Sweet Tooth Experiments

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Spiced Ginger and Chocolate Bread

Posted on Posted in Bread .

Spiced Ginger and Chocolate Bread

Spiced Ginger and Chocolate Bread recipe

I do occasionally dabble with dough and on this occasion I thought I would pair sweet (but tart) and spicy flavours to take savory bread to the next level.

So what’s the first thing that comes to mind when you think sweet…chocolate, that’s right.

We eat sweet Banana Bread for breakfast so why not Chocolate Bread? Chocolate alone was a bit mundane (bakeries do this nowadays) so I decided to add in some spices to give a few kicks to enhance the chocolates taste and the breads flavour. Thus my Spiced Ginger and Chocolate Bread was born.

Spiced Ginger and Chocolate Bread recipe

Ingredients:

  • 400g white bread flour
  • 1 tbsn sugar
  • 3 tsn ground ginger
  • ½ tsn cinnamon
  • ½ tsn ground cloves
  • Pinch chili Powder
  • 1 tsn salt
  • ½ tsn dried yeast
  • 1 tbsn oil
  • 160g dark (70% cocoa) chocolate chips

 

Method:

  1. Mix together the flour, sugar, ginger, cinnamon, cloves, chili powder and salt in a bowl.
  2. Place the yeast and 280ml of warm water in a bowl for 5 minutes or until it bubbles.
  3. Stir the oil with the warm water then pour into the flour mix, stir.
  4. Lightly flour a bench and knead the dough for 10 minutes or until smooth and elastic.
  5. Place the dough in a bowl and cover with cling wrap or a tea towel for 1-2 hours to prove (or until it doubled in size).
  6. Add the chocolate chips and combine with the dough.
  7. Lightly flour the bench again and knead the chocolate through the dough for 2 minutes.
  8. Line a baking tray with baking paper and shape the dough into a bread shape and place on the tray.
  9. Cover the bread again and leave to prove for another hour.
  10. Pre-heat the oven to 220c degrees and place a small bowl of water in the bottom of the oven to stop the bread drying out.
  11. Once proved cut slits in the top of the bread and place in the oven for 25 minutes or until the load sounds hollow.

 

Spiced Ginger and Chocolate Bread recipe

Ingredients

Ginger and Chocolate Bread recipe

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Spiced Ginger and Chocolate Bread recipe

 

 

 

 

 

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Frangelico Chocolate Hazelnut Tiramisu

Posted on Posted in Trifile .

Frangelico Chocolate Hazelnut Tiramisu

Frangelico Chocolate Hazelnut Tiramisu recipe

I’m a massive massive fan or Tiramisu, it’s my all-time favorite dessert.

So earlier today, when I was feeling really creative I decided to do a whole range of different tiramisus with a variation of different flavor combinations. I figured if I could make a tiramisu that I really liked and found interesting it would have to be pretty amazing.

I made 10 different variations of flavour combo’s that I experimented with, while still sticking to the fundamentals of the dessert and not opting too far away.

Out of all the variations I created only one that was really a standout to the point that I kept going back for more.

I’m not saying this recipe is as good as my mother’s traditional tiramisu (which is the best dessert I have ever eaten in my life), however it is a scrumptious hazelnut alternative (instead of marsala as the base flavour).

For extra hazelnut flavour in this recipe I used liquor, spread and hazelnuts for that much needed texture crunch.

As usual, to make this more baking-friendly I have simplified the traditional method down to a few less steps without impacting the quality or taste.

Frangelico Chocolate Hazelnut Tiramisu recipe

Ingredients:
  • 3 tbsn instant coffee
  • 140ml hot water
  • 220ml Frangelico (or any other hazelnut liquor)
  • 3 eggs
  • 120g sugar
  • 600g mascarpone cheese
  • 300g Nutella (or any other hazelnut spread)
  • 200g savoiardi biscuits
  • 100g hazelnuts

 

Method:

  1. Combine the water and coffee granules and stir until dissolved.
  2. Add 180ml of the Frangelico and stir into the coffee, leave aside for later.
  3. Separate the eggs with the whites in a bowl and the yolks into another.
  4. Add the sugar to the yolk bowl and using electric beaters whisk for 5 minutes or until light and creamy.
  5. Add the remaining Frangelico and mascarpone cheese and beat until combine on low speed.
  6. Clean beaters and beat the egg whites until peaks form.
  7. Fold the egg whites and Nutella into the cheese mix until just combine.
  8. Dip a biscuit into the coffee mix for a second on each side. Place biscuits in the base of a 20 x 20 cm baking tray.
  9. Repeat dipping the biscuits and placing into the tray until you have used half the biscuits.
  10. Chop up the hazelnuts into rough small pieces and sprinkle half on top of the cheese mix.
  11. Top nuts with half the cheese mix and spread to allow for an even cover.
  12. Repeat the biscuits being dipped and placed on top of the cheese mix until all the biscuits are used up.
  13. Sprinkle remaining nuts.
  14. Top the nut layer with the remaining cheese mix and spread to allow for an even cover.
  15. Place in the fridge for 4 hours or overnight.
  16. Serve with grated chocolate, cocoa powder or a sprinkle of extra chopped hazelnuts and enjoy.

 

Frangelico Chocolate Hazelnut Tiramisu recipe
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Frangelico Chocolate Hazelnut Tiramisu recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Frangelico Chocolate Hazelnut Tiramisu recipe

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Frangelico Chocolate Hazelnut Tiramisu recipe

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Frangelico Chocolate Hazelnut Tiramisu recipe

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Ricotta Chocolate Hazelnut Cake recipe

Posted on Posted in Cakes .

Ricotta Chocolate Hazelnut Cake

 Ricotta Chocolate Hazelnut Cake recipe

Just like many people I am a fan of Ferrero Rocher’s, but am also mindful that 1 is never enough and they aren’t exactly low in kj’s. So I decided to make a cake that duplicated the beautiful flavors of chocolate and hazelnuts in a low sat-fat, low LDL ‘bad’ cholesterol and packed with protein super cake.

Instead of butter I have used low fat ricotta as the base core ingredient for both the icing and the cake, cocoa powder instead of chocolate and hazelnuts instead of the large amount of Nutella that Fererro Rocher’s have.

This cake is lovely and moist, not too sweet but super moreish!

Ingredients:

Cake:

  • 40ml water
  • ½ tsn coffee granules
  • 300g low fat ricotta
  • 4 eggs
  • 180g sugar
  • 1 tsn vanilla essence
  • 60g cocoa powder
  • 235g hazelnut meal

Icing:

  • 200g ricotta
  • 1 tsn vanilla essence
  • 60g butter
  • 95g icing sugar
  • 30g cocoa powder

 

Method:

  1. Pre heat the oven to 150c degrees and line a 20cm cake tin with baking paper.
  2. Boil the water and place in a small bowl with the coffee granules and stir until coffee is dissolved, leave aside.
  3. Place the ricotta, egg yolks, sugar, vanilla and cocoa powder into a bowl and beat with electric beaters until smooth and silky.
  4. Add the coffee and beat with the electric beaters until well combine and smooth.
  5. Add the hazelnut meal and beat until combine.
  6. In a separate bowl beat the egg whites until firm peaks form.
  7. Add 1/3 of the egg whites into the mix and fold until combine. Repeat 2 more times until the mix is just combine.
  8. Spoon the mix into the cake tin and smooth top with the back of a spoon.
  9. Bake in the oven for 70 minutes or until a skewer inserted in the middle comes out clean.
  10. Leave aside to cool in the tin.
  11. Meanwhile make the icing by placing the ricotta, vanilla, butter, icing sugar and cocoa powder into a bowl and beat with electric beaters until smooth and silky in texture.
  12. Remove the cake from the tin once cooled and cut in half horizontally.
  13. Place the base cake layer down and top with half the icing.
  14. Top with the 2nd cake layer and top with the remaining icing.
  15. Sprinkle with a little extra chopped hazelnuts and cocoa powder and enjoy!

 

Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Bourbon Cola Chocolate Cupcakes

Posted on Posted in Cupcakes .

