This cake is a straight forward throw-it-all-in, mix, bake and frost situation (but tastes uh-mazing). The pecan brittle is optional but I think the nutty crunch and slightly bitter caramel really adds to the spiced sponge and tangy cream cheese frosting- definitely a winner!
- 225ml vegetable oil
- 225g soft light brown sugar
- 4 eggs
- 250g grated carrot
- 225g self raising flour
- 1tsp bicarbonate of soda
- 2tsp ginger
- 2tsp cinnamon
- pinch salt
- 1/2tsp mixed spice
- 75g chopped pecans
- For the brittle: 100g caster sugar, 100g pecans, pinch salt
- For the frosting: 80g butter, 250g full fat cream cheese, 400g icing sugar, zest 1 lemon
- Preheat the oven to 180c. Grease and line a square brownie tray (about 22x22cm).
- Place the oil, sugar, eggs and grated carrot in a large mixing bowl and briefly whisk to combine. Now sift in the flour, bicarbonate of soda, ginger, cinnamon, salt and mixed spice and beat together with a wooden spoon until smooth. Fold in the pecans.
- Tip this mixture into the square tin and bake for 25-35 minutes until golden brown and a skewer comes out clean when inserted.
- While the cake is cooking, make the brittle. To do this simply place the pecans and sugar in a heavy bottom pan and gently heat until the sugar melts (don’t stir but swirl the pan occasionally). Once the sugar has melted allow it to reach deep golden brown then pour onto a piece of greaseproof paper and allow to set hard and cool.
- Once your cake is cooked and cooling on a rack (in the tin), make the frosting. Beat the butter until smooth then add the cream cheese and whisk until combined. Gradually pour in the icing sugar and continue to whisk for a few minutes- you should achieve light smooth consistency. Stir in the lemon zest last.
- Turn the cake out of the tin once it’s cooled and level off if necessary. Spread a generous layer of the cream cheese frosting all over then break up the brittle and sprinkle on.
- Slice up and serve (and try to resist coming back for a second piece).
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!
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
- Preheat the oven to 170c. Grease and line three 8 inch cake tins.
- 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.
- 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.
- 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!).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.