chocolate cake

Cherry Blossom and Eucalyptus

No recipe to see here, just some decorating inspo for those of you who prefer less refined looking cakes (this is my preference- if I could put fresh flowers and greenery on every cake, I probably would). The base cake pictured is my classic chocolate fudge variety, filled with salted dark chocolate ganache and covered in swiss meringue chocolate buttercream; for decoration I’ve gone with seasonal blooms from the garden and hedgerows nearby (yeah, I live in the middle of nowhere and it has it’s perks!). I’ve never used eucalyptus before and have been pleasantly surprised with how versatile the leaves are- the curves and bends in the stems lend themselves to framing the cake and when paired with the cherry blossom (which, though beautiful, I fear may wilt very quickly) the overall effect is elegant and effortless.

Hope you like the cake and are inspired to freestyle with lots of different plants and flowers on your next bake!

 

Fudgy Chocolate & Beetroot Cake (Gluten Free)

This dense, fudgy cake topped with a generous sweep of thick milk chocolate ganache is best enjoyed on the sofa with a good film, strong coffee and warm blanket (I’m fantasising about this right now as the fluke sunny day we enjoyed last week is a distant memory and it’s currently blowing a gale). Don’t be put off by the beetroot- the earthy flavour mellows through baking and brings moisture and richness to the cake.

Ingredients:

For the cake:

  • 325g dark chocolate (melted)
  • 4 eggs, separated
  • 275g grated raw beetroot
  • 175g caster sugar
  • 125g ground almonds
  • 2tsp baking powder
  • 25g cocoa powder
  • pinch salt

For the ganache:

  • 250g milk chocolate
  • 150ml double cream

Method:

  1. Preheat the oven to 170c. Grease and line a 20cm cake tin.
  2. Place the melted dark chocolate, egg yolks, grated beetroot, caster sugar, ground almonds, baking powder and cocoa powder in a large mixing bowl. Stir together until combined.
  3. Put the egg whites in another bowl (or bowl of a stand mixer) and whisk, together with the salt, until they have formed stiff (but not dry) peaks. Add a large spoonful of the whites into the beetroot mixture and stir in to loosen.
  4. Add the remaining whites and carefully fold with a large metal spoon, ensuring you keep as much of the air in as possible. Once the mix is combined, carefully tip into the prepared cake tin (not from a height or you will lose some of the air you’ve worked in!).
  5. Level out the mixture then bake for 45-55 minutes, until well risen and a skewer comes out clean when inserted.
  6. Set the cake aside and make the ganache. To do this simply chop up the chocolate and transfer to a bowl, then heat the cream to just below boiling and pour directly onto the chocolate. Leave to melt for a couple of minutes then stir together until smooth and glossy. Leave to cool.
  7. Once everything is cool, cover the cake in the ganache and decorate as desired. I used some purple violas, handmade beetroot crisps, herbs and chocolate shards.

Enjoy!

Gold Splatter Cake

This bake is just my go to chocolate cake (My Favourite Chocolate Cake) but I thought I’d share the photos as I went a bit rogue with the decoration. I wanted to do something a bit different from my go to chocolate shards/praline/freeze dried fruit, so rooted around my baking stuff and uncovered some long forgotten metallic spray and edible gold gel. I covered the base cake in a layer of glossy dark chocolate ganache (made by pouring 100ml hot cream over 150g chopped dark chocolate, stirring together then cooling), allowed it to set a little then flicked and sprayed it gold; I really like the minimal result and think it could be a great effect for a tiered celebration cake.

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Be sure to send me photos if you try it out!

My Favourite Chocolate Cake

This chocolate cake is my absolute favourite; it’s moist, rich and filled with both ganache and buttercream (completely necessary in my opinion!). Make it for a celebration or get together and you will be very popular!

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Ingredients (for a 3 layer 9 inch wide cake- half the recipe for a 6 inch cake): 

For the cake:

  • 340g plain flour
  • 525g caster sugar
  • 125g cocoa
  • 2 1/2tsp baking powder
  • 2 1/2tsp bicarbonate of soda
  • pinch salt
  • 3 eggs
  • 375ml milk
  • 185ml vegetable oil
  • 3tsp espresso coffee
  • 375ml boiling water

For the frosting:

  • 250g butter
  • 600g icing sugar
  • 100g cocoa
  • few drops milk

For the ganache:

  • 250g dark chocolate
  • 200ml double cream
  • pinch sea salt

For the toppers (optional):

  • 100g dark chocolate
  • 100g milk chocolate
  • any sprinkles, nuts or metallic sprays/glitter you fancy

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Method:

  1. Preheat the oven to 170c. Grease and line three 8 inch cake tins.
  2. For the cake, place the flour, caster sugar, baking powder, bicarbonate of soda, salt and cocoa powder in a bowl. Stir together with a whisk or wooden spoon.
  3. In a jug, mix together the eggs, vegetable oil, milk and espresso. Pour into the mixing bowl with the dry ingredients and whisk until smooth.
  4. Now add the boiling water in batches, gently stirring between each addition (it’s supposed to be runny so don’t worry if the consistency seems a bit odd!).
  5. Split the mixture between the three cake tins and bake for 35-45 minutes until well risen and cooked through. To test whether they are ready, insert a skewer- if it comes out clean it is ready to come out of the oven.
  6. Cool the cakes in the tins for 10 minutes then remove and transfer to a wire rack. Leave to drop to room temperature while you make the fillings.

