100’s and 1000’s Chocolate cake with Malted chocolate Icing

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So when life gives you lemons… trade them in for some sprinkles, because to be honest, you can’t stay sad when there are sprinkles involved. So a bit of therapy for me during the last few weeks of uni was to bake a cake and throw a tonne of sprinkles on it. Actually, I had baked the cake the week before, and made the icing, but in the end I didn’t need either, so they went into the freezer until the need arose to (as mentioned) throw some sprinkles around.

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Topped with these cute cupcake toppers, who could fail to smile when looking at this cake. Also it doesn’t hurt that it tasted good too. Malted chocolate icing and a dark chocolates cake, filled with a whipped caramel cream filling. And sprinkles. don’t forget the sprinkles. So look, read, and bake. And most importantly, don’t forget to smile.

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Cake

  • 165 g all-purpose flour
  • 300 g granulated sugar
  • 65g Dutch Cocoa Powder
  • 10g baking soda
  • 5 g baking powder
  • 1 egg, at room temperature
  • 180 ml buttermilk, room temperatureIMG_1553
  • 1800 ml strong black coffee, hot
  • 60 ml vegetable oil
  • 5 ml pure vanilla extract
  1. Preheat oven to 180˚C. Prepare 2 8-inch round cake pans.
  2. In bowl of electric mixer, sift all dry ingredients, including sugar. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
  3. Add milk mixture to the dry ingredients mix for 2 minutes on medium speed. Divide batter evenly among prepared pans. (Batter will be thin)
  4. Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean, about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool

 

Malted Chocolate Icing

  • 220 g butter, at room temperature
  • 300 g icing sugar
  • 50 g Ovaltine Classic
  • 1 tablespoon (15 mL) pure vanilla extract
  • 125g quality chocolate, chopped, melted and cooled
  • 60 ml whipping cream
  1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  2. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  3. Add whipping cream and beat on med-high speed for another minute.

 

Whipped Caramel Cream FillingIMG_1574

  • 125ml whipping cream
  • 120g cream cheese
  • 100g melted caramel chocolate baking chips
  1. whip the cream until thickened and peaks just start to form
  2. Gradually add the cream cheese followed by the chocolate, with the mixer on low.
  3. Increase the speed until firm peaks form and the filling is spreadable

 

Assembly

Once cakes are cooled, place the bottom layer on a plate of your choice or a turntable for icing smoothing.

Spread a thick layer of the filling on top, then place the second cake on top.

Ice a crumb coat of the malt icing, then refrigerate for 10 minutes (minimum)

Ice your cake as you like it.

Attack with sprinkles.

Smile

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Éclairs

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Mum held a lunch for her friends and their kids yesterday as a start to school holidays. She never does things by halves and this was no exception. The menu included and was not limited to; sausage rolls, quiches, chicken and salad, followed by meelktart, lemon meringue pie and chocolate éclairs. This is a fair bit for one person and so, I offered my assistance, despite not actually being around for the lunch. Selfless right? And there may have been a burning desire to attempt éclairs again…. I also made the lemon meringue, but I’ll reserve that recipe for when I make a prettier one.

Now, choux pastry can be temperamental and unpredictable. The same recipe can result in little fluffy cases or flat lifeless pancakes. And of course, it helps if your recipe contains the correct quantities… yeah, it was one of those days. I decided to branch out and try a new recipe from Michael Paul’s book, Sweet Paris and adapted it slightly. It called for 4 eggs, which I thought was a bit excessive regarding the quantities of the other ingredients, so I cut it to three. Also the temperature was 180˚C, which I changed to 220˚C for the first 10 minutes and then drop to 185˚C to encourage rising. They were pretty good as shells, but not perfect yet.

Mum always used to do chocolate glazed, whipped cream filled éclairs, but I wanted to try a crème pâtissière, so I settled for some whipped cream filled, some vanilla crème pâtissière filled and some chocolate crème pâtissière filled.

The éclairs were the most popular, and the chocolate filled ones went the fastest. One boy even said they were the best thing he had ever put in his mouth. I call that success.

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Choux55g butter65ml water

65ml milk

1tbsp sugar

100g flour

3 eggs

Heat the butter, water, milk and sugar over the stove until boiling

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Add the flour and stir until smooth and forming a ball. Take off the heat.

Add the eggs one at a time stirring vigorously each time.

spoon into a piping bag and allow to cool and stiffen slightly

pipe on a baking sheet lined with baking paper into desired shapes (e.g. éclairs or balls)

Bake at 220˚C for 10 minutes and then drop the temperature to 190˚C for 15 minutes

They should rise up like miniature loaves of bread.

 

Crème Pâtissiere

5 egg yolks

6 tbsp sugar

1 tbsp cornflour

3 tbsp flour

2 c milk

1 tsp vanilla paste

1 cup cream (whipped)

Heat the milk on the stove until almost boiling

Beat the egg yolks with the sugar until pale

Add the flour and cornflour, beat until smooth

Gradually pour the hot milk into the egg mix, while beating. Slow at first to avoid scrambling the eggs.

Transfer back to the stove and whisk until thick and boiling. Whisk for a further 2 minutes then remove from heat

Place cling wrap directly on to crème to avoid a skin forming refrigerate until use.

USE AT ROOM TEMPERATURE

When ready to use, whisk in the cream, whisk until smooth

For the chocolate crème; use half the crème, add 15g melted chocolate and 1 tsp cocoa powder.

 

Filling and glazing the éclairs

Make a small hole in each, at the bottom or the side, pipe the selected filling into the éclair gently until full.

Melt 150g dark chocolate. spread the top of each éclair.

 

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Black Forest Birthday Cake

So my mum’s birthday was on the weekend, and I offered to make a cake. She always made our birthday cakes when we were younger so I wanted to return the favour. No one should have to make their own birthday cake anyway… Except me, because I like to. When I asked her what she wanted she presented me with honey cake or black forest cake. Black forest cake was the surprising forerunner. So much fun to be had with cream, chocolate, cherries, and cherry brandy… Happy birthday Mum!!!!!

IMG_9336Chocolate cake

  • 100g almond meal
  • 3 eggs
  • 180g Demerara sugar
  • 300g peeled and grated courgette
  • 120g flour
  • 60g cocoa powder
  • 2tsp baking powder
  • 20ml cherry brandy
  • tinned cherries

Whisk eggs and sugar until pale and fluffy.

Add courgette and almond meal, then the flour, cocoa and baking powder, followed by the cherry brandy. Beat until incorporated

Pour evenly into the tins, scatter a few cherries on the tops and bake for 20-30 mins

Allow to cool and slice each into 2 layers

Ganache

  • IMG_9324 60ml cream
  • 10ml cherry brandy
  • 125g dark chocolate, chopped up

Heat the cream and brandy

Pour over the chocolate and leave for a few minutes

Stir until smooth

Vanilla Cream

  • 250ml cream
  • Icing sugar (to taste)
  • 5ml vanilla bean paste

Whip the cream to a stiff consistency, adding icing sugar and vanilla extract.

Cherry Cream

  • 250ml cream
  • 20ml cherry brandy
  • icing sugar (to taste)

Whip the cream to a stiff consistency, adding icing sugar and the cherry brandy.

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Assembly

This is how I put the cake together from bottom up:

Cake

Cherry Jam

Vanilla Cream

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Cherry JamCherry Cream

Cake

Vanilla Cream

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I iced the edges with a mix of the left over cream and grated chocolate, did the top with ganache and piped cream and placed cherries.IMG_9327