Real Chocolate Buttercream Icing
Ingredients
50g Good-quality dark chocolate (minimum 70% cocoa solids)
100g Unsalted butter, softened
200g Icing sugar
1 tsp vanilla extract
Milk, to loosen
Method
This recipe creates enough buttercream to be slathered inside, along with some raspberry jam, and on top of Mary's chocolate cake below!
50g Good-quality dark chocolate (minimum 70% cocoa solids)
100g Unsalted butter, softened
200g Icing sugar
1 tsp vanilla extract
Milk, to loosen
Method
- Melt the chocolate in a bowl set over a pan of simmering water (do not allow the base of the bowl to touch the surface of the water)
- Allow to cool until the chocolate no longer feels hot to the touch
- Beat the butter in a bowl until soft, then gradually beat in the icing sugar
- Add the vanilla extract and beat again
- Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff)
- This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake
This recipe creates enough buttercream to be slathered inside, along with some raspberry jam, and on top of Mary's chocolate cake below!
Mary Berry Chocolate Sponge
Ingredients
50g/2oz cocoa powder
6 tbsp boiling water
3 free-range eggs
4 tbsp milk
175g/6oz self-raising flour
1 rounded tsp baking powder
100g/4oz baking spread or soft butter
300g/10oz natural caster sugar
Method (edited by me slightly)
50g/2oz cocoa powder
6 tbsp boiling water
3 free-range eggs
4 tbsp milk
175g/6oz self-raising flour
1 rounded tsp baking powder
100g/4oz baking spread or soft butter
300g/10oz natural caster sugar
Method (edited by me slightly)
- Preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in sandwich tins with baking parchment.
- Put the cocoa powder and boiling water into a bowl / jug and mix well in to a paste, leave to cool
- Add the sugar and butter in to a separate bowl and stir until combined and then stir in the flour and baking powder
- Make a well for the eggs and the combine these in to the mixture
- Add the cocoa paste to the above mixture and mix well then add the milk
- Divide the cake mixture between the prepared tins
- Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin
- Once baked, remove the cakes from the oven and allow to cool completely
- This sponge works fantastic with the chocolate buttercream above!
Nigella Coffee and Walnut Cake
Ingredients
50 grams walnut pieces
225 grams caster sugar
225 grams soft unsalted butter (plus some for greasing)
200 grams plain flour
4 teaspoons instant espresso powder
2 ½ teaspoons baking powder
½ teaspoon bicarbonate of soda
4 large eggs
1 - 2 tablespoons milk
For the Buttercream Frosting
350 grams icing sugar
175 grams soft unsalted butter
2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
approx. 10 walnut halves (to decorate)
50 grams walnut pieces
225 grams caster sugar
225 grams soft unsalted butter (plus some for greasing)
200 grams plain flour
4 teaspoons instant espresso powder
2 ½ teaspoons baking powder
½ teaspoon bicarbonate of soda
4 large eggs
1 - 2 tablespoons milk
For the Buttercream Frosting
350 grams icing sugar
175 grams soft unsalted butter
2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
approx. 10 walnut halves (to decorate)
- Method
- Preheat the oven to 180°C/gas mark 4/350°F.
- Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.
- Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
- Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
- Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
- Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
- Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
- When the sponges are cool, you can make the buttercream.
- Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
- Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
- If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
- Then beat in the hot coffee liquid.
- Place 1 sponge upside down on your cake stand or serving plate.
- Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
- This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
- Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.
Chocolate Sponge Cake
Ingredients
100 g sifted cocoa powder
12 tablespoons boiling water
6 large eggs
100 ml milk
350 g self-raising flour
2 rounded teaspoon baking powder
200 g softened butter
550g caster sugar
For the ganache
3 tablespoons apricot jam
150 g white chocolate
150 ml double cream
Method
100 g sifted cocoa powder
12 tablespoons boiling water
6 large eggs
100 ml milk
350 g self-raising flour
2 rounded teaspoon baking powder
200 g softened butter
550g caster sugar
For the ganache
3 tablespoons apricot jam
150 g white chocolate
150 ml double cream
Method
- Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20 cm (8 in) deep sandwich tins then line the base of each tin with baking parchment.
- Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface.
- Bake in the pre-heated oven for about 25–30 minutes or 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.
- To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other.
- Break the chocolate into pieces and put in a bowl. Gently heat the cream in a saucepan and when it is just about to boil, take off the heat and pour over the chocolate pieces. Leave for a minute and then gently stir until all chocolate is melted.
- Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes. Sandwich the cakes together and either cover in more ganache or chocolate butter cream.
- Keep in a cool place until ready to serve.
Elderflower and Strawberry Sponge Cake
Ingredients - for the cakes (makes 3 tiers or half to make a 2 tier cake)
450g (1lb) self-raising flour
450g (1lb) really soft unsalted butter, diced
2tsp baking powder
8 eggs, lightly beaten
Finely grated zest of 2 un-waxed lemons
450g (1lb) golden caster sugar
4tbsp elderflower cordial
For the filling and decoration
1.2kg (2lb 12oz) ripe strawberries, hulled
2tbsp golden caster sugar
1tsp vanilla extract
600ml (1pt) double cream
8tbsp elderflower cordial
Method
450g (1lb) self-raising flour
450g (1lb) really soft unsalted butter, diced
2tsp baking powder
8 eggs, lightly beaten
Finely grated zest of 2 un-waxed lemons
450g (1lb) golden caster sugar
4tbsp elderflower cordial
For the filling and decoration
1.2kg (2lb 12oz) ripe strawberries, hulled
2tbsp golden caster sugar
1tsp vanilla extract
600ml (1pt) double cream
8tbsp elderflower cordial
Method
- Preheat the oven to 190°C/fan 170°C/gas 4. Butter three 20cm (8in) round cake tins and line the bases with parchment.
