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Salted Chocolate Rye Cake

Salted Chocolate Rye Cake

salted chocolate rye

This salted chocolate rye cake is the densest, fudgiest and most indulgent cake I’ve ever made in all the best ways! It does mean you can’t eat too many slices, but means its perfect for a celebration or an excuse to get your friends over. As who’s gonna turn down cake?!

Salted chocolate rye is a combination that I first tried in Edinburgh two months ago, when I took my sister for a birthday weekend surprise. I had booked for us to go to the Luna Cinema to see La La Land in the Royal Botanic Gardens. I had visions of the sun setting over a glorious backdrop whilst we sipped gin&tonics and ate a delicious picnic. Now whilst we did sip gin&tonics and eat delicious food, it was all within the space of 15 minutes before the heavens opened and we struggled through 2 hours of non-stop rain all the while watching the splendid LA sun… We were true Brits that day, with soggy crisps and sodden sausages rolls surrounding us.

But what I did manage to eat relatively drizzle free was the best chocolate cake ever to exist. We found a cafe called Lovecrumbs, that is exactly the kind of cafe I’d love to own one day. The decor was gorgeous and oh god the cakes. They just looked insane, but their salted chocolate rye cake spoke out to me. The depth of flavour that the rye flour provided was so delicious and salting the chocolate ganache counted the richness perfectly. I just loved it! And knew I had to recreate it, simply just so I could eat it again as Edinburgh is sadly far far away from me.

salted chocolate rye

salted chocolate rye

So my recreation journey began with research into rye flours; nerd glasses on! You can get light, medium and dark rye flours. The darker the rye the more bran is used which gives you the distinctive colour and flavour of a deep rye loaf. In cake form, the darker the rye the denser and fudgier your sponge will be. Its abit of personal preference really, but I opted for a medium rye for this cake.

For the filling and decoration I opted for a simple ganache with a generous sprinkling of salt. In the middle layer I also added some dark chocolate chunks for added texture, and more chocolate because sometimes if you’re gonna go in you should go ALL in.

In the sponge I added 240ml of coffee, which helps to keep the sponge super moist and really deepens the chocolate kick.

salted chocolate rye

I really love this cake. Its such a different take on the usual chocolate cake and is way better than eating a loaf of rye bread, right?? Let me know if you give it a go 🙂

Salted Chocolate Rye Cake

Salted Chocolate Rye Cake

Ingredients

    Cake
  • 157g plain flour
  • 157g medium rye flour
  • 95g cocoa powder
  • 2 1/2tsp baking powder
  • 3/4tsp bicarbonate of soda
  • 1tsp salt
  • 150ml vegetable oil
  • 400g caster sugar
  • 2 eggs + 1 egg yolk
  • 2tsp vanilla extract
  • 1/2tsp almond extract
  • 360ml whole milk
  • 240ml hot strong brewed coffee
    Ganache
  • 370g dark chocolate
  • 240ml double cream
  • 1tbsp maldon sea salt flakes + more for decoration
    Filling
  • 50g dark chocolate chips

Instructions

  • For the cake, firstly pre-heat the oven to 180C and grease and line two 8" baking pans.
  • In a small bowl, sift together the flours, cocoa powder, baking powder, bicarb and salt. Then set aside until needed.
  • Using a hand mixer beat together the oil and sugar for about two minutes. With the mixer still running, add the eggs, egg yolk, vanilla and almond extract ensuring you scrape down the sides to incorporate all the mixture.
  • On a low speed, add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Again, ensure you scrape down the sides to incorporate all the mixture.
  • Remaining on a low speed, stream in the coffee until just combined.
  • Evenly divide the batter between the prepared pans. Bake in the oven for 25-30 minutes until a skewer comes out clean and the sponges bounce back.
  • Let them cool on a wire rack in the pans for at least 10-15 minutes, before removing them from the pans to completely cool.
  • For the ganache, break the chocolate into small pieces and place into a heatproof bowl. In a pan heat the cream until just beginning to simmer, then pour this over the chocolate. Leave for a couple of minutes and then stir until smooth. Add the sea salt flakes and stir again. Then set aside until its a spreadable consistency and is cool.
  • To assemble the cake, place one of the sponges onto a cake board or serving plate. Then top with half of the ganache and the chocolate chips. Place the other sponge on top, and spread on the remaining ganache. Sprinkle with some more sea salt flakes if desired.
  • http://bakingwithaimee.com/2017/11/16/salted-chocolate-rye-cake/

    Maple, Pecan & Chocolate Bars

    Maple, Pecan & Chocolate Bars

    maple, pecan and chocolate barsmaple, pecan and chocolate bars

    These maple, pecan and chocolate bars are the product of my constant note taking when eating any kind of baked treat. The notes section on my phone is overflowing with light-bulb ideas in the middle of the night, childhood favourites to recreate and ingredients I’ve deciphered mid-chew. Some could say baking obsessed, I prefer passionate…!

