Chocolate chai polenta cake

Delicious, gluten-free, spiced chocolate chai cake. Perfect for the cold evenings and rainy days, with a cup of coffee or a hot chocolate!


Ingredients:

• 220g dark chocolate 
• 110g unsalted butter
• 5 eggs
• 140g caster sugar
• 160g polenta
• 6tbsp instant chai latte powder
• 1tsp cinnamon 
• 1tsp mixed spice

Whisk the egg whites with half of the sugar, making a meringue-like mixture and set aside. 

Melt the butter with chocolate over a low heat.  

In a large bowl whisk egg yolks and remaining sugar until pale and fluffy.  Slowly stir in the chocolate butter mixture.  Add dry ingredients and mix until combined.

Gently fold in the egg whites.  

Pour the mixture into a lined 23cm cake tin and bake in a pre-heated oven at  180C for about 40 minutes.  The cake should be baked through but still gooey in the middle. 

Enjoy!

Nutella cake

Moist, heavy and soooo chocolatey! The cake really reminds me of a brownie and it is really hard to believe its gluten-free!

Ingredients:

• 6 eggs
• 125 soft, unsalted butter
• 100g melted dark chocolate
• 100g ground hazelnuts (or almonds)
• 1tbsp hazelnut liqueur
• 400g nutella

Beat the egg whites until stiff then set aside.

In a separate bowl beat the butter with nutella, then add egg yolks and all remaining ingredients and mix until combined. 

Fold in the egg whites.  Pour the mixture into a 23cm lined baking tin and bake in a pre-heated oven at 180C for about 45 minutes.

Enjoy!

Chocolate and orange polenta cake

This dark, moist and intense cake is inspired by one of Nigella's recipes.. when I first came across her flourless chocolate orange cake I knew I had to make my own version.. with polenta, more cocoa and sticky orange syrup.

This cake might just be my knew obsession.. eating it almost makes you feel guilty, almost.. until you realise there is no flour and fat involved!

Remember to use gluten-free baking powder if making a gluten-free cake.

Ingredients:

For the cake:

• 370g clementines (it's best to use seedless)
• 6 eggs
• 200g caster sugar
• 1tsp baking powder
• 1/2tsp bicarb. of soda
• 60g cocoa powder
• zest of 1 orange
• 100g ground almonds
• 100g polenta
• 1tsp vanilla paste

For the syrup:

• juice of 1 orange
• 2tbsp caster sugar
• 2tbsp Cointreau

To make the cake cook the clementines until very soft, then take out the pan and blend until smooth, leave to cool.

Mix all ingredients until combined, then pour into a lined 20cm cake tin and bake for 45-60minutes, until skewer inserted in the middle comes out clean.

Take the cake out the oven and leave to cool.

To make the syrup place orange juice, Cointreau and sugar in a small saucepan and cook until the mixture is thick and syrupy.  

Prick the cake with a fork and pour the syrup over.  Decorate with chocolate dipped orange slices. 

Enjoy!

Double chocolate mousse cake

I have found this recipe a long time ago and knew straight away I had to make it… but I haven't got around to it for such a long time.  I have been asked by a friend to make something very chocolatey and very naughty.. and this was the first cake that came to my mind.  Beautiful and elegant dessert, light soufflé- like cake and smooth, rich chocolate mousse… chocoholics' heaven!

Recipe comes from 'Crave, a passion for chocolate' by Maureen McKean.


Ingredients:

For the cake:

• 115g unsalted butter
• 115g dark chocolate
• 4 eggs
• 3/4 tbsp cocoa powder
• 130g caster sugar

For the mousse:

• 75g unsalted butter
• 75g dark chocolate
• 2 large eggs
• 1 1/2 tsp cocoa powder
• 85g caster sugar
• 1 1/2 gelatine leaf
• 1tbsp cherry liqueur 

To make the cake melt the butter with chocolate in a small saucepan and set aside.

Whisk the egg yolks with cocoa powder and add the chocolate mixture.

