Sweet Tooth Experiments

Category Archives: Cakes

Rhubarb Orange and Ginger Cake

Posted on Posted in Cakes .

Rhubarb Orange and Ginger Cake

Rhubarb Orange and Ginger Cake recipe

I had a rhubarb and apple crumble the other day and this got me thinking that I have never baked before with rhubarb which is such a shame as its such an amazing tasting and interesting little…vegetable? It doesn’t have seeds or pips so I take it its one of the unique vegetables disguised as a fruit with its sweet and soft flavour…

After a bit of taste testing I ended up deciding that orange and ginger was the best combo to complement the robust rhubarb taste, while still ensuring the focus was on rhubarb.

The outcome = my Rhubarb Orange and Ginger cake.

This cake definitely stars the Rhubarb where the orange and the ginger provide a refreshing and gentle delectable taste.

Rhubarb Orange and Ginger Cake recipe

Ingredients:

Batter:

  • 300g rhubarb
  • 1 cup sugar
  • 3 tsn vanilla essence
  • 125g butter
  • 2 eggs
  • 1 + ½ cup self raising flour
  • ¼ cup buttermilk
  • 1 tsn baking powder
  • 1 + 1/2 tsn ground ginger
  • 2 tsn orange zest

Icing:

  • 90g butter
  • 1 tsn vanilla
  • 1 cup icing sugar
  • 1 tsn ground ginger
  • 2 tsn orange zest
  • 2 tsn milk

 

Method:

  1. Preheat the oven to 160c and line a 23cm-baking tray with baking paper.
  2. Cut the rhubarb into 2cm pieces and place in a saucepan with ¼ of the sugar and 2 tsn’s of the vanilla essence. On a medium heat stir for 10 minutes or until the rhubarb is soft and smooth.
  3. With electric mixer beat the butter, zest, and ground ginger, remaining vanilla essence and remaining sugar for 7 minutes until the mix is light and fluffy.
  4. Add eggs, beating in between each addition.
  5. Add the milk and flour and fold gently.
  6. Using a spatula carefully fold in the rhubarb mix until only just combined where ripples of rhubarb have occurred.
  7. Carefully spoon mix into the baking tin and bake for 55 minutes of until a skew inserted in the center comes out clean.
  8. Place on a cooling rack to cool.
  9. To make the icing combine all ingredients together and beat with electric beaters for 10 minutes until light and fluffy.
  10. On a cooled cake spread the icing all over, serve.

 

Notes:

  • You can always use milk instead of buttermilk but the cake wont be as dense.
  • I have decorated with some grated white chocolate and left over orange zest.
  • You will need 1 large orange for the zest required for this cake.

 

Rhubarb Orange and Ginger Cake recipe

Ingredients

Rhubarb Orange and Ginger Cake recipe

Step 2

Rhubarb Orange and Ginger Cake recipe

Step 7

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

Orange Blossom Semolina Syrup Cake

Posted on Posted in Cakes .

Orange Blossom Semolina Syrup Cake

Orange Blossom Semolina Cake recipe

This cake incorporates unique flavors and ingredients that when combine produce the most amazingly textured and tasting cake.

The texture of the semolina, taste of the orange blossom and crunch of the almond meal/flakes creates a cake that will melt in your mouth. Add the orange syrup and you would swear the cake has just come out of a Greek nonna’s kitchen.

The orange blossom delivers a special twist on top of the orange syrup for a unique rare luscious flavor.