Bourbon Cola Chocolate Cupcakes

Bourbon Cola Chocolate Cupcakes recipe

If you’re a frequent visitor to this blog you will be well aware that I have a habit of baking with liquors or alcoholic beverages. Additionally, I have baked with soft drinks, even used melted ice-cream as the wet element in the cake batters. Cola has featured in my recipes before on this blog and bourbon in a few recipes. However, I have never used these ingredients in a recipe together. So after having a bourbon and cola mixed drink left over from pre-drinks I decided to use the pre-mixed can in a recipe. To add an extra layer to this I opted for an ingredient that I knew worked amazingly with both of these flavours, being, dark chocolate.

From here the bourbon cola chocolate cupcakes were born.

Ingredients:

Cupcakes:

  • 210g plain flour
  • 60g cocoa powder
  • 1 + ½ tsn bicarbonate of soda
  • 1 tsn baking powder
  • 180g brown sugar
  • 2 eggs
  • 2oog buttermilk
  • 210ml bourbon and cola drink
  • 90g butter, melted
  • 1 tsn vanilla essence

Icing:

  • 255g icing sugar
  • 40g butter
  • 60ml bourbon and cola drink
  • ½ tsn salt

 

Method:

  1. Preheat oven to 180c degrees and line a 12-capacity cupcake tin with cupcake patties.
  2. Add all the wet ingredients into a bowl and beat with electric beater on medium for 1 minute.
  3. Then add all the dry ingredients via a sieve and beat with an electric beater on medium for 2 minutes until the batter is smooth.
  4. Pour batter into the patties and bake for 20 minutes or until the skewer comes out clean.
  5. Transfer cupcakes onto a wire cooling rack.
  6. To make the icing place the ingredients into a bowl and beat from 2 minutes with electric beaters or until light and fluffy.
  7. Place the icing into a piping bag with a star nozzle and pipe onto each cupcake.

 

Bourbon Cola Chocolate Cupcakes recipe

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Bourbon Cola Chocolate Cupcakes recipe

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Bourbon Cola Chocolate Cupcakes recipe

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Bourbon Cola Chocolate Cupcakes recipe

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Carrot Chai Chocolate Mix Cake

Posted on Posted in Cakes .

Carrot Chai Chocolate Mix Cake

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:

  1. 470g carrot cake mix
  2. 340g vanilla mix
  3. 70g chai powder
  4. 35g cocoa powder
  5. ¼ tsn chili powder
  6. Eggs
  7. Oil
  8. Milk

Icing:

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

 

Method:

  1. Pre heat the oven to 180c degrees and line 2 x 20cm cake tins with baking paper.
  2. 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).
  3. Pour the batter into a cake tin.
  4. Prepare the choc chai cake by adding the vanilla mix into a bowl through a sieve.
  5. Remove 100g of the vanilla mix and add the chai powder, cocoa powder and chili powder through a sieve, stir well.
  6. 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).
  7. Pour the batter into the second cake tin.
  8. 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.
  9. Place the cakes onto a cooling rack until cold.
  10. 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.
  11. Cut the tops off both cakes to ensure flat cakes.
  12. Cut both cakes into 2 horizontally.
  13. Place a carrot cake layer on a plate and spread with 100g of the icing.
  14. Add a chai cake on top and spread 100g of the icing.
  15. Add the last carrot cake layer and spread with 100g of icing.
  16. Top with the last chai cake layer and top with the remaining 100g of icing.
Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Traditional Panforte

Posted on Posted in Italy .

Traditional Panforte

Panforte recipe
 

A traditional Italian dessert that goes back to the 13th century. The name itself means strong bread thanks to the layer of spices, in particular pepper.

There are so many variations to this traditional sweet treat, therefore I decided to experiment by baking 3 types; one with coffee, one with chocolate and one plain. The chocolate Panforte was by far the tastiest.

There are also variations in the nuts, fruit and spices in this dessert. I opted for the ingredients that I loved and deemed would work well together.

I actually didn’t think much of this dessert when I first made it, but after having a piece the next day after the flavours had time to develop I couldn’t put the slice down.