- Sift the flour and baking powder into a bowl, add the butter, eggs, lemon zest and sugar and beat well, adding the cordial towards the end.
- Pour into the cake tins and bake for 30-35 minutes. Remove from the oven, leave for a couple of minutes, run a knife around the rims and turn out onto a wire rack. Remove the papers and cool. Trim the cakes flat. (If you are making the full mixture into two cakes, cook at a lower heat for longer)
- For the filling, slice 400g (14oz) of the strawberries, toss in a bowl with the sugar and vanilla and leave for 30 minutes.
- Whip the cream until soft peaks form, adding the cordial slowly as it begins to thicken. Place one cake on a stand and spread with a layer of cream and half of the sliced strawberries. Repeat with another cake, more cream and the remaining sliced strawberries.
- Top with the last cake. Spread the remaining cream all over the cake.
- Halve 20 of the remaining strawberries and decorate around the top edge of the cake, piling the rest into the center. Slice the other strawberries and press into the cream all around the sides.
Malteser Layer Cake from www.poiresauchocolat.net
Ingredients - for the Cakes
130g room temperature butter
130g golden caster sugar
2 eggs
130g self raising flour
70g Horlicks
1/2 tsp baking powder
3 tbsp milk
3 tbsp boiling water
Ingredients - for the ganache
150g dark chocolate
150 ml double cream
Note
I used an 8” cake tin, the above quantities are per cake (layer).
Preparation Method - for the cake
Preparation Method - for the ganache
How to Assemble
130g room temperature butter
130g golden caster sugar
2 eggs
130g self raising flour
70g Horlicks
1/2 tsp baking powder
3 tbsp milk
3 tbsp boiling water
Ingredients - for the ganache
150g dark chocolate
150 ml double cream
Note
I used an 8” cake tin, the above quantities are per cake (layer).
Preparation Method - for the cake
- Preheat the oven to 180C.
- Butter and line the cake tin.
- Cream the softened butter and sugar together until pale and fluffy. Add an egg, beat in, then add the other and beat again.
- Sieve the flour, Horlicks and baking powder into the bowl and then fold in until nearly combined.
- Add the milk and fold again, then finally add the boiling water.
- Spoon into the tin and put in the oven.
- Bake for about 20-25 minutes or until deep gold and a skewer comes out clean.
Preparation Method - for the ganache
- Break the chocolate up into small pieces and put into a bowl.
- Heat the cream until it starts to steam then pour over the chocolate.
- Leave for a few minutes and then stir in until you have a smooth, glossy ganache.
How to Assemble
- Sandwich the layers together with some of the ganache and then cover with a crumb coat. Put it the fridge to set slightly.
- While it is cooling, chop the maltesers - I found using a sharp knife in a quick decisive motion worked best.
- Remove the cake from the fridge and use the remaining ganache to cover the cake. Starting from the top, arrange the maltesers in the desired pattern and then go down the sides, being careful when placing the pale-side-out halves.
- Put in the fridge for ten minutes or so and then serve. Best eaten on the day, due to the malteser insides getting damp and disintegrating!
HummingBird Bakery Red Velvet Cupcakes
Ingredients - for the red velvet cupcakes
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
½tsp vanilla extract
120ml buttermilk
150g plain flour
½tsp salt
½tsp bicarbonate of soda
1½tsp white wine vinegar
Ingredients - for the cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
You'll also need:
12-hole cupcake tray, lined with large cupcake cases
To make a red velvet cake instead, double the quantities below, divide between three 20cm cake tins and bake for 25 minutes at the same oven temperature. Frost with 2 quantities of cream cheese frosting and sandwich together.
Preparation method
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
½tsp vanilla extract
120ml buttermilk
150g plain flour
½tsp salt
½tsp bicarbonate of soda
1½tsp white wine vinegar
Ingredients - for the cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
You'll also need:
12-hole cupcake tray, lined with large cupcake cases
To make a red velvet cake instead, double the quantities below, divide between three 20cm cake tins and bake for 25 minutes at the same oven temperature. Frost with 2 quantities of cream cheese frosting and sandwich together.
Preparation method
- Preheat the oven to 170°C/325°F/gas mark 3.
- Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
- In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.
- Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated.
- Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
- Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar.
- Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- For the cream cheese frosting, beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
- When the cupcakes are cold, spoon over the cream cheese frosting on top.
Mary Berry's Celebration Chocolate Cake
Ingredients
190g/6½oz self-raising flour
150g/5oz caster sugar
2 level tbsp cocoa powder
1 level tsp bicarbonate of soda
1 level tsp baking powder
2 tbsp golden syrup
2 free-range eggs
150ml/¼ pint sunflower oil
150ml¼ pint milk
For the icing
200g/7oz white chocolate
150ml/¼ pint double cream
1 x 125g/4½oz tub full-fat cream cheese
Preparation method
190g/6½oz self-raising flour
150g/5oz caster sugar
2 level tbsp cocoa powder
1 level tsp bicarbonate of soda
1 level tsp baking powder
2 tbsp golden syrup
2 free-range eggs
150ml/¼ pint sunflower oil
150ml¼ pint milk
For the icing
200g/7oz white chocolate
150ml/¼ pint double cream
1 x 125g/4½oz tub full-fat cream cheese
Preparation method
- Heat the oven to 180C/350F/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins.
- Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins.
- Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool.
- For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool.
- Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice.
- Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish.