Category: 1. Cakes

Cake ingredients:

• 1/4 cup (30 g) all-purpose flour
• 1/4 tsp. baking powder
• 1 tbsp. unsweetened cocoa powder
• 3 tbsp. granulated sugar
• 2 tbsp. vegetable oil
• 3 tbsp. milk
• 1/4 tsp. vanilla extract

Topping ingredients:

• 1/4 cup (30 g) blueberries, fresh or frozen
• 1 tbsp. semisweet chocolate chips, melted

Instructions:

1. Add all cake ingredients to a microwavable mug.
2. Stir together until well combined.
3. Microwave on high for 1 minute 10 seconds, or until cake is firm to the touch.
4. Top with blueberries and chocolate chips, and serve immediately.

Ingredients

Frosting:

• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 cups milk
• 3 sticks (1 1/2 cups) unsalted butter, softened
• 2 teaspoons vanilla extract
• Two 1.4-ounce chocolate-covered toffee candy bars, such as Heath, finely chopped (about 1/2 cup)

Cake:

• 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
• 3/4 cup Dutch-process cocoa powder, plus more for the pan
• 2 cups all-purpose flour (see Cook’s Note)
• 2 cups packed light brown sugar
• 1/4 cup malted milk powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• Two 11.2-ounce bottles stout, such as Guinness, at room temperature
• 1/4 cup granulated sugar

INSTRUCTIONS:

1. For the frosting: Whisk the sugar, flour and salt together in a medium saucepan, then stir in the milk. Place the pan over medium heat and bring to a boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes (this cooks out the raw flour taste). Remove the pan from the heat and scrape the base into a shallow bowl. Press a sheet of plastic wrap directly against the surface of the frosting base and refrigerate until chilled and thick, at least 2 hours.
2. For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter a 13-by-9-inch metal pan. Line the bottom and sides with parchment paper, then butter and dust the paper with cocoa powder.
3. Whisk the flour, brown sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a bowl until evenly combined. In another bowl, whisk the butter, eggs, vanilla and 2 cups of the stout until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 40 to 45 minutes. 
4. Meanwhile, pour the remaining 3/4 cup stout into a small saucepan and bring to a boil over high heat. Cook until reduced to 1/3 cup, 5 to 6 minutes. Remove the pan from the heat and stir the granulated sugar into the beer until dissolved. Let the stout syrup cool.
5. Let the cake cool in the pan for 30 minutes, then invert it onto a cooling rack and remove the parchment paper. Flip the cake onto another cooling rack so that it is right-side up again. Poke several holes all over the cake with a toothpick or wooden skewer, then drizzle the stout syrup evenly over the cake. Let the cake cool completely, then slide it onto a serving platter or board.
6. Remove the frosting base from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add a third of the base and beat until evenly incorporated. Add half of the remaining base, beat until smooth, then add the remaining base and the vanilla and beat until the frosting is fluffy and light, about 3 minutes.
7. Scrape the frosting onto the cake and spread it evenly over the top and sides with an offset spatula or butter knife. Sprinkle the candy bars over the top of the cake and refrigerate until the frosting has firmed, at least 30 minutes or up to overnight, before serving.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

INGREDIENTS

• 11/2 cups (225g) plain flour
• 1 tsp bicarb soda
• 1/2 tsp baking powder
• 125g best-quality dark chocolate, buttons or chopped
• 1/2 cup (50g) Dutch-process cocoa
• 1/4 cup (60ml) strong espresso
• 1 cup (250ml) boiling water
• 150g unsalted butter, softened
• 250g soft dark-brown sugar
• 3 free-range eggs
• 1/2 cup creme fraiche or thick sour cream

COFFEE BUTTERCREAM

• 175g caster sugar
• 4 free-range egg whites
• 1/4 tsp cream of tartar
• 270g unsalted butter, softened
• 1/2 tsp pure vanilla extract
• 50ml warm water
• 1/4 cup (60ml) warm espresso

Instructions:

1. Preheat oven to 180°C (160°C fan-forced). Butter two 18cm x 5cm deep sponge tins and line bases with baking paper.
2. Sift flour, bicarb, baking powder and a pinch of sea salt into a large bowl. In a smaller bowl combine the chocolate, cocoa, espresso and boiling water. Stand for a few minutes, then whisk until smooth. In a stand mixer, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating between additions just until combined. Add creme fraiche. Mix well.
3. Add half the flour mixture. Fold in with a spatula. Add half the chocolate mixture and mix on low speed. Stop and add the rest of the flour. Fold in with a spatula.
4. Add remaining chocolate mixture. Mix on low speed to a smooth batter.
5. Divide batter evenly between prepared tins. Bake for 50-55 minutes until a skewer inserted in the centre comes out clean.
6. Line a wire rack with a clean, dry tea towel. Allow the cakes to cool in their tins for 10 minutes, then turn out onto the tea towel to cool completely. Strip away the baking paper. The cakes cannot be frosted until they are completely cold.
7. Start the buttercream after the cakes come out of the oven. Place sugar in a small bowl and put it in the turned-off oven for 20 minutes to become very warm.
8. Place warmed sugar, egg whites, cream of tartar and a pinch of sea salt in a bowl set over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Whisk, using a balloon whisk. After 3 minutes dip your finger in – the mixture should be hot but not unbearably so.
9. Transfer mixture to stand mixer and beat just under maximum speed for 5 minutes until a thick, glossy meringue. Keeping the mixer at this speed, add half the butter a couple of tablespoons at a time, allowing each dose to be incorporated fully before adding the next. Scrape down the sides, then continue whisking in the butter, a bit at a time. Add vanilla and warm water and whisk for 2 more minutes to a satiny consistency. Stir in the espresso.
10. Place one cake upside-down on a plate. Pile on and spread a third of the buttercream. Top with the other cake, this time with its top uppermost. Spread more buttercream over the top and sides of the double-layered cake and neaten with a flexible spatula. Refrigerate until it is time to serve the cake.

Ingredients:

Cake:

• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
• 2 cups all-purpose flour (see Cook’s Note)
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 cup milk
• 2 cups plus 2 tablespoons granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature

Frosting:

• Two 8-ounce packages cream cheese, at room temperature
• 2 sticks (1 cup) unsalted butter, cut into cubes, at room temperature
• 2 1/2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 1/4 cup cold heavy cream

Instructions:

1. Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
3. Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
4. Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
5. Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.

frosting:

1. Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners’ sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
2. Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting. 

Ingredients

• 1 box white cake mix (regular size)
• 1 cup (126g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 tsp. table salt
• 1 cup sour cream, room temperature
• 1 cup water
• 4 egg whites
• 1 tsp. clear vanilla extract
• 1/2 tsp. pure almond extract, can use imitation if there are allergies

Instructions

1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl.
2. Add the rest of the ingredients and mix on medium-low speed with a stand mixer or medium with a handheld mixer for 2 minutes.
3. Pour into two 8-inch round prepared cake pans.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake at 325 degrees for 25-35 minutes, or until an inserted toothpick is removed mostly clean. Do not overbake.

Ingredients

Chocolate Cake

• 5 -6 ounces dark chocolate, finely chopped
• ¼ cup 32g baking cocoa
• 3 cups (375g) all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ¼ cup (50g) vegetable oil
• 2 cups (460g) coffee
• 1 large ripe fresh avocado, cut lengthwise, pitted, and mashed (no chunks)
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar

Chocolate Buttercream

• 1½ cups (340g) butter, room temperature
• 4 cups (500g) confectioners’ sugar
• 3/4 cup (94g) baking cocoa
• 4 tablespoons (60ml) heavy whipping cream
• 2 teaspoons vanilla extract
• 1 pinch table salt