Orange Blossom Semolina Cake recipe

Ingredients:

  • 125g butter
  • 110g sugar
  • 2 tbsn orange zest
  • 1 + ½ tbsn orange blossom water
  • 3 eggs
  • 1 cup semolina
  • 1 cup almond meal
  • 1 tsn baking powder
  • 40g flaked almonds
  • 2 tbsn extra sugar
  • 200ml thickened cream

Syrup:

  • 110g sugar
  • 330ml orange juice (approx. 5 Oranges – use the same orange for the zest)

Method:

  1. Preheat the oven to 180c and line a 23cm spring form cake tin.
  2. Beat butter and sugar with electric beaters in a bowl until thick and pale.
  3. Add the zest and blossom water, and beat until combine.
  4. Add the eggs one at a time beating in between each addition.
  5. Stir in the semolina, almond meal and baking powder until well combine.
  6. Spoon cake batter into the cake tin and flatten out with the back of the spoon.
  7. Sprinkle the flaked almonds on the top, and then sprinkle the extra sugar.
  8. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
  9. Leave in the cake tin and using the skewer poke small holes in the top of the cake.
  10. To make the syrup place the sugar and orange juice into a sauce pan stirring on high until the mix bubbles. Turn to medium for 5 minutes or until the mix thickened up and turns syrupy.
  11. Pour the syrup over the top of the cake, evenly covering all areas.
  12. Whip the cream until thick and peaks form.
  13. Remove the cake from the tin and serve warm with a dollop of the cream on the side.

 

Notes:

  •  When flattering out the cake batter allow for more batter around the sides of the cake so when it rises the centre will not peak.

 

Orange Blossom Semolina Cake recipe

Ingredients

Orange Blossom Semolina Cake recipe

Step 3

Orange Blossom Semolina Cake recipe

Step 5

Orange Blossom Semolina Cake recipe

Step 5

Orange Blossom Semolina Cake recipe

Step 13

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Pina Colada Cake

Posted on Posted in Cakes .

Pina Colada Cake

Pina Colada Cake recipe

 

Cocktails…some have the most amazing flavours I have tasted. Hello express martini, white Russian, tequila sunrise, mojito and pina colada.

This got me thinking, most of the ingredients in cocktails are variations of juices, fruits and alcohol that you will find in standard everyday supermarkets.

So if the flavor combo is already tried and tested and the ingredients are easy to come by why can’t the recipe be replicated into a cake?

I bake with juices and fruit all the time and have made many alcoholic cakes (see red wine chocolate cake) so a cocktail cake is not really a far stretch away from my usual baking.

As I am a fan of the old Pina Colada it fast became a must on the to-bake-list to launch off my cocktail cake experimenting.

 

Ingredients:

Cake:

  • 1 1/2 cups plain flour
  • 1 tbsn baking powder
  • 1/2 tsn salt
  • 6 eggs
  • 1 cup sugar
  • 1/2 cup coconut milk
  • 1 tsn vanilla essence
  • 1 + 1/2 tbsn rum essence
  • 1 tsn lime zest
  • 1 can 420g can pineapple (250g pineapple)

Milk:

  • 190ml coconut milk
  • 95ml cup condensed milk
  • 95ml cup milk
  • 1 tsn vanilla extract
  • 2 tsn rum

Topping:

  • 200ml thickened cream
  • 35g sugar
  • 1/2 tsn vanilla essence
  • 1 + 1/2 tbsn coconut, toasted
  • 1 limes zest (1 tsn of this to go into the cake).

Method:

  1. Preheat oven to 175c and line a 23cm cake tin with baking paper.
  2. Combine flour, baking powder, and salt in a bowl. Set aside.
  3. In another bowl beat with electric beaters the egg yolks and sugar on high speed for 5 mins until thick and pale.
  4. Stir into the egg mix the coconut milk, vanilla, rum and lime zest.
  5. Sift the flour mix into the egg mix then gently fold in the flour mixture or whisk gently with a hand whisk.
  6. In another mixing bowl beat the egg whites on until soft peaks form.
  7. Gently fold the egg whites into the rest of the mix in 3 lots, following stir in 2/3rds of the pineapple pieces.
  8. Pour the batter into the cake tin and sprinkle the remaining pineapple on top of the cake.
  9. Bake the cake for 40-45 minutes until a skewer inserted into the middle comes out clean.
  10. Once cooked let the cake cool.
  11. Now make the milk mix by combining the coconut milk, condensed milk, milk, vanilla and rum.
  12. Use a skewer to poke holes in the cake, pressing all the way down to the bottom.
  13. Take the cake out of the tin and wrap with cling wrap allowing for the cling wrap to overlap the tin. Then place back in the cake tin.
  14. Pour the milk mixture over the cake, covering it all over and fold the cling wrap on top of the cake.
  15. Place the cake in the fridge for 3 hours to soak up the mix.
  16. Now make the cream topping by beating the cream, sugar and vanilla with electric beaters until soft peaks form.
  17. Remove the cake and place on a plate, top with the cream, toasted coconut and lime zest. Serve.

