Tag: Chocolate

Easter Rocky Road

Easter Rocky Road

easter rocky road 1

I love chocolate, but seasonal chocolate is my absolute favourite. Why eat a bar of chocolate when you could eat a chocolate shaped bunny? Or a cute speckled egg? And easter egg chocolate genuinely does taste better than normal chocolate right? So adding Easter chocolate to rocky road was a natural step for me.

Rocky Road is one of those super versatile, quick to make and loved by all recipes. You can’t really go wrong and you can add pretty much anything you like. For me, crushed digestives and mini marshmallows create the best base and then you can go wild. I added mini eggs, mini creme eggs and mini Malteaser bunnies because apparently I like everything miniaturised…!

easter rocky roadeaster rocky road

In some ways I feel a little silly calling rocky road a recipe, when its so simple. You’ll need maximum 20minutes in the kitchen and then the fridge pretty much does all the work. My main recipe tip, is that slow and steady definitely wins the race when melting the chocolate, golden syrup and butter. The different boiling points can mean you end up with a split oily mess, and thats a serious waste of chocolate!

Once everything is melted and silky smooth all you need to do is chuck all your goodies in and give it all a good stir. Then pop it into a square tin and leave to set in the fridge for a few hours. Then you’ll have 12 glorious slices of chocolatey, biscuity rocky road goodness!

easter rocky road

Rocky road is a perfect bake (can we call it a bake?) for Easter weekend with all the little one’s in your life, especially with all that chocolate involved. Though who am I kidding? My mid-twenties self loved making it just as much as I imagine my three year old self would have!

Let me know if you whip up a batch yourself, and what Easter treats you include!

Easter Rocky Road

Yield: 12 slices

Easter Rocky Road

Ingredients

  • 350g milk chocolate, chopped
  • 150g unsalted butter
  • 4tbsp golden syrup
  • 100g digestive biscuits (about 7), broken into small pieces
  • 100g mini marshmallows
  • 2 bags of mini creme eggs
  • 1 bag of mini eggs
  • 1 bag of mini Malteaser bunnies

Instructions

  • Firstly, grease and line a square 9x9 baking tin and set aside.
  • Then melt the chocolate, butter and golden syrup in a saucepan over a very low heat, stirring every now and then.
  • Meanwhile place the biscuits, nearly all the mini marshmallows, half the mini creme eggs and nearly all of the mini eggs into a large pyrex bowl.
  • Pour the melted mixture into the bowl and mix everything together.
  • Pour the combined mixture into the prepared baking tin and scatter the remaining marshmallows, creme eggs, mini eggs and all of the malteaser bunnies over the mixture, pressing them in to ensure the chocolate helps them set.
  • Then place in the fridge for at least two hours to set.
  • Then slice into twelve and serve.
  • http://bakingwithaimee.com/2017/03/30/easter-rocky-road/

    Chocolate Layer Cake with Vanilla Frosting and Salted Caramel Drizzle

    Chocolate Layer Cake with Vanilla Frosting and Salted Caramel Drizzle

    chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzlechocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle

    Chocolate? Check.

    Tons of frosting? Check!

    Salted Caramel? CHECK.

    Anyone else already hungry? I know I am, and I’ve eaten at least two slices of this beauty already! Sometimes you just need cake, and with a cocktail party on the cards for the Bank Holiday weekend it was the perfect excuse to try a new recipe.

    This chocolate layer cake with vanilla frosting and salted caramel drizzle is a decadent dream, and inspired by two of my new cake blogging crushes. Firstly, Tessa Huff of Sweet Style CA and Rosie of Rosie’s Dessert Spot – both make insanely beautiful cakes and are definitely worth a follow right now! Go!

    chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzlechocolate-layer-cake-vanilla-frosting-salted-caramel-drizzlechocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle

    This was my first attempt at a drip cake, and even though I’ve watched like a bajillion videos and read SO many blog posts on them, I think some more practise will be in order! Getting the right consistency of ‘drip’ and ensuring you add the right amount is trickier than I imagined it would be.