In a large bowl whisk the egg whites, slowly adding sugar, whisk until stiff.

Gently fold the egg whites into the chocolate mixture, a little at a time.

Line the base of a 20cm cake tin, then line the sides with a long stripe of baking paper (about 10cm taller than the tin).  

Pour the mixture into the tin and bake in a pre-heated oven at 180C for 25-30 minutes.

Take the cake out the oven and leave to cool,  the cake should collapse, forming space for the mousse.  If that doesn't happen while the cake is cooling, gently make a shallow cut at the top of the cake 2cm away from the edges, all the way around the cake. 

Leave to cool completely in the tin.

To make the mousse melt the butter with chocolate in a small saucepan and set aside.

Whisk the egg yolks with cocoa powder and add the chocolate mixture.  

In a large bowl whisk the egg whites, slowly adding sugar, whisk until stiff.

Gently fold the egg whites into the chocolate mixture, a little at a time.

Soak the gelatine in cold water, then dissolve in 2tbsp of hot (not boiling) water and add to the mixture. Add the liqueur and mix until just combined.  

Pour the mousse onto the cake and leave in the fridge to set over night.

Enjoy!

Chocolate fudge cake

Extremely chocolatey cake with dark chocolate ganache, elegant dessert for special occasions… and how easy it is to make!


Ingredients (makes 14 slices):

For the cake:

• 1 1/2 cup plain flour
• 1 cup caster sugar
• 1 tsp baking soda
• pinch of salt
• 1/3 cup cocoa powder
• 1/2 cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the ganache:

• 300ml double cream
• 300g dark chocolate

To decorate:

• fresh raspberries
• icing sugar
• cocoa powder

To make the cake combine all dry ingredients in one bowl and all wet in another, then mix together until the mixture is smooth.

Pour into a lined 20cm x 20cm cake tin, bake in a pre-heated oven at 180C for 20-25 minutes, until skewer inserted in the middle comes out clean.

When the cake is ready take out the oven and let it cool in the tin.

To make the ganache boil cream, then pour over chopped chocolate, stir until melted. 

Pour the ganache over the cake (keep in the tin), then place in the fridge to set over-night.

Cut the cake into rectangles, then decorate with cocoa powder, icing sugar and raspberries.

Enjoy!

Chocolate tart

The most decadent, dark chocolate tart- elegant dessert and a must bake for all chocoholics... It's a real treat and you won't believe how easy it is to make!


Ingredients:

For the crust:

• 100g flour
• 20g cocoa powder
• 40g icing sugar
• 65g butter
• about 3tbsp cold water

For the filling:

• 200g chocolate
• 1tbsp plain flour
• 1tbsp corn flour
• 3tbsp caster sugar
• 4 egg yolks
• 1 cup milk
• 2tbsp unsalted butter
• 130g mascarpone
• 1 tsp vanilla paste or extract

To make the crust add all of the ingredients into a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly just to bring the dough together.  If the mixture is very dry add a little bit more water. Wrap in foil and chill in the fridge for 30 minutes.

Roll out the dough and press into a greased 20cm tart tin, prick with a fork, cover with baking paper and fill with baking beans.  Bake in a pre-heated oven at 190C for about 10 minutes, then remove the beans and paper and bake for further 10 minutes, until the base feels dry to the touch.  Set aside.

To make the filling combine all of the ingredients in a saucepan and cook over low heat, stirring occasionally.  When the mixture is smooth and all of the ingredients combined pour into the pastry case and bake at 160C for about 15 minutes, until the filling is just set, it will still be a little wobbly.   Remove from the oven and leave to cool, then place in the fridge for few hours to chill.

Take out the fridge and allow to come to room temperature, serve with berries or cream.

Enjoy!

Chocolate and coffee gateau with irish cream and raspberries

I made this gateau for my mum's birthday and it was devoured so quickly I barely had enough time to take pictures! The cake is very chocolatey, layered with coffee cream, Baileys cream and covered with chocolate.  It goes very well with sharp raspberries, but you can use any fruit you like.