Notes:

  • I have decorated with glazed cherries and dried pineapple pieces.

Pina Colada Cake recipe

Ingredients

Skolebrod (Norwegian custard buns) recipe

Step 3

Pina Colada Cake recipe

Step 6

Pina Colada Cake recipe

Step 7

Pina Colada Cake recipe

Step 10

Pina Colada Cake recipe

Step 14

Pina Colada Cake recipe

Step 17
Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Chai Latte Cake

Posted on Posted in Cakes .

Chai Latte Cake recipe

This recipe was inspired by a work colleague who suggested it would be interesting to replicate the flavours of a chai latte in my baking.

After playing around with a few ways of doing this (teabags, powder, a mix of Indian spices) I came up with the most amazing tasting, easy to make and all round satisfying Chai Latte Cake.

Outside on my Lemon Meringue Cheesecake, I have never received so much positive feedback from a cake I have made.

If you want to impress, this cake delivers –  100% guaranteed.

Chai Latte Cake

Chai Latte Cake recipe

 

Ingredients:

Cake:

  • 3/4 cup butter
  • 3/4 cup sugar
  • 150g instant chai powder
  • ¼ tsn cardamom
  • 3 eggs
  • 3/4 cup milk
  • 2 tsp vanilla essence
  • 205g plain flour
  • 2 + ¾ tsn baking powder
  • 1/3 tsn bi carbonate of soda
  • ¼ tsn salt

Frosting:

  • Ingredients:
  • 135g butter
  • 1 tsn of vanilla essence
  • 165g icing sugar
  • 25g instant chai powder
  • 1 tbsn milk

 

Directions:

  1. Preheat the oven to 175 and line a 30cm cake tin with baking paper.
  2. Cream the butter and sugar in an electric mixer for 3 minutes.
  3. Add the chai powder and Cardamom to the sugar mix and beat until combined.
  4. Beat in the eggs one at a time, the milk, then the vanilla.
  5. In a separate bowl mix the flour, baking powder, bicarbonate of soda and the salt until combined.
  6. Slowly add the dry mix to the wet mixture a little at a time, beating in between until a thick creamy batter is formed.
  7. Place the batter in the cake tin, using a spoon to flatten the top and bake for 40 minutes or until the cake is cooked through when you test it with a skewer.
  8. While the cake is cooling you can make the frosting by beating the sugar and butter until light and fluffy.
  9. Add the icing sugar, chai pwdrer and milk to the butter mix with electric beaters and beat for 5 minutes until creamy and thick.
  10. Once the cake is cooled spread the frosting over the cake and enjoy.

 

Notes:

  • You can turn this mix into cupcakes by filling the patties ¾ full and baking for 20 minutes or until a skewer inserted in the center comes out clean.

 

Chai Latte Cake recipe

ingredients

Chai Latte Cake recipe

Step 6

Chai Latte Cake recipe

Step 10

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Multi-layer citrus cake

Posted on Posted in Cakes .

Multi-layer citrus cake

Multi-layer citrus cake recipe

I have absolutely no idea where this recipe came from and what possessed me to go crazy experimenting with variations of citrus fruits in a cake.

I had been investigating to find the best possible buttercake recipe to be able to use as a base for some of my recipe experiments and after finally creating a recipe that I though was amazing I started to think of ingredients I could add.

As mentioned above I don’t know what made me think Citrus, however, I was on a run and came up with the concept of creating heaps of different citrus fruit layers for a cake using only zest and seeing what the taste outcome would be.

I did try many different layers, tangerine, lime, lemon, mandarin, orange, grapefruit and clementines. The outcome orange, lemon, mandarin and lime are the tastiest combination that packs a flavour punch in every bite!

Multi-layer citrus cake recipe

Ingredients:

Cake:

  • 260g butter
  • 2 cups sugar
  • 
4 eggs
  • 1 + ½ cup cake flour
  • 1 + ½ cup plain flour
  • 1 tsn baking powder
  • ½ tsn bicarbonate soda
  • 1 cup milk
  • 1 tsn vanilla essence
  • 1 lime (you will need 2 tsn of zest)
  • 1 mandarin (you will need 2 tsn of zest)
  • 1 lemon (you will need 2 tsn of zest)
  • 1 orange (you will need 2 tsn of zest)
  • Green, yellow and orange food coloring (optional)

Icing:

  • 270g butter
  • 3 cups icing sugar
  • 1 tbsn milk

 

Method:

  1. Grease and line 2 x 24cm cake tins and pre-heat the oven to175c.
  2. Using electric beaters, cream butter and sugar for 5 mins until creamy and smooth.
  3. Add eggs one at a time beating between each addition.
  4. Sift in the flours, powder and soda. Add the milk and vanilla beat on slow until just combined (do not over beat).
  5. Divide the batter equally into 4 bowls.
  6. Add the lemon zest and yellow food coloring to one. Lime zest and green coloring to another bowl. Add mandarin zest and orange to another bowl and the orange zest to the last.
  7. Pour 2 bowls batter into 2 tins and bake for 15mins until a skewer inserted come out clean.
  8. Cool in the pan for 5 mins then place on a cooling rack.
  9. Using the same tins pour the last 2 batters into the tins and bake for 15 mins.
  10. Cool in ban for 5 mins then place on a cooling rack.
  11. To make the icing beat the butter, sugar and milk for 10mins until fluffy and creamy.
  12. Once the cakes are cooled place the orange layer onto a plate and spread a layer of icing on top. Add the lemon layer and top with icing. Add the mandarin layer and top with icing then the lime layer. Top with icing and using the remainder of the icing spread around the sides of the cake.

 

Notes:

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Multi-layer citrus cake recipe

Ingredients

Multi-layer citrus cake recipe

Step 4

Multi-layer citrus cake recipe

Step 6

Multi-layer citrus cake recipe

Step 10

 

Email, RSS Follow
Print

Pomegranate Orange Ginger and Cardamom Cake

Posted on Posted in Cakes .

Pomegranate Orange Ginger and Cardamom Cake

Pomegranate Orange Ginger and Cardamom Cake

So I have never cooked with Pomegranate before, nor have eaten it from memory. This fruit has been getting lots and lots of exposure lately so I decided that I wanted to make a cake with this ingredient.

It is quite an interesting fruit that I felt would lead to a good challenge for me as I am so unfamiliar with its flavour and texture.

After doing some research on flavours that may work with this fruit I ended up baking 3 very different cakes. These being:

  1. Chocolate and pomegranate
  2. White chocolate, cranberry and pomegranate
  3. Orange, ginger, pomegranate cardamom (and almost cinnamon but thought that was going too far).

The outcome, as much as I wouldn’t have thought this the Pomegranate Orange Ginger and Cardamom Cake was amazing! It tasted like Christmas Cake without the fruit in it. I’m no fan of Christmas cake but this cake it very very tasty indeed!

