Ombre Unicorn Cake

Who doesn’t enjoy a good birthday? The only thing I struggle with is what to get my friends as presents. I always want to get something meaningful that is not single. Sometimes people drop hints, which is fantastically useful, but other times I am stumped. My solution in this scenario is cake. A good cake shows that you have put effort in, you have thought about what they would like flavour wise and can also be made to look beautiful. A good cake will be remembered.

While I was at university I made many birthday cakes. They are great gifts when you are on a budget, as a basic cake can be made for around £10 and will be far better than most things you can buy for that amount in a shop. Birthdays are fun, but birthdays with a homemade cake are just a little bit better. Everyone will enjoy the food more and the overall atmosphere will be just a little bit happier – of course, if you don’t have time to bake something, a bought cake is not going to ruin the day. My view is that if someone provides me with cake, I am going to eat it!

Of course the most important part of a birthday is not the cake, it’s the people. If you are busy with university or work, it can often be hard to find time to meet up with friends but birthdays are a perfect time to come together and celebrate throughout the year. It can be a nice break from the stress of day to day life and regular catch-ups with friends are always good fun.

This week’s cake recipe can obviously be made without the added unicorn features to create a standard ombre cake or, vice versa, you can use the unicorn instructions to turn a normal sponge cake into a beautiful masterpiece. I made this for one of my best friends. She loves rose gold and pink so I went with an internal pink ombre and decorated with a gold horn and pink and purple swirls. You can obviously customise the colour to whatever you fancy – you could even do a rainbow inside!

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Photo creds to A Whimsical Rose for whom this cake was made. You should definitely check out her blog as she makes some great content!

I hope you enjoy making this cake as much as I did. It was definitely a labour of love (I mean come on, I lined eight tins for this – if that doesn’t show that I was willing to do whatever it took to make this cake amazing, I don’t know what will). Either way, I think a multi-layered, colourful cake is something that everyone should try at some point, even if it is only to say that you have done one, and if you are putting all that effort in then you can easily elevate it to unicorn status with very little extra effort.

 

 

 

 

 

 

Ombre Unicorn Cake

10 oz. unsalted butter

10 oz. sugar

10 oz. self-raising flour or plain flour mixed with 2 ½ tsp baking powder

5 eggs

60ml milk

1 tbsp vanilla extract

 

For the syrup (optional but prevents the cake from being to dry):

3 tbsp sugar

3 tbsp water

25ml liqueur (optional) – I like to use raspberry

 

For the Icing:

400g salted butter at room temperature – I find that salted butter gives a much better tasting buttercream as it prevents the icing from being too sickly sweet.

600-650g sifted icing sugar

1 tbsp vanilla extract

Gel food colouring

 

Extras:

A small block of fondant icing

Black food dye

Paint brush

Gold lustre dust

A small amount of rosewater or vodka

One wooden dowel (for the centre of the horn)

Two cocktail sticks.

 

 

 

Cream the butter with the sugar and beat until light and fluffy.

Add the vanilla extract and beat again.

Mix in the eggs one at a time followed by a tablespoon of flour.

Once the eggs have been mixed into the rest of the batter, tip in the remaining flour and beat until completely combined.

Finally, add the milk and beat one last time.

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Preheat the oven to gas mark 3 (160°C)

Split the cake mix into eight parts and add a small amount of food dye to each one increasing the quantity of dye each time.

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Butter and line as many 6 inch baking tins as you have and bake for 18-20 minutes.

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While the cakes are baking, place the sugar and water for the syrup into a pan.

Heat and stir until all the sugar has dissolved.

Remove from the heat and stir  the liqueur.

 

To prepare the icing, place the butter into the bowl of a stand mixer fitted with the whisk attachment. Using the whisk instead of the K-beater allows for a much lighter, softer buttercream.

Whisk the butter until it is soft and the colour begins to pale.

Turn the mixer down to its minimum speed and add half of the icing sugar. The slow speed prevents you from covering the entire kitchen in a cloud of sticky sugar.

Once the first batch of icing sugar has been beaten in, add the vanilla extract and turn the mixer to high and whip the icing for another minute to soften it up again.

Turn the mixer back to a slow speed and pour in the rest of the icing sugar.

Slowly beat it in and then return the mixer to a high speed before beating it for five minutes to give an incredibly pale, soft icing. If the icing seems a little stiff, you can always add a tablespoon of milk.

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Remove a third of the icing and set it aside for decoration later.

