chocolate cake

Chocolate Honeycomb Celebration Cake

Whenever I bake a chocolate cake (the layered kind, not the flourless, fudgy sort) I’m looking for a sponge which actually tastes of chocolate, is really moist without being overly dense and isn’t too sickly sweet. I’m always tweaking my go to chocolate cake with these characteristics in mind and think I’ve pretty much cracked it with this recipe. I’ve teamed the light chocolate layers with honeycomb toppers, salted toffee cream filling and a rich ganache coating here, but you could definitely fill it with chocolate buttercream if you want a pure chocolate fest.

Note: this cake is so extra and is definitely one for a special occasion- you could half the recipe and just coat with ganache if you’re after something indulgent but a little more modest

Ingredients (makes a tall 8 inch celebration cake- feeds 12-14 people)

For the cake:

  • 375g plain flour
  • 300g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt
  • 3 eggs
  • 325ml milk
  • 175ml vegetable oil
  • 2tsp vanilla extract
  • 100g dark chocolate
  • 325ml just boiled water
  • 2tsp instant coffee granules

For the toffee cream filling:

  • 325g soft light brown sugar
  • 225ml double cream
  • 175g butter
  • pinch sea salt

For the ganache:

  • 200g dark chocolate
  • 150g milk chocolate
  • 300ml double cream

For the honeycomb (this makes more than enough- I use about half and store the rest in a jar for my many weak snacking moments):

  • 60g butter
  • 120g caster sugar
  • 60g golden syrup
  • 1 1/2tsp bicarbonate of soda

Method

  1. Preheat the oven to 170c (325F / gas mark 3). Grease and line two 8 inch cake tins.
  2. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in short stints, stirring often). Set aside.
  3. In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
  4. Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
  5. Split the mix evenly between the prepared tins and bake for 45-55 minutes (until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.

  1. While your cakes are cooking and cooling you can get on with the filling, ganache and honeycomb toppers.
  2. For the filling, place the cream and sugar in a saucepan and gently heat until the sugar has dissolved and you are left with a smooth caramel coloured cream. Set aside, add the salt (to taste) and cool completely. Once your cream has cooled take the butter and whisk (in a stand mixer or with electric beaters) until it reaches a light, whipped consistency then gradually add your cream mixture. Keep whisking this until it has thickened and is spreadable. Set aside for later.
  3. For the ganache chop up the chocolate and scrape into a heatproof bowl or jug, then heat the cream until it just reaches boiling point and pour directly on top. Leave for a couple on minutes then stir to make sure the chocolate has melted into the cream leaving you with a smooth ganache. Set aside to cool and thicken.
  4. For the honeycomb line a baking tray with some lightly oiled baking paper then place the butter, sugar and golden syrup in a saucepan. Gently heat until all the ingredients start melting together then stir to combine. Turn up the heat and leave to bubble until it reaches a deep golden colour then add the bicarbonate of soda and briefly mix to make sure it’s evenly distributed- it should now start bubbling up and becoming lacy in appearance. At this point pour it quickly onto the lined baking tray and leave to set hard.
  5. Once you’ve made all your elements and they’ve cooled to room temperature you’re ready to assemble the cake. To do this slice any uneven tops off your sponges then slice in half horizontally, leaving you with four layers.
  6. Sandwich the layers on top of one another, filling with the toffee cream as you go. Once stacked, spread any remaining toffee cream all over the cake and then chill for 10 minutes (this setting time makes it easier to cover the cake neatly in ganache).
  7. After chilling the cake spread the ganache all over its surface. I used a palette knife to create a line pattern on my cake to tie in with the honeycomb theme but you could make it super sleek and smooth or go for a really rustic look- it’s up to you. To finish it off break up the honeycomb and use as decorations; I also made some toppers by setting melted chocolate over bubble wrap, but it really isn’t necessary!

I hope you all enjoy this recipe- my family and friends went absolutely mad for it so it’s definitely worth the effort if you’re up for a little bit of a baking project!

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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!