Instructions

Chocolate Cake

1. Preheat oven to 350F. Prepare two 8″ round baking pans with baker’s spray or GOOP.
2. Combine chocolate, cocoa powder and three tablespoons of coffee in a heat-proof bowl. (The best way to do this is the brew coffee and place 2 cups into a medium bowl. Remove 3 tablespoons. You will use the remainder in a moment.)
3. Place bowl over a pot of simmering water, gently stir until melted and combined. Remove from heat. (You can also melt in microwave. Heat for 30 seconds then switch to 10-second increments. Stir between each heating.)
4. In a large mixing bowl, combine flour, cinnamon, salt, baking soda and baking powder.
5. In another bowl, whisk together the vegetable oil, remaining coffee, avocado,and both sugars. Stir in the slightly cooled chocolate.
6. Add the wet ingredients to the dry ingredients. Whisk until fully combined and smooth, scraping the side of the bowls completely. (try to not over mix)
7. Divide batter between both baking pans. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean.
8. Allow to cool completely before frosting.

Chocolate Buttercream

1. In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium high speed until very pale and fluffy or about five minutes.
2. Be sure to stop at least once and scrape the bowl.
3. With the mixer off, add in cocoa powder, vanilla and salt.
4. Turn mixer on low and blend for about 30 seconds.
5. One tablespoon at a time add in heavy cream.
6. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)

Ingredients

Cake

• 1 box (15.25 ounces) chocolate cake mix
• 1 box (18.3 ounces) fudge brownie mix
• 4 large eggs, room temperature
• 1¼ cups water, room temperature
• 1 cup (218 g) vegetable oil

Ganache

• 1 cup (238 g) heavy whipping cream
• 1 bag (12 ounces) semi sweet chocolate morsels

Instructions

Cake

1. Preheat the oven to 350°F. Spray a 12-cup Bundt Pan with nonstick cooking spray or use the butter/flour method.
2. In a large bowl, add cake mix, brownie mix, eggs, water, and oil. Whisk for 2 minutes, or until lumps are mostly gone.
3. Pour the batter into the prepared bundt pan and bake for 50-55 minutes, checking for doneness at 45 minutes. The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter.
4. When done baking, remove the cake from the oven and allow it to cool in the pan for up to five minutes. Then, carefully turn the cake out onto a cooling rack and cool for about 30 more minutes.

Ganache

1. In a microwave-safe bowl, add whipping cream. Heat for about 2 minutes, or until the cream is just boiling.
2. Carefully pour the chocolate morsels into the boiling cream; it may rise up and bubble, but this is okay.
3. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
4. Pour over cooled cake and serve.

Ingredients:

For the sheet cake

• unsalted butter 115g, at room temperature, plus extra for greasing
• virgin coconut oil 115g
• caster sugar 350g
• plain flour 420g
• baking powder 4 tsp
• fine sea salt 1 tsp
• vanilla extract 2 tsp
• coconut extract 2 tsp
• egg whites 5 large
• coconut milk 350ml
• desiccated coconut 85g

For the cream cheese icing

• unsalted butter 75g, at room temperature
• full-fat cream cheese 125g, at room temperature
• icing sugar 400g
• fine sea salt ¼ tsp
• vanilla extract 2 tsp
• desiccated coconut 60g, to decorate

Instructions:

Preheat the oven to 160C fan/gas mark 4. Lightly grease the baking tin and line with a strip of parchment paper that overhangs the two long sides, securing in place with metal clips.

For the cake, place the butter, coconut oil and caster sugar into a large bowl and, using an electric mixer, beat together on medium speed for 7-8 minutes, or until light and fluffy.

Meanwhile, mix together the flour, baking powder and salt in a separate bowl. Add the vanilla and coconut extracts to the butter mixture and mix briefly to combine, then add the egg whites, one at a time, mixing until fully combined before adding another. Add the flour mixture in three additions alternating with the coconut milk, starting and finishing with the flour. Fold in the desiccated coconut. Scrape the cake batter into the prepared tin and spread into an even layer. Bake for 35-40 minutes, or until the cake springs back to a light touch or a skewer inserted into the middle of the cake comes out clean.

Leave the cake to cool in the tin for about 15 minutes, before transferring it to a wire rack (using the parchment paper to lift it out) to cool completely.

