Tag Archives: dark chocolate

Chocolate and blackcurrant cake

Chocolate and Blackcurrant Cake

Happy New Year from Lottie’s Bakes! I hope you all had a good Christmas and New Year! Now it is January and time to diet … or time to make a delicious chocolate and blackcurrant cake! First though I have some very very very exciting news …. I got a Kitchen Aid for Christmas! It is beautiful and I love it. It is a lovely pistachio green and is the star of my kitchen. I can’t believe how easy it is to use and I’m sure I make much less mess when I use it! So here it is – say hello! Do you think it is okay to give it a name? Any mixer suitable name suggestions very welcome!

kitchen aid

 

Now it is time to bake – this is the recipe for the very first cake my Kitchen Aid helped me to make! If you have had enough of dried fruit and spices now Christmas is over then why not turn your loyalties back to chocolate and make this delicious Chocolate and Blackcurrant cake. Chocolate and blackcurrant pair together so well, I have used them before in this Brownie base Blackcurrant Cheesecake and I had to use them together again. This cake is a 3 layer chocolate sponge cake, filled with blackcurrant jam and dark chocolate ganache and then covered in dark chocolate ganache.

Chocolate and blackcurrant cake

To make this cake you will need:

220g plain flour
200g golden caster sugar
150g soft brown sugar
90g cocoa powder
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
2 eggs
250ml whole milk
125ml sunflower oil
1tsp vanilla extract
250ml boiling water

Good quality blackcurrant jam

To make the ganache:
400ml double cream
400g dark chocolate

Start by making the ganache first, this can be made the day before and left at room temperature to set. Heat the cream gently in a pan, don’t allow to boil but once hot take off the heat and break the chocolate into the saucepan. Stir the chocolate into the cream until melted and you have a thick, glossy ganache. Leave at room temperature to set to a spreadable consistency.

ganache

Preheat the oven to 180C. Mix the dry ingredients together until well combined. Mix in the eggs, milk, oil and vanilla until the batter is well mixed and smooth. Gradually add the boiling water and mix well until it is all combined. The mixture will be very wet but don’t worry it comes out as a wonderfully moist cake. Pour the batter into 3 greased and lined 8 inch cake tins, dividing the batter equally between them. Bake in the oven at 180C for approx 20-30 minutes. To test if the cakes are done insert a skewer, it should come out clean.

Leave the cakes to cool in their tins before removing. Handle the cakes gently as they are very moist.

Once the cakes are completely cool you can start assembling. Use a knife or palette knife to spread a thick layer of blackcurrant jam over one of the layers. Spread ganache over another layer and sandwich the 2 together. Repeat, spreading a layer of blackcurrant and ganache and sandwiching together.

Blackcurrant jam

 

Once the cake is assembled carefully cover the cake in ganache, trying to keep the cake as straight as you can and making sure the icing is spread evenly and smoothly.

Assembled cake

I finished my cake with a dusting of icing sugar using a stencil to create a snowflake design.

Snowflake

 

Happy Baking! Any Kitchen Aid tips and tricks then please send them my way!

Lottie x

Ps. I am entering this cake into this month’s Tea Time Treats. The theme is eggs and guess what, this cake contains eggs! It is hosted by The Hedgecombers and Lavender and Lovage.

Chocolate and pear muffin

Dark Chocolate and Pear Crumble Muffins

Dark Chocolate and Pear Crumble Muffins

Apples and pears are definitely autumn fruits and work so well in creating delicious autumnal baking. Not the themed and traditional baking that we do in winter and not the pretty sponge cakes that we do in summer. Autumn allows you to really bake, no need to cover everything in swirls of icing or make fancy decorations, but to really use the great flavours that autumn gives us. It isn’t just pumpkins that you will see appearing in the supermarket at this time of year but lots of delicious apples and pears, and pears are just the perfect ingredient to bake with. They also pair amazingly well with chocolate, if you haven’t tried it before then give it a go. These muffins combine dark chocolate with sweet pears, topped off with a crumble.

Muffins

 

To make these muffins you will need:

300g plain flour
2 tsp baking powder
150g golden caster sugar
1 egg (large)
1tsp vanilla extract
225ml milk
50g butter (melted)
2 pears (fresh or canned)
150g dark chocolate
For the crumble:
75g plain flour
75g butter
50g caster sugar

 

Pear and chocolate

 

Mix the flour, baking powder and sugar together. Break up the chocolate, saving a small amount to grate on the top of the muffins. Chop the pears into small chunks. Add the pear and chocolate to the flour and stir in. Measure 225ml in a measuring jug, add the egg, vanilla and melted butter and beat together. Add the liquid mix to the flour mixture and combine everything together without overmixing it. Line a muffin tray with 12 muffin cases or use squares of greaseproof paper. Spoon the mixture into the muffin cases, you will be able to get 12 muffins out of this mixture. Now make the crumble.

Unbaked muffins

 

Combine the flour and butter for the crumble together in a small bowl using your fingers. Mix in the sugar. Top the muffins with a sprinkle of crumble and finish with some finely grated chocolate. Bake in the oven at 200C for 25-30minutes.

Chocolate and pear muffin

Now all that is left is to enjoy your lovely autumn baking!

Chocolate and pear muffins

 

Lottie xx