Tag Archives: Cake

Chocolate Orange Cake

12 Oct

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This is such a gorgeous cake to make when you want something a bit more special than a Victoria or chocolate sponge. The orange means that it isn’t quite as sweet as regular chocolate cake, and it is absolutely delicious. Mixing the candied peel into the mixture gives a lovely zingy taste and a great texture. Although it is a bit more fiddly and uses a few more ingredients than a standard chocolate sponge, the extra effort is definitely worth it!

Tip: I’ve used milk chocolate to make the ganache icing, but if you want to make your cake a bit richer then use dark chocolate, or a mixture of dark and milk.

Cost per slice: obviously this depends on how big your slices are! You should be able to get around twelve slices out of this cake, in which case they would work out as costing just £0.16 per slice, much cheaper than a shop-bought cake and far tastier too! (Price based on Tesco Value ingredients).

Ingredients:

  • 140g self-raising flour
  • 175g caster sugar
  • 175g butter
  • 3 eggs
  • 40g cocoa powder
  • 1 1/2 tsp baking powder
  • 50g candied orange peel
  • 2 tbsp milk
  • 150ml double cream
  • 150g milk chocolate
  • 2-3 tbsp apricot jam

Method

1) Preheat the oven to 180C. Grease two cake tins and if you have any line them with greaseproof paper.

2) Cream together the butter and sugar.

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3) Beat in the eggs, one at a time.

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4) Sieve in the flour, cocoa powder and baking power a bit at a time, and fold into the mixture.

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5) Cut the candied peel into as small pieces as you can.

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6) Fold the orange peel into the mixture, and add in the milk if needed.

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7) Bake in the oven for 20-25 minutes, until a skewer comes out clean. Leave to cool completely before adding the icing.

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8) Make the ganache by putting the double cream and broken-up chocolate into a bowl over a simmering saucepan of water for around 10 minutes, until melted and smooth. Leave to cool and thicken up until it is a spreadable consistency.

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9) Whilst the ganache is cooling, spread the apricot jam over the top of both halves of the cake.

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10) Spread the ganache icing over the apricot jam and stick the two halves together. Decorate with a little more candied peel, if you wish, and try not to eat it all in one go!

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Strawberry Surprise Cupcakes

24 Aug

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I have a really sweet tooth so I thought these little cupcakes would be great. The strawberry jam gives a delicious addition to traditional fluffy sponge, and they’re so more-ish.

Tip: I’ve used strawberry jam as it’s my favourite, but pretty much any flavour of jam (although not marmalade!) would work well. I think blackcurrant or raspberry would be particularly good!

Makes: I made thirteen good sized cupcakes, but you could possibly get one more out of this recipe if you made them quite small.

Cost per cake: obviously this depends on how many cakes you make, but if you made thirteen cakes it would work out as £0.09 per cake (price based on Tesco Value ingredients).

Ingredients:

  • 150g butter
  • 150g caster sugar
  • 2 eggs
  • 1/2 tsp vanilla essence
  • 150g self raising flour
  • 75g strawberry jam

Method

1) Preheat the oven to 180C.

2) Cream together the butter and sugar, and then beat in the eggs and vanilla essence.

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3) Sift the flour into the mixture gradually, and fold in with a large metal spoon.

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4) Fill each of your cake cases around half full with mixture.

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5) Add around a teaspoon of jam to each cake case, taking care that the jam does not reach the sides – if it does, it will all ooze out of the side of the cake.

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6) Cover over the jam with a layer of mixture, ensuring it is all covered up.

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7) Bake in the oven for around 12-15 minutes, until golden.

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8) Try not to eat them all at once!

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Chocolate Marble Cake

2 Aug

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I have a major sweet tooth and this is probably my all-time favourite cake. The mixture of vanilla and chocolate means it isn’t too rich and is light and fluffy – it didn’t last two days around my family!

Cost per slice: obviously this depends on how big your slices are! You should be able to get around sixteen slices out of this cake, in which case they would work out as costing just £0.12 per slice, far cheaper than anything you could buy and much tastier too! (Price based on Tesco Value ingredients).

Ingredients:

  • 225g self-raising flour, sifted
  • 225g caster sugar
  • 225g butter
  • 4 eggs
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Method:

1) Preheat the oven to 180C. Grease a 20cm cake tin, and if you have any available then line the base of the tin with greaseproof paper.

2) Add all the ingredients except the cocoa powder to a large bowl and blend. If you are doing this by hand, cream the butter and sugar together, then add the eggs one at a time and beat them in too. Fold in the flour, milk and vanilla essence until the mixture is smooth.

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3) Divide the mixture between two bowls and and stir the cocoa powder into one of them. Then use two spoons to put alternate spoonfuls of the two mixtures into the cake tin.

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4) Use a skewer or a fork to swirl the mixture around and create a marbled effect.

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5) Bake for around 45-55 minutes, until a skewer comes out clean. Leave to cool in the tin for around 10 minutes, then remove the cake from the tin and place it on a cooling rack (or just a plate if you don’t have one!) to cool.

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