Category Archives: Recipes – Cakes

Espresso Mascarpone Chocolate Cake


Espresso chocolate cake with Caramélia coffee glaze

So pleased to be introducing this delightful cake: Espresso Mascarpone Chocolate Cake, drizzled with a Caramélia chocolate glaze with Cacao nibs.

Made with Nespresso Envivo Lungo extractions, this is the next cake you are going to fall in love with. Coffee and chocolate is always a perfect match and I’ve been changing up my cake flavours by switching to different Nespresso coffee variations. Each came out with a different flavour profile and I think each had a different personality too (!)

Mascarpone cheese makes this cake moist throughout. I love making cakes using buttermilk, sour cream or mascarpone cheese, it adds a tang to it and balances out all the sweetness. Mascarpone cheese results in a more uniform and smooth texture, whereas sour cream and buttermilk gives a crumbly light result.

The glaze, oh can I tell you about this star-of-the-show glaze! Valrhona Caramélia chocolate simply melted down with warm cream and poured all over. We lovvvved the outpouring of chocolate when we broke the chocolate dam. That added drama and was so much fun.

Oh and if this ever happens, the cake remains moist even after 1 week!! (but chances are you would have devoured it way before.)

Ingredients
Espresso Chocolate cake

  • 300g soft brown sugar
  • 175g unsalted butter, room temperature
  • 3g (1 tsp) Heilala vanilla baking extract
  • 2 large eggs (size 7)
  • 110g almond meal
  • 200g plain flour
  • 80g cocoa powder (Valrhona)
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2g (1/2 tsp) salt
  • 160g mascarpone cream cheese (Tatua Dairy)
  • 190ml hot coffee (2x Nespresso Envivo Lungo extractions, you will have 10ml left over)

Espresso Caramelia Milk Chocolate Glaze

  • 135g Valrhona Caramélia milk chocolate
  • 135ml cream (at least 36% fat)
  • 1 tbsp instant coffee powder

Method

  1. Preheat the oven to 175C (fan forced) and lightly grease a bundt pan, careful to go into all the crevices.
  2. In a large mixing bowl beat together the sugar and butter, until light and fluffy. Add the vanilla extract and beat for a few seconds to combine. Add the eggs one at a time, making sure each has been fully incorporated before adding the next.
  3. In a separate bowl, mix together the dry ingredients and then add a third of it to the sugar/butter/eggs mixture. Add in half of the mascarpone cream. Add a third of the dry ingredients, then the second half of the mascarpone cream. Finally add the last third of the dry ingredients (The batter is thickish at this point).
  4. Mix in the hot coffee, until you have a smooth batter. Transfer the batter into the prepared bundt pan, smoothing out the top. Lightly tap the pan on a flat surface to ensure the batter has filled all the crevices.
  5. Bake in the preheated oven for about 45-50 minutes or until a long toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for about 20 minutes before upending it to a wire rack to cool completely.
  6. For the glaze heat the cream in a pan and place the chocolate and coffee in a small pot with a pouring spout. When the cream begins to shimmer and before it boils (don’t let it boil as evaporation will reduce the liquid volume) pour it over the chocolate and coffee. Wait a few minutes before stirring, until the glaze becomes homogenous and is smooth and silky. Pour the glaze over the cooled cake, have some fun doing this! Slice and enjoy!

Espresso chocolate cake with Caramélia coffee glaze

Espresso chocolate cake with Caramélia coffee glaze

Raspberry cheesecake brownies


I adore raspberries. I find myself sneaking them into most sweet dishes: from cereals to cakes and desserts.

I love the tang of the fruit and the burst of flavour added to the dish.

It was therefore the first flavour that I reached for when sampling the new range of Spreadable Fruit by Barkers of Geraldine.

These are 99% fruit with no refined sugar added. Sweetened only with pear juice concentrate, it’s a great alternative to fruit purees. In fact, that’s even better than making my own!

I decided to make an easy baked cheesecake brownie, to keep things simple. The brownie batter was done in one bowl while the cheesecake batter was mixed with my trusty Kitchenaid stand mixer.

Just be careful when swirling the fruit – you don’t want to over do it, so that you can keep the pretty red/ white colours.

Who wants a slice?

Brownies

  • 170g unsalted butter, melted (I used Westgold)
  • 300g (1.5 cups) caster sugar
  • 120g (2) eggs
  • 1 tsp vanilla paste (I used Equagold)
  • 3g (1/2 tsp) salt
  • 70g (3/4 cup) dutch cocoa powder (I used Valrhona)
  • 70g (1/2 cup) plain flour
  • 5-6 tbsp Barker’s Raspberry Spreadable Fruit

Cheesecake

  • 250g cream cheese, softened
  • 40g mascarpone cheese (I used Tatua)
  • 60g (1) egg
  • 60g (1/4 cup plus 2 tbsp) caster sugar
  • 2g (1/4 tsp) salt

Directions:

  1. Preheat oven to 170°C.
  2. Line a 20cm square baking tin with 2 strips of baking paper. (This makes it easier to lift the brownie out of the tin).
  3. In a large ceramic bowl, melt the butter in the microwave.
  4. Mix in sugar, eggs, vanilla paste and salt.
  5. Once fully combined, fold in cocoa powder and flour. Mix till all combined.
  6. Pour the brownie batter into the baking tin, spreading evenly, careful to push batter all the way to the edges.
  7. Combine all cheesecake ingredients in a stand mixer.
  8. Whisk for 2-3 minutes on medium-high speed.
  9. Pour cheesecake batter over brownie batter, spreading evenly.
  10. Drop spoonfuls of the raspberry spreadable fruit on top of the cheesecake in rows of 3s and 2s and swirl using a palette knife.
  11. Bake for 1 hour, check in the last 10 minutes (so it doesn’t go past the golden point). Test brownie with palette knife – it should be almost clean.
  12. Leave to cool in tin before placing in fridge to cool and firm up for 1-2 hours.
  13. Cut into 16 squares, wiping down the knife after each cut for a cleaner look.
  14. Serve with a nice cup of tea!

*I received a jar of the Spreadable Fruit when I attended the NZ Foodwriters annual May Market. Post not sponsored.

Chocolate Pâte Sablée letter tart cake


With countless pictures of this beautiful dessert seen from every corner of the world, it’s hard not to want one right away. It’s really super fun and easy to make too. All you need is a great Chocolate Pâte Sablée recipe, a meringue or buttercream and a whole host of little sweets nibbles you want to decorate (and eat) with.

This became my birthday tart cake for 2018. Loved it!

This dough is buttery, rich and most decadent. It’s different to your normal sugar dough: while the sugar dough (Pâte sucrée) is cookie-like, this has a higher proportion of butter and less egg, making it richer and more “sandy”. Almond meal is often added. Higher egg yolks ratio in the overall egg quantity also maintains that richness. You can opt to use icing sugar instead of caster sugar as well.

Ingredients

  • 420g (2 cups) plain flour
  • 80g (3/4 cup) almond meal
  • 1/4 cup cocoa powder (I use Valrhona)
  • 3g (1/2) teaspoon salt
  • 120g (3/4 cup) icing sugar
  • 125g unsalted butter (I use Westgold), softened
  • 1 large egg + 1 yolk (size 7)

Instructions

  1. In a bowl, whisk together the flour, almond meal, cocoa powder and salt. Set aside.
  2. Beat the sugar and butter in the bowl of a stand mixer until light and fluffy.
  3. Beat in the egg and yolk one after the other. Mix until completely combined. Scrape down the sides of the bowl.
  4. Turn the mixer to low, beat in the flour mixture until the dough just comes together and you can’t see any streaks of flour. Do not overmix. (The dough should hold when pressed together between your fingertips. If not, lightly mix in up to 1 tablespoon milk.)
  5. Place half the dough on a piece of baking paper. Gather the dough together and press it into a round disk. Place a second sheet of baking paper on top and roll the dough out to 3mm thick. Take note of the size of the shape you wish to cut out (I just scaled up a letter M with pencil and ruler) and make sure the dough is big enough.
  6. Repeat with the remainder of the dough.
  7. Chill in the fridge for an hour or overnight.
  8. Using your paper template, cut out a shape from each of the dough sheets with a sharp knife.
  9. Carefully transfer baking paper with your shape to a cookie sheet and bake at 165 degrees Celsius for 12 minutes.
  10. Cool completely before assembling tart.

While the biscuit is baking, make the filling. Remember to leave the butter out on your work surface before you start, so that it will have softened by the time you need it.

I used my Chocolate Swiss Meringue and a star tip to pipe big stripey blobs of meringue on the bottom layer. I love the lines created by this tip!

Crushed chocolate was sprinkled on before the second layer biscuit was placed carefully on top.

I also chose this meringue recipe for its body – it can withstand the weight of the biscuit and all the yummy things I piled on top!

Less is more when it comes to the goodies – for example you only need 2-3 macarons for the whole cake. Think about what you would like to eat; the colours and texture.

Here I have macarons (no brainer as you can see how much I love macarons), Valrhona chocolate from Easter, mini chocolate eggs, tempered chocolate discs (made by yours truly), wafer flowers, heart and mini marshmallows, Fresh As freeze dried raspberries and Gavottes feuilletine flakes.

Thank you Westgold for the butter 😊

Tiered Baileys Chocolate Coffee Cake with swiss meringue buttercream frosting


I adore this recipe as it makes the whole house smell of Baileys 🙄. The cake itself isn’t too rich and sweet, with the subtle coffee aroma punctuating the smooth irish creme liqueur. The swiss meringue has a buttery, full bodied sweetness which goes very well with the cake.

In making a tall three-tiered cake, I opted to make 6″ sized layers (my prefered size for non-wedding cakes). I transported it on an 8″ cake disc placed in two cake boxes – upturning one of them as the lid of the other. (Miss 9’s casual comment was the solution to my problem!)

Please do serve them in smaller portions – you can always go back for seconds. Cut rectangular 1.5cm thick slices and drop it onto a cutting board. Further cut into fingers of 1.5cm width. Baileys cake with a hint of coffee, tastes exceptional with tea.

Ingredients for 3 x 6″ layers, for a three-tiered Cake:

  • 2 cups plain flour
  • 1/4 cup unsweetened cocoa powder (I use Valrhona or Equagold)
  • 1 1/2 cup caster sugar
  • 3 Tbsp instant coffee granules (Moccona)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup oil (rice bran)
  • 1 cup Baileys Coffee Irish Cream liqueur
  • 1/2 cup Baileys, extra for imbibing
  • 3 large eggs
  • 1 tsp vanilla paste (Equagold)

Ingredients for the ganache filling:

  • 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
  • 150ml cream
  • 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used Solomon’s gold Smooth Dark kibble)

Directions:

    1. Preheat the oven to 160 degrees C. Prepare three 6″ cake pans by oiling and lining with baking paper.
    2. In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
    3. Pour the batter into the prepared pan and bake for 25 minutes, until a toothpick inserted into the center comes out clean.
    4. Prepare the Dark Chocolate Swiss Meringue Buttercream Icing while the cake is cooking.
    5. Allow the cake to rest and cool for at least 10 minutes before flipping onto a wire cooling rack and cool to room temperature.
    6. While the cake is cooling, warm the cream till it barely comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling.
    7. Place the bottom layer of cake on a cake decorating turntable.
    8. Imbibe the top of the bottom cake layer with Baileys and then spread on ganache icing.
    9. Layer on the second cake and repeat with Baileys and ganache.
    10. Place the top layer on and ice the cake with swiss meringue buttercream. You can achieve the ‘naked cake effect’ by putting just enough icing to cover, without covering every little bit of cake.
    11. Holding a metal ruler or rectangular scraper at 45 degrees to the cake, turn the turntable so that your icing spreads cleanly around the cake.
    12. Pipe blobs of icing using a large round (wilton 1M) or jagged tip on top.
    13. Decorate with freeze dried berries, chocolate pieces etc.
    14. Refrigerate so that the icing hardens – the cake tastes absolutely better the next day.

Dark chocolate Swiss Meringue Frosting


It’s been a while since I made icing for cakes. I didn’t like my old buttercream recipe as it was fiddly and a bit too buttery for my taste. I haven’t tried swiss meringue buttercream and thought it would be interesting to see how it turns out.

Three words: WOW. WOW. WOW. Pillowy, soft and cloud-like. Amazing. Thanks to bloggers like @stylesweetca and @toplessbaker my cake deco game is back on! 🍰🍫 The buttercream was a joy to make and pipes so well. So smooth and tastes light. It also sets a bit when cooled in the fridge which is great if you have to transport it. This will be my go-to recipe for icing!

I added Fresh As freeze dried raspberries inside each of the layers, raspbery chocolate paste from Sabato, Miann gold dusted almond and coffee Valrhona dark chocolate, Solomon’s Gold new chocolate kibble (as deco pieces and also melted and added into the chocolate icing), Valrhona cocoa powder. What a cutie!

Dark Chocolate Swiss Meringue Frosting

(Adapted from Style Sweet Ca)

Ingredients

  • 3 large egg whites (120ml)
  • 1 cup caster sugar
  • 1 1/2 cups (340g) unsalted butter, softened
  • 4 tablespoons mascarpone, softened
  • 1 teaspoon vanilla paste
  • 60g dark chocolate, melted (best you can afford)
  • 4 teaspoons of your best baking cocoa powder

Instructions

  1. Place the egg whites and sugar in the bowl of an electric stand mixer. Whisk by hand to combine. Fill a medium saucepan one-third full with water and bring to a simmer.
  2. Place the mixer bowl on top of the saucepan to create a double-boiler. (I have a small metal steamer rack that I use to rest the bowl on as my saucepan is a bit too wide for the bowl). Whisking intermittently, warm the egg mixture until it reaches 60-65 degrees C on a candy thermometer.
  3. Once hot, place the mixer bowl back on the stand. Whisk on high speed until stiff peaks form and the outside of the bowl returns to room temperature (about 8 minutes). At this point, it should be very glossy.
  4. Turn the mixer speed down to low and add in the softened butter and mascarpone, two tablespoons at a time. Stop the mixer and change the whisk to the paddle attachment.
  5. Add in the vanilla, melted chocolate, and cocoa. Mix on medium-high until the buttercream is