For the icing, it’s very important that the butter and cream cheese are both at room temperature, otherwise it can be tricky to get the right texture. Place the butter and cream cheese in a large bowl and use an electric mixer to beat on medium-high speed for 2-3 minutes, or until smooth, creamy and fully combined. Add the icing sugar, salt and vanilla, and mix on slow speed until the sugar has combined with the butter mixture, then mix on medium-high speed for 4-5 minutes, or until light and fluffy.

Spread the icing all over the cooled cake, then sprinkle the desiccated coconut on top and serve.

This cake will keep for 2-3 days but, personally, I think it’s best eaten within a day of icing.

Ingredients:

For the sponge

• self-raising flour 250g
• fine sea salt ½ tsp
• cardamom powder 1 tsp, finely crush seeds from 10-12 pods
• pistachios 75g, finely chopped
• cashew nuts 75g, finely chopped
• butter 250g
• golden caster sugar 250g
• eggs 5 large
• soured cream 75g
• vanilla extract ½ tsp

For the filling

• mangoes 2-3 ripe
• double cream 250ml
• icing sugar 50g, sifted
• cardamom powder ¼ tsp, or finely crush seeds from 4-6 pods
• saffron strands 12-15, soaked in 2 tsp of lukewarm milk

To decorate (optional)

• edible flower petals a few
• icing sugar a dusting
• pistachios 10-12, chopped, to sprinkle

Instructions:

Preheat the oven to 160C fan/gas mark 4. Grease two 20cm sandwich tins with butter and dust with flour. Line the base with baking parchment paper.

In a large bowl, sift the self-raising flour, salt and cardamom powder. Add the chopped pistachio and cashew nuts to the flour and keep aside.

In a stand mixer, fitted with a paddle attachment, or using an electric hand beater, beat the butter and sugar until it is light and pale on medium speed. This can take 6-8 minutes. Then add in the eggs one by one, mixing after each addition.

Add the nuts, cardamom and self-raising flour mixture in two or three additions and fold through. Mix in the soured cream and vanilla and fold again.

Divide the batter equally into the two prepared cake tins. Bake for 25-30 minutes on the middle shelf of the oven. The cakes are ready when they have risen and are light golden in colour. A skewer test should come out clean. Let the cakes cool in their tins for about 5 minutes, then remove them from the tins and place them on a wire rack to cool completely.

While the cakes are in the oven, peel and chop the mangoes into small cubes and keep aside. Discard the stone.

Whisk the double cream to soft peaks and gently fold in the sifted icing sugar. Add the cardamom powder and soaked saffron. Gently swirl together to get a rippled yellow-and-white cream.

To assemble, once the cakes have cooled, place one of the cakes on a plate or a cake stand. Spoon the prepared cream mixture on top. Add the chopped mangoes and then place the second cake on top. Press it gently. Dust with icing sugar and decorate with some edible flower petals and some chopped pistachios.

NOTE: The addition of soured cream makes a light and tender crumb. You can leave it out if you prefer. Regular mangoes can be used in the recipe but I highly recommend looking out for the Indian alphonso or kesar varieties in the summer, for a fragrant and sweet mango flavour. These are available in Indian grocers or online.

Ingredients

• 175g self-raising flour
• 3 tbsp 70% cocoa powder
• 175g unsalted butter, softened completely
• 175g golden caster sugar
• 1 tsp baking powder
• 3 eggs
• 1-2 tbsp  milk
• 300ml pot double cream

GANACHE ICING

• 100g butter, cubed
• 100g chopped dark chocolate, plus extra to decorate

Method

1. Heat the oven to 180c/fan160c/gas4. Line and butter 2 x 18cm sandwich tins. Beat the cake ingredients (not the double cream) together in a bowl, add the milk if the mixture is too stiff – it should drop off a spoon when tapped. Divide the mixture between the tins and level the tops.
2. Bake on the same shelf for 20-25minutes or until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
3. To make the icing, melt the butter and chocolate together in a microwave, or in a bowl set over a pan of simmering water. Stir well, then leave until it’s cool enough to spread easily and will run a little.
4. Whip the cream and use it to sandwich together the cakes. Spread chocolate ganache over the top of the cake, letting some run over the edge. Decorate with chocolate curls.