake Decorating weekly magazine so be prepared for a few sweet and fun recipes to warm us all up for the cold months to come 🙂 Enjoy!
– 125g unsalted butter
– 125g caster suger
– 1 medium egg
– 1tsp vanilla extract
– 250g plain flour
– 1 Portion Royal icing – drop me a note if you would like this recipe.
1. Beat the butter and sugar together with an electric mixer until light and creamy
2. Add the egg and vanilla extract and mix together.
3. Sift half the flour into the bowl and mix together then add the other half and mix until combined,
4. Knead the dough until smooth, then wrap in clingfilm and leave in the fridge for 30min.
5. Preheat the oven to 180C.
6. Roll out the dough on a floured surface to about 4mm thick and use your cookie cutter to cut out.
7. Place on a baking tray and bake for 10-15mins until light golden brown.
8. Cool before icing.
TIP: When using Royal Icing you should always outline your shape with slightly thicker icing before diluting a bit with water to “flood” the rest of the shape, avoiding messing over the edges. 🙂