    An excuse to practise by making another cake is hardly a trial though right? I’ve become a little (read ALOT) obsessed with layer cakes at the moment, and can’t stop watching videos of frosting being perfectly smeared onto stacks of cake. So apologies if it gets a little cake heavy round thee parts soon! Though, is an apology for more cake really needed??

    If you make any element of this bake though, go for the salted caramel drizzle. Its the PERFECT recipe, and makes more than you need which came in really handy for our household when my sister brought over brownies!

    chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzlechocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle

    This chocolate layer cake recipe is SUPER moist! Its one of those bakes that needs to be left in the pans for a good 10-15 minutes after taking them out the oven. The sponges are also super bouncy, meaning you have to be delicate in transferring them to your cake stand. But once they’re cooled and encased in light fluffy buttercream they are so delicious – and even better the day after baking!

    This buttercream is so light and fluffy – but you have to be prepared to whip that butter for a good 5 minutes or so to ensure it! You need to whip the butter to the point where it looks like frosting, which is confusing for the mind when you decide to taste it!

    So have I convinced you that you need to try this yet?

    chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle

    Chocolate Layer Cake with Vanilla Frosting and Salted Caramel Drizzle

    Ingredients

      Cake
    • 312g plain flour
    • 82g cocoa powder
    • 2&1/2tsp baking powder
    • 3/4tsp bicarbonate of soda
    • 1tsp salt
    • 155ml vegetable oil
    • 400g caster sugar
    • 2 large eggs + 1 egg yolk
    • 2tsp vanilla extract
    • 1/2tsp almond extract
    • 340ml whole milk
    • 227ml hot strong-brewed coffee
      Buttercream
    • 500g unsalted butter
    • 1kg icing sugar
    • 1tbsp vanilla extract
    • 2tbsp whole milk
      Salted Caramel Drizzle
    • 150g caster sugar
    • 2tbsp golden syrup
    • 2tbsp water
    • 113ml double cream
    • 2tbsp unsalted butter
    • flaked sea salt to taste
    • 1tsp vanilla extract

    Instructions

  • For the Cake:
  • Firstly, pre-heat the oven to 180C and grease and line three 8" baking pans.
  • In a small bowl, sift together the flour, 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 three prepared pans. Bake in the oven for 23-25 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 salted caramel:
  • While the cakes are cooling begin making the salted caramel drizzle by placing the sugar, golden syrup and water in a heavy-bottomed pan and stir to combine.
  • Heat over a high heat, occasionally swirling the pan, until it turns a medium gold amber colour - this will take about 10 minutes. Once the caramel starts to deepen in colour, remove the pan from the heat. Slowly and carefully whisk in the cream, the mixture will bubble up so stand clear and keep stirring.
  • Add the butter, whilst continuing to stir until melted. Then add the salt and vanilla to combine, I added around 4 large pinches.
  • Pour into a heat-safe container (a pyrex bowl, jug or a jam jar will do) and set aside to cool and thicken.
  • For the frosting:
  • Put the unsalted butter into a large bowl and using a hand mixer beat for a good 6 minutes, until it is super creamy. Then slowly add the icing sugar in batches, beating continually with the hand mixer until all incorporated.
  • Add the milk and vanilla extract, and continue beating with the hand mixer until it is super light and fluffy.
  • For the assembly, place one sponge onto your cake stand and using a palette knife spread a layer of frosting on top. Repeat this with the next two layers.
  • Frost the cake with the remaining buttercream, and then using a cake scraper or a palette knife drag it around the cake to achieve a smooth finish, removing any excess buttercream.
  • Finally, pour the salted caramel over the top of the cake, coaxing it to slowly drip over the sides.
  • Notes

    Excess Buttercream - As you scrape the cake to achieve a smooth finish, you will undoubtedly remove alot of the buttercream. Rather than wasting this, you can place in an airtight container and freeze for up to 3 months. Once you're ready to use the buttercream again, place in the fridge overnight to defrost completely.

    Adapted from StyleSweetCA's London Fog Cake.

    http://bakingwithaimee.com/2016/05/30/chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle/

    Chocolate Cupcakes with Peanut Butter Frosting + Video!

    Chocolate Cupcakes with Peanut Butter Frosting + Video!

    chocolate-cupcakes-peanut-butter-frostingchocolate-cupcakes-peanut-butter-frosting

    Chocolate cupcakes with peanut butter frosting. Need I entice you more??

    As I said in my Fudge Ripple Monster Bars post, I’ve gone from being a peanut butter hater to an “I want to try it in everything” kinda girl. So a few weeks ago when I really fancied baking some chocolate cupcakes (which is like everyday, am I right?) I thought what better topping than peanut butter??

    Chocolate and peanut butter is a pretty classic combination anyway, but I was super chuffed with how these turned out. The chocolate cupcakes were super moist, and really chocolatey – no bland flavours here! The peanut butter frosting was the star turn though, as it was a bit salty and savoury in some ways which perfectly balanced out the cupcake.

    The big news with this post however, is that I’ve decided to delve into the world of video recipes with this being my first try! I won’t lie, it’s SO much harder than it looks to film each step of the process so please be kind. I hope it helps to see the process in motion rather than just reading the recipe. Somehow I managed to lose the focus on my camera part of the way through, but thankfully the important bits are clear.

    Anyway, I hope you like the new style! I’ll definitely make another video recipe soon, but for now the full recipe is below:

    Chocolate Cupcakes with Peanut Butter Frosting + Video!

    Yield: 12 Cupcakes

    Ingredients

      Cupcakes
    • 42g cocoa powder
    • 95g plain flour
    • 1/2tsp bicarbonate of soda
    • 3/4tsp baking powder
    • 1/4tsp salt
    • 2 large eggs, room temperature
    • 100g caster sugar
    • 100g light brown sugar
    • 80ml vegetable oil
    • 2tsp vanilla extract
    • 120ml buttermilk
      Frosting
    • 75g unsalted butter, room temperature
    • 250g creamy peanut butter
    • 120g icing sugar
    • 80ml double cream
    • 1tsp vanilla extract
    • 1/4tsp salt

    Instructions

  • Firstly, preheat your oven to Gas Mark 4/180C and line 2 muffin pans with 12 muffin cases.
  • To make the cupcakes whisk the cocoa powder, flour, bicarb, baking powder and salt together in a large bowl until combined then set aside. In a medium bowl whisk the eggs, caster sugar, brown sugar, oil and vanilla together until combined. Pour half of the wet ingredients and half of the buttermilk into your dry ingredients. Gently stir until combined. Repeat with the remaining wet ingredients and buttermilk, and stir until just combined. The batter will be thin, do not overmix.
  • Spoon the batter into the muffin cases, filling about 2/3 of the way full. Then bake in the oven for 18-20 minutes, until a cake tester comes out clean and they spring back when pressed.
  • Leave the cupcakes to completely cool on a wire cooling rack.
  • To make the frosting, using an electric whisk beat the butter on a high speed for about 1 minute until smooth and creamy. Add the peanut butter and mix until combined. Then add the icing sugar, double cream, vanilla extract and salt. Beat on a low speed and then slowly increase to a high speed and beat for one minute.
  • You can then add more icing sugar or cream to your taste, depending on whether you want to thicken or thin the frosting.
  • Using a piping tip of your choice, pipe rosettes onto the cooled cupcakes.
  • Notes

    Adapted from Sally's Baking Addiction Ultimate Snickers Cupcakes

    http://bakingwithaimee.com/2016/04/24/chocolate-cupcakes-with-peanut-butter-frosting/

    Black Forest Gateau

    Black Forest Gateau

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    Black Forest Gateau. The classic seventies dessert is a personal favourite of Craig’s, so when his 25th Birthday rolled around I knew what was gonna be on the menu!

    This is a boozy cake. There’s no getting around it, so if alcohol isn’t for you you might want to skip this one! It also makes the cake a little on the pricey side, so save it for a celebration.

    Anyway, onto the actual cake! This is choc-a-block with filling, and packed with flavour! You’ve got the cherry brandy soaked sponges, kirsch plumped cherries and a lot of whipped cream. Surprisingly though its not too rich, mainly because the whipped cream cuts through it all!

    So the trickiest parts to the Black Forest Gateau are as follows:

    • Cutting the sponges into four! The batter doesn’t yield huge cakes so cutting each into two was a little tense at times. But use a serrated knife, keep a steady but slow hand and turn the cake as you go.
    • Stacking the filling covered cakes! As you have to spread the cherry mixture onto the soaked sponges before stacking, when you do come to stack them its tricky! In hindsight, I definitely shouldn’t have stacked them on the opposite side of the kitchen to where they were cooling… But you live and learn!
    • Assembling! So as you can see from the slightly ‘rustic’ appearance of the gateau I didn’t exactly assemble the cake to perfection. But rustic = cute and handmade right? Tips I learnt from this was to really make sure the cherry filling is evenly spread so the cake doesn’t fall down at the sides. Otherwise the cakes like to split, just like mine did 🙁

    All in all the Black Forest Gateau went down a treat, and I definitely urge you to make it next time you want to celebrate!

    Black Forest Gateau

    Ingredients

      Cake
    • 225g unsalted butter, at room temperature
    • 225g caster sugar
    • 160g self-raising flour
    • 65g cocoa powder
    • 1/2tsp baking powder
    • 4 medium eggs
      Filling
    • 340g jar of morello cherry jam
    • 1 x tin of black cherries in syrup, drained
    • 2-3tbsp kirsch
    • 100ml cherry brandy
    • 500ml double cream
    • 50g dark chocolate, plus more for decoration
      Decoration
    • fresh cherries

    Instructions

  • Firstly, preheat the oven to 190C/Gas Mark 5. Grease and line two 20cm sandwich tins.
  • Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a large bowl and beat with an electric mixer until smooth and thick. Divide the batter evenly between the prepared cake tins ensuring the batter is level. Bake for 22-25 minutes, until cakes are beginning to shrink away from the sides. Leave them to cool in the tins for 5 minutes, until turning them out onto a cooling rack.
  • Once the cakes are completely cool, cut each in half with a serrated knife and then place onto a board cut sides up.
  • For the filling, place the jam in a saucepan with the cherries and kirsch and place over a low heat. Bring the pan to a gentle simmer and cook for 6-8 minutes, stirring, until the jam has melted and the cherries begin to swell. Then leave to cool in the pan for 15 minutes.
  • Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the cherry mixture and leave to cool. Making sure that the sponge without the cherry topping is from the top half of one of the cakes.
  • Then whip 300ml of the cream with an electric mixer until soft peaks form.
  • Transfer one of the sponges with the cherry topping to a cake stand or plate, and dollop a third of the whipped cream gently on top of the cherry mixture. Sprinkle with a little of the grated chocolate.
  • Top with another cherry covered sponge, and repeat the cream and chocolate layer. Do this again wth the remaining cherry covered sponge. Place the final sponge on top, with the top surface facing upwards.
  • Whip the remaining 200ml of the cream until soft peaks form, then spread the cream on top of the cake. Place a few fresh cherries on top, and then cover with the remaining chocolate.
  • Keep the cake chilled until ready to serve. Best served on the same day it's made.
  • Notes

    http://bakingwithaimee.com/2016/04/10/black-forest-gateau/

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