Double Chocolate Love Cake

Valentines day is approaching! Which means you have the perfect excuse to bake a super indulgent cake for the one you love.
This ‘love’ cake uses cocoa powder and melted dark chocolate to create a rich chocolate sponge, which is then smothered in velvety white chocolate buttercream. Don’t forget to decorate your cake using your favourite sprinkles… in this case I used love hearts and pink sugar- cute!

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Ingredients (makes 1 heart cake)

For the sponge:
115g Stork tub, cold from the fridge
115g caster sugar
115g self-raising flour
1 1/2 tbsp. cocoa powder
1/2 tsp baking powder
2 eggs, at room temperature
100g dark chocolate, broken into pieces

For the buttercream:
110g unsalted butter, soft at room temp
250g icing sugar
150g white chocolate, broken into pieces
2 tbsp. milk
Red/pink food colouring

To decorate:
sprinkles, coloured sugar, edible glitter, love heart sweets etc.

Method
Preheat the oven to 180°C and line a square 20cmx20cm baking tin with greaseproof paper.

In a large bowl start to make your sponge mixture by creaming together the butter and sugar until soft and fluffy. Crack in one of the eggs and mix until combined. Now crack in the other eggs and mix. In a separate bowl combine the flour, cocoa powder and baking powder. Now fold this in to the creamed mixture.

Melt the broken dark chocolate in a bowl in the microwave, 10 seconds at a time, until smooth. Now fold this  into the mixture. Transfer the mixture to your baking tin and bake for 20 minutes (a toothpick inserted into the centre should come out clean).

Leave your cake to completely cool before following the steps below to cut your cake into a heart. Rotate your cake into a diamond shape and trace a heart using the tip of a sharp knife. Cut through the top of the cake to create a heart shape.

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With the left over cake use a heart cutter to cut out a smaller heart.

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Now make the buttercream but creaming the butter until super soft. Sift in half the icing sugar and add 1tbsp milk, beat the mixture until smooth. Repeat this process with the remaining milk and icing sugar. Melt the broken white chocolate in a bowl in the microwave, 10 seconds at a time, until smooth. Now fold this  into the buttercream. If the mixture is feeling a little stiff, don’t be afraid to add a little more milk to soften it.

Using an icing palette knife spread the buttercream over your large heart cake until covered (if the buttercream is starting to pick up crumbs try dipping the palette knife into a glass of hot water – this will stop the knife from sticking).

Once the cake is covered, add a tiny drop of food colouring to the remaining buttercream and mix until it has turned pink. Place your small heart cake on top and now ice this cake with the pink buttercream. Finish by scattering your favourite sprinkles, sweets, glitters on top.

Epic Chocolate Easter Cake

 

Easter has been and gone but what to do with all the leftover chocolate? I have an idea…
make a huge chocolate cake and cover it in your Easter goodies!
A giant three layer chocolate cake, sandwiched together with velvety white chocolate buttercream and sprinkled with Mini Eggs and Malteser Bunnies. Just use this recipe as a base and top it with whatever you fancy… enjoy!

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Ingredients (makes one 8inch, 3 layer cake)

For the cake:
263g self-raising flour, sieved into a bowl
75g cocoa powder
338g caster sugar
338g Stork tub
6 medium eggs, at room temp and whisked together in a jug
2 tbsp milk (optional)

For the white chocolate buttercream:

250g unsalted butter, at room temp
280g icing sugar
200g good quality white chocolate*
*If you have milk chocolate eggs lying around the house you could substitute the white for milk chocolate.

For the topping:
2 packs Mini Malteser Bunnies (8 mini bunnies)
1 pack Mini Eggs

Method

Preheat the oven to 180°C and line 3 x 20cm/8inch round baking tins with greaseproof paper. Click here for instructions.

In a large bowl cream the Stork and sugar together until light and fluffy. Now pour in a third of the eggs along with a tbsp of the flour and mix. Repeat until all eggs have been mixed in.

Pour in the remaining flour and sieve in the cocoa powder, now fold the mixture together until fully combined. If the mixture is looking a bit thick, add the milk and mix together to loosen it.

Divide the mixture equally between the cake tins, smoothing out the tops with a knife and tapping them on the side to release any air bubbles. Now bake the cakes for 18-20 minutes or until a skewer inserted into the centre comes out clean. Leave to completely cool.

To make the white chocolate buttercream first cream the butter until fluffy and pale in colour. Sift in half the icing sugar and beat together until combined, now sift in the remaining icing sugar and beat together until light and creamy.

Finally melt the white chocolate in a bowl set over a pan of simmering water. Once completely melted add to the creamed butter and sugar and fold together.

Dollop a 1/3 of the mixture onto the top of one cake and spread over evenly using a palette knife or spreader. Place your second cake on top spread another 1/3 of the buttercream on top. Finally place the final cake on top and spread the remaining buttercream on top.

Finish the cake by placing the Malteser Bunnies around the edge and filling the middle with Mini Eggs. Cut into 8-10 slices and enjoy!

Skinny Chocolate Lava Mug Cake

From Christmas to Skiing to Scotland, it has been 3 months of eating a ridiculous amount and drinking endless mulled wine. With the spring and summer months creeping up on us, it is time to get back into shape and start eating healthy again (with the occasional treat, obviously, I am a baker after all!).

My problem is that I have a serious sweet tooth and after dinner I neeeeeeed something to satisfy my ‘want to eat everything naughty’ cravings. So I have recently been experimenting with some healthy desserts and have come up with this… A rich chocolate fondant cake which is completely guilt free but tastes ever so good, and it only takes less than 5 minutes to make!