 

 

To assemble the cake:

Take the darkest layer of cake, level it and stick it to the cake board with a small amount of icing.

 

Use a pastry brush (or a teaspoon if you don’t have one) and brush the top of the cake with syrup.

Spread a thin layer of the icing over the cake and repeat with the next darkest layer.

Continue adding layers to the cake until you have the white layer left for the top.

When you place the final layer, place it upside down so that its base becomes the top of the cake providing a flat surface to work on later.

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The levelled tops of each cake displaying the colour gradient inside

Use the remaining icing that was not set aside to cover the entire cake in a layer of frosting. If you have time, use a small portion to make a crumb coat but otherwise, you can get a smooth, clean layer of icing by being careful.

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The crumb coat

 

Take the fondant and remove two balls about an inch across.

Flatten these out and mould them into ear shapes about an inch across and an inch and a half high. Insert the cocktail sticks into the base of each ear.

Roll the remaining fondant out into a long snake making one end thicker than the other.

Starting with the thin end, coil the fondant around the wooden dowel making sure to cover the tip. Leave a good two inches at the base of the dowel for it to stick into the cake to support the horn. Place the horn and the ears onto a tray and set aside to dry for half an hour.

 

Divide the remaining icing into thirds and colour each of them to your desired colour. I like having a dark version and a light version of the same colour along with a different colour for contrast.

Load the icing into piping bags fitted with star nozzles and pipe rosettes and kisses all over the top of the cake. Decide where you wish the front of the cake to be and pipe a rosette over the edge at the centre of the face.

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Use the black food dye and a brush to paint eyes onto the face of the unicorn. I like them to be about two thirds of the way up the cake. It looks very good just to paint on winged eyeliner for the eyes as it shows where they are without being super fiddly to do which can mess up the cake (you only get one chance to do these).

Use the remaining icing to pipe a mane of rosettes and kisses down the side of the cake as if they are hair which is overflowing off the top.

 

To finish the horn and ears, place a small spoon of the lustre dust into a bowl and add a tiny amount of either vodka or rosewater. Mix this together to make a thick gold paint. It should have the consistency of single cream.

Brush the centre of each ear and the entirety of the horn with this gold paint.

Using a pair of scissors to support the base of the horn (these help with grip as well as preventing the horn sliding down the dowel), place it slightly to the front of the centre of the cake.

Stick the ears into the cake just next to the base of the horn.

Repaint any sections which may have been smudged during transition and voila, you have just finished your ombre unicorn cake!

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This cake is a real showstopper and is sure to draw in lots of attention. As the icing prevents you seeing any of the layers inside, no one will expect the colourful interior and you are guaranteed to be remembered by anyone who has the privilege of eating this.

If you love cake, be sure to check out my chocolate and orange drip cake or, one of my personal favourites to both bake and eat, my coffee and walnut cake. If you are looking for something a little bit more on the savoury side, why not treat yourself to some delicious soup? My coconut and sweet potato soup tastes great and is also incredibly vibrant – it’s sure to bring a smile to your face.

Have a good one and I will be back next week with a recipe for a fantastic curry with homemade curry paste. It is so much easier than you think.

H

Honey Cake

One of the coolest things about honey is that it doesn’t go off. It is so sweet that microbes cannot grow in it and while the sugars can crystallise over time, the honey itself will remain unspoiled in a sealed container for years and years.

Honey is one of – if not the – oldest ingredients used in cookery. Unlike flour, fruits and processed sugar, honey hasn’t really changed since we started harvesting it almost eight millennia ago. There are cave paintings from the Mesolithic era which are found in Valencia, Spain which depict hunters gathering honey. The cave painting is surprisingly unambiguous. You can clearly see a human, surrounded by little bugs, reaching into a hive with one hand and holding a basket in the other. There is also physical evidence of honey from around 5000 years ago, when honey was found on the inside walls of clay pots in Georgia. The fact that the honey was sill recognisable is a true testament to how well it keeps.

This post has come about because it is approaching Rosh Hashanah (the Jewish new year – which falls this weekend). Honey is used as a symbolic way of wishing people a sweet new year and as a result, is added to many different foods. Honey cake is the obvious one, but we also use honey to sweeten bread and during the Rosh Hashanah meal, slices of apple dipped in honey are eaten. It also appears in Christianity, Islam, Hinduism and Buddhism along with the Ancient Greek pantheon of gods. It is normally seen as a food of immortality and food of the gods as well as possessing great healing properties.

