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Chocolate Fudge Cake for Two

How romantic ??

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With V-day just around the corner, here’s the perfect treat for you and a loved one.

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What better to share on a day of romance, than a home-baked, chocolate fudge cake?

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This cake is every chocolate lovers dream, with it’s moist and slightly dense centre, and it’s rich, chocolaty, fudgy frosting, topped with some sweet little marshmallows, it’s just the best treat to dig into – day or night, or midnight for that matter.

All you need is love…

And two forks!

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Don’t expect leftovers…

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Chocolate Fudge Cake for Two

(makes 2, round 5″ cake tins”)

Ingredients:

1 ½ cups all purpose flour

1 ¼ t baking powder

½ t salt

½ cup salted butter (softened)

1 cup caster (granulated) sugar

2 whole eggs (room temperature)

½ cup sour cream

½ cup strong hot coffee

¼ cup cocoa powder

1t vanilla extract (or paste)

50g dark chocolate, chopped

Method:

  1. Pre-heat the oven to 180 degrees C, line baking tins with baking paper or parchment, and grease the sides with a thin film of butter.
  2. In a large bowl, sift the flour, baking powder and salt, whisk to mix and set aside.
  3. In a bowl fitted to an electric mixer, cream the butter until smooth (2 minutes). Add the sugar slowly whilst mixing the butter on a low speed.  Once the sugar is added, increase speed to high and mix for approximately 5 minutes until light and fluffy.
  4. Add the eggs, one at a time to the butter mixture and combine.
  5. Scrape down the sides of the bowl, and add the sour cream, and combine until incorporated and smooth. (don’t overmix)
  6. Prepare the hot coffee.
  7. In a microwave safe bowl, or, in a heatproof bowl over a pot of boiling water, place the chocolate and just melt until smooth.
  8. Add the hot coffee to the melted chocolate, mixing well with a fork so no lumps are present. Then add the cocoa powder and vanilla and mix again.
  9. Alternate adding the dry ingredients and the coffee mixture, to the butter mixture in two parts, starting with the dry ingredients, combining well after each addition. Again scrape down the sides of the bowl to ensure all ingredients are combined, but don’t overmix the batter.
  10. Pour even amounts of batter between the tins, smooth the tops, then bake for approximately 35 to 40 minutes, until a toothpick or cake skewer inserted into the centre comes out clean. (Note – ovens vary, so these baking times are a guideline, and according to the batter proportion vs cake tin size).
  11. Once baked, remove the cakes from the oven and allow them to cool on a wire rack for approximately 15 minutes, before carefully tipping out, and allowing them to cool completely.
  12. Once completely cooled, (and only if necessary), carefully slice the domed tops off with a sharp knife, or a cake wire cutter to ensure two, even layers.

Frosting Ingredients:

90g dark chocolate, chopped

¼ cup full cream

1 cup butter (softened)

3T cocoa powder (sifted)

5T powdered sugar (sifted)

1t vanilla essence

Method:

  1. In a pot over a medium heat, warm the cream until at boiling point.
  2. Pour the hot cream over the chopped chocolate, stirring until smooth.
  3. In a bowl fitted to an electric mixer, beat the butter until smooth and glossy.
  4. Add the vanilla and combine.
  5. Add the cocoa powder to the butter mixture and combine.
  6. Add the chocolate mixture and combine again.
  7. Finally, add the powdered sugar, one tablespoon at a time, combining after each addition.
  8. Taste to test after each spoon to get sweetness to your liking.
  9. Once ready, frost the cake and decorate as desired.

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Until next time…

Valentines Day’s Red Velvet Cake

If you want to share love this V-Day, share cake!

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I’m a sucker for any kind of celebratory day, especially when I can display love for somebody I care about.  And how do I display love, you may be wondering?

Well, one of the obvious ways, is of course through cake.  And there are few people I know in this world, who don’t appreciate a home baked treat made with love, as a display of one’s affection.

What’s so wonderful about baking, is that you get to share your feelings through creating a delicious treat, and you also get to share the delicious treat when it’s ready, winning!

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Now, we all know that Red Velvet Cake was THEE thing a few years back, and whilst it’s kind of last season in some respects, it’s still one of my all time fave’s, because;

a.  it’s red and ideal for romance,

b.  it’s borderline a chocolate cake,

c.  it’s delicious,

and

d.  it’s novel, whilst maintaining a certain class and elegance.

I mean, doesn’t this cake just say all things pretty in love?

