Sweet Tooth Experiments

Unusual sweets and global treats

Rum Banana Ginger and Date Cake

Posted on by Posted in Cakes .

Rum Banana Ginger and Date Cake

Rum Banana Ginger and Date Cake recipe

This cake is actually a massive fluke. Originally I wanted to make a creamy soda cake and planned to use my Coca-Cola Chocolate Cake recipe and substitute the cola for creamy soda.

After I made this cake I soon realised that the creamy soda taste is so subtitle that it just tastes like a plan vanilla cake. As I was in the baking mood I then decided that this was a flop and I would make a new cake.

I still wanted to do a drink based cake so I took inspiration from the night before – Saturday nights drinks.

A friend was drinking spiced rum with ginger beer – so I thought of still using the coca-cola recipe as the base but replacing the cola with spiced Rum and added ground ginger to the mix. This though was still a little ordinary, therefore to add another layer I made ginger rum banana filling and topped the cake with some chopped dates. I figured the dates could play the same role as raisins do in the ‘rum & raisin’ combo. Additionally banana works well with ginger and rum so if could be a good inclusion.

Outcome – this cake hits the spot!

Rum Banana Ginger and Date Cake recipe

 

Ingredients:

Cake:

  • 260g self raising flour
  • 300g brown sugar
  • ¼ tsn salt
  • 1 tsn ground ginger
  • 1 egg
  • 125ml milk
  • 1 tsn vanilla
  • 125g butter
  • 180ml rum

Filling:

  • 300g banana (3 banana’s)
  • 60ml butter
  • 1 tbsn rum
  • 1 tsn ground ginger

Icing:

  • 1 + 1/2 cup icing sugar
  • 150g cream cheese
  • 75g butter
  • 2 tsn rum
  • 1 tsn ground ginger

Extra:

  • 150g dates, diced.

Method:

  1. Pre-heat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  2. Place the flour, sugar, salt and ginger into a bowl and stir until well combined.
  3. Place the egg, milk and vanilla into a bowl and using electric beaters beat until light and fluffy.
  4. Place the butter and rum into a saucepan and heat on low until the butter is melted, take off the heat.
  5. Stir the egg mix into the dry mix until well combined.
  6. Add the rum mix and beat with electric beaters until smooth.
  7. Pour the cake mix into the tin and bake for 50 minutes or until a skewer inserted into the center comes out clean.
  8. Place on a cooling rack until cold.
  9. Meanwhile to make the filling mash the bananas until smooth (if lumpy pass through a sieve).
  10. Place the filling ingredients into a saucepan and stir on a medium heat until well combine and the bananas have absorbed the other ingredients. Set aside.
  11. To make the icing place all the ingredients into a bowl and using electric beaters whisk until smooth and creamy, set aside.
  12. Cut the cake in half horizontally and spread the banana mix evenly on the top of one cake layer.
  13. Place the second layer onto the banana mix.
  14. Spread the icing over the top and sides of the cake.
  15. Top with diced dates and serve.
Rum Banana Ginger and Date Cake recipe

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Rum Banana Ginger and Date Cake recipe

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Rum Banana Ginger and Date Cake recipe

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Rum Banana Ginger and Date Cake recipe

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Monkey Bread 

Posted on by Posted in Bread .

Monkey Bread

Monkey Bread recipe
This recipe actually has quite a few variations online. I too created my own version, utilizing aromas and flavors I know taste like magic together.
This bread is an alternative to a cinnamon scroll, but in my opinion much tastier, simpler and interesting.
The ball method means every mouthful has delicious spices and nuts.

Think brioche bread, beautiful crunch of roasted nuts and swirls of tasty complementary spices.

Ingredients:

Dough:

  • 100ml milk
  • 45g butter
  • 1 egg
  • 1 + ½ tsn dried yeast
  • ½ tsn salt
  • 225g bread flour
  • 25g sugar

Bread filling:

  • 80g butter, melted
  • 1 + ½ tsn ground cinnamon
  • 1 tsn ground ginger
  • ½ tsn ground nutmeg
  • 110 brown sugar
  • 150g roasted pecans, chopped

Icing:

  • 25g butter, melted
  • ½ tsn ground cinnamon
  • 1 tsn vanilla essence
  • 50g icing sugar

 

Method:

  1. Place the milk and butter into a bowl and microwave until steaming, stir until combine and butter is melted. Leave aside to cool to room temperature.
  2. Add the milk mix and an egg into your kitchen aid with a dough hook, kneed until combine.
  3. Sift the yeast, flour, salt and sugar into the milk mix and kneed for 10 minutes until silky and elastic.
  4. Spray a bowl with oil spray and transfer the dough into the bowl. Top the bowl with plastic wrap and leave aside the bowl for 90 mins to prove.
  5. Spray a bread load tin with oil spray.
  6. In another bowl place the spices and sugar and then mix until combine.
  7. Melt the 80g butter in a bowl and spoon 15ml into the base of the tin.
  8. Sprinkle melted butter with 1/3rd of the chopped nuts.
  9. Pull pieces of the dough and roll into 2cm sized balls.
  10. Place the remaining 65ml butter into a bowl and add a ball, completely cover ball with butter and remove with a spoon.
  11. Place the sugar mix into a bowl and swish the bowl around until the ball is completely covered in sugar. Repeat with remaining dough.
  12. Place the balls in the cake tin, evenly, covering the tin then add in 1/3rd of the pecans.
  13. Add the remaining balls into a second layer and top with remaining sugar and butter.
  14. Push down careful with hands to ensure no gaps.
  15. Leave the tin aside to prove for 90 minutes with plastic wrap on the top.
  16. Pre-heat the oven to 180c degrees and place the bread in the oven to cook for 30 minutes or until the bread is golden brown. Leave in the tin to cool.
  17. Once cooled hit the tin on the bench to allow for the bread to fall out inverted onto a plate.
  18. To make the icing beat the ingredients together with a hand whisk until smooth and pour over the top of the bread.
  19. Top with remaining nuts.
  20. To serve you can cut into bread slices or you can pull the balls off.

Note: This bread is amazing with a swipe of butter.

 

Monkey Bread Recipe
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Low Fat Dark Chocolate Balsamic and Almond Cupcakes

Posted on by Posted in Cupcakes .

Low Fat Dark Chocolate Balsamic and Almond Cupcakes

Low Fat Dark Chocolate Balsamic and Almond Cupcakes

 

Low fat, sound too good to be true? I’d say less than 6g of butter per cupcake is pretty damn good! How does this treat still tastes amazing with such little butter content? A little trick, replacing 60% of the butter with apple puree as I promise no one will even notice!

How chocolate, balsamic and almonds was invented? So balsamic vinegar works brilliantly with strawberries as it brings out the sweetness and intensifies the flavor profile. So I figured if I used the balsamic with the dark chocolate it would have a similar effect and I was right

Additionally, the almond provides a lovely complementary texture and satisfying crunch to the recipe.

This recipe is a lovely twist on the usual chocolate cupcake and you can eat with a clear conscious!

Ingredients:

  • 200g flour
  • 50g cocoa powder
  • 4 tsn baking powder
  • 80g sugar
  • 160g 70% dark chocolate
  • 80g roasted almonds
  • 70g butter
  • 100g apple puree
  • 2 eggs
  • 140ml milk
  • 2 + 1/2 tbsn Balsamic vinegar

Icing:

  • 300g icing sugar
  • 25g cocoa powder
  • 70g balsamic vinegar

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 12 hole cupcake tin with patty cases.
  2. Sieve the flour, baking powder, cocoa powder and sugar in a bowl and stir to combine.
  3. Chop the chocolate and almonds into really small pieces and place into the flour mix, stir.
  4. Melt the butter in a bowl in the microwave and add the milk, puree, vinegar and eggs. Whisk with a hand whisk until well combined.
  5. Pour the milk mix into the flour mix and using a hand whisk beat until just combine.
  6. Pour the batter into the patty cases and bake in the oven for 20 minutes or until and skewer in the center comes out clean.
  7. Place the cupcakes onto a cooling rack until cool.
  8. Meanwhile to make the icing beat the ingredients until well combined.
  9. Using a spatula spread the icing over the cupcake evenly.
  10. Grate extra chocolate and dice almonds over the icing.

 

Low Fat Dark Chocolate Balsamic and Almond Cupcakes
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Low Fat Dark Chocolate Balsamic and Almond Cupcakes
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Low Fat Dark Chocolate Balsamic and Almond Cupcakes
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Low Fat Dark Chocolate Balsamic and Almond Cupcakes

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Irish Coffee Cake

Posted on by Posted in Cakes, Traditional .

Irish Coffee Cake 

Irish Coffee Cake recipe

For Christmas recently I was given a book on cakes from all over the world. Of course the first thing I did when the Christmas catch-ups were over was start to make the traditional recipes from the book.

12 recipes in and I found 1 that I had to blog about. Now I’m not really sure how ‘traditional’ this recipe actually is but the key ingredients I know at least are. This Irish Coffee Cake is to die for, and that’s coming from someone who has recently been turned off drinking coffee and opts for tea every time.