Ingredients

  • 1 cup buttermilk
  • 2 eggs
  • 100g dark brown sugar
  • 110g golden syrup
  • 3 pomegranates
  • 100 grams butter
  • 1 orange
  • 2 tsn ground ginger
  • ½ tsn ground cardamom
  • 3 cups plain flour, sifted
  • 1 teaspoon bicarbonate of soda, sifted
  • ¾ cup white sugar

 

Instructions

  1. Preheat the oven to 160C and line a 30cm cake tin with baking paper.
  2. Using electric beaters beat together the buttermilk, eggs, sugar, golden syrup, 2 tbsns pomegranate juice, butter and zest of the orange in a bowl.
  3. Sift in the ginger, cardamom, flour and bicarbonate of soda and beat until just  combine.
  4. Pour into the cake tin and bake for 1hour 15 mins or until a skewer inserted in the middle comes out clean.
  5. Leave the cake to cool in the tin.
  6. Place the remaining  pomegranate juice into a pot with the white sugar on the stove and mix to combine, cooking on medium until the syrup starts to slightly thicken.
  7. Pour over the cooling cake until the cake is cool, then you can remove from the tin.
  8. Scatter the pomegranate seeds on top of the the cake and well as a few orange zesting’s.

 

Notes:

Pomegranate Orange Ginger and Cardamom Cake

Step 3

Pomegranate Orange Ginger and Cardamom Cake recipe

Step 4

Pomegranate Orange Ginger and Cardamom Cake

Step 5

Pomegranate Orange Ginger and Cardamom Cake

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

Lavender and Lemon Cheesecake

Posted on Posted in Cakes .

Lavender and Lemon Cheesecake

Lavender and Lemon Cheesecake

So for a while now I have been super interested in baking with lavender. I have heard many stories how it’s a tricky ingredient that can be ever so overpowering to the point where it tastes like your eating soap or perfume.

I figured if I baked a cake with lavender I would need another ingredient that also has a strong flavour so they could complement each other.

After doing some research I came across many cake variations featuring lavender and almond, lavender and lemon, lavender fairy cakes, even lavender and blueberry. However these were all cupcakes or cakes…this got me thinking…introducing my Lavender and Lemon Cheesecake

Lavender and Lemon Cheesecake recipe

 

Ingredients:

  • 250g plain sweet biscuits (I used Nice)
  • 150g butter
  • 100g sugar
  • 1 tbsn edible lavender
  • 3 tbsn cornflour
  • 750g cream cheese
  • 2 eggs
  • 100ml double cream
  • 1 lemon (for ¾ of the zest)
  • 4 drops purple food colouring

Method:

  1. Grease and line a 24cm spring-form cake tin and preheat the oven to 180c.
  2. In a food processor process the biscuits until fine. Melt the butter and mix with the biscuits.
  3. Press the mix into the tin and cook for 10 mins or until slightly golden.
  4. Place the base aside to cool and turn the oven up to 200c.
  5. Place the sugar and lavender in the food processor and process until the lavender is fine like the sugar.
  6. Combine the lavender sugar, cornflour and cream cheese in a bowl and beat with an electric beaters until smooth and creamy.
  7. Add the eggs one at a time, beating well in between each addition.
  8. Add the cream, zest and food coloring, beat until smooth.
  9. Pour the mix in the tin and with a spoon smooth the top – bake for 40 mins or until the top is brown.
  10. Remove from the oven and let the cake cool. Now place in the fridge for 3 hours to set.

Notes:

  • I have decorated with a sprinkle of icing sugar.
  • You can use full fat thickened cream instead of double cream if you cannot find double cream.

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Lavender and Lemon Cheesecake recipe

Ingredients

Lavender and Lemon Cheesecake recipe

Step 7

Lavender and Lemon Cheesecake recipe

Step 4

Lavender and Lemon Cheesecake recipe

Step 10

Email, RSS Follow
Print

Chocolate Bar Cake

Posted on Posted in Cakes .

 

Chocolate Bar Cake recipe

Chocolate Bar Cake

Based on my standards this recipe is actually quite mundane as ‘chocolate’ bars and cake go together. However don’t stress there is an experimental part to this recipe, in fact 2 parts.

One of the main reasons for this recipe came from the desire to make a really moist cake that wouldn’t scare people off like my usual baking. My red wine chocolate cake, chocolate zucchini cake and coca-cola chocolate cake are amazingly moist but let’s face it they do make some people hesitant. I had a thought that a chocolate bar in a cake (hello nougat, caramel, honeycomb) would provide a moistness.

