Chocolate Cake with Ganache

September 14, 2021

Ingredients #

• Unsalted butter (softened, at room temperature) – 220 grams
• Golden caster sugar – 220 grams
• Eggs – 4
• Vanilla extract – 1 tsp
• Self-raising flour – 220 grams
• Cocoa powder – 3 tbsp
• Baking powder – 1 tsp
• Salt – small pinch
• Milk – 2 tbsp

For the Ganache: #

• Double cream – 300 grams
• Dark chocolate – 300 grams

Recipe #

Cake #

1. Heat oven to 160°C (fan).
2. Line the base of 2 x 20cm (8in) deep cake tins and grease the sides with butter.
3. Beat butter and sugar together until light and fluffy.
4. Add vanilla extract.
5. Add eggs one at a time, beating on low speed just until mixed in.
6. Mix flour, cocoa powder, baking powder, and salt; fold into the wet mixture.
7. Add milk and fold gently.
8. Pour batter evenly into the cake tins.
9. Bake for 20-25 minutes.
10. Check the cakes and bake for another 5-10 minutes if not done (a skewer should come out clean).
11. Cool cakes in the tins on a wire rack for 10 minutes.

Ganache #

1. Heat double cream in a saucepan until nearly boiling.
2. Break dark chocolate into a bowl.
3. Pour hot cream over chocolate and cover the bowl.
4. Let it stand for 2-3 minutes.
5. Whisk ganache until smooth and glossy.
6. Cool for 10 minutes, then chill in the fridge for 30 minutes.

Assembly #

• Once the sponge cakes are cool, layer and ice them with the ganache.

Enjoy your rich and moist chocolate cake with smooth ganache!

Plum Cake

January 3, 2021

Ingredients #

• Self-raising flour – 175 gm
• Unsalted butter – 175 gm
• Golden caster sugar – 175 gm
• Eggs – 3
• Baking powder – 1 teaspoon
• Dark chocolate – 75 gm
• Dry fruits (raisins etc.) – as desired

Recipe #

1. Heat oven to 140°C (fan).
2. Line the base of a deep cake tin and grease the sides with butter.
3. Beat together butter and sugar until light and fluffy.
4. Add eggs one at a time, beating on low just until mixed in.
5. Fold in the flour, baking powder, and dry fruits.
6. Break the dark chocolate into pieces and add to the batter.
7. Pour batter into the tin.
8. Bake for 45 minutes, checking after 25-30 minutes.
9. If not done, bake for another 5-10 minutes (a skewer inserted should come out clean).
10. Cool the cake in the pan on a wire rack for 10 minutes before removing.

Enjoy your delicious plum cake!

Cherry and Almond Cake

November 11, 2018

Cherry and Almond Cake is one of my all-time favourites — a dependable classic that never disappoints. It’s soft and moist on the inside, with a thin golden crust and a beautiful balance of sweet cherries and nutty almond flavour. Always a hit with family and friends!

Ingredients #

• Butter, softened – 175g (or 200g for extra richness)
• Golden caster sugar – 175g (or 200g if preferred sweeter)
• Eggs – 4
• Almond extract – ½ tsp
• Self-raising flour – 175g
• Baking powder – ½ tsp
• Ground almonds – 125g
• Milk – 100ml
• Glacé cherries – 300g
• Flaked almonds – 2 tbsp

Recipe #

1. Preheat oven to 140°C fan (160°C conventional).
2. Line the base of a 20cm deep round cake tin with baking paper and grease the sides with butter.
3. Rinse the glacé cherries thoroughly, pat dry, halve them, and toss them in a little flour to prevent sinking.
4. In a large bowl, beat the butter and sugar together until pale and fluffy.
5. Add almond extract.
6. Beat in the eggs one at a time, mixing on low speed until just incorporated.
7. Gently fold in the flour, baking powder, and ground almonds.
8. Add half of the cherries to the batter at this stage (optional), and stir in the milk to loosen the mixture.
9. Pour the batter into the prepared tin.
10. Arrange the remaining cherries on top, then scatter over the flaked almonds.
11. Bake for 45 minutes, checking after 30–35 minutes. If needed, bake an additional 5–10 minutes until a skewer comes out clean.
12. Let the cake cool in the tin for 10 minutes on a wire rack before removing.

Serve slightly warm or at room temperature with tea or coffee — or even a scoop of vanilla ice cream!

Tiramisu

April 27, 2013

Tiramisu #

This super-simple Italian dessert actually benefits from being made ahead, as this gives it time for all the lovely flavours to mingle.

Ingredients #

• Espresso coffee (strong, cooled to room temperature) – 2–3 cups
• Eggs (separated) – 2
• Caster sugar – ¼ cup
• Mascarpone cheese – 250 g
• Cream (heavy whipping cream or any cream with more than 36% milkfat) – 1 cup
• Sponge fingers – 250 g
• Cocoa powder – for dusting
• Hazelnuts (roasted and chopped) – for dusting

Recipe #

1. Place the egg yolks and sugar in a large bowl.
2. Beat until the mixture turns pale and thick.
3. Add the mascarpone and beat lightly to combine. It’s fine if the mixture is slightly marbled.
4. Whip the cream until stiff peaks form, then gently fold into the egg mixture using a spatula or metal spoon — do not beat.
5. In a separate clean metal bowl (ensure no grease or residue), beat the egg whites to soft peaks.
6. Gently fold the egg whites into the cream and mascarpone mixture — again, do not beat. Retain as much air as possible.

Assembling #

7. Choose either a large serving dish or individual glasses.
8. Pour espresso coffee into a shallow bowl.
9. Dip sponge fingers into the coffee one at a time — take them out quickly to avoid over-soaking.
10. Layer the bottom of the dish with the soaked sponge fingers.
11. Spread half of the mascarpone mixture on top and smooth it out.
12. Add another layer of coffee-dipped sponge fingers.
13. Finish with the remaining mascarpone mixture, smoothing the surface.

Finishing #

14. Refrigerate overnight to allow flavours to develop.
15. Before serving, dust with cocoa powder and sprinkle with roasted chopped hazelnuts.
16. Use a spoon to create a layered effect with the toppings if desired.

Tip:
If using glasses for serving, break the sponge fingers into smaller pieces to fit. Follow the same dipping and layering method. Remember: do not oversoak the sponge fingers.