3/27/2018

Coffee cake with Espresso and Mascarpone Topping

This is the cake I  decided to make for a get together of the helpers in our Toddlers’ group. It’s just a coffee Victoria sandwich, and I used espresso powder to give it a better coffee flavour.
I now find that buttercream is a bit sweet for me. Guess your tastes change as you get older. I used mascarpone flavoured with espresso.

So it’s the usual mixture - 225g each of butter, caster sugar and sr flour, 1 tspn baking powder, 4 eggs and 2 dspn espresso coffee powder.
Filling and topping : 250g tub of mascarpone, 1 dspn espresso powder, 1 dspn sifted icing sugar


Preheat oven 180C                    Grease and line 2x20cm sandwich tins.


For the cakes - dissolve the coffee powder in the eggs. Put all the ingredients in a bowl of a stand mixer or use an electric hand mixer. Beat together till smooth.
Spoon into the tins and bake for about 25mins. Turn onto a wire rack to cool.

For the icing- beat the mascarpone, icing sugar and coffee powder together till smooth. If it’s thicker than you want, add a little milk.
Sandwich the cakes together with half the mixture then spread the rest over the top.


As it's Easter, I added a few eggs and chicks. I like this topping, and will certainly use it again. As you can see, my cake decorating skills amount to using a knife to make whirls!
I think it's originally a Mary Berry recipe, but as all sandwich cakes have the same proportion of ingredients, it's universal now!









3/11/2018

Caramel and Chocolate Cake

Have been having a good clear out of kitchen cupboards, including my baking one. Lurking at the back was yet another tin of Carnation Caramel, so had to use it up. Have made this cake many times, but all the family love it. It's easy to make and uses oil, so healthy of course!

75g sr flour, 3 tbspn cocoa, 1 tspn bicarb, 150g caster sugar, 2 eggs, 150ml sunflower oil, 150ml milk, 2 tspn vanilla extract, 125g dark chocolate, 375g tin of Carnation Caramel , 1 tspn icing sugar and extra for the top of the cake

PREHEAT OVEN 180C/GAS4                 Grease and line 2x18cm sandwich tins

Sift the flour, cocoa and bicarb into a bowl. Stir in the sugar. Stir oil and milk together then add the eggs, 1 tspn of the vanilla and beat together. Add this to the dry mixture and beat together. Beat 2 tbspn of the caramel till smooth, then whisk into the batter. It's a wet mixture! Pour into the 2 tins and bake for about 20-25 mins till springy.

Cool cakes in the tins then turn onto a wire rack.

Melt the chocolate in a microwave and stir till smooth. Add the rest of the caramel and vanilla to the chocolate and beat till smooth. Add the sifted tspn of icing sugar and beat in.

Fill the cakes with the icing then spread it over the top. Leave the cake to set. Sift some icing sugar over the top.

It's a really light and moist cake with a good texture. Lovely caramel icing which contrasts well with the chocolate cake. 


3/01/2018

Chocolate Hazelnut Loaf Cake

I found hazelnuts on offer in my local deli, so decided to use them in a loaf cake. I love loaf cakes as they seem to keep longer than other cakes, and are so easy to cut.

For this one you need:


120g hazelnuts, 60g soft butter, 70g light brown sugar, 1 tspn vanilla extract, 1 egg, 225g flour and 2 tspn baking powder, 1/2 tspn cinnamon, pinch of salt, 80g of dark chocolate, chopped, 80ml Nutella or similar spread and 250ml of buttermilk


Preheat oven 180C                    Grease and base line a 900g loaf tin


Spread hazelnuts over a baking tray and put in oven for 8-10 mins till golden. Put into a clean tea towel to rub off skins. Chop roughly.

Beat the butter, sugar and vanilla together with an electric mixer till light and creamy. Add the egg and buttermilk and beat again.

Sift the flour, baking powder, cinnamon and salt together then add to the batter. Fold in, then add the chocolate and 80g of the chopped hazelnuts. Mix well.


Put half of the mixture into the loaf tin then spread over the Nutella. Cover with the rest of the mixture and sprinkle the rest of the nuts over the top.


Bake for about 40 mins till golden. leave in the tin to cool for 10 mins then turn onto a rack.





Sorry, not a very good photo. The loaf has a good texture, with a soft crumb. Nice contrast between the nuts, chocolate and the soft cake. I'll certainly make it again, but will halve recipe and make it in my smaller loaf tin. This will be great for a few days with my afternoon cuppa!

PS Odd, but on my screen the post is all in the same font, but online it's not. Weird!