 

Ingredients:

  • 100g hazelnuts
  • 100g almonds
  • 150g candied citrus zest (or glace zest)
  • 60g dried figs
  • 60g glace cherries
  • ¼ tsn black pepper
  • ¼ tsn ground cloves
  • ½ tsn ground cinnamon
  • ¼ tsn ground ginger
  • 100g flour
  • ¼ tsn salt
  • 2 tbsn cocoa powder
  • 100g dark chocolate
  • 135g sugar
  • 180ml honey

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the hazelnuts and almonds in a pre-heated oven on a baking tray for 6 minutes or until just raosted. Remove the almonds.
  3. Allow the hazelnuts to roast for 5 more minutes then place the hazelnuts in a dishtowel.
  4. Rub the hazelnuts in the towel to remove the skin.
  5. Coarsely chop up the nuts.
  6. Chop up the dried figs and glace cherries.
  7. Turn the oven down to 150c degrees.
  8. Stir the nuts, zest, figs, cherries, spices, flour, salt and cocoa powder until well combine.
  9. Place the dark chocolate in a bowl and on a low level heat the chocolate for 1 minute in the microwave. Stir then continue in 20 sec intervals until the chocolate is melted. Set aside to cool.
  10. Combine the chocolate to the nut mix.
  11. Bring sugar and honey to a boil in a saucepan over medium heat, stirring until sugar is dissolved. Then boil without stirring until a candy thermometer reaches 120c degrees.
  12. Immediately pour honey over the fruit mixture and quickly stir until combined (mixture will be very thick and sticky).
  13. Spoon mixture into the tin and spread evenly with back of a wet spoon.
  14. Dampen your hands and press mixture firmly and evenly to compact as much as possible.
  15. Bake in the oven for 30 minutes or until edges start to rise slightly and the top is bubbling.
  16. Cool panforte completely in the cake tin on a cooling rack.
  17. Once cooled remove from the tin, remove the baking paper, dust with icing sugar and cut into slices.

 

Panforte recipe

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Panforte recipe

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Panforte recipe

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Panforte recipe

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Melbourne Breakfast Tea Choc Caramel Slice

Posted on Posted in Slice .

Melbourne Breakfast Tea Choc Caramel Slice

Melbourne Breakfast Tea Choc Caramel Slice

Recently I was given a box of T2 Melbourne Breakfast Tea which I had never tasted before. To my surprise I found it to be really flavorsome, more so than my usual everyday tea. In fact I enjoyed the flavor so much I decided to incorporate the tea into my baking. In the past when I have baked with tea I have made biscuits (see my green tea melting moments recipe), cake (Lemon Earl Grey Cake with Lavender Orange Blossom Frosting) and Bombe Alaska (Jasmine Honey-Lemon Bombe Alaska). Therefore to experiment with something different I opted to make a slice this time around. Using a basic caramel slice as the base I figured I could hero the tea with the complementary flavor pairings of caramel.

To add that extra special something a chocolate tea layer finished off the slice and a tasty tea infused slice was born.

Ingredients:

Base:

  • 60g flour
  • 50g brown sugar
  • 50g butter
  • 1 tsn Melbourne breakfast tea

Filling:

  • 25g butter
  • 80g golden syrup
  • 4 tsn Melbourne breakfast tea
  • 200g condensed milk

Top:

  • 110g dark choc
  • 20g butter
  • 1 tsn Melbourne breakfast tea

 

Method:

  1. Pre heat the oven to 160c degrees and line a 20 x 20cm cake tin with baking paper.
  2. Place all the base ingredients into a food processor and blitz until the mix clumps together like a dough.
  3. Spread the mix into the cake tin and using the back of a spoon flatten out evenly.
  4. Place the tin in the fridge to set.
  5. Place all the filling ingredients into a saucepan on a low heat until the mix is well combine.
  6. Turn the heat to high and stir for 3 minutes or until the mix has thickened and slightly browned.
  7. Pour the mix on top of the base and bake in the oven for 10 minutes or until bubbling and slightly golden brown.
  8. Set aside to cool completely.
  9. Melt the chocolate and butter in a bowl over a saucepan of boiling water and stir until well combine and silky smooth.
  10. Pour the mix over the caramel filling and spread evenly with the back of a spoon.
  11. Place the tea in a mortar and pestle and grind.
  12. Dust the ground tea over the chocolate layer evenly.
  13. Place the slice in the fridge for 3 hours to set. Once set slice and enjoy.