Outside of cooking, honey has been used as a medicine for a long time. It was used to help bind herbs in salves and pastes since the Romans and was particularly prominent in Celtic medicine and druidic rituals. This use most likely stems from the fact that honey is incredibly sticky so would hold the salves in place whilst also creating a seal to keep out infection. Nowadays, there is very little evidence that honey actually helps with treating any medical condition although it is very good for soothing a sore throat – just mix a spoon of honey into a cup of hot water with a few slices of lemon and drink it.

The cakes below are amazing fresh out of the oven but are even better if you let them cool, wrap them up in foil, and allow them to sit for a week in a pantry or on the side in your kitchen. The time allows the flavours to mature creating a far more complex taste. Cinnamon, ginger, orange and mixed spice all help give these cakes their distinctive flavour which must be tried to understand how amazing it is. This recipe is from Evelyn Rose and to be honest, I wouldn’t want to change a single thing about it. As an added bonus, these cakes are dairy free.

 

 

Honey Cakes

Prep time: 10 minutes

Cook time: 50 minutes

Makes two cakes

 

12 oz. (335g) plain flour

6 oz. (170g) caster sugar

1 tsp ground ginger

1 tsp ground cinnamon

2 tsp ground mixed spice

16 oz. (450g) honey – I just used a whole jar

½ cup (125ml) vegetable oil

4 eggs

2 tsp bicarbonate of soda

Zest of two oranges

250 ml orange juice

 

 

Preheat the oven to gas mark 4 (180°C).

Line two 9×9 inching tins with baking parchment.

Fill a jug with hot water and place the jar of honey (still closed) into it. The heat will slacken the honey up making it far easier to use later on.

Mix the flour, sugar and spices in a bowl and make a well in the centre.

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Pour in the honey, eggs, orange zest and oil before beating together – you can do this by hand but it’s a lot easier if you use an electric mixer.

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In a jug, whisk the bicarbonate of soda into the orange juice and after it has foamed up, pour it into the cake mix and beat it all together.

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Pour the cake batter into the two tins and bake in the oven for 50-55 minutes, or until the cakes are fully cooked.

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Move the cakes onto a cooling rack but don’t remove the baking parchment from them.

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Once the cakes have cooled, wrap them up in foil making sure to seal around the edge before leaving them for a week of two for the flavours to mature.

 

I hope you enjoyed the recipe. The cakes are delicious but very sweet – we don’t tend to eat them very fast at home because you only have a small piece at a time. It is fantastic to eat alongside a cup of tea. If you love baking but are looking for something a little bit less sugary, check out how to make some delicious shortbread or if you want something more on the savoury side, why not make yourself some delicious ginger tofu. It’s fab both hot and cold.

 

Have a good one and I will see you next week with a rich, flavourful, savoury crumble.

H

Carrot Cake

Although carrot cake came to popularity in England during the second world war, its origins stretch back several hundred years to the carrot puddings eaten in the middle ages. Carrot cake is a bit of a marmite food with people either loving or hating it; I have never met anyone who was ambivalent about it.

The emergence of carrot cake in the second world war came about because of sugar rationing. This led to people looking for an easy alternative and carrots were perfect as people could grow them in their back gardens. Luckily, you can’t taste the carrot in carrot cake but it gives a lovely colour and along with the use of oil instead of butter, helps the cake remain moist for a long time. I actually made the mistake of leaving the cakes on top of an Aga for about two hours as I took them out of the oven in a hurry and when I got back the cakes had not dried out at all!

Of course, you can’t have carrot cake without cream cheese frosting. Here in England the only readily available cream cheese is the spreadable version in tubs not the block cream cheese that you really need to make a good frosting. Spreadable cream cheese has a far higher water content and this water can cause the icing to turn into a runny soup. The best way to avoid this is to use butter as a base for the icing. This gives a rich flavour and also causes the icing to firm up in the fridge leaving it nice and smooth. The frankly obscene amount of icing sugar also helps prevent the collapse of the frosting.

I hope you enjoy the recipe.

For the cake:

450ml vegetable oil

550g sugar

5 eggs

450g plain flour

2 tsp bicarbonate of soda

3 tsp cinnamon

Pinch of salt

530g grated carrot

150g chopped walnuts

Cream Cheese Frosting:

150g unsalted butter

240g cream cheese

840g sifted icing sugar

To make the cake:

Preheat the oven to gas mark 4 (1800C).