Secondly, using a chocolate bar means YOU can be the experimenter and incorporate your favorite flavors (your favorite chocolate bar).

I have used Milky May in this recipe but you can substituted this with Mars Bars, Snickers, Cherry Ripe, Turkish Delight, Crunchie… any chocolate bar you like.

This cake is super easy, moist and will impress!

 

Ingredients:

  • 200g Milky Way (4 bars or 18 snack size bars)
  • 1 cup buttermilk
  • 1 + ½ cup sugar
  • 1 cup butter
  • 3 eggs
  • 1 tsn vanilla extract
  • 1 + ½ cup plain flour
  • 1 tsn baking soda
  • ½ tsn salt

 

Method:

  1. Pre heat the oven to 175c and line a 25cm cake tin with baking paper.
  2. Dice up the Milky Way bars and place into a pan with ¼ cup buttermilk on the stove on low stirring the mix until the chocolate is melted and smooth.
  3. With electric beaters beat the sugar and butter for 5 minutes until light and creamy.
  4. Add eggs one at a time,and then add the vanilla essence.
  5. Fold in the flour, baking soda and salt until combine.
  6. Add the buttermilk and fold until just combined.
  7. Spoon the mix into the tin and bake for 60 minutes or until a skewer inserted in the middle come out clean.
  8. Allow the cake to cool in tin for 15 minutes than transfer onto a cooling rack until cooled.

 

Notes:

  • To decorate I diced up an additional bar and sprinkled on top. Following this I melted chocolate with a little milk to create a thick syrup consistency that I drizzled over the top of the cake and diced bar.

Chocolate Bar Cake recipe

Ingredients

Chocolate Bar Cake recipe

Following step 8 I flattered the top

Chocolate Bar Cake recipe

Then decorated with diced chocolate bar and melted chocolate

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Lychee and Coconut Custard Cake

Posted on Posted in Cakes .

Lychee and Coconut Custard Cake

Lychee and Coconut Custard Cake recipe

So I’m a big consumer of Asian cuisines but even with all my investigating I’m yet to find a dessert that is moreish and appealing to our western taste buds.

At the same time I have been meaning to make a cake with custard (I am a massive custard fan). Outside of trifle and fruit flans I have never used this tasty household ingredient in bake-goods.

So I decided to take 2 popular Asian flavors (coconut and lychee) and make a sweet treat with a difference – by turning these into a cake with custard as the twist.

Cherry and Custard Cake recipe

Introducing my Lychee and Coconut Custard Cake:

 

Ingredients:

Batter:

  • 250g butter, softened
  • 1 + ½ cups of sugar
  • 4 eggs
  • 1 + ½ cups self raising flour
  • ½ cup plain flour
  • 2 tbsn coconut milk
  • 80g desiccated coconut
  • 2 tsn lime juice
  • 250g lychees (480g can)

Custard:

  • 3 tbsn custard powder
  • 80g sugar
  • 1 + ½ cup coconut milk
  • 20g butter
  • 1 tsn vanilla essence

Method:

  1. Pre-heat the oven to 175c and grease a 22cm spring form cake tin.
  2. To make the custard combine all the ingredients together in a bowl, whisk.
  3. Microwave for 1 minute and whisk, then microwave for 20 sec at a time until the custard is thick and smooth. Leave aside to cool.
  4. Beat butter and sugar together with electric mixers until light, fluffy and pale.
  5. Beat in eggs, one at a time.
  6. Sift the flours into the bowl, add the milk, coconut and juice and fold until just combined.
  7. Spread 65% of mix into the cake tin
  8. Spoon in the custard and spread out with a spoon leaving 2 cm around the edges.
  9. Cut all the lychees into 4 pieces each and place 75% of them on top of the custard.
  10. Spoon the remaining cake batter over the lychees to cover completely.
  11. Place the remaining lychees on the top scattered.
  12. Bake in the oven for 1 hour and 30 minutes or until cooked.
  13. Let the cake cool completely in the tin, then transfer onto a plate
  14. Dust with icing sugar and extra desiccated coconut.