    The chocolate bars are inspired by an unassuming treat sitting by the tills in Abokado – similar to Itsu they serve up sushi, salads, hot noodles and a handful of baked treats. I picked up their Maple & Pecan bar on a whim, not expecting much more than a quick treat for pudding. But I LOVED it! It had a gorgeously moist biscuit base which was bursting with flavour and a really thick layer of dark chocolate on top that provided a delicious snap. I just knew that I needed to recreate it and whilst I haven’t created an exact replica, I love how the chocolate bars have turned out!

    maple, pecan and chocolate bars

    My chocolate bars have quite a flapjacky taste and texture, but with the added crunch of chopped pecans and crushed digestives. I’ve also substituted some of the golden syrup out for maple syrup, which goes perfectly with the chopped pecans. Although the inspiration for these bars was more biscuity than flapjacky, I actually really like the additional texture that the oats provide. Is there anything better than the buttery smell of flapjacks baking either??

    maple, pecan and chocolate bars

    One thing I didn’t change at all was the thick layer of dark chocolate on the bars. I really think dark chocolate is a must here, as it balances out the sweetness of the flapjack base. I would also always advise buying the best quality chocolate you can when it is simply being melted onto a bake. It really does make the world of difference! For reference, I always use Green & Blacks cooking chocolate.

    The chocolate bars are super simple to make and are almost a one bowl job! I did leave mine overnight in the fridge to set, but its not essential. So long as the chocolate is hard you will be able to cut them into neat little rectangles. Just be careful they’re not all gone the same day, as they’re so moreish!!

    Maple, Pecan & Chocolate Bars

    Yield: 12

    Maple, Pecan & Chocolate Bars

    Ingredients

      Base
    • 90g plain digestives (about 6)
    • 75g pecans
    • 60g soft brown sugar
    • 250g rolled oats
    • 200g unsalted butter
    • 115g golden syrup
    • 50g maple syrup
    • 1tsp vanilla extract
      Topping
    • 200g dark chocolate

    Instructions

  • Firstly, preheat the oven to 150C and grease and line a 23cm square baking tin, then set aside.
  • Crush the digestives into small pieces and chop the pecans roughly and then add them both to a large bowl. Then add the sugar and rolled oats and set aside until needed.
  • In a large pan, stir the butter, golden syrup, maple syrup and vanilla over a low heat until blended together. Then take off the heat and pour into the dry mixture, mixing well. Pour the mixture into the prepared baking tin and bake for 30 minutes or until the surface is lightly browned. Then place onto a wire rack to cool completely.
  • To make the topping, melt the chocolate over a bain-marie ensuring that the base of the bow doesn't touch the water. Then pour onto the cooled base and spread evenly with a palette knife.
  • Leave to set for 2 hours and then cut into rectangles.
  • http://bakingwithaimee.com/2017/11/07/maple-pecan-chocolate-bars/

    Treacle Tart

    Treacle Tart

    treacle tarttreacle tart

    Treacle tart has never interested me. I’ve always thought it was sickly, cloying and designed for children. Until I spent a week at Ashburton Cookery School. We made an insane amount of cakes, bread and patisserie. Its funny how much you can make when someone else is doing the weighing, measuring and washing up at the end….! One of the mornings we made a treacle tart for lunchtime pudding, and I was adamant I wasn’t going to like it.

    There I was spoon in hand ready to be disappointed and bereft of pudding when low and behold, it was actually a delight! The texture was more cakey than I was expecting and the zing of lemon zest cut right through the golden syrup, ensuring it wasn’t cloyingly sweet like i’d envisioned. Sometimes its the simplest of desserts that can really captivate and remind you of home. The buttery pastry and sweet smell of golden syrup really reminds me of being a child hovering around my mum in the kitchen.

    I made my classic shortcrust pastry for the tart rather than a sweet pastry. I always prefer shortcrust to cut down the sweetness (especially with a treacle tart!) and it holds up really well in the oven with hardly any shrinkage. Though the real key to that is making sure you chill the pastry well in the fridge before blind baking.

    Ashamed as I am to admit it, I had no clue that breadcrumbs were a vital part of a treacle tart! Anyone else?! They provide the sticky and stodgy texture that is so familiar, but in this recipe the quantity of breadcrumbs is halved to make room for ground almonds. They keep the tart really moist and add the cakey texture that I like so much. Finally the lemon zest adds a really interesting citrusy tang that cuts right through the sweetness, finishing the tart off perfectly.

    treacle tarttreacle tart

    Treacle tart is perfect for pudding after a Sunday roast, especially in Autumn now its getting colder. The tart is best served warm on the same day as baking, and as it only takes 20 minutes in the oven it can be popped in as soon as your roast is out!

    Let me know if treacle tart reminds you of fond childhood memories, and if you weren’t a fan then I promise you will be now!