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  1. Firstly, make the ganache. To do this simply chop the chocolate into small pieces and place in a jug, then heat the cream until almost simmering and pour straight over it. Leave the chocolate to melt for a couple of minutes then stir to form your ganache. Set aside in the fridge to thicken and cool before you use it.
  2. Now make your buttercream. Whisk the butter until light and fluffy then gradually add the icing sugar and cocoa, whilst beating to combine. Add the vanilla and double cream and give it a final whisk- stop when you have a light, smooth frosting.
  3. If you’d like to make your own toppers, simply melt the chocolate (melt separately for some contrasting shards) then spread a thin layer onto greaseproof paper. Set in the fridge while you assemble the cake then break into pieces and use as you wish.
  4. Now you are ready to assemble the cake. Level off the tops of the sponges with a cake cutter or large bread knife to make sure you have even layers. Take your first sponge and spread over  a layer of ganache followed by a layer of buttercream. Top with the next sponge and repeat until you have a stack of three. Cover the whole cake in buttercream and smooth the sides with a palette knife or cake scraper. Decorate with the shards or any other decorations you fancy.

Enjoy!

Club Tropicana Birthday Cake

Yesterday I made a custom cake to order (I do this most weekends, so any requests- throw them my way). This one in particular was for an eleven year old, so it was pretty fun to make and a bit different to the sort of thing I usually offer. I’m not posting the recipe as it’s a compilation of lots of the ideas already on here, but thought I would share some pictures.

( FYI: It’s a chocolate fudge cake with chocolate ganache filling, vanilla buttercream icing, pastel meringues, colourful chocolate shards and some homemade glittery flamingos- might add arts and crafts to the CV?!)

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Hope you like the design; if you’re interested in ordering similar custom cakes or are looking for a caterer for birthdays, weddings or any other events, please contact me at tassygoodall@gmail.com – I’m professionally trained and am here to help…

Thanks for stopping by!

 

Gluten Free Chocolate & Almond Cake

This chocolate cake is rich, moist, easy to make and even gluten free! I’ve used ground almonds where I would usually reach for flour and olive oil instead of butter to create a fudgy texture and it really works. Try it yourself (you could even omit the topping to make it dairy free too!)…

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For this cake you will need: 175ml boiling water, 2tsp instant coffee granules, 80g cocoa powder, 225g ground almonds, 1tsp bicarbonate of soda, 1tsp salt, 300g golden caster sugar, 5 eggs, 225ml olive oil

And for the topping (which is optional- you could just dust with icing sugar or cocoa powder), you will need: 100g dark bittersweet chocolate, 100ml double cream, some white chocolate and a sprinkling of sea salt

Preheat the oven to 180c and grease a 20cm cake tin with butter. Place a disc of baking paper in the bottom and grease over that too.

Combine the almonds,bicarbonate of soda and salt in a small bowl.

Mix together the cocoa, coffee and boiling water in a jug and set aside.

In a large mixing bowl, whisk the eggs, oil and sugar until pale and thick. Add the cocoa mix and continue whisking until you have a fairly liquid cake batter with no streaks.

Add the almond mixture down the side of the bowl and fold in gently.

Pour into the prepped tin and bake for 40-50 minutes until a skewer comes out with only a few moist crumbs attached.

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While the cake is baking, make the topping (a simple ganache). Place the cream and chocolate in a bowl and set over a pan of gently simmering water (ensuring the water doesn’t touch the bowl).

Stir occasionally until the chocolate has melted and remove from the heat. Leave to cool.

When the cake is cooked leave in the tin for 5 minutes then remove and cool on a wire rack. Once cooled, spread the ganache over the top then sprinkle with white chocolate scratchings and sea salt.

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Enjoy!

Easy Peasy Chocolate Fudge Cake

Sometimes you just can’t beat the classics, so I decided it was about time I shared my tried and tested chocolate cake recipe. Simple but delicious, this chocolatey treat is a guaranteed crowd pleaser and can be jazzed up for parties or left plain for a tea time treat- go on, give it a try!

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For the fudgey sponge, you will need: 350g plain flour, 1tsp bicarbonate of soda, 2 tsp baking powder, 400g caster sugar, 80g cocoa powder, pinch salt, 1tsp espresso powder, 3 eggs, 160ml vegetable oil, 250ml milk, 100g dark chocolate, 150ml boiling water

Grease and line two small cake tins. Preheat the oven to 180c (fan).

Sift together the flour, bicarbonate of soda, baking powder, caster sugar, cocoa powder, salt and espresso powder.

In a jug, whisk the eggs,vegetable oil and milk. Pour into the dry mixture and combine thoroughly.

Take the dark chocolate and melt in a bowl over a pan of simmering water. Leave to cool for a few minutes then fold into the mixing bowl with the other ingredients.

Add the boiling water a splash at a time, mixing carefully until thoroughly combined.

Split the mix between the two cake tins and place on the middle shelf of the oven. Bake for 35-40 minutes until springy.

Leave the cakes in their tins to cool for ten minutes then remove and leave to return to room temperature on a wire rack.

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While the sponges are cooling, making the frosting with: 600g icing sugar, 125g soft butter, 6tbsp milk, 100g dark chocolate, 50g cocoa powder.

Melt the chocolate in a bowl over a pan of simmering water then set aside to cool.

Sift the icing sugar and cocoa powder into a large mixing bowl then cube in the soft butter. Add the milk. Using an electric whisk, mix together the ingredients, then add the melted chocolate and whisk again until completely smooth. If the frosting is too stiff just add some more milk until the desired spreadable consistency is achieved.

Take your sponges and cut them in half horizontally, leaving you with four layers. Frost between the layers then cover the outer edges. Sprinkle with chocolate shavings for a simple finish.

Enjoy!