Sweet Tooth Experiments

Monthly Archives: January 2017

Mocha Layered Date Mousse Cake

Posted on Posted in Cakes .

Mocha Layered Date Mousse Cake

Mocha Layered Date Cream Cake

What a journey this experimental baking session as been.

Originally I was opting to make a traditional European cake. However, after I was unable to find quite a number of ingredients the recipe called for I was left to get creative with substitute flavour pairings. I soon realized that the ingredients I used to substitute actually have no baring at all of the flavors the cake was supposed to have. Without realizing I opted for coffee, chocolate and dates in which I bake with often as they are such great complementary flavors.

In addition to completely changing the flavors I actually changed some textures as well as I found the traditional recipe too sickly sweet (even for me), also I needed textures that would highlight the flavors and layers. Lastly as I didn’t have the tin that the recipe called for I changed the structure and presentation of the cake.

Sooo….in the end after a bit of trial and error I don’t think I actually kept one original element (85% of the recipe is me making things up as I went along)…but nether less the result was a tasty moreish and unique layered cake that melts in your mouth.

Mocha Layered Date Cream Cake

Cake:

  • 4 eggs
  • 125g sugar
  • 30g cocoa powder
  • 1/2 tsn espresso coffee granules
  • 70g plain flour

Syrup:

  • 75g sugar
  • 75g water
  • 2 tsn expresso coffee granules

Ganache:

  • 120ml cream
  • 140g dark chocolate

Date mousse:

  • 190g dried dates
  • 15ml rum
  • 200ml thickened cream
  • 12 glace cherries

Icing:

  • 140g cream
  • 220g ricotta cheese
  • 65g icing sugar

 

Method:

  1. Preheat the oven to 180c degrees and line a 30cm x 45cm baking tray with baking paper.
  2. Using electric beaters whisk the eggs and sugar until doubled in size.
  3. Sift the cocoa powder, coffee granules and flour into the mix and fold with a spatula until just combine.
  4. Spoon into the tray and lightly smooth the surface with the back of a spoon.
  5. Bake the cake for 10 minutes or until the cake springs back when you lightly touch the surface with your fingers.
  6. Leave the cake in the tin for 5 minutes then invert onto a cooling rack. Remove the baking paper.
  7. Meanwhile make the syrup by placing the ingredients into a pan on a medium heat and stir until the sugar is dissolved and the mix resembles a syrup consistency.
  8. Leave the syrup aside to cool.
  9. To make the ganache heat the cream up in a bowl in the microwave until boiling.
  10. Add the chocolate to the cream, leave for 1 minute before stirring until the mix resembles a silky thick consistency.
  11. To make the mousse, place the dates in a food processor with the rum and blitz until the mix is smooth.
  12. Add the cream and blitz until the mix is combine well and the cream is whipped to firm peaks, leave aside.
  13. To assemble the cake spray with oil spray and line a 15cm x 20cm high cake tin with plastic wrap, allowing for overlap.
  14. Cut 3 cake into 3 15cm x 15cm pieces.
  15. Place 1 cake layer into the bottom of the tin a using the remaining cake cut 2 more pieces to line 2 opposite sides of the tin moving the bottom layer slightly for a snug fit.
  16. Using a pastry brush brush the bottom and sides of the cake layers in the tin with 2/3rds of the coffee syrup.
  17. Spoon half the ganache on top of the bottom cake layer and level out with the back of a spoon.
  18. Spoon half the date mousse over the ganache pop in half of the cherries and smooth with a spoon.
  19. Add the second cake layer and push down on top of the date mousse until snug.
  20. Brush the remaining syrup onto the cake layer.
  21. Repeat ganache layer with the remaining mix as well as the date mousse and cherries with the remaining mix.
  22. Top the cake with the 3rd cake and push down until snug, place the cake in the freezer to firm.
  23. Meanwhile make the icing by placing the ingredients into a bowl and using an electric beater whip until firm peaks form.
  24. Pull up the plastic wrap to remove the cake from the tin and invert onto a plate, remove the wrap.
  25. Place the icing into a piping bag with a circle nozzle and pipe 5cm dots with peaks onto the top and cake sides of the cake.
  26. Place in the fridge for 2 hours to set.
  27. Serve by slicing across the side with no cake to show the beautiful mousse cake and chocolate layers inside.

 

Mocha Layered Date Cream Cake
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Mocha Layered Date Cream Cake

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Mocha Layered Date Cream Cake

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Mocha Layered Date Cream Cake
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Mocha Layered Date Cream Cake
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Mocha Layered Date Cream Cake
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Mocha Layered Date Cream Cake
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Mocha Layered Date Cream Cake
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Mocha Layered Date Cream Cake
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Chocolate Honeycomb Spiced Christmas Pudding recipe
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Pumpkin Pie White Chocolate Brownies

Posted on Posted in Brownies .