Notes:

  • If you cannot get Melbourne Breakfast Tea English or Irish Breakfast tea can be substitutes.

 

Melbourne Breakfast Tea Choc Caramel Slice
 
Melbourne Breakfast Tea Choc Caramel Slice
 
Melbourne Breakfast Tea Choc Caramel Slice

 

 

 

 

 

 

 

 

Melbourne Breakfast Tea Choc Caramel Slice
 
Melbourne Breakfast Tea Choc Caramel Slice
Melbourne Breakfast Tea Choc Caramel Slice
 

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Millet Chocolate Chili and Cinnamon Cupcakes

Posted on Posted in Cupcakes .

Millet Chocolate Chili and Cinnamon Cupcakes

Millet Chocolate Chili and Cinnamon Cupcakes recipes

This was quite an interesting experiment for me as I have never ever cooked with millet. In fact before I read a little on this grain online I never knew it existed. How I came to baking with this ingredient?

I had a grain salad while out for lunch recently and one of the ingredients was Freekeh, which I have had before but never knew what it was. I really liked the way the Freekeh was cooked and tasted in the salad and as I have dabbled with grain baking in the past (Quinoa Berry Christmas Cake as an example) I decided I wanted to experiment with this ingredients.

As I was doing my research into the Freekeh grain I came across the millet grain which is quite similar to couscous, which I have baked a cake with before.

I figured that as I had a Sunday free I would buy both ingredients and make Freekeh based cupcakes and Millet based cupcakes. Now they both have completely different textures and flavor profiles so the flavor pairings and base cupcake ingredients were different but the results were interesting.

The freekeh chocolate and peanut cupcakes were ok but I noticed over time the freekeh lost its softness and was too hard in the mix (maybe my fault for under cooking??).

The Millet cupcakes were vanilla and macadamia nut to enhance the millets nutty flavor…this was not an exciting cupcake to rave about. I then decided to use the millet as a texture not as a flavor profile and added chilli, chocolate and cinnamon to the mix. The outcome of this was great, the texture of the millet is really soft and light and adds a texture pop to the treat. As for the Freekeh…it may just be a lost cause but I’m sure I will try again in the near future.

 

Ingredients:

Millet:

  • 180g millet
  • 360g water
  • 30g butter

Cake:

  • 1 egg
  • 100g sugar
  • 90ml buttermilk
  • 90ml canola oil
  • 30g cocoa powder
  • 1 tsn ground cinnamon
  • 160g flour
  • ½ tsn baking powder
  • ¼ tsn bicarbonate of soda
  • Pinch salt
  • ¼ tsn chili powder

Frosting:

  • 200g icing sugar
  • 30g cocoa powder
  • 100g butter
  • ¼ tsn chili powder
  • ½ tsn ground cinnamon

 

Method:

  1. Pre heat the oven to 175c degrees and line a 12 capacity cupcake tin with patties.
  2. Place the millet in a frying pan on high and stir until the millet is slightly golden.
  3. Add 360ml water to the pan and turn the heat to a simmer stirring.
  4. Add the butter, stir and leave the millet to 90% absorb the water.
  5. Take the millet off the heat and leave aside to cool and absorb the liquid fully.
  6. Place the egg and sugar in a bowl and using electric beaters whisk until pale and fluffy.
  7. Add the oil and buttermilk and whisk for 1 minute.
  8. Add the remaining ingredients (the dry ingredients), stir with a spoon until just combine.
  9. Beat with the electric beaters until smooth and silky.
  10. Add the cooked millet and beat until combine.
  11. Pour the mix into the patties and bake in the oven for 15 minutes or until a skewer inserted in the center comes out clean.
  12. Set the cooked cupcakes aside to cool.
  13. To make the frosting place all the ingredients into a bowl and using electric beaters whisk until fluffy and combine.
  14. Once the cupcakes are cooled using a piping bag and a star piping nozzle frost the cupcakes.
  15. Enjoy.