Oil and line four eight inch baking tins and place a circle of parchment on the base of each one.

In a large bowl, whisk together the oil and sugar.

Add the eggs one at a time and whisk together after each addition.

Mix in the flour, bicarbonate of soda, salt and cinnamon in three batches.

Gently whisk in the carrot – you don’t want it to get shredded in the mixer so use the lowest speed setting.

Divide the cake mix between the tins and bake for 25-30 minutes until a skewer inserted into the cake comes out clean.

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Leave to cool for ten minutes and then remove the cakes from the tins and leave on a wire rack to cool completely.

To make the icing, beat the butter until it is light and fluffy.

Add the cream cheese and beat again.

Mix in the icing sugar in three batches and start your mixer on slow each time to avoid the icing sugar going everywhere!

The moment the icing has come together, stop mixing it.

Place the base of the cake onto a serving plate and spread a layer of cream cheese frosting over this.

Add another layer of cake and frosting and continue until all the layers have been used up.

Spread a thick layer of frosting on the top of the cake. You can decorate this with little sugar carrots (normally available in the supermarket baking aisle) or sprinkles. Just bear in mind that cream cheese frosting is very soft and won’t hold its shape well.

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I hope you enjoyed the recipe and your cream cheese frosting doesn’t turn to liquid. If you fancy a Mexican treat, check out how to make some spicy Enchiladas or if you are looking a different dessert, why not treat yourself to the best apple crumble you will eat.

Have a good one and I will be back next week with a delicious risotto recipe.

H

Lemon Drizzle Cake

When talking about classic cakes you must not forget to mention the lemon drizzle cake. Classy, sophisticated and packed full of tangy lemon flavour, this cake is sure to make frequent (although possibly short lived) appearances in your house. It freezes magnificently and can be defrosted whilst retaining all of its flavour.

The recipe I present below is far more like a Madeira cake than a Victoria sponge; it has the classic crack along the top and a denser texture which I have found holds up better under the deluge of syrup poured on top. Whilst you want the cake moist, you do not want it soggy and although you could use a standard Victoria sponge recipe for the cake mix (check out how to do that here, just replace the vanilla with some lemon zest), the cake can get a little mushy if there isn’t enough of it to evenly soak up the drizzle. An added benefit of the syrup is that if the edges of the cake dry out a little in the oven, they will absorb more liquid and end up just as soft as the rest of it.

Drizzle cakes are quite “in” at the moment. An appearance on the Great British Bake Off in the signature challenge a several years ago created a significant spike in their popularity as it showed that many variations are possible. I have seen bright purple blueberry drizzle cakes, vivid pink raspberry drizzles and even made a gin and tonic flavoured one. Citrus fruits are the safest way to go as the sharpness of the juice contrasts with the sweetness of the syrup giving a balanced flavour but as long as you make sure your drizzle is suitably tart, you should be fine.

Everyone says that their recipe is the best; theirs gives the most interesting and moistest results however yet again, the recipe I use is very similar to the one my mum uses when she bakes lemon drizzle cake and I have never found one that can compare. There is no sugar crust on the top and the syrup gets all the way through the entire cake thanks to the holes poked in before the drizzling commences – which must be done while the cake is hot! This results in a very even spread of syrup with a little more around the edges (but who is going to complain about cake with extra flavour?) Although they are traditionally baked in loaf tins, I like to make mine in a Bundt tin as it gives a beautiful shape to the cake and makes it particularly easy to portion out. It also allows me to turn the cake out onto a plate and give it a thick lemon glaze which does not sink in and gives the cake an appealing finish.

I like to eat my cake with a nice cup of tea during a work break or after a good meal. Let me know when you like to eat your cake be that as a treat or just whenever you possibly can – which is totally understandable and relatable.

Enjoy the recipe.

 

Lemon Drizzle Cake

Prep time:  20 minutes

Cook time: 45 minutes

 

Ingredients:

8 oz. (225g) butter

8 oz. (225g) sugar

12 oz. (337g) self-raising flour (or plain flour with 3 tsp baking powder)

4 eggs

60 ml milk

Zest of 3 lemons

 

For the drizzle:

Juice of 3 lemons

4 oz. (112g) icing sugar

2 tbsp. Water

 

 

Preheat the oven to gas mark 4.

Grease the Bundt tin and line with flour – or use two loaf tins.