Pumpkin Pie White Chocolate Brownies

Pumpkin Pie White Chocolate Brownies recipe

 

This recipe is interesting in the fact that I actually make 4 versions of this brownie each with different chocolates and different vegetable combos. I really thought that the dark chocolate and pumpkin experimental recipe would be hands down not only the winner but blog-worthy. Surprisingly it was the white chocolate and pumpkin brownie that was the star. This brownie is filled with a swirl of delicate white chocolate standard brownie with a pumpkin pie spiced swirly layer.

Yes you will need to be a pumpkin fan as this recipe does hero the pumpkin.

Eat this brownie warm with a scoop of vanilla ice-cream and you will not be disappointed with the amazing results you create.

Ingredients:

  • 150g butter
  • 300g white chocolate
  • 200g sugar
  • 3 eggs
  • 210g flour
  • 1 tsn ground cinnamon
  • ½ tsn ground cloves
  • ½ tsn ground ginger
  • ½ tsn nutmeg
  • 1 tsn orange zest
  • 300g cream cheese
  • 800g pumpkin

 

Method:

  1. Pre-heat the oven to 160c degrees and line a slice tin with baking paper.
  2. Deskin and dice the pumpkin and place in the microwave for 10 minutes or until the pieces and soft to touch.
  3. Transfer pumpkin into a food process and blitz until the pumpkin is well pureed.
  4. Set aside to cool.
  5. Place the butter and chocolate into a saucepan on a medium heat and stir until the mix is smooth and silky.
  6. Transfer chocolate into a bowl and add the sugar, whisk until combine.
  7. Add the eggs and using a hand whisk beat until well combined.
  8. Add the flour and spices and stir until well combined.
  9. In a separate bowl place the puree and the cream cheese. Stir until well combined.
  10. Spoon some chocolate mix into the tin, alternate with the puree until all the mix is used up.
  11. Use a spoon to swirl the mixes until almost combine and bake in the oven for 40 minutes or until the skewer inserted in the center comes out clean.
  12. Allow brownie to cool completely in the tin for 1 hour then place in the fridge for 1 hour.
  13. Remove from the fridge, cut into slices and serve.

 

Pumpkin Pie White Chocolate Brownies recipe

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Pumpkin Pie White Chocolate Brownies recipe

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Pumpkin and White Chocolate Cheesecake Brownies recipe

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Pumpkin Pie White Chocolate Brownies recipe

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Pumpkin Pie White Chocolate Brownies recipe

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Black Russian Cake

Posted on Posted in Cakes, Russia, Traditional .

Black Russian Cake (aka Vodka Kahlua Cake)

Black Russian Cake recipe

So this cake technically is not a traditional Russian cake, however is a cake that is popular in Russia and has many many many versions of it. The 4 things all versions have in common being; lots of vodka, Kahlua and chocolate.

My understanding is if cream is included in the recipe it is usually piped in the center of the cake where the hole is, however I felt that icing the cake with the cream in the center horizontally was a great way to break up the intense chocolate richness (instead of just use it as a decorative feature).

Now I have make Chocolate, Nutella and Kahlua cake before (see my Kahlua Nutella Chocolate Cake recipe), where this cake was absolutely delightfully decadent.

This Russian cake however, has the significant addition of the vodka that really breaks up the sweetness and somehow makes the Kahlua and chocolate event more scrumptious in flavour.

The texture of the cake (I’m not sure if this is thanks to the vodka) is amazing. Think choc and coffee brownie cake with a layer of Nutella.

This cake will melt in your mouth and leave you wondering why you have been wasting kjs on plain chocolate cake in the past.

 

Ingredients:

Batter:

  • 190g flour
  • 50g corn flour
  • 30ml milk powder
  • 1 tsn baking powder
  • 1 tsn salt
  • 100g cocoa powder
  • 430g sugar
  • 70g butter
  • 200g vegetable oil
  • 170ml milk
  • 4 eggs
  • 60ml vodka
  • 30ml Kahlua

Syrup:

  • 50g butter
  • 2 tbsn water
  • 90g sugar
  • 100ml vodka
  • 100ml Kahlua

Cream:

  • 300ml thickened cream
  • 20g icing sugar
  • 100g Nutella

 

Method:

