Cakes – Page 8 – Sweet Tooth Experiments

Black Forest Ricotta Cheesecake

Posted on June 20, 2016 Posted in Cakes .

Black Forest Ricotta Cheesecake

Black Forest Ricotta Cheesecake recipe

For a while I have been wanting to make a cheesecake with low fat ricotta instead of the rich and weighty creamcheese cheesecakes traditionally have. I wanted to make this cheesecake ‘melt in your mouth’, which I felt the ricotta could deliver on.

My flavor inspiration for this cake came from originally thinking of making a dark chocolate cheesecake and then adding in some cherries (berries and cheesecake go together like magic).

This though was still a little boring, where I needed a twist, therefore I decided to add the extra elements required to turn this into a ricotta cheesecake black forest cake.

The cherries, chocolate, kirsch and cream would enhance the flavor profiles in the cake and add depth to the creamy ricotta.

I opted to water bath cook the cake to make the ricotta smooth but sturdy and added layers of the cherries in varying forms to allow for cherry hits throughout.

After eating this cake I doubt I would ever make a normal black forest cake other this recipe again!

Ingredients:

200g chocolate ripple biscuit
40g cocoa powder
80g butter
670g jar of Morello cherries (you need 450g of the cherries and 100ml of juice)
5g flour
70g kirsch
400g ricotta
100g sour cream
90g sugar, plus 1 tbsn extra
3 eggs
1 tsn cherry essence
230g dark chocolate
230g cream, plus 20ml extra
1 tbsn icing sugar

Method:

Pre-heat the oven to 170c degrees and line a 25cm spring form cake tin with baking paper.
Place the biscuits into a food processor and blitz until they resemble breadcrumbs.
Add the cocoa and melted butter, stir until well combined and place in the fridge to set.
Place 200g cherries in the food processor with flour and blitz.
Spread the cherry mix over the biscuit base and place in the freezer.
Meanwhile, using electric beaters whisk the ricotta in a bowl until smooth.
Place 200g chocolate in a bowl and microwave on medium in 30 second blasts. Stir between each burst until melted and silky smooth. Leave aside for 5 minutes to cool.
Add the sour cream and sugar to the ricotta mix and whisk until well combined.
Add 2 eggs and 1 egg yolk and whisk until well combined.
Add the cherry essence as well as the cooled chocolate and whisk until well combined.
Pour the mix into the cake tin on top of the cherry mix and flatter with the back of a spoon.
Place 125g of the cherries on top of the ricotta mix to cover the top of the cake.
Wrap 2 layers of aluminum foil over the bottom and sides of the tin.
Place the cake tin into a large roasting pan and fill the sides with water until half way up the cake tin.
Place the cake in the oven for 90 minutes or until a skewer inserted in the middle comes out clean.
Allow the cake to cool then release the tin and place the cake in the fridge for 2 hours to fully set.
Whip 230ml cream, 20ml kirsch and 1 tbsn of icing sugar with electric beaters until peaks form.
Spread the cream over the cake and top with the remaining 125g more of the cherries.
Place 100ml of the cherry juice into a saucepan with 1 tbsn of extra sugar and on a medium heat allow to reduce to ¼ of the volume. Allow to cool.
Pour the reduction over the cake.
Place the remaining 30g of chocolate into a saucepan with 20ml of cream. Stir on a medium heat until the mix is smooth and silky. Allow to cool.
Pour over the cake.

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Carrot Chai Chocolate Mix Cake

Posted on June 5, 2016 Posted in Cakes .

Carrot Chai Chocolate Mix Cake

The purpose of this cake was originally to utilise 2 cake mix’s and make a really quick and unique cake that took no effort and could be applied to any cake mix flavor’s.

After deciding that I would use carrot as my base I then opted for vanilla so I could add a few flavor profiles to the mix without letting them overpower the carrot base.

I needed complementary flavors to the carrot, not a flavor takeover! A little cocoa and chai powder seemed like the perfect match and just to put a spin on this I added a hit of chili.

I figured cocoa and chili go well and chai chocolate would be just like spiced chocolate. Carrot cake tends to have lots of spices thus the chai should work.

The chocolate and carrot combo…that was a risk, but a risk that paid off.

Ingredients:

470g carrot cake mix
340g vanilla mix
70g chai powder
35g cocoa powder
¼ tsn chili powder
Eggs
Oil
Milk

Icing:

140g cake mix icing powder
70g chai powder
1/8^th tsn chili powder
150g butter

Method:

Pre heat the oven to 180c degrees and line 2 x 20cm cake tins with baking paper.
Prepare the carrot cake according to the cake mix instructions (adding the egg, oil and water. Stir with a hand whisk until well combine etc).
Pour the batter into a cake tin.
Prepare the choc chai cake by adding the vanilla mix into a bowl through a sieve.
Remove 100g of the vanilla mix and add the chai powder, cocoa powder and chili powder through a sieve, stir well.
Continue the choc chai cake by preparing the cake mix according to the cake mix instructions (adding the egg and milk. Stir with a hand whisk until well combine etc).
Pour the batter into the second cake tin.
Place both cakes in the oven and bake according to box instructions (45 minutes) or until a skewer inserted in the cakes comes out clean.
Place the cakes onto a cooling rack until cold.
Meanwhile to prepare the icing place the icing mixes, chai powder, chili powder and butter (at room temperature) to a bowl and beat with electric beaters.
Cut the tops off both cakes to ensure flat cakes.
Cut both cakes into 2 horizontally.
Place a carrot cake layer on a plate and spread with 100g of the icing.
Add a chai cake on top and spread 100g of the icing.
Add the last carrot cake layer and spread with 100g of icing.
Top with the last chai cake layer and top with the remaining 100g of icing.

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Kahlua and Butterscotch Schnapps Cake

Posted on May 2, 2016 Posted in Cakes .

Kahlua and Butterscotch Schnapps Cake

I was playing around with liquors in the kitchen over the weekend and decided that I wanted to make a decadently scrumptious cake off the base of 2 sweet, complimentary andinteresting alcoholic flavors.

I gave myself the challenge of coming up with a recipe off the flavor combination of Kahlua (coffee liquor) and Butterscotch Schnapps (Butterscotch liquor). I was looking for the mix of the sweet coffee flavor along with the butterscotch (almost caramel flavor). They both have such similar flavor profiles and taste spectacular together.

For a decadent cake I decided both liquors would be in the cake itself and I would have a filling based on one liquor and icing based on the other.

To further add to this flavor mix and take the cake to the next level I decided to add white chocolate as well as cream to excel the flavor and add a profile that can bring the sweetness back down to be highly palatable for all.

Ingredients:

220g brown sugar
75g butter
3 egg
190ml butterscotch Schnapps
185ml milk
285g self raising flour
40ml Kahlua

Ganache:

125ml cream
30g Kahlua
375g white chocolate

Cream:

200ml cream
20ml butterscotch Schnapps
15g icing sugar

Method:

Pre-heat the oven to 185c degrees and line a 25cm cake tin with baking paper.
Beat the sugar and butter in a bowl with electric beaters until smooth and creamy.
Add the eggs one at a time beating in between each addition.
Add the schnapps and the milk and beat until combine.
Add the flour and beat until well combine.
Pour the mix into the cake tin and bake for 35 minutes or until a skewer inserted in the center comes out clean.
Place the cake onto a cooling rack until cool.
Cut the cake into 3 horizontal cakes and using a pastry brush brush on the Kahlua on all 3 layers.
To make the icing place the cream in the microwave until steaming.
Add the Kahlua and chocolate to the cream and leave for a minute.
Stir until the mix is well combine and place in the fridge to set.
To make the cream filling place the cream in a bowl and using electric beaters whisk until peaks form.
Add the icing sugar and butterscotch snapps and on a low speak beat until just combine.
To assemble place one layer on a plate.
Spread ½ the cream over the top of the cake, Kahlua side up.
Top with 2nd cake we layer Kahlua side up and spread with remaining cream, top with 3^rd cake layer Kahlua side down.
Spread the ganache over the top and sides of the cake and enjoy.

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Frangelico and Nutella Charlotte Cake

Posted on April 11, 2016 Posted in Cakes .

Frangelico and Nutella Charlotte Cake

If I could only pick one spread to have on toast in the morning it would hands down have to be Nutella.

It’s hard to top the flavour pairing of chocolate and hazelnuts. And as it’s been some time since I baked with this ingredient (and since I baked with alcohol for that matter), I decided to go hazelnut crazy and produce a recipe that celebrates the amazing flavour that is hazelnut.

Taking some inspiration from my favourite dessert of all time (Tiramisu) and from chocolate mousse I came up with a choc hazel mousse cake.

How does this celebrate the hazelnut you ask? The base and sides of the cake are sponge biscuits soaked in Frangelico (hazelnut liquor), Nutella is layered throughout the mousse and chopped hazelnuts is scattered on the top of the cake.

Definitely a must try for a decadent celebration cake!

Ingredients:

Base:

140ml Frangelico
350g sponge finger biscuits (I used saviardi)

Filling:

140g dark chocolate
160g hazelnut spread
40ml milk
40ml Frangelico
125g butter
4 eggs
300ml thickened cream
1/3 cup sugar

Method:

Grease and line a 25cm spring form cake tin with baking paper.
Cut approx. 2cm off the bottom of all the biscuits until they are slightly higher than that the tin.
Place the 100ml Frangelico into a bowl and dip the biscuits into the liquor until all the liquor is used up. Be sure to only dip them for a moment as you don’t want to soak the biscuits completely.
Line the biscuits, soaked size on the inside of the cake and cut side on the bottom of the tin until the whole outside of the cake is boarded with biscuits.
Now line the base of the tin with further biscuits until completely covered.
Place the chocolate, hazelnut spread and milk into a saucepan on a low heat. Stir the mix until smooth and combine.
Stir in the butter and 40ml of Frangelico until combine and glossy.
Remove mix off the heat and allow to cool slightly.
Add the egg yolks into the chocolate mix and beat until smooth.
In another bowl beat the egg whites until soft peaks form. Add the sugar and beat until glossy and thick.
Using electric beaters beat the cream until peaks form.
Fold a third of the egg white mix into the chocolate mix to loosen the mix.
Add the remaining egg whites and fold until combine.
Add the cream and fold until combine.
Pour into prepared tin on top of the biscuits. Smooth the top and place in the fridge to set until firm (overnight preferred).

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Cheats Dulce Leche Cake

Posted on April 4, 2016 Posted in Cakes .

Cheats Dulce Leche Cake

So this cake doesn’t feature my usual unique, weird flavour combinations, nor is it a traditional cherished sweet treat. However, it makes it to my website as it has taken me 8 attempts of varying caramel cake recipes to make the ultimate and it’s this one by a mile that is the most amazingly tasting, simple and successful cake you will come across. I ended up doing a little cheating with this one by using nestle Caramel (instead of making my own caramel), which took out a massive time consuming step. This cake bakes to perfection, has a beautiful rise that allows for multiple layers of cake and tastes AMAZING!

Ingredients:

Cake:

200g butter
340g sugar
2 tsn vanilla essence
4 eggs
2 egg whites
320g flour
260g cream

Frosting:

180g butter
180 icing sugar
2 tsn vanilla essence
1 + ½ tbsn cream

Caramel:

395g caramel top n’ fill

Method:

Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Place the butter and sugar in a bowl and using electric beaters whisk until creamy and thick.
Add the vanilla and beat for 2 minutes.
Separate the eggs and beat in the 4 yolks until thick and creamy.
Add the flour and the cream and beat until just combine.
Place the separated egg whites with 2 additional egg whites into a bowl and beat with electric beaters until peaks form.
Fold ¼ of the egg whites into the butter batter to release it.
Add the remaining egg whites and fold until just combine.
Spoon the mix into the cake tin and bake for 40 minutes or until a skewer inserted in the center comes out clean.
Place on a cake rack to cool.
To make the icing place the ingredients in a bowl and beat with electric beaters until creamy and thick.
Leave icing aside for later use.
Beat the caramel with electric beaters until smooth.
Cut the cooled cake into 4 even layers.
Place the bottom layer on a place and spread 1/3^rd of the caramel on the cake top.
Place the next cake layer and another 1/3^rd caramel, repeat and top with last cake layer.
Spread the icing over the side and top of the cake.
Enjoy.

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Black Forest Ricotta Layer Sponge Cake

Posted on February 29, 2016 Posted in Cakes .

Black Forest Ricotta Layer Sponge Cake

I’m a massive fan of Black Forest Cake, however not so much a fan of high fat volume of cream this cake is predominantly made of.

So, I decided that I would create a lower fat version of this cake that has no need for an oven and is super easy so anyone can make it while still producing a great result.

This cake is a cherry lover’s dream with dried cherries, fresh cherries and kirsch Icherry liquor) = 3 x cherry flavor layer craziness.

Ingredients:

800g ricotta
120g sugar
3 tsn vanilla essence
90g dried cherries
300g cherries
60g dark chocolate
1 + ½ oranges
2 x 30cm store bought sponge cakes
150ml kirsch

Method:

Place a 25cm spring form cake tin on top of a sponge cake and using a knife cut around the tin for a perfect fit cake, repeat with the second sponge cake.
Cut each sponge cake in half horizontally so you have 4 x 25cm cake layers.
Using a pastry brush brush the kirsch onto the top of the 4 sponge cakes.
Grate the chocolate.
Zest 1 + ½ of the oranges.
Dice up the cherries.
Place the ricotta, sugar, vanilla, dried cherries and orange zest into a food processor and process until combine.
Add the chocolate and the diced cherries and fold to combine.
Line the cake tin with 2 layers of plastic wrap and ensure the wrap overhangs.
Place one cake layer in the tin, 1/3 of the ricotta mix spread evenly, the 2^nd cake layer, 1/3 ricotta mix. Repeat until all 4 layers and 3 ricotta layers are done.
Fold the overhang wrap over the top layer to ensure the cake is fully encompassed.
Use a plate to weight down the top of the cake with a small weight on the top.
Place in the fridge for 4 hours to completely firm.
Once firm release the spring form pan sides, the plastic wrap and turn the cake out onto a plate.
Dust with cocoa powder and further cherries if you desire.

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Spiced Zucchini Orange Cake

Posted on February 22, 2016 Posted in Cakes .

Spiced Zucchini Orange Cake

I couldn’t pack any more flavours in this cake even if I tried. Not only is this flavour full each flavour complements the other.

To make the cake as moist as possible I have utilized zucchini as this is a great ingredient to add a beautiful cake texture while also making the cake a little healthier than usual.

The cake flavours have come from Indian and Arabic flavour inspirations with the inclusion of beautiful orange, pistachio, cardamom, honey, mixed spice and saffron.

An absolutely addictive cake that’s not too sweet and works amazingly with the cream topping.

Ingredients:

Cake:

160g butter
200g brown sugar
2 eggs
2 tsn orange zest
½ tsn mixed spice
20 saffron threads
1 tsn cardamom
360g zucchini (grated and slightly squeezed)
32og self-rising flour
80g pistachio kernels

Topping:

300ml thickened cream
1 tsn orange zest
15 saffron threads
2 + 1/2 tbsn icing sugar

Method:

Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Place the pistachio kernels into a food processor and blitz until the mix resembles breadcrumbs.
Cream the butter and sugar with electric beaters until light and fluffy.
Add the eggs, one at a time beating in between each addition.
Add the mixed spice, cardamom and saffron. Beat until combine.
Grate the zucchini and give it a little squeeze to remove the excess liquid.
Add the flour and the ground pistachios and stir until well combined.
Pour mix into the cake tin and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
Place the cake on a cooling rack.
Meanwhile to make the topping whip the cream, saffron, zest and sugar in a bowl with electric beaters until peaks form.
Cut the cake into slices and using a piping bag and star nozzle pipe the cream on the top of the cake.
Sprinkle with a little cinnamon on top and enjoy!

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

Posted on January 24, 2016 Posted in Cakes .

Vegan Black Bean and Chocolate Cake with Avocado Frosting

I have a friend who is converting from a vegetarian to a vegan and she is heavily interested in vegan cooking.

After a few conversations around vegan food and deciding we would spend a day experimenting I got excited to have my own baking experiment and make her a cake.

I do actually have a vegan cake on my blog that I have previously created (see Vegan Chocolate Cake), a nut dense cake, however I wanted to make a cost effective and easy recipe for anyone to be able to make.

To add my unusual spin on things I ended up basing the cake on black beans to ensure a sturdy and moist cake, used seeds to mimic eggs and avocado to substitute cream.

The outcome is a healthy vegan friendly moreish cake that was gone in minutes of hitting the table.

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Ingredients:

15g flaxseed
3 tbsn water
140g cooked black beans
70ml water
125g sugar
70ml canola oil
90g plain flour
45g cocoa powder
2 tsn baking powder
½ tsn bicarbonate of soda

Frosting:

40g maple syrup
1 avocado
20g cocoa powder

Method:

Grind the flaxseeds in a mortar and pestle until it resembles a sand like consistency.
Add the 3 tbsn of water and stir. Leave aside to gel.
Pre-heat the oven to 180 c degrees and line a 25cm cake tin with baking paper.
Rinse the cooked black beans and place in a food processor with the 70ml of water, blitz until pureed and smooth.
Add the sugar, flaxseed mix and oil to the bean mix. Blitz until smooth and silky.
Pour the mix into a bowl and add the flour, cocoa powder, baking powder and bicarb.
Using a hand whisk beat until the mix is combine and silky.
Pour the mix into the cake tin and flatten the top with the back of a spoon and bake for 45 minutes or until a skewer inserted in the center comes out clean.
Place the cake on a cooling rack until cold.
To make the frosting place the maple syrup, avo and cocoa powder into the food processor and blitz until silky sooth.
Cut the cooled cake in half horizontally.
Using a spatula spread half the frosting on the bottom cake layer and top with the second layer.
Using the remaining frosting to ice the top and sides of the cake.

Note:

If you would like to make cupcakes instead of a cake you can pour the mix into cupcake patties and bake for 20 minutes or until a skewer inserted into the center comes out clean. You can then use a piping bag and star nozzle to pipe the icing.

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Lavender and Limoncello Mousse Cake

Posted on December 27, 2015 Posted in Cakes .

Lavender and Limoncello Mousse Cake

For a few weeks now I have been experimenting with Limoncello in recipes, where though outcomes have been tasty they are not the amazing outcome I have been looking for.

I realized that Limoncello as the sole hero ingredient was producing cakes that were not really special.

To tackle this I looked at pairing the Limoncello up with flavors that tend to go well with Lemon but weren’t too sweet (as Limoncello is a lot sweeter than Lemons).

After playing around with Limoncello & Almond, Limoncello & Blueberry and Limoncello & Lavender it was the latter pairing that made the best flavor combination.

To allow for the strongest Limoncello flavor I decided on a mousse to hero the liquor as I could have a heavy hand and would not jeopardize the texture of the cake.

As ground lavender will have limited effect on the cakes texture I opted for my never fail plain vanilla cake recipe with the inclusion of the lavender.

The outcome was a beautiful light and soft lavender cake topped with a smooth and fluffy white chocolate based Limoncello mousse.

A moreish and exquisite cake outcome.

Ingredients:

Cake:

160g flour
1 + ¼ tsn baking powder
½ tsn baking soda
½ tsn salt
2 + 1/2 tsn ground lavender
2 eggs
120g sugar
120ml vegetable oil
60ml limoncello
60ml buttermilk

Mousse:

300g white chocolate
470ml thickened cream
45g icing sugar
95ml limoncello
1 tbsn lemon zest
2 tbsn water
1 tbsn gelatin

Method:

Pre-heat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
Place the lavender into a mortar and pestle and ground into a powder texture.
Place the flour, powder, soda, salt and ground lavender into a bowl and stir until combine, set aside.
With electric beaters whisk the eggs and sugar until thick and creamy.
Add the oil in a steady stream, then the limoncello then buttermilk until well combined.
Add the flour mix and beat until just combine.
Pour into the cake tin and bake in the oven for 35 minutes or until a skewer inserted in the center comes out clean.
Turn the cake out of the tin onto a cooling rack.
Meanwhile make the mousse by placing 200ml of the cream in a saucepan with the white chocolate and stir on a low heat until the mix is creamy and smooth. Set aside to cool completely.
Place the remaining 270ml of cream into a bowl with the icing sugar and using electric beaters whisk on high until peaks form.
Add the limoncello and lemon zest to the cream mix and beat on low until combine.
Place the water and gelatin into a bowl and stir until combine then heat in the microwave until warm and the mix is smooth.
Add the gelatin mix to the cream mix and whisk with the electric beaters on low for 5 seconds or until combine.
Place 2 pieces of plastic wrap over the cake tin and place the cooled cake into the tin.
Pull the overhanging plastic wrap to the sides of the tin.
Pour the mousse mix over the top of the cake and place the tin in the freezer for 4 hours to completely set.
To serve the cake pull the plastic wrap on the sides until the cake comes out clean.
Place the cake on a plate with the mousse on the top and durst with icing sugar and in desired some additional lemon zest and ground lavender.
Enjoy.

Lavender and Limoncello Mousse Cake recipe

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Semolina Spiced Mini Cakes

Posted on December 21, 2015 Posted in Cakes, Cupcakes .

Semolina Spiced Mini Cakes

Recently I have been playing a lot with syrups for cakes, which has resulted in quite some playing with a variation of spices and essence (some I am familiar with and some not so much).

One of the syrups I made up was so amazing that I decided to create a cake purely based on the key spices and essence.

After thinking about what cake foundations would best hold and complement my new favourite spices and essences I ended up deciding on a semolina (almost polenta) cake.

It did take me 3 tries to get to this final recipe:

Attempt 1 – was to produce a thin syrup, which just overtook the cake and flooded it.

Attempt 2 – was to make the syrup more of a caramel consistency, almost to a praline level. This just didn’t suit the cake, it needed to have an ‘icing’ element that would work with the strong spices and tone down the sickly sweetness.

Attempt 3 –I gave up on the syrup idea and decided that this cake would be best eaten with ice-cream and cream as it would work wonders with the strong moist richness of the cake. Therefore whipped up some cream and success!

Ingredients:

Cake:

1 cup sugar
180g butter
1 tsn vanilla
1 tsn cinnamon
1 tsn cardamom
½ tsn star anise
6 threads of saffron
½ tsn rosewater essence
240g natural yoghurt
1 cup semolina
½ cup self raising flour
½ tsn baking powder

Topping:

300g cream
2 + ½ tbsn icing sugar

Method:

Preheat the oven to 180c degrees and fill 2 x 12 cupcake tin trays with cupcake liners/cases.
Using electric beaters beat the butter, sugar, vanilla, cardamom, cinnamon, rosewater, saffron diced and star anise until light and fluffy.
Add the yoghurt, semolina, flour and baking powder and beat until the mix is just combine.
Spoon the mix into the 24 cupcake patties.
Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean.
Remove the cakes from the tin and place on a cooling tray until cold.
Meanwhile to make the topping whip the cream and sugar in a bowl with electric beaters until peaks form.
Using a piping bag and star nozzle pipe the cream on the top of the cold cake.
Remove the cakes from the patty cases and sprinkle with a little cinnamon on top.

Notes:

I have decorated the cakes with a sugar almond on top.

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Sweet Tooth Experiments

Category Archives: Cakes

Black Forest Ricotta Cheesecake

Carrot Chai Chocolate Mix Cake

Kahlua and Butterscotch Schnapps Cake

Frangelico and Nutella Charlotte Cake

Cheats Dulce Leche Cake

Black Forest Ricotta Layer Sponge Cake

Spiced Zucchini Orange Cake

Vegan Black Bean and Chocolate Cake with Avocado Frosting

Lavender and Limoncello Mousse Cake

Semolina Spiced Mini Cakes

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