The key ingredients in this cake that make it special is the incorporation of Irish coffee as well as Irish whiskey.

A super easy and fluffy cake to make and a super tasty treat even to a non-coffee, non-whiskey drinker.

Ingredients:

Cake:

  • 180g butter
  • 1 tsn vanilla essence
  • 180g sugar
  • 3 eggs
  • 180g self-rising flour
  • ½ tsn salt
  • 5 tsn espresso coffee

Syrup:

  • 150 espresso coffee
  • 120g sugar
  • 3 tbsn Irish whiskey

Filling:

  • 300ml cream
  • 1 tsn vanilla essence
  • 50 icing sugar
  • 2 tbsn Irish whiskey

 

Method:

  1. Pre-heat the oven to 175c degrees and spray a 25cm bundt cake tin with a generous amount of oil spray.
  2. Place the butter, vanilla and sugar into a bowl and beat with electric beaters for 5 minutes until light and fluffy.
  3. Add the eggs, one at a time beating in between each addition.
  4. Sift the flour and salt into the mix and pour in the cold coffee.
  5. Carefully mix the batter until just combine.
  6. Pour the mix into the prepared cake tin and bake for 40 minutes or until a skewer inserted into the center comes out clean.
  7. Leave the cake aside to cool on a cooling rack.
  8. Meanwhile make the syrup by placing all the ingredients into a saucepan on high and stir until the sugar has dissolved and the mix just starts to get syrupy.
  9. Cut the cake in half horizontally.
  10. Using a pastry brush, brush the syrup onto the 2 cut sides of the cake layers.
  11. Make the filling by beating the cream with electric beaters until soft peaks form. Add the remaining filling ingredients and beat on low until peaks form.
  12. Place the bottom layer of the cake on a plate, cut side up.
  13. Spread the cream on the cake layer.
  14. Top with the second cake layer cut side down.
  15. Sprinkle with icing sugar and enjoy!

 

Irish Coffee Cake recipe

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Irish Coffee Cake recipe

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Irish Coffee Cake recipe

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Spiced Caramel Apple Pie Cake recipe

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Watermelon Rose and Strawberry Cupcakes

Posted on by Posted in Cupcakes .

Watermelon Rose and Strawberry Cupcakes

Watermelon Rose and Strawberry Cupcakes recipe

Watermelon would have to be one of my favorite fruits, just ahead of cherries and strawberries. To compliment the watermelon flavour I opted for a pairing with strawberries and to top off the floral delicate flavours the addition of rosewater.

As I have made a cake with watermelon previously (see my Couscous Strawberry and Watermelon Cake) I decided to make cupcakes this time with my never fail amazing cupcake recipe as a base.

Outcome, a rich, moist, melt in your mouth cupcake that is packed with flavour in every bite!

Ingredients:

Cake:

  • 220g cake flour
  • 1 tsn baking powder
  • ½ tsn soda
  • 1/8 tsn salt
  • 2 eggs
  • 200g sugar
  • 1 tsn strawberry essence
  • 1 tsn rosewater essence
  • 120ml butter
  • 160g strawberry jam
  • 80ml buttermilk
  • 120ml watermelon reduction (1.2kg watermelon flesh required for recipe inc. icing)

Icing:

  • 60g watermelon reduction
  • 60g butter
  • ½ tsn strawberry essence
  • 200g icing sugar

Method:

  1. Pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
  2. Spray the cases slightly with oil spray.
  3. Cut watermelon and place 1.2kg of flesh into a food processor. Blitz until liquefied.
  4. Pour the mix into a large saucepan and simmer on medium until the liquid reduces down to 200ml.
  5. Pass the reduction through a sieve to catch the seeds and unwanted flesh, set aside.
  6. In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
  7. In another bowl beat the eggs until light and fluffy with electric beaters for 2 minutes.
  8. Slowly add the sugar while beating.
  9. Add the essence and beat to combine.
  10. Add the butter slightly melted as well as the jam and beat.
  11. Place 120ml of the watermelon reduction and the buttermilk in a bowl and stir to combine.
  12. Add half the reduction buttermilk mix to the batter and beat until combine. Add half the flour mix and beat. Repeat with remaining buttermilk mix and flour mix until well combine.
  13. Pour the batter into the patty cases to ¾ full and place in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
  14. Meanwhile make the icing by placing 50g of the remaining watermelon reduction, butter, strawberry essence and icing in a bowl and beat with electric beaters until light and fluffy.
  15. Once the cupcakes have cooked leave on a cooling rack.
  16. When the cupcakes are at room temperature place the icing in a piping bag with a star nozzle, pipe and enjoy.
Watermelon Rose and Strawberry Cupcakes recipe

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Watermelon Rose and Strawberry Cupcakes recipe

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Watermelon Rose and Strawberry Cupcakes recipe

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Watermelon Rose and Strawberry Cupcakes recipe

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Jamaican Black Gingerbread Frosted Cake

Posted on by Posted in Cakes, Jamaican, Traditional .