  1. Pre-heat the oven to 175c degrees and spray a non-stick Bundt cake tin with oil spray.
  2. In a bowl double sieve the flours, milk powder, baking powder, salt, cocoa powder and sugar.
  3. In another bowl heat the butter until just melted.
  4. Add the oil and milk to the butter mix and using electric beaters whisk for 2 minutes.
  5. Add the eggs to the butter mix and beat for a further 3 minutes.
  6. Add the vodka and Kahlua to the egg mmix and beat for 1 more minute.
  7. Add the wet mix to the flour mix and whisk until just combine.
  8. Pour the batter into the tin and bake in the oven for 45 minutes, or until a skewer inserted in the center comes out clean.
  9. Place the cake on a cooling rack until cold.
  10. Meanwhile to make the syrup place the butter, water and sugar into a pan and heat on high stirring continuously until the mix is bubbling.
  11. Add the Vodka and Kahlua and stir until well combine and the mix slightly thickens.
  12. Take the syrup off the heat for later use.
  13. Make the cream by combining all ingredients into a bowl and beating with an electric whisk until peaks form, set aside.
  14. Using a pastry brush brush the top of the cake with half the syrup mix.
  15. To put the cake together, cut the cake into 2 layers horizontally.
  16. Place the bottom layer on a plate and using a pastry brush brush the remaining syrup onto the cake cut side up.
  17. Add the cream mix and top with the second cake layer, syrup side up.

 

Note: I dusted the cake with icing sugar to decorate.

Black Russian Cake recipe

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Black Russian Cake recipe

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Black Russian Cake recipe

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Spiced Caramel Apple Pie Cake recipe

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 Black Russian Cake recipe

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Croatian Honey Cake

Posted on Posted in Cakes, Croatian, Traditional .

Croatian Honey Cake

Croatian Honey Cake recipe
Croatian Honey cake is a very popular traditional desserts in Croatia, where it is most popularly eaten at Christmas time (though is also commonly eaten as a special treat anytime of the year).
Much like many traditional treats this cake has many versions. After experimenting with a few recipe versions below is my altered favorite where I have toned down the sweetness just a bit as the honey can be very overpowering. This cake will melt in your mouth and is absolutely delicious. It may take a few steps to make but it is well worth the effort and wait!
Croatian Honey Cake recipe

Ingredients:

Cake:

  • 400g plain flour
  • 1tbsn bicarbonate of soda
  • 45ml milk
  • 45ml oil
  • 15g honey
  • 140g sugar
  • 1 Egg

Filling:

  • 1 tsn vanilla essence
  • 500ml milk
  • 70g honey
  • 60 g sugar
  • 6 tbsn semolina
  • 150g butter
  • 130g dark chocolate

Syrup:

  • 70g sugar
  • 80g water
  • 50ml rum

 

Method:

  1. Put the milk, oil, honey and sugar into a saucepan on a high heat and stir until the sugar has melted.
  2. Pour the honey mix into a bowl and leave aside to cool.
  3. Sift the flour and bicarb into the honey bowl.
  4. Add the egg to the mix and using your hands kneed all ingredients until well combine and soft.
  5. Wrap the cake batter in plastic wrap and leave in the fridge for 15 minutes to rest.
  6. Meanwhile make the filling by placing the vanilla essence, milk, honey and sugar into a saucepan and heat on high until boiling.
  7. Take the mix off the heat add the semolina and place back on the heat until the semolina is thick and the liquid is all absorbed.
  8. Divide the semolina mix into 2 bowls, 1 with 1/3 of the mix and 1 with 2/3 of the mix.
  9. Melt the chocolate in the microwave for 1 minute on medium or until melted.
  10. Add the chocolate into the smaller bowl of semolina and beat with a hand whisk until combine.
  11. Cover both bowls with plastic wrap.
  12. Preheat the oven to 180c degrees.
  13. Make the cake by lining 2 40cm x 30cm baking trays with baking paper.
  14. Cut the mix in half and roll each piece onto the baking paper precut to the tins in size until they both fit in the tins snug.
  15. Bake both cakes for 5 minutes until pale but firm to touch.
  16. Cut both layers in half and leave aside to cool.
  17. Meanwhile make the syrup by placing all the ingredients into a saucepan on high heat and cook until the sugar is dissolved.
  18. To put the cake together line a 15cm x 15cm cake tin with baking paper.
  19. Cut the 4 cake layers to size to fit the tin perfectly.
  20. Place one cake layer in the lined tin and brush ¼ of the syrup on the cake layer.
  21. Add half the honey filling and spoon onto the cake layer in the tin, flatten.
  22. Add the 2nd cake layer and brush with ¼ of the syrup.
  23. Add the chocolate filling and flatten out.
  24. Top with the next cake layer and brush with ¼ syrup.
  25. Add the remaining honey filling and top with the last cake layer.
  26. Brush the top cake layer with the remaining syrup.
  27. Cover the cake with plastic wrap and place in the fridge overnight to set.
  28. Turn the cake onto a plate and trim the sides to ensure even layers are visible.
  29. Cut the cake into long slices and dust with icing sugar, enjoy.

 

Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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Croatian Honey Cake recipe

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