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Beat the butter and sugar together until light and fluffy.

Add the lemon zest and beat again to incorporate.

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Add the eggs one at a time with a tablespoon of flour after each to prevent the mix from curdling.

Add the rest of flour and beat until combined.

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Pour the mix into the tin(s) and spread out to an even layer. Give the tin a few bashes on the base by lightly dropping it onto a countertop to remove any air bubbles.

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Bake for 45 minutes. If the top starts to brown too much, cover it with foil to prevent it from burning.

 

Remove the cake(s) from the oven and leave in the tins to start to cool.

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Once the cakes have been removed from the oven, heat the drizzle ingredients until a clear liquid is formed.

Use a skewer to make lots of small holes all over the cake(s) ensuring that the holes go all the way to the base.

Slowly spoon the hot syrup over the top of the cake and let it be absorbed. If you are using a silicone mould, you can pull it away from the edges of the cake to let the syrup get all the way to the base.

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Leave the cake(s) in the tins to cool.

Remove the cake(s) from the tin(s) and serve.

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If you fancy, you can always garnish the cake with candied peel or a thick lemon glace icing (made from sifted icing sugar and a small amount of lemon juice).

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This cake goes amazingly well with all sorts of tea and is super moreish. The moist crumb is quite dense but doesn’t go soggy resulting a cake that is both flavourful and a wonderful texture.

For another treat that goes fantastically well with a cup of tea, check out how to make my fluffy buttermilk scones or if you are looking for something a little more savoury, why not make yourself a hearty chicken pie?

 

Have a good one and I’ll be back next week with another recipe for a delicious soup – though this one is a little bit more summery!

H

 

Victoria Sandwich Cake

The Victoria Sandwich is possibly the only time where I will promote putting jam on first and then cream. If one is using a buttercream filling, the jam goes on second but when using double cream, as you should for a traditional Victoria Sandwich, the filling is so soft that putting the jam on top of the cream would mean ending up with an awful mess.

The cake, as you may have guessed, is named after Queen Victoria and was created during her reign to celebrate the invention of baking powder. It differed from the pound cake, which was the standard cake at the time, because the Victoria Sandwich was a much lighter cake owing to the addition of a raising agent. A Victoria Sandwich should have cream, raspberry jam and be dusted with icing sugar. In the recipe below, like the recipe from the Women’s Institute, I use a little caster sugar instead.

The cake itself is created using equal quantities of flour, butter, sugar and eggs. It is a very quick and easy cake to bake and, if you are in a hurry, all the ingredients can be placed in a food processor and mixed until a homogenous batter is formed. The only problem with this type of sponge is how sensitive it is to oven times and temperatures. Their sensitivity is so high that they are often used to check ovens and every day before filming the Great British Bake Off, a Victoria sponge would be cooked in each oven to ensure the oven was working properly.

Owing to its simplicity, the Victoria sponge is a fantastic base for many other cakes. It is incredibly easy to adjust to create other cakes – replacement of the vanilla extract with espresso or lemon and orange zest leads to very different but no less delicious sponges. As it is very pale, colouring the batter is simple making Victoria sponge a classic base for rainbow cakes. If you are like me and don’t particularly like chocolate cake, Victoria sponge can be a great way to get your chocolate fix if you replace the traditional cream and jam with chocolate ganache. The cake is sturdy enough to withstand stacking and decorations can be placed on top to make themed cakes, I recently created a Harry Potter Cake!

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As it turns out, fondant wings are quite brittle and don’t always hold up under their own weight! The layers were each coloured with the house colours for Gryffindor, Ravenclaw, Hufflepuff and Slytherin

It may be basic but the Victoria Sandwich cake is a classic for a reason.

 

 

Victoria Sandwich

Ingredients:

For a medium sized cake:

170g (6 oz.) butter

170g (6 oz.) oz sugar

170g (6 oz.) oz self-raising flour or plain flour with 1 ½ tsp baking powder added

3 eggs

1 ½ tsp vanilla extract

 

For a large cake:

225g (8 oz.) butter

225g (8 oz.) sugar

225g (8 oz.) self-raising flour or plain flour with 2 tsp baking powder added

4 eggs

2 tsp vanilla extract

 

To fill:

150 ml double cream

Raspberry jam

 

Method:

Preheat the oven to gas mark 3 (160oC).

Butter two eight-inch tins and line the bases with parchment paper. Flour the sides.

Using an electric mixer, cream the butter and the sugar until light and fluffy.

