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~CHOCOLATE CAKES~

Jan 2 2012

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Add a lovely coffee buttercream for the filling and topping, and the chocolate cake is transformed into something extra special.

SERVES 8

3/4 cup butter, softened, plus extra for greasing

1 1/2 cups self-rising flour

1 1/2tbsp unsweetened cocoa powder

pinch of salt

3/4 cup soft dark brown sugar

1/2 cup ground almonds

3 large eggs, lightly beaten

For the coffee buttercream

3/4 cup unsalted butter

3 cups confectioners sugar,sifted

2 tbsp coffee extract

whole hazelnuts or pecan nuts, to decorate

1. Preheat the oven to 350°F. Grease and line two 7in round shallow pans.

2. Sift the flour, cocoa and salt into a large bowl.

3. In another bowl, cream the butter with the sugar until light and fluffy.

4. Add the ground almonds, eggs, flour and cocoa, and beat well. Divide the batter between the pans.

5. Bake for 25-30 minutes. Turn out on a wire rack to go cold. Remove the paper lining.

6. To make the buttercream, beat the butter, then gradually beat in the icing sugar and coffee extract.

7. Put one quarter of the buttercream into a small piping bag fitted with a star nozzle.

8. Sandwich the cakes together with some of the buttercream. Cover the top and sides with the rest.

9. Pipe rosette around the top of the cake and decorate with whole hazelnuts or pecan nuts, if you like.

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Jan 2 2012

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Rich and creamy, this chocolate cake has added depth of flavour from muscovado sugar and thick yogurt.

SERVES 8

3/4 cup unsalted butter, softened, plus extra for greasing

4oz plain semisweet chocolate, broken into pieces

1 cup light muscovado (brown) sugar

1 tsp vanilla extract

3 eggs, beaten

2/3 cup greek yogurt

1 1/4 cups self-rising flour

For the frosting and chocolate curls

8oz semisweet chocolate, broken into pieces

1/4 cup unsalted butter

6 tbsp greek plain yogurt

3 cups confectioners sugar,plus extra for dusting

1.Preheat the oven to 375°F. Grease and line two 8in round cake pans with baking parchment.

2.Melt the chocolate in a heatproof bowl over apan of simmering water.

3. Meanwhile, in a large bowl,beat the butter with the sugar until light and fluffy.

4. Beat in the vanilla extract, then gradually beat in the egg in small quantities, beating well after each addition.

5. Stir in the melted chocolate and yogurt. Sift the flour over the mixture, Then fold in gently with a large metal spoon.

6. Divide the mixture between the pans. Bake for 25-30 minutes, or until the cakes are firm to the touch.

7. Leave to stand for 5 minutes, then turn out to a wire rack to go cold. Remove the lining papers.

8. To make the chocolate curls,melt 4oz of the chocolate in a heatproof bowl set over apan of gently simmering water.

9. Spread the melted chocolate out on to a clean, cold hard surface, preferably marble, and allow to set.

10. Meanwhile. to make the  frosting, melt the rest of the chocolate and all the butter in a medium pan over a gentle heat.

11. Stir in the yogurt and icing sugar. Mix with a rubber spatula until smooth, then beat until the frosting begins to cool and thicken slightly.

12 Use a third of the mixture to sandwich the cakes together. Working quickly, spread the rest of the frosting over the top and sides.

13. To make the curls, using a long,sharp knife, scrape along the surface of the set chocolate to make thin curled shavings.

14. Position the shavings on the cake and then dust with icing sugar.

 

 

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Jan 2 2012

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One of the richest chocolate cakes ever. Serve in thin slices.

SERVES16-20

1/2 cup unsalted butter,plus extra for greasing

8oz plain semisweet chocolate, broken into pieces

2/3 cup milk

1 cup light moscovado sugar

2 tsp vanilla extract

2 eggs, separated

2/3 cup sour cream

2 cups self rising flour

1 tsp baking powder

For the filling

4 tbsp seedless raspberry jam

4 tbsp bran

14oz plain semisweet chocolate,broken into pieces

1 cup unsalted butter

plain and white chocolate curls,and chocolate curls and chocolate dipped phsalis, to decorate

For the ganache

1 cup heavy cream

8oz semisweet chocolate, broken into pieces

1. Preheat the oven 350°F. Grease and line a 9in round deep cake pan with baking parchment.

Put the chocolate, butter and milk in a pan. Stir over a very low heat until the chocolate melts. Remove from the heat.