Ingredients:

For the sponge:

• 1 1/4 cup plain flour
• 3/4 tsp bicarb. of soda
• 1 tsp baking powder
• 180g unsalted butter
• 80g dark chocolate
• 2/3 cup cocoa powder
• 3 eggs
• 1 cup light brown sugar
• 1/4 cup caster sugar
• 3/4 cup soured cream
• pinch of salt

For the cream:

• 300ml double cream
• 450g mascarpone cheese
• 2-3 tsp coffee dissolved in a tablespoon of boiling water
• 3-4 tbsp icing sugar
• 1/4 cup Baileys (or other irish cream)

To decorate:

• 4 tbsp caster sugar
• 2 tbsp soured cream
• 3 tbsp cocoa powder
• 60g unsalted butter
• 1 tsp gelatine

Additionally:

• grated chocolate
• sugar flowers (find 'how to make sugar paste daisies here)
• raspberries and blueberries

Melt the butter in a small saucepan, then add chopped dark chocolate and leave to melt.  Stir to combine. Add cocoa powder and mix, set aside to cool a little. 

Beat the eggs with sugar, until pale and fluff, add a pinch of salt and the chocolate-butter mixture and stir until smooth. 

Add soured cream, plain flour, bicarb. of soda and baking powder and mix until just combined. 

Divide the mixture into three, lined 20cm tins and bake in a pre-heated oven at 170C for about 15 minutes.

Take the cakes out the oven and leave to cool a little, then take out the tins and leave until cooled completely.  

To make the cream beat mascarpone with double cream, then add icing sugar.  Divide the mixture into two: 1/3 of the mixture mix with coffee dissolved in boiling water, remaining 2/3 mix with Baileys.

Place the first layer of the cake on a serving plate and spread the coffee cream on top. Cover with the second cake layer and spread over the 2/3 of the Baileys cream, cover with the final cake layer.

Spread remaining cream around the sides of the cake.

To make the chocolate coating dissolve gelatine in a little bit of boiling water (2-3tbsp).  Place sugar, soured cream, cocoa powder and butter in a small saucepan and warm until the mixture is well combined and hot, add dissolved gelatine and stir.  

Set aside until the mixture has thickened a little, then pour over the cake.  

Sprinkle grated chocolate around the sides of the cake, decorate with raspberries and sugar flowers.

Enjoy!

Chocolate cake with amaretto cream

Very chocolatey, a little brownie- like, but not too heavy cake with vanilla and amaretto cream.  Decorated with chocolate macaroons and raspberries makes a perfect birthday gateaux or cake for any occasion.

If you are going to make the chocolate decoration around the edges, it is best to leave it in the fridge over night to set before serving.


Ingredients:

For the cake:

• 200g plain flour
• 1 tsp bicarb. of soda
• 1/4 tsp salt
• 1/2 cup buttermilk (mixed with 1/2 cup water)
• 50g cocoa powder (dissolved in 1/2 cup lukewarm water)
• 2 eggs
• 115g soft, unsalted butter
• 160g caster sugar
• 150g dark muscovado sugar

For the cream:

• about 350ml double cream 
• 2-3 tbsp icing sugar
• 3 tbsp Amaretto 
• 1 tsp vanilla paste or vanilla pod

To decorate:

• raspberries (about 150g)
• macaroons (made from THIS recipe, you can make from half the ingredients, it will be more than enough) you can sprinkle those with edible glitter if you like- I used silver
• handful of toasted, flaked almonds
• 130g dark chocolate (to make the chocolate 'wall' around the cake) + 7cm x 26cm acetate foil (roughly, you will then need to measure your cake to know how much exactly to use)

Combine the buttermilk with water and set aside.  

Dissolve the cocoa powder in warm water and leave to cool.

Beat the butter until pale and fluffy, then add both sugars and mix well. 

Add the eggs and whisk, then add cocoa powder (dissolved in water) and keep whisking until smooth.