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Add the vanilla extract and beat again.

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Add the eggs one at a time followed by a tablespoon of flour to prevent the mixture curdling.

Mix in the rest of the flour slowly until the mixture is fully combined.

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Divide between the two tins.

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For small cakes, bake for around 25 minutes.

For large cakes, bake for around 35 minutes until a skewer inserted in comes out cleanly and the cakes are beginning to pull away from the side of the pan.

Remove the cakes from the oven and let cool in the tine for five to ten minutes.

Take the cakes out of the tins and leave to cool on a wire rack.

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Once the cakes have cooled, whip the cream to soft peaks.

Remove the parchment paper from the base of the less domed cake and place it on the serving plate. If it is very domed on top, use a bread knife to level it.

Spread the jam over the top of the cake and then pipe the cream onto that. If you don’t have a piping bag, remove the parchment paper from the bottom of the top cake, spread the cream onto that and sandwich the two halves together.

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Sprinkle a little caster sugar over the top and serve.

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I hope you enjoyed the recipe and if the sound of coffee or orange cake tickles your fancy, have a look at my Coffee & Walnut and Chocolate Orange cake recipes! If you are a fan of sweet food, check out my fool proof recipe for meringues of if you are looking for something more on the savoury side, why not make yourself some delicious salmon? Its pan-seared, crispy skin and served with a light and fresh lemon couscous.

Have a good one and I’ll be back next week with another classic batch cooked meal.

H

Chocolate Fondants

A hot, gooey chocolate fondant is one of the most indulgent ways to end a meal and, like many baked goods, they are not as hard to make as most people think. There is something exciting about cutting into a cakey looking dessert only to have a chocolatey soup pour out ready to act as a sauce to the rest of the pudding.

Although fondants and lava cakes are relatively recent desserts in the grand scheme of things, appearing in the last 50 years unlike cakes and cheesecakes which are hundreds of years old, they have become incredibly successful. Many high-end restaurants serve them and they are a staple in the home bakers’ repertoire. They can be flavoured with fruit, coffee, caramel and all manner of different things so you can mix and match to make them perfect for you.

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Fondants, unlike lava cakes, are made by creaming butter and sugar before adding the eggs and flour and finally stirring in the chocolate. The high chocolate levels and low amount of flour make them dense and fudgy with a melt in the mouth texture. Perfectly cooked fondants will still ooze when they are cut but the centre is thick and viscous and incredibly rich. On the other hand, lava cakes are made by whipping eggs and sugar until thick before folding in melted chocolate and butter and finally the flour. This whipping gives the cake surrounding the centre a light and airy texture and the high butter content means the centre is super runny and flows out of the dessert when it is cut.

Lava cakes and fondants are ideal desserts for entertaining as they can be made up to two days in advance and stored in the fridge until needed when they can be whipped out and shoved into the oven just prior to serving. Even better is that as a result of the refrigeration, it takes far longer for the centres to set so you are much more likely to get the runny centre you desire which looks so impressive on the plate.

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This fondant has a salted caramel sauce and some double cream to cut through the richness of the chocolate

Perfecting the chocolate fondant is a matter of trial and error. If they split when you turn them out of their ramekins, try cooking them for a little longer and if they are solid all the way through, reduce the cooking time a bit. The hard part comes if they start to burn during baking as can happen in some ovens with white chocolate and green tea desserts. The best way to avoid this is to place a little foil over the top of the fondant but it must be loose to allow the dessert to rise in the oven! Using a combination of these  changes will allow you to get to know your oven’s preferred baking requirements for fondants and lava cakes.

These are so easy to whip up in a hurry – it only takes ten minutes and then the oven does the rest of the work. They are a personal favourite of mine and hopefully will become one of yours too!

 

 

Chocolate Fondants

Makes 3 cakes

Prep time: 10 minutes

Cooking time: 12 minutes

 

180g dark/white chocolate

25g butter

75g sugar

1 tsp Vanilla extract

2 eggs

30g plain flour

1 tsp matcha green tea (this is only for green tea fondants and you should use white chocolate for these)

 

Place a baking tray into the oven and preheat the oven to gas mark 6 (200oC).

Line the base of three ramekins with small circles of baking parchment and butter and flour the sides.

Melt the chocolate in the microwave stirring every 20 seconds to prevent it from burning. Set this aside once it is done.

Cream the butter in a bowl and slowly add the sugar until they are combined.