3. Beat in the sugar and vanilla.

4.Beat the egg yolks and cream in a bowl, then beat into the chocolate mixture. Sift the flour and baking powder over the mixture and fold in.

5. Spoon into the cake pan and bake for 45-55 minutes. Turn on  to a wire rack to go cold. Remove the lining papers. Slice into three even layers.

6. To make the filling, warm the jam with 1 tbsp of the brandy in a small pan. Brush over one side of two cake layers, then leave to set.

7. Put the remaining brandy in the pan with the chocolate and butter. Melt gently over a low heat, stirring until smooth. Cool until the filling is just beginning to thicken.

8. Spread one layer of the cake with half of the chocolate filling.Topwith a second layer of cake, jam side up, and the remaining filling. Top with the final cake and leave to set.

9. To make the ganche, heat the cream and chocolate together in a pan over a low heat, stirring until the chocolate melts. Pour into a bowl, leave to cool, then whisk until the mixture begins to hold its shape.

10. Spread the cake top and sides with ganache.

11. Decorate with chocolate curls and chocolate-dipped physalis. Store, chilled, until ready to serve.

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Jan 2 2012

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Perhaps the most famous chocolate cake of all,layered with fresh cream contaning chopped black cherries and decorated with chocolate curls. Perfect for special occation .

-SERVES 8-10

6 tbsp butter,melted,plus extra for greasing

5 eggs

1 cup caster sugar

1/2 cup all purpose flour, sifted

1/2 cup unsweetened cocoa powder,fifted

For the filling and topping

6 tbsp Kirsch

2 1/2 cups heavy cream

15oz can black cherries,drained,pitted and chopped

For the decoration

8oz semisweet chocolate, to make chocolate curls

15-20 fresh cherries, preferably with stems

sifted confectioners sugar

1.Preheat the oven to 350°F. Grease and line two 8in round deep cake pans with baking parchment.

2. Put the eggs and sugar in a large bowl and beat with an electric whisk for about 10 minutes, or until the mixture is thick and pale and leaves a trail when the beaters are lifted.

3.Sift together the flour and cocoa powder,then sift again into the whisked mixture. Fold in gently using a metal spoon and a figure of eight motion.

4. Slowly trickle in the cooled melted butter and fold in gently.

5. Divide the batter between the pans and smooth level. Bake for 30 minutes, until springy to the touch.

6. Leave in the pan for 5 minutes, then turn out on to a wire rack to cool. Peel off the lining paper.

7. Cut each cake in half horizontally. Sprinkle the four layers evenly with the Kirsch.

8.In a large bowl, whip the cream until it holds soft peaks.

9. Transfer two-thirds of the cream to another bowl and stir in the chopped cherries.

10. Place a layer of cake on a serving plate and spread over one-third of the filling. Top with another portion of cake and continue layering, finishing with the cake top.

11. Use the remaining whipped cream to cover the top and sides of the gateau. Decorate with chocolate curls, cherries and dusting of icing sugar.

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Jan 2 2012

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SERVES 10-12

1/2 cup butter,softened, plus extra for greasing

1 1/4 cups caster sugar

3 eggs, beaten

2 cups allpurpose flour

1 tsp baking soda

1/2 cup unsweetened cocoa powder

1 cup buttermilk

For the chocolate buttercream

2 oz dark (bittersweet) chocolate

1 1/2 cups confectioners sugar,sifted

1/2 cup unsalted butter,softened

few drops of vanilla extract

1. Preheat oven to 350F.grease and line two 8in round  shallow cake pan with baking parchment.

2. In a mixing bowl, cream the butter and sugar until light and fluffy.

3. Gradually beat in the eggs. Sift the flour, baking soda and cocoa over in batches and beat well to combine. Add the buttermilk and mix well.

4. Spoon into the prepared pan and bake for 30-35 minutes, or until firm to t he touch.

5.Let stand for 5 minutes, then turn out of the pans, peel off the papers and leave on a wire rack to go cold.

6.To make the buttercream, melt the chocolate in a heatproof bowl set over a pan of gently simmering water.Stir occasionally.  Allow to cool slightly.

7. In another bowl, beat the icing sugar with the butter until soft and creamy.Mix in the melted chocolate.

8. Use half of the buttercream to sandwich the cakes together, and spread  the remainder on the top of the cake. Store refrigerated to keep the buttercream firm.

 

 

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