 

Millet Chocolate Chili and Cinnamon Cupcakes

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

Posted on Posted in Cakes .

Vegan Black Bean and Chocolate Cake with Avocado Frosting

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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:

  1. Grind the flaxseeds in a mortar and pestle until it resembles a sand like consistency.
  2. Add the 3 tbsn of water and stir. Leave aside to gel.
  3. Pre-heat the oven to 180 c degrees and line a 25cm cake tin with baking paper.
  4. Rinse the cooked black beans and place in a food processor with the 70ml of water, blitz until pureed and smooth.
  5. Add the sugar, flaxseed mix and oil to the bean mix. Blitz until smooth and silky.
  6. Pour the mix into a bowl and add the flour, cocoa powder, baking powder and bicarb.
  7. Using a hand whisk beat until the mix is combine and silky.
  8. 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.
  9. Place the cake on a cooling rack until cold.
  10. To make the frosting place the maple syrup, avo and cocoa powder into the food processor and blitz until silky sooth.
  11. Cut the cooled cake in half horizontally.
  12. Using a spatula spread half the frosting on the bottom cake layer and top with the second layer.
  13. 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.

 

Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

 

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Whisky Chocolate Cupcakes with Spiked Ganache

Posted on Posted in Cupcakes .

Whisky Chocolate Cupcakes with Spiked Ganache

Whisky Chocolate Cupcakes with Spiked Ganache recipe

Ok so this is a little similar to recipes I have made up in the past but I promise it is still experimental.

I don’t actual think I have ever consumed whisky before, in fact, I know that buying it for this recipe was the first time I have ever purchased the liquor but after a few interesting conversations with whisky lovers I was inspired to experiment with whisky baking.

After I had the whisky I brought a few different types of chocolate and did the taste test thing. Outcome, dark chocolate was a goer and to be honest the subtitle whisky flavor against the rich chocolate was actually quite appealing (even to a non drinker)!

After a bit of playing around with ratios I finally came to a recipe that I was quite happy with.

And how do you top a moreish and rich cupcake? With a moreish and rich spiked ganache!

 

Ingredients:

Cupcake:

  • 200g brown sugar
  • 125 butter
  • 90ml Whisky
  • 100g dark chocolate
  • 150ml milk
  • ¼ tsn salt
  • 2 eggs
  • 120g self raising flour
  • 60g cocoa powder

Icing:

  • 375g dark chocolate
  • 30ml Whisky
  • 135ml cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line 20 medium sized cupcake patties in a cupcake tin.
  2. Place the sugar, butter, Whisky, chocolate, milk and salt into a saucepan and stir continuously on a simmering heat until smooth.
  3. Take off the heat and allow to cool in the pan completely.
  4. Using a hand whisk beat in the eggs one at a time into the Whisky mix.
  5. Sift the flour and the cocoa to the Whisky mix and whisk until well combined.
  6. Pour the mix into the prepared patties until ¾ full.
  7. Place the tin in the oven and bake for 15-18 minutes or until a skewer inserted in the center comes out clean.
  8. Leave aside to cool completely.
  9. To make the icing, place the cream in a bowl in the microwave and heat until boiling.
  10. Add the chocolate and leave for 1 minute, then whisk until smooth and glossy.
  11. Add the Whisky and whisk until combine.
  12. Place the icing in the fridge for 20 minutes to thicken and cool completely.
  13. Place the icing in a piping bag fit with a star nozzle and pipe the icing over the top of the cupcakes.

 

Whisky Chocolate Cupcakes with Spiked Ganache recipe

Step 4

Whisky Chocolate Cupcakes with Spiked Ganache recipe

Step 6

Whisky Chocolate Cupcakes with Spiked Ganache recipe

Step 8

Whisky Chocolate Cupcakes with Spiked Ganache recipe

Step 11

Whisky Chocolate Cupcakes with Spiked Ganache recipe
 

 

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