    Treacle Tart

    Treacle Tart

    Ingredients

      Pastry
    • 225g plain flour
    • 1tbsp caster sugar
    • pinch of salt
    • 120g unsalted butter, diced and chilled
    • 2tbsp ice-cold water
      Filling
    • 250ml golden syrup
    • 125ml double cream
    • 1&1/4 large eggs
    • 1 lemon
    • 50g ground almonds
    • 75g fresh breadcrumbs

    Instructions

  • For the pastry, mix the flour, caster sugar and salt together into a bowl. Add the diced butter, rubbing in with your hands until it resembles breadcrumbs. Add the water 1tbsp at a time until the dough starts to come together. Turn out onto a lightly floured worktop, and knead until it comes together to form a uniform dough. Don't handle it too much. Wrap the dough in clingfilm and put in the fridge for 30 minutes.
  • Once chilled, roll the pastry out on a floured work surface into a rectangle about 2-3mm thick. Line the tin with the pastry and then pop back in the fridge for 30 minutes until firm. Then pre-heat the oven to 180C/160C Fan/Gas Mark 4.
  • Once the pastry is firm, line it with baking paper and fill with baking beans. Then bake for 20 minutes.
  • Whilst the pastry is baking, place the golden syrup in a pan and gently warm. In a separate bowl mix the cream, eggs and grated lemon zest, then add the warm golden syrup (make sure its not too hot or it will cook the eggs).
  • In a separate bowl, mix the breadcrumbs and ground almonds together and then make a well in the centre. Pour the golden syrup mixture into the well and mix until smooth.
  • Once the pastry is baked, remove from the oven and remove the beans and baking paper. Then return to the oven and bake for another 5 minutes until the pastry is dry.
  • Fill the baked pastry case with the treacle mixture and then bake for 15-20 minutes or until the filling is just set.
  • Serve warm.
  • Notes

    Recipe adapted from Ashburton Cookery School

    http://bakingwithaimee.com/2017/10/29/treacle-tart/

    Salted Turtle Cookies

    Salted Turtle Cookies

    salted turtle cookies

    Back in 2011 I spent a summer in Ohio working as a front gate photographer at Cedar Point. It was one of the best summers of my life, and introduced me to a whole host of American candy and treats. Step in the turtle candy; a cluster of pecans, enrobed with caramel and covered in chocolate. I had turtle fudge, turtle ice cream, turtle brownies…the list goes on! Its just the perfect combination, and turtle cookies are my favourite.

    salted turtle cookiessalted turtle cookies

    The recipe makes an abundance, which believe me is not a bad thing! The turtle cookies are so moreish its unreal and they’re the perfect accompaniment to a cup of tea. They’re also quite therapeutic to make, as you roll, dip and roll again. Though it does make for messy hands!

    You’ll need to set aside some time for these as you need to chill the dough in the fridge for an hour before you begin the rolling process. Creating the classic rugged effect around the edge of the turtle cookies is actually pretty simple. Firstly you’ll need to roll the dough into balls before dipping them in to frothy egg whites, this acts as the ‘glue’ when you roll the dough balls into crushed pecans. Finally, once you’ve placed the balls onto a baking tray you need to create the dent with the back of a spoon for your delicious salted caramel filling. Its as simple as that!

    salted turtle cookiessalted turtle cookies

    Now the salted caramel filling is actually the biggest cheat of them all. It’s simply melted toffee sweets with double cream and a big pinch of sea salt flakes on top- so sue me! But it works so well and makes for a deliciously chewy filling to the turtle cookie. Turtle candies don’t usually use salted caramel, but I thought it balanced out the whole cookie so well and added a different dimension of flavour.

    salted turtle cookies

    I really love the simplicity of this recipe, especially considering how delicious the turtle cookies are! Let me know if you make them, or are also a turtle fan!

    Salted Turtle Cookies

    Yield: 20 Cookies

    Salted Turtle Cookies

    Ingredients

      Cookies
    • 125g plain flour
    • 28g cocoa powder
    • pinch of salt
    • 134g caster sugar
    • 115g unsalted butter
    • 1 large egg, seperated
    • 2tbsp whole milk
    • 1tsp vanilla extract
    • 180g pecans
      Salted Caramel
    • 45ml double cream
    • 14 soft toffees
    • 2tsp sea salt flakes

    Instructions

  • Firstly combine the flour, cocoa powder and salt in a bowl, then set aside. In a large bowl beat the butter and sugar together with an electric whisk until light and fluffy. Then add the egg yolk, milk and vanilla and mix until incorporated. Reduce the speed to low, and add the flour mixture until just combined. Wrap the dough in cling film and place into the fridge for an hour to chill until firm.
  • Preheat the oven to 175C and line two baking trays with baking paper. Whisk the egg white in a small bowl until just frothy and set aside. Finely chop the pecans and place in another small bowl.
  • Roll the chilled dough into 1-inch balls, dip in the egg whites and roll in the chopped pecans. Evenly place the balls onto the prepared baking trays and using a teaspoon make an indentation in the centre of each ball. I found it helped to dip the spoon into a glass of warm water between each indent.
  • Bake until just set, about 12-15 minutes and then re-press the existing indentations with the teaspoon. Leave on the baking tray for a few minutes to cool before placing onto baking trays.
  • For the salted caramel filling, place the toffees and cream into a bowl over a bain-marie and stirring occasionally heat until smooth. This will take about 10 minutes. Carefully fill the cookies with the caramel mixture and sprinkle over sea salt flakes.Then leave to cool completely.
  • http://bakingwithaimee.com/2017/10/23/salted-turtle-cookies/