Notes:

  • Place a piece of plastic wrap over the custard once made to stop a skin forming,
  • You can make this recipe as a cherry or raspberry version for a more traditional cake by replacing the coconut milk with normal milk, desiccated coconut with almond meal, coconut essence with vanilla and berries/cherries instead of lychees.
  • Serving with ice-cream makes this even more amazing.
  • As we have used custard in this recipe the mix will not be completely dry when tested with a skewer as the custard makes the middle moist.

 

Lychee and Coconut Custard Cake recipe

Step 6

Lychee and Coconut Custard Cake recipe

Step 8

Lychee and Coconut Custard Cake recipe

Step 9

 Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Chocolate Bacon Cake with Maple Frosting

Posted on Posted in America, Cakes .

Chocolate Bacon Cake with Maple Frosting

Chocolate Bacon Cake with Maple Frosting

 

We saw cake-pops, marshmallows and salted caramel sweet treat baking trends last year. This year is an interesting one, where one trend really caught my eye and became a must on my list to experiment with – the sweet and salty combo, more specifically salted bacon praline.

Very interesting, sugar and bacon – how gross. However, the sugar and bacon comb delivers sweet and salty, which is the big craze at current.

French toast with maple syrup and bacon is a norm in America on diner breakfast menus that is slowly migrating onto AUS breakfast menus (think brioche bread, mascarpone cheese, bacon and maple syrup – sometimes with poached pears).

So after doing some research (at a few cafes for breakfast of course) I decided to make a choc bacon cake and cupcakes and top it off with maple icing and bacon praline. Don’t knock this until you try it, you can’t taste the bacon in the cake but the sweet-salty taste is quite amazing.

 

Chocolate Bacon Cake with Maple Frosting

 

Ingredients:

  • 250g bacon, diced
  • 2 cups of cake flour
  • ¾ cup of cocoa powder
  • 1 + 3/4 cups of white sugar
  • 2 tsn baking powder
  • ¼ tsn salt
  • 1 tsn baking soda
  • 2 eggs
  • ½ cup strong coffee
  • 1 + ½ cups buttermilk
  • ½ butter

Frosting

  • 135g butter
  • 2 cups icing sugar
  • 1 cup rice flour
  • 140g maple syrup
  • Extra, ¼ cup white sugar (optional)

 

Method:

  1. Pre-heat oven to 180c and line a 25cm round cake tin with baking paper.
  2. Place bacon in a frying pan and fry for 10 mins or until crisp and brown.
  3. Place the bacon onto paper towel to drain off excess oil.
  4. Place the bacon in a food processor until fine.
  5. Sift the flour, cocoa, sugar, baking powder, salt and baking soda in a bowl, mix together.
  6. In another bowl whisk by hand the eggs, coffee, buttermilk and butter.
  7. Place the wet mix and ¾ cup bacon into the dry mix bowl and whisk together until just mixed through.
  8. Pour into the cake tin.
  9. Bake in the oven for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
  10. Cool in tin for 10 minutes then on a baking rack until cool.
  11. To make the icing – cream the butter in a bowl with electric beaters for 10 minutes.
  12. Add the sugar, flour and maple syrup and hand stir until almost combine. Now beat for 5 minutes until fluffy.
  13. Cut the cake into 3 even layers, spread the frosting in between the cake layers, top and sides.

Optional:

  1. To decorate place the left over bacon on some baking paper.
  2. Place the extra sugar in a pan on the stove and stir until sugar starts to dissolve. Once sugar has turned into a syrup pour over the bacon.
  3. Once set place into the food processor until fine pieces have formed then sprinkle over the cake top.

 

Notes:

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Chocolate Bacon Cake with Maple Frosting

Ingredients

Chocolate Bacon Cake with Maple Frosting

Step 3

Chocolate Bacon Cake with Maple Frosting

Step 4

Chocolate Bacon Cake with Maple Frosting

Step 5

Chocolate Bacon Cake with Maple Frosting

Step 6

 

Email, RSS Follow
Print