Add the vanilla to the butter and sugar and beat again.

Add an egg and a tablespoon of the four and beat until everything has mixed together. Repeat with the other egg.

Add in the rest of the flour and beat together.

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(If you wish to make green tea fondants, add the matcha powder at this point and mix it through the rest of the batter)

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Pour in the slightly cooled chocolate and mix through – the chocolate should be a little cool to the touch but not have started to set.

Divide the batter between the ramekins.

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Bake for 12 minutes in the centre of the oven on the preheated tray. This will help ensure that the top of the fondants is fully cooked so they are less likely to split.

To turn them out onto a plate, run a knife around the inside edge of the ramekin. If the knife comes out with liquid filling, place the ramekin back into the oven for another two minutes. This is very important or the cake part with stick and the whole pudding will fall apart.

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I may have forgotten to loosen my green tea fondant from the ramekin before I tried to turn it out.

serve immediately with ice cream, double cream, salted caramel sauce or anything else of your choice – the possibilities are endless!

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I have discovered that to get the perfect melty centre, you need to make these a couple of times to get used to the oven as the cooking time can increase or decrease depending on the oven that you use.

 

I hope you enjoyed the recipe. If you fancy making a slightly less rich chocolate dessert, have a look at my recipe for a raspberry and white chocolate tart or if you are in the mood for a delicious main course instead, why not make a Thai curry? They are creamy and spicy and perfect to keep you warm over a cold winter (or at any other time of the year for that matter).

Have a good one and I’ll be back next week with a yummy vegetarian lasagne recipe.

H

Chocolate and Caramel Layer Cake

I recently realised that in all of my recipes which used chocolate as a main ingredient, I have never actually talked about its origins which is something I am about to change.

There is evidence of the use of chocolate in drinks from almost 4000 years ago. The ancient Maya and the Aztecs were known to use it in drinks however the chocolate they consumed was nothing like what we have today. Cocoa beans are incredibly bitter and need to be fermented before they begin to taste nice. Even then, we still dry them, roast them and add sugar before they get close to our mouths.

The name chocolate derives from the Mayan word ‘xocolatl’ Nahuatl (the language of the Aztecs) word ‘chocolātl’. The Mayans used chocolate in celebrations and religious events. As cocoa beans grew so easily in Mesoamerica, chocolate was widely available and as a result everyone had access to it regardless of social status. Chocolate was so well thought of that there are paintings of the Mayan gods drinking it.

Cocoa Pod
A fresh cocoa pod

Like the Mayans, the Aztecs valued chocolate highly and also thought it had religious significance. They believed the removal of seeds from the pods they grew in was analogous to the removal of the human heart in ritual sacrifice. They would season chocolate with pepper and honey before they consumed it – almost like the world’s first chilli hot chocolate (except they drank it cold). Unlike the Maya, the Aztecs could not grow chocolate themselves as conditions were unsuitable so it was imported. As a result, cocoa beans were extremely valuable and were sometimes used a currency. When they conquered the Mayans, the Aztecs forced them to pay taxes (or ‘tributes’) in cocoa beans.

Since then, chocolate has become a world-wide phenomenon. It is consumed everywhere in, frankly, ridiculous quantities. Back in 2014, Switzerland held the crown for highest chocolate consumption per head with the average person eating 9kg of chocolate a year!

To produce chocolate, the beans must be roasted, cleaned, have their shells removed and ground up to create cocoa mass. This is then heated so that the cocoa butter melts creating a smooth, liquid called cocoa liquor. This is then either processed or left to cool in large blocks of raw chocolate which is then sold to different chocolatiers.

The raw chocolate can be re-melted and the cocoa butter is separated from the cocoa mass. These are then recombined in different ratios along with sugar, milk and oils to create the chocolate we know and love. The cocoa mass must be ground up to very fine particles which is what gives the chocolate its smooth mouth feel and is why you can’t just add cocoa butter to cocoa powder and sugar to create chocolate – the cocoa powder has particles with almost four times the radius of those in professional chocolates.

The cocoa butter is also important to making good chocolate. When you make decorations, many recipes will call for tempered chocolate. This is where you melt the chocolate and when it is cooled, prevent the cocoa butter from setting, but stirring, until it gets to the right temperature. This is because cocoa butter has six different crystal forms only one of which is completely solid at room temperature and you don’t want your carefully crafted decorations to collapse before everyone sees them! One way around this is to buy compound chocolate where the cocoa butter is replaced with vegetable oils – this means that you don’t have to temper it!

Luckily, the recipe this week doesn’t call for anything super fiddly like tempering chocolate. It does make one of the biggest cakes I have created though. With four layers sandwiched with cream and caramel, this cake is incredibly indulgent, exceedingly decedent and definitely worth it. It’s perfect to feed a crowd and if you only want a small one, you can easily half the quantities and only make a two-layer cake!

Chocolate, caramel layer cake

Prep time: 30 minutes

Cook time: 30 minutes (or 1 hour)

Cooling time: At least one hour

Decorating time: 30 minutes (plus 1 hour cooling)

Total time: 3 ½ – 4 hours

Serves 25

For the Cake:

100g cocoa (you want to use regular shop bought dutchy processed cocoa, not raw cocoa!)

200g dark brown sugar

500ml boiling water

250g unsalted butter

300g caster sugar

450g plain flour

1tsp baking powder

1tsp bicarbonate of soda

1tbsp vanilla extract

4 eggs

Pinch of salt

For the Icing:
½ batch of caramel (see Millionaire’s Shortbread recipe which gives instructions for the full batch)

200g butter (at room temperature)

450g icing sugar – sifted

¼ cup milk

For the filling:

300ml double cream

Preheat the oven to gas mark 4 (180oC) and line four eight-inch baking tins (you may have to make the cakes in two batches if you have fewer tins and this will also help ensure the cakes all bake evenly). I like to butter the tins, put a circle of parchment on the bottom and then give it all a coating of cocoa.

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Place the cocoa and the dark brown sugar into a bowl and pour over the boiling water. Whisk this together.

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Cream the butter and the caster sugar until light and fluffy – about 5 minutes in an electric stand mixer.

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Stir the salt, bicarbonate of soda and the baking powder into the flour.

Add an egg and a tablespoon of the flour mix and beat it together.

Repeat this until all the eggs are added.

Add in half the remaining flour and mix it together.

Add the rest of the remaining flour along with a couple of tablespoons of the chocolate mix to prevent the mix turning into a hard dough.

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The moment it starts looking lumpy, add a little of the chocolate mixture

Add about a quarter of the remaining chocolate mix and make sure it is beaten through well so there are no lumps of while left.

Gently add the remaining chocolate mixture and slowly stir that through until all the mix is combined.

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Divide this into your tins and bake them for 25-30 minutes, or until a skewer inserted into the centre comes out clean.

Let the cakes cool before filling them.

To make the icing, beat the butter for at least seven or eight minutes until it is light and fluffy. This step is imperative to making a smooth, spreadable icing.

Add half of the icing sugar and slowly beat it in to prevent covering the room in a layer of icing sugar.

Once it has been incorporated, beat the icing again on a medium to high speed for another five minutes.

Add the remaining icing sugar and repeat, beating for another five minutes. If the icing seems to be getting dry and clumping, add a tablespoon of the milk.

Add half of the caramel and beat it into the icing – the rest will be used later. The icing should now be smooth and delicious.

Once the cakes are cool, it is time to assemble them.

If the cakes are very domed in the middle, it’s best to level them a bit at this point. Us a sharp knife or a cake leveller to remove the top of each dome so the cake will be a more even shape.

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Whip the cream to soft peaks – it should be able to hold its shape but not have started to split!

Place the bottom layer on the cake board and pipe a circle of the butter cream around the edge.

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Spread the inside of the circle with one third of the cream and one third of the remaining caramel.

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Add the next layer of cake and repeat this until you only have one layer of cake left to add.

When you add the final layer, add it upside down so the top of the cake is a smooth, flat surface. You may have to build the icing wall up a little higher on the third later to support this if your cakes aren’t completely level.

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Cover the entire cake in a thin coat of icing and chill for an hour.

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Chill the cake after adding the crumb coat so the final product has a clean finish on the outside

Once the cake has chilled, cover it in the remaining icing keeping about 4 tablespoons back for decoration.

Use the reserved icing to pipe designs onto the cake. You can make them more visible by adding a little cocoa to the icing so it stands out.

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I hope you enjoyed this recipe and that you love the cake when you try it! If you fancy a little bit more baking, why not have a go at making some Brandy Snaps or for a quick and easy meal, make yourself some One Pot Pasta!

Have a good one and I’ll be back next week with a delicious curry recipe – it’s even going to be vegan!

H

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