How could anyone not but swoon if you presented them with this circle wonderfulness?

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So let’s just talk about this cake for a second.  The recipe seems like quite a few steps, but it’s really easy.  Just read through it and ensure you have everything laid out and ready before you begin.  I’ve been using this recipe for years, and it’s honestly just so worth it.

The cake itself is moist and delicious, not overly sweet, with a balanced, but evident chocolate flavour.  The frosting or glaze is also not overly sweet, so if you like, you can add a bit more powdered sugar to the glaze, or for a winter wonderland of love affect, dust the top of the cake in powdered sugar just before serving.  It looks super pretty like that, trust me because I’ve done it before and it’s gorgeous.  Otherwise, stick with the recipe as is.

Because I like my red velvet cake to taste like chocolate cake, I use 4T cocoa powder in the recipe, which gives it a richer, slightly browny red colour, but if you prefer a brighter colour red for the cake, then put less cocoa powder into the mixture.

They don’t call it red VELVET for nothing people:

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Red Velvet Cake for Valentines Day

(makes one round bundt cake, or 24 cupcakes, or 3 round 8″ cakes)

*Note – double the frosting recipe if making cupcakes or layered cakes

Cake Ingredients:

3 cups all purpose flour

1t baking powder

1 ¾ cups caster (granulated) sugar

1 ¼ cups salted butter (softened but not melted)

3 eggs, plus 1 egg white

4T cocoa powder (if you prefer a brighter red cake, use only 3T cocoa powder)

5T red food coloring (water based), or 2t concentrate red coloring gel

1 cup hot water

2t vanilla extract

½ cup buttermilk

½ t salt

1 ½ t baking sola

2t vinegar

Method:

  1. Pre-heat your oven to 180 degrees C, and either grease and flour dust your pan/s, or line cupcake trays with paper cups.
  2. Boil the kettle, then mix the hot water, food coloring and vanilla in a mug and set aside.
  3. In a large bowl, sift together your flour, cocoa, baking powder and salt, whisk to mix well and then set aside.
  4. In a bowl fitted to an electric mixer, cream the butter on a medium speed until pale and smooth (about 3 minutes).
  5. With the mixer on a low speed, add the sugar to the butter slowly, then once all the sugar is added, beat the mixture on a high speed until pale and fluffy (about 6 minutes).
  6. Add the eggs, one at a time to the butter mixture, combining after each addition, followed by the egg white. Scrape down the sides of the bowl and mix again to ensure all ingredients are incorporated.
  7. Add the hot water mixture to the butter mixture slowly, then mix on a low speed until combined.
  8. Alternate adding the dry ingredients, and the buttermilk to the butter mixture in two parts, combining well on a low speed after each addition. Remember to scrape down the sides of the bowl again.
  9. In a small cup, combine the baking soda and vinegar and stir for a couple of seconds with a spoon (it will fizz), then add to the cake mixture and again combine on a low speed for about 5 seconds.
  10. Scoop the batter into the prepared tin/cups, and bake. If baking a bundt cake like me, you’ll need to bake it for approximately 40 minutes.  If baking cupcakes you’ll need to bake them for 15 to 20 minutes, and if making a layer cake, you’ll need to bake them for about 20 to 25 minutes.  Remember that fan assisted ovens generally bake faster so baking times vary according to ovens.  The times I have given you are a guideline.  You can use a toothpick or cake skewer to test the centre of the cake/cakes to check if it comes out clean, which indicates the cakes are done.
  11. Once ready, remove from the oven, and allow them to cool in the tin for about 15 minutes, before transferring from the tin to a wire rack to cool completely.

Frosting/Glaze Ingredients:

3/4 cup cream

125g good quality cream cheese

90g white chocolate (chopped)

1 cup powdered sugar (more if you like it sweeter)

Sugar decorations of your choice

Method:

  1. In a pot over a low heat, warm the cream, then add the cream cheese in small blocks, continuing to stir until it’s melted and incorporated with the cream.
  2. Switch the heat off, and add the white chocolate immediately, whisking until smooth.
  3. Pour the mixture through a sieve to get rid of any lumps.
  4. Allow the glaze to cool for about 20 minutes, before adding the powdered sugar through a sieve.
  5. Stir well to incorporate the sugar, and then, when smooth, using a spatula, spread it onto the cake or cupcakes
  6. Decorate as desired.

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Until next time…

Halloween Surprise Cupcakes

Halloween is one of my favorite “festivities” of the year.

