Chocolate Orange Cake
It’s not Terry’s, it’s mine (Dawn French)
A couple of weeks ago, a friend from work had her leaving do … (very sad face). But it gave me the opportunity to bake her a cake (hooray!) and celebrate along with her!
Although at first, I wasn’t sure what flavour to pick, I knew she liked chocolate orange which left only one choice in my mind. Triple layer chocolate orange cake.
Here is my recipe:
Suzy’s Chocolate Orange Cake
For the cake
350 gr. self-raising flour
325 gr. caster sugar
5-6 eggs, beaten
325 gr. butter
50 gr. dark chocolate
1 bag of mini Terry’s Chocolate Orange pieces, melted
2 tbsp. cocoa powder
Milk (may not be needed)
For the chocolate butter icing
1tbsp. cocoa powder
50 grams dark chocolate, heated in a microwave at 20 second intervals until melted.
450gr. icing sugar
1 bag of Mini Terry’s Chocolate Orange pieces.
I also made a small batch of vanilla butter icing for decoration. This will need an extra 75 gr. butter, softened, 175 gr icing sugar, 1 tsp. of vanilla sugar or extract and whisk all together. You may need some extra milk to loosen the mixture.
- Pre-heat oven to 180 Gas 4
- For this cake you will need 3 x 20cm round cake tins.
- Grease and line each tin with baking paper. I grease my tins with butter (on the bottom and side of the tin) and only place baking paper in the bottom of the tin.
- In a large bowl, cream together the butter and sugar until light and fluffy. For large cakes like this, I use a hand mixer.
- Add around a third of the flour and egg and whisk until incorporated.
- Whisk in the rest of the eggs.
- Fold in the rest of the flour and cocoa powder.
- Zest the orange and add to the mixture.
- Place the Terry’s Chocolate Orange in the microwaveable bowl and microwave for 20 seconds at a time until just melted, stirring in-between each 20 seconds.
- Add the melted chocolate to the cake mixture and stir through until mixed thoroughly.
- You should have a dropping consistency at this point, but if you don’t, you can either squeeze in some of the orange or add some milk.
- Place a third of the mixture into one of the 20 cm round baking tins and repeat for the other two tins.
I weigh the mixture into the tins in order to get a similar amount in each tin.
- Place the tins in the oven for 20 – 25 minutes until you can stick a fork in it and it comes out clean.
- Once the cakes are out of the oven, leave to rest for at least 5 minutes. With a rubber spatula or something similar, go round the edges to loosen any cake that has stuck.
- Place the cakes onto a cooling rack and leave to cool.
- To make the chocolate butter icing, soften the butter with a knife or fork. Add the icing, cocoa and chocolate and stir/whisk until it has blended together to make a spreading consistency.
- If the mixture is too hard, I sometimes add milk to loosen slightly, but just be careful not to add too much.
- To build up the layers of the cake, take the first layer and spread the chocolate butter icing over the top and around the sides of the cake.
- Next add the next layer and repeat the process and do the same with the final layer.
- For the design, I created a web with the vanilla butter icing and placed some Terry’s Chocolate Orange pieces on the top and around the side (but I would love to see any designs you come up with!)
- I find smoothing icing around the side very difficult. I use a cake decorating turntable and a large palate knife to help with this.
When you look at a cupcake, you’ve got to smile. – Anne Byrn
Suzy’s Strawberry Cupcakes
I am pleased to say that the World’s Biggest Coffee Morning – Macmillan Cancer Support at York St John University was a huge success. We raised over £360!
For my entry to the bake-off competition, I made some strawberry and white chocolate cupcakes. Although they sadly did not win (you can’t win them all I suppose!) they did sell out extremely quickly and I had some really lovely feedback. As such, I feel confident to share this recipe with you.
One of the trickiest things for me was trying to get a strong strawberry taste but I think (hope!) I have managed it, thanks to Pamela for the tip!
Suzy’s Strawberry Cupcakes
2 punnets of strawberries, washed and hulled
150gr. Self-raising flour
120gr. Caster sugar
2 eggs, beaten
1\2tsp. Baking powder
250gr. White chocolate
4tbsp. Double cream
1tbsp. Balsamic vinegar
1further tbsp. Caster sugar
Pink food colouring
(some extra milk)
- You will need to make the icing the night before so it firms up enough to pipe onto your cupcakes.
- To make the icing, chop up 6-8 strawberries and add to a metal saucepan.
- Into the saucepan, add the balsamic vinegar and a tablespoon of caster sugar.
- Gently, on a low heat, mash up the strawberries with a fork and mix well.
- Once all the strawberries have broken up, pass through a sieve into a jug. You will need 2 tbsp. strawberry coulis for the icing. Leave to cool.
- Break up 200gr. white chocolate into a saucepan
- Add 4tbsp. double cream to the pan and heat up on the lowest setting until just melted. Stir with a spatula every so often to thoroughly incorporate the cream and chocolate and to ensure the mixture does not burn.
- Mix in 2tbsp. of the strawberry coulis. It’s fine if you mix in slightly more, but no more than 3 tbsp.
- Pour into a bowl and leave to cool. Once cooled cover with Clingfilm and place in the fridge to firm up overnight.
- The next day…
- Line a 12 hole bun tin with cupcake cases.
- In a large bowl, cream the butter and sugar together until you get a light and fluffy texture.
- Add the eggs with half the flour and whisk.
- Fold in the rest of the flour.
- Blend about 12 strawberries in a food processer, pass through a sieve and add to the rest of the cake mixture and mix through.
- You should get a dropping consistency so if the mixture is too liquid, add some more flour, or if it is too firm, add some extra milk until you get the consistency required.
- Add an equal amount of mixture to each cupcake case. For this I use an ice-cream scoop which means I get the same size of cupcake nearly every time. My oven seems to have different ideas!
- Bake in the oven for 20-25 minutes. They are ready when they are golden brown and you can stick a skewer in the cake and it comes out clean.
- After they come out of the oven, place them on a cooling rack to cool.
- Take the ganache icing out of the fridge. To make the icing look more pink, add some pink food colouring until it reaches your desired pinkness.
- Place the icing into a piping bag and pipe onto the cupcakes.
- For the decoration, take 12 small strawberries of equal size and dry them off as much as you can. Place onto the middle of the cupcake.
- Melt 50gr of white chocolate. (I melt the chocolate in a microwaveable bowl at 20 second intervals, stirring between each interval.)
- Drizzle over the cupcakes as per the picture above.
- Although they may take longer than normal cupcakes, I think the result is worth the time. I have been working on my decoration skills and this is one I was really pleased with.
- Adding balsamic vinegar does seem to intensify the flavour of the strawberries and I would like to thank Pamela for this tip.
Let them eat cake (Marie Antoinette)
I love using bananas in my baking and so this week, I opted to make the most of my overripe fruit bowl! I hope you like the recipe.
Makes around 12 slices
285 gr. plain flour
1 tsp. baking powder
110 gr. butter
100 gr. caster sugar
115 gr. soft brown sugar
2 free range large eggs
4 ripe bananas
85 ml natural Greek yoghurt
1 tsp. vanilla extract
- Preheat the oven to Gas 4/180C/350F.
- Grease a 20cm loaf tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- In a separate bowl, mash the bananas with the yoghurt and vanilla essence, then stir into the butter and sugar mixture.
Add the eggs and mix well.
- Fold in the flour and baking powder until well incorporated.
- Pour the mixture into the loaf tin.
- Place into the oven for about an hour or until well risen and golden.
- Take out of the oven and leave in the tin for a few minutes before turning it out onto a cooling rack.
- No need to ice the cake, it is lovely just as it is!
- If you have any more overripe bananas, chop them up and put them in the freezer to make my Suzy sorbet 🙂
Never be more than 12 steps away from chocolate! (Terry Moore)
Flourless Chocolate Cake
My husband has suffered from ME for nearly seven years now. Back in 2010, my parents suggested that he should pilot a gluten free diet for a while to see if it would make any difference to his levels of fatigue. We have found this lessens his symptoms to a certain extent and so now we try to avoid gluten whenever possible. I am not saying this will help all people who have ME but it is something that has worked for us.
One of my first attempts to cut out the gluten was a flourless chocolate cake. The recipe I first saw used a lot of icing sugar- too much for my liking, so I experimented with the measurements and added different ingredients like ground almonds and crushed gluten-free cornflakes instead. They all worked! I am determined to carry on experimenting so watch this space…..
Flourless Chocolate Cake (serves 8+)
For the cake mixture
4 large eggs separated
125 grams icing sugar
50 grams ground almonds or an extra 50 grams icing sugar.
100 grams of butter
200 grams of dark chocolate
200 grams milk chocolate
200 grams of white chocolate
8 tbsp. double cream plus a bit extra (around 250ml in total)
- Preheat the oven to 180C/Gas 4/350F
- Take a 20 cm diameter non-stick baking tin and put a circle of baking paper in the bottom.
- In a microwaveable bowl, add the 200 grams of chocolate and the butter and heat until melted. Leave to cool. I Microwave the chocolate 15 seconds at a time and stir at each interval, ensuring the mixture does not burn.
- In one bowl, whisk the egg whites until it forms stiff peaks.
- In another bowl, whisk the egg yolks, ground almonds and icing sugar until incorporated.
- Once mixed, fold the chocolate into the egg yolk mixture.
- Gradually fold in the egg whites with a metal spoon until there are no white bits. Take it slow and keep as much air in the mixture as possible.
- Pour into the baking tin and bake for 30-40 minutes. It is ready when you stick a knife in the cake and it comes out clean.
- Take the cake out of the oven and leave to rest before turning it out onto a cooling rack.
- To make the ganache icing, melt the white chocolate in a saucepan with 4 tablespoons of double cream. Once it has completely melted, pour into a bowl and leave to cool.
- Do the same with the white chocolate.
- Once cooled, mix some more cream into the mixture until it is loose enough to pipe onto the cake. Design your cake in anyway you like, slice and serve.
- The first time I made this cake, I tried whisking the egg whites without an electric whisk. Let’s just say that to form the stiff peaks took some time! So it can be done, but it isn’t advisable.
- As you maybe can tell, I am no expert with piping but the more I try it, the better I get. One day, I would like to take some courses to perfect my technique but for the time being, I will keep on practising!