Jamaican Black Gingerbread Frosted Cake

Jamaican Black Gingerbread Frosted Cake
It’s not so much the cake that is the traditional element here (though ginger cake is a common cake to eat in Jamaica where many brand specialize in this treat).It’s the Jamaica Ginger extract, known in the US by the slang name “Jake,” that makes this traditional. This ginger is world renown for more reasons than one.

Most interestingly is the background of the ginger extract, in the 1900th century the US Treasury Dept. had prohibition laws on the ginger as it is so high (excuse the pun) in ethanol. When chemists attempted to counteract the high ethanol it actually resulted in a type of paralysis causing worldwide illnesses.

Of course the Jamaican ginger is 100% safe to eat now and needless to say the culprits were dealt with.

Jamaican Black Gingerbread Frosted Cake

Ingredients:

Cake:

  • 235g butter
  • 90ml water
  • 220g black treacle
  • 140g golden syrup
  • 100g brown sugar
  • 385g self raising flour
  • ½ tsn salt
  • 4 tsn group ginger
  • 1 tsn ground all spice
  • 2 tsn ground cinnamon
  • 3 eggs
  • 20g grated ginger
  • 140g milk full fat

Syrup:

  • 100g brown sugar
  • 300ml ginger beer / ginger ale

Cream:

  • 300ml thickened cream
  • 40g icing sugar
  • 1 tsn vanilla essence
  • ½ tsn coconut essence
  • Decoration:
  • 50g shaved coconut
  • Treacle, extra

 

Method:

  1. Preheat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Place the butter, water, treacle, golden syrup and the sugar in a saucepan on a medium heat.
  3. Stir continuously until the mix is well combine, butter is melted and sugar dissolved.
  4. Take the pan off the stove and leave to cool.
  5. Sieve the flour, salt and spices into a bowl.
  6. Stir the dry mix until well combined.
  7. Add the eggs to the butter mix, one at a time beating with electric beaters in each addition.
  8. Add the milk and grated ginger and beat until combine.
  9. Add the dry mix to the egg mix and fold with a spatula until just combine.
  10. Pour the batter into the prepared tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean.
  11. Leave the cake in the tin for 5 minutes then invert onto a cooling rack until cool.
  12. Meanwhile make the syrup by placing the ingredients into a saucepan and stir on a high heat for 5 minutes or until the mix becomes syrupy in texture.
  13. Remove off the heat and leave aside to cool.
  14. To make the cream beat all the ingredients together with electric beaters until firm peaks form. Place the cream in the fridge until ready to use.
  15. Then the cake is cooled cut horizontally into 3 layers.
  16. Place the layers on the bench and brush each on the cut side up with the ginger syrup.
  17. Place the bottom layer cut side up on a plate, top with ¼ of the cream.
  18. Place the 2nd layer syrup side up on top of the cream and top with another ¼ of the cream.
  19. Place the remaining cake layer cut side down onto the cream.
  20. With the remaining cream spread on the top and sides of the cake generously.
  21. Sprinkle the coconut flakes on the top and sides of the cake to decorate.
  22.  To finish you can decorate with a drizzle of extra treacle and serve.

 

Jamaican Black Gingerbread Frosted Cake
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Jamaican Black Gingerbread Frosted Cake

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Mocha Layered Date Mousse Cake

Posted on by 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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Chocolate Honeycomb Spiced Christmas Pudding recipe
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Pumpkin Pie White Chocolate Brownies

Posted on by 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 by 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

Step 5

Black Russian Cake recipe

Step 7

Black Russian Cake recipe

Step 10

Spiced Caramel Apple Pie Cake recipe

Step 13

 Black Russian Cake recipe

Step 15

 

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Croatian Honey Cake

Posted on by 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

Step 1

Croatian Honey Cake recipe

Step 8

Croatian Honey Cake recipe

Step 11

Croatian Honey Cake recipe

Step 14

Croatian Honey Cake recipe

Step 16

Croatian Honey Cake recipe

Step 20

Croatian Honey Cake recipe

Step 21

Croatian Honey Cake recipe

Step 23

Croatian Honey Cake recipe

Step 25

Croatian Honey Cake recipe

Step 26

 

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