Chocolate Fudge Cake

Since I started my ‘novice baker’ posts on my blog my daughter is always moaning at me that I don’t bake anything she likes. She’s quite fussy and doesn’t like most typical cake ingredients but she does like a good chocolate cake. So this week, I’ve baked a delicious chocolate fudge cake; just for her!

What you need:

For the cakeIMG_1863

200g plain chocolate
200g light brown sugar
200g butter
2 eggs, beaten
100ml soured cream
200g self-raising flour
5 tbsp cocoa powder
Hundreds and thousands to decorate

For the icing

100g plain chocolate
170g condensed milk
100g butter

What you do:

Heat your oven to 160c. Grease and line a 22cm x 22cm square tin.

Put the chocolate, butter, sugar and 100ml of hot water into a saucepan and gently heat to melt. Stir well.

Leave for 2 mins to slightly cool, then stir in the cream, then the eggs.

Chocolate Fudge Cake

Stir in the flour and cocoa powder until lump free. I used my hand held electric whisk for approx 2-3 mins adding the flour a spoon at a time.

Pour into your prepared tin and bake for 50-55 minutes. Allow to cool.

Chocolate Fudge Cake

To make the icing, put the chocolate, butter and milk into a heatproof dish over a pan of simmering water and melt together. Let it cool for a short time and then spread over the cake and decorate with the hundreds and thousands. At this point, I’d left the cake in the tin to make it easier for the chocolate icing to set.

Chocolate Fudge Cake

Once the icing is set, remove from the tin and slice into squares or triangles.

Sometimes I do surprise myself, if I do say so myself, because this was a gorgeous, light, moist bit of cake. Thoroughly recommend the recipe.

Chocolate Fudge Cake

Until next time…Happy Baking

Peanut Butter & Jam Pinwheel Cookies

“A good old PB&J sandwich…in cookie form” from the Hummingbird Bakery Home Sweet Home recipe book. The recipes requires smooth peanut butter but I used crunchy (as it was cheaper) and it gave the cookie a nice crunchy texture so I would recommend this.

What you need:

2oz smooth raspberry jamIMG_1823
1 tsp cornflour
3 1/2oz unsalted softened butter
3 1/2oz smooth peanut butter
6 1/2oz caster sugar
1 large egg
2 tbsp whole milk
12oz plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt

What you do:

Prepare 2 pieces of grease proof paper approx 15 x 10″

In a small bowl mix the jam and cornflour into a smooth paste.

Peanut Butter & Jelly Cookies

Using a freestanding or electric mixer cream the butter, peanut butter and sugar.  Add the egg and milk, and mix.

Sift in the flour, salt and bicarb and mix on a slow speed until all combined until it forms a dough.

Peanut Butter & Jelly Cookies

Put the dough on one of the pieces of paper and flatten. Put the other paper on top and roll out to the edges.

Remove the top sheet and spread the jam over, leaving a gap around the edges.

Peanut Butter & Jelly Cookies

Using the paper to help, from the long edge, roll up the dough like a Swiss roll. This was actually quite a tricky procedure as the dough was sticking to the cling film and trying to roll it tight and make sure it wasn’t sticking was more difficult than rolling the baked sponge for the Swiss roll.

When you’ve managed to roll it, wrap in cling film and put in the fridge.

The recipe says chill overnight but I only had time to chill for a couple of hours but this was fine.

Preheat type oven to 170c, prepare 2-3 tines with some more grease proof paper.

Slice the dough into 2cm slices and space them out onto trays.

Peanut Butter & Jelly Cookies

Bake for approx 10-12minutes (although mine took more like 20) until golden brown.

These are nice served when warm but crisp up more like traditional biscuits when cold.

Peanut Butter & Jelly Cookies

Until next time….Happy Baking

Pineapple Upside-Down Cake

Here’s a recipe I baked from my Hummingbird Bakery Home Sweet Home book.

What you’ll need:

200g unsalted butter, softenedIMG_1796
200g caster sugar, + 3tbsp for sprinkling
4 large eggs
200g plain flour, + extra for dusting
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
90ml pineapple juice (from tin)
6 slices tinned pineapple

What you do:

Preheat the oven to 170c. Grease a 9″ cake tin with butter and dust with flour.

Cream the butter and sugar with an electric whisk or in a freestanding mixer.

Add the eggs one at a time, mixing well.

Sift the flour, baking powder, bicarb and salt into a separate bowl. Then add the dry mix to the batter and mix well to form a smooth mixture. Add the pineapple juice and mix again.

Pineapple Upside Cake

Sprinkle the additional sugar into the prepared tin. Arrange the pineapple slices around the tin, including one in the middle, press flat. Pour the cake batter over the pineapple.

Pineapple Upside Down Cake

Bake for approx 35-45 minutes until golden brown.

As soon as I put mine in the oven I noticed it was leaking onto to the oven shelf below. Aaaarrrrrggghhhh. Wasn’t anything I could do about it at that point, I just had to wait and see how much would be left to the actual baked cake.

Leave the cake to cool a little in the tin then turn out onto a plate.

Pineapple Upside Down Cake

Despite losing some to the oven floor, and the cake not being as deep as the photo in the book, it was scrummy! Really light sponge and moist with the the tangy edge of the pineapple.