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I love the build up when I start to see the decorations, costumes, all the bits and pieces in stores.  I love the colours, the way it marks the start of Fall in the States, with all the pictures of warm glowing candles, falling autumn leaves, and delicious and comforting pumpkin recipes.  I don’t love the scary aspects, so I go light on those, but I guess overall the abundance of hype around it (more so abroad), feeds my creative soul.

The truth is, I love a dress up, and Halloween is a great excuse to embrace that!

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Halloween is not a major festival here in South Africa, yet…

Over the years, and as we become more westernized and more exposed to global trends, it’s become more popular for kids to dress up and go trick or treating, and more people are becoming aware of the need to stock up on candy for 31 October, and some are embracing it in decorating their homes, and dressing up for the event, or throwing Halloween parties for friends.  I have noticed a lot more shops stocking Halloween everything, and making their store fronts pop with all sorts of exciting goods.

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So in an effort to embrace Halloween this year, I made these pumpkin cupcakes, filled with chocolate ganache surprise centre, and topped with sweet cream-cheese frosting.  And I combined the sprinkle mix myself to achieve that fun, orange and black halloween look.

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The flavours are warm, inviting, sweet and delicious, and the perfect excuse to embrace Halloween!

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Halloween Surprise Cupcakes

(makes 24 cupcakes)

Ingredients:

3 cups all purpose or cake flour

2t baking powder

1t baking soda

1t cinnamon

1t mixed/all spice

½t salt

1 ¼ cups salted butter (softened)

1 cup white granulated (caster) sugar

¾ cup brown sugar

2T canola oil

3 egg whites

2 whole eggs

1 cup pumpkin puree

1t vanilla extract

1 ¼ cups buttermilk

1t orange gel coloring

Method:

  1. Preheat the oven to 180 degrees C, and line cupcake trays with paper cups.
  2. In a bowl fitted to an electric mixer, cream the butter until smooth. Then add the white caster sugar in small amounts, mixing after each addition.
  3. Once all the sugar is added, whip on a high speed for five minutes, until the mixture is pale and fluffy.
  4. Add the brown sugar and mix until combined.
  5. In a separate bowl, whisk the egg whites, whole eggs, vanilla and oil, then add to the butter mixture and combine on a low speed until it comes together.
  6. Add the pumpkin puree and combine. Scape down the sides of the bowl and ensure all ingredients are incorporated, but be sure not to overmix.
  7. In a separate large bowl, sift together the flour, baking powder, baking soda, cinnamon, mixed spice and salt, and whisk to mix.
  8. Add the flour mix, and the buttermilk to the butter mixture in three parts, mixing on a low speed after each addition.
  9. Finally add the orange color. Scrape down the sides, and give a final mix so all ingredients are incorporated.
  10. Scoop the batter into the cups 2/3 of the way full.
  11. Bake for 15 minutes, or until a toothpick or cake tester inserted comes out clean.
  12. Remove from the oven and allow to cool for 15 minutes, before transferring the cupcakes to a wire rack to cool completely before filling and frosing.

Ganache Ingredients:

1 cup cream

200g dark chocolate chips

Method:

  1. In a pot over a medium heat, warm the cream to just boiling.
  2. Place the chocolate chips into a bowl and pour the boiling cream over the chocolate. Allow to stand for a few seconds then mix with a fork until smooth and glossy.
  3. Allow the ganache to cool to room temperature to thicken for piping.

Frosting Ingredients:

250g salted butter

500g good quality cream cheese

3 cups powdered sugar (sifted)

1t vanilla paste

Method and assembly:

  1. In a bowl fitted to an electric mixer, cream the butter until smooth and pale.
  2. Add the soft cream cheese to the butter mixture and mix until no lumps are present.
  3. Add small amounts of the sifted sugar, mixing after each addition.
  4. Add the vanilla and combine.
  5. Refrigerate the frosting for 20 minutes whilst piping the ganache into the centre.
  6. To pipe the ganache into the centre of the cupcakes, make a criss-cross X shape in the centre of each cupcake with a bread or palette knife.
  7. Use a small round nozzle fitted to a piping bag. Fill the bag with the ganache, and gently place the tip into the centre of the cupcakes, squeezing the ganache into the cupcakes and drawing out carefully.
  8. Frost with the cooled cream cheese frosting, and decorate as desired. (I used a large round tip nozzle fitted to a piping bag to achieve the frosting as shown in photos.

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Until next time…

Hi, I’m Genevieve



This is where I create.

Learn more about me here

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