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Adapted from Chocolate Covered Katie’s One Minute Chocolate Cake

Ingredients (makes 1 cake)

1 tbsp plus 2 tsp cocoa powder
3 tablespoons Spelt flour
1/8 tsp salt
2 tsp maple syrup
1/4 tsp baking powder
1 tablespoon natural sweetener (I used Truvia)
2-3 tsp unsweetened applesauce
3 tablespoons milk of choice (I used skimmed)
1/2 tsp pure vanilla extract

 

Method

In a small bowl, mix dry ingredients well. Now add the liquids and stir until all ingredients are completely combined. Transfer cake mix to a mug that has been sprayed with spray oil/cake release spray.

Pop the mug in the microwave on full heat for approx. 1.20 minutes, keep checking to see if the cake is cooked on top. Remove from the microwave and leave to cool for 5 minutes before turning upside down onto a plate. Serve on it’s own or with Greek yoghurt, fresh fruits or peanut butter.

Nutritional Info (without toppings):

Calories: 140
Fat: 2g
Carbs: 30g
Fiber: 6.5g
Protein: 5.5g

Malteser Mikado Celebration Cake

If you LOVE chocolate then this is the cake for you! Two layers of moist chocolate sponge sandwiched together and covered in delcious white chocolate buttercream, wrapped in biscuit twigs dipped in smooth white chocolate (otherwise known as Mikado’s), filled with crunchy Maltesers and finally tied together with a bow.
I have tried many chocolate cakes in the past and I have sometimes thought woahhhh this is far too sickly, what I wanted to achieve from this cake was a balance between flavours and textures. The white chocolate buttercream works very well to balance the rich chocolate sponge, as does the soft, moist texture of the cake and frosting compared to the added crunch from the Mikados and Maltesers. Below I have given instructions on how to recreate this cake for yourself, however I also can make this cake for you so please ‘like’ my Facebook page ‘Jessie-Cakes’ where you can find further information about prices and deliveries.
P.S – This was my first attempt of writing with icing, it was a lot harder than I thought! So please excuse the wobbly lettering, I have since improved!
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What you will need to re-create this cake:
1 chocolate sponge cake covered in white-chocolate buttercream, recipe can be found here
4 x boxes of White chocolate Mikado’s – sold at approx. £1.40 a box
1 x large bag of Maltesers (230g)
Any colour ribbon (royal blue would also look fab)
(I also covered a 10inch cake board with red sugarpaste and wrapped a ribbon round the edge, but this cake can sit on anything)
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 Okay so first of all begin by wrapping your cake in Mikado’s, making sure each twig is as close as possible to the other. Press each one lightly into the buttercream as this will help them stick. This is quite time-consuming but be patient it will be worth it! If some of the Mikado’s have snapped do not worry, personally I think having different sizes gives a good rugged effect.
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Keep Going…
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Nearly there…

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Ahhhh such a good feeling when you done! Now you have your wrapped cake…
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Next, pour the whole bag of Maltesers in the middle of the cake filling it entirely.

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Wrap your cake in ribbon and Sellotope together. Make a bow out of the ribbon and attach this using Sellotape or a double-sided sticky pad.
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 Finally, combine 4 tsp icing sugar with a little water to form a thick paste. Use a toothpick to mark out your lettering and then use a piping bag and very small round nozzle to pipe your lettering.
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Simple Chocolate Sponge Cake

This recipe is an essential for all bakers and is perfect for chocolate lovers. Once you have your two chocolately, moist, spongey cakes you are free to decorate as you wish. I decided to sandwich my cake together and cover entirely with White Chocolate Buttercream (recipe can be found below). However, there are many alternatives to cover your cake, such as cream cheese frosting, Sugarpaste or Strawberry buttercream. Get baking and get creative!

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Ingredients 

For 2x 8inch round baking tins:
255g Stork tub
255g Caster sugar
175g Self-raising flour
50g Cocoa powder
4 Medium eggs, at room temp & beaten into a jug
For the white chocolate buttercream (to cover the cake/12 big cupcakes):

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140g Unsalted soft butter
150g Icing sugar
100g White chocolate (cut into small chunks)
Method
Preheat oven to 180C and grease and line 2 x 20cm/8inch round baking tins with greaseproof paper.
  1. In a large bowl cream the Stork and sugar together until light and fluffy. Next, pour in the eggs slowly along with a little flour each time to stop the mixture from curdling.
  2. Once all the beaten eggs are added, sift in the remaining flour and the cocoa powder and fold the mixture together with a large spoon/spatula.
  3. Divide between two tins and bake for 8 minutes. Your cakes are done when a skewer in the center comes out clean. Leave to completely cool.
  4. To make the white chocolate buttercream first cream the butter until fluffy and pale in colour. Sift in half the icing sugar and beat together until combines, sift in the remaining icing sugar and beat together until light and creamy.
  5. Finally melt the white chocolate in a bowl set over a pan of simmering water. Once completely melted, leave to cool to room temperature. Then add to the buttercream and mix until combined, thick and  fluffy.
  6. Dollop a 1/4 of the mixture onto the top of one cake and spread over evenly using a palette knife or spreader. Sandwich the other cake on top and using the remaining buttercream start by applying in the center of the cake and smoothing out to the edges and down the sides. By using this method the buttercream with fill in any gaps and give you even coverage.