In a bowl combine flour, salt and bicarb. of soda, then mix a third of it into the cake mixture.  

Add a third of buttermilk (and water), then a third of flour, then buttermilk etc. until all ingredients are combined together, do not over mix the batter.

Divide the mixture into two lined 22-23cm sandwich tins and bake in a pre-heated oven for about 20 minutes at 180C.  The cake is ready when skewer inserted in the middle comes out clean.  

Take out the oven ale leave to cool for 10-15 minutes, then take out the tins and place on a cooling rack.

To make the icing whisk double cream and when it starts holding peaks add the sugar, vanilla and amaretto.  

When the cake is cooled completely, spread 3/4 of the cream on the base of the cake (it should go right to the edges as it will help the chocolate stick to the cake later on) and cover.  Spread remaining cream over the top.  

Measure your cake to make sure how much acetate foil you need to use for the chocolate decoration. If the foil it too long and one end covers the other, you won't be able to take the plastic off, so it should be just about long enough to go all the way around the cake.  Melt the chocolate and spread a thick layer onto the acetate stripe, then stick to the edges of the cake, it should go right from the bottom and be about 2-3cm higher than the cake.  Place in the fridge  over night to set.

Before serving remove the acetate from around the cake,  you need to do it carefully, not to break the chocolate.  Decorate with raspberries, almond flakes and macaroons.

Enjoy!

Chocolate and raspberry cake

Recipe for the best chocolate cake from Mary Berry's Baking Bible.  I served it with vanilla cream and fresh raspberries- delicious!

Ingredients:

For the cake:

• 50g cocoa powder
• 6 tbsp boiling water
• 3 eggs
• 50ml milk
• 175g self-rising flour
• 1tsp baking powder
• 100g soft, unsalted butter
• 275g caster sugar

To decorate:

• 300ml double cream
• 1tsp vanilla paste
• 1tbsp icing sugar
• 300g fresh raspberries
• cocoa powder for dusting

Mix cocoa powder and boiling water until smooth.  Add all 'cake' ingredients and beat until well combined.  

Pour the mixture into 23cm lined cake tin and bake for about 20 minutes at 180C, the cake is ready when skewer inserted in the middle comes out clean.

Leave to cool completely.

To make the cream whisk double cream, then add vanilla paste or extract and icing sugar.  

Spread cream on top of the cake and dust with cocoa powder around the edges.  

Place raspberries on top of the cake, forming a circle in the centre.  

Enjoy! 

Chocolate and vanilla cake with raspberries and macaroons

My favourite chocolate cake.  Easy to make, quick and delicious.   Tastes great with chocolate or vanilla icing, or used as a base for something more special.  The recipe for chocolate cake comes from Mary Berry's Baking Bible.  I decorated it with delicate and sweet vanilla cream, macaroons (see 'vanilla macaroons' recipe) and raspberries.

Ingredients:

For the cake:

• 50g  sifted cocoa powder
• 6 tbsp boiling water
• 3 large eggs
• 50ml milk
• 175g self-rising flour
• 1 rounded teaspoon baking powder
• 100g softened butter
• 275g caster sugar

For the cream:

• 300ml double cream
• vanilla pod
• icing sugar (couple of table spoons- to your taste)

Also:

• 200g raspberries
• macaroons form the 'vanilla macaroons' recipe (with pink food colouring)

Make the macaroons ('vanilla macaroons' recipe with additional pink food colouring) and set them aside to cool.

Pre- heat the oven to 180 C and line two 20cm sandwich tins.

Blend the cocoa powder and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish butter.  Divide the cake mix equally between the prepared tins and level the surface.

Bake in the pre-heated oven for about 25-30 minutes, until well risen and the tops of the cakes spring back when lightly pressed with a finger.  Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
If you are making whole cake in one tin it will take about 40 minutes in the oven.  Cut the cake when cooled.
To make the vanilla cream whisk double cream with icing sugar and vanilla pod.
Decorate the cake with macaroons and raspberries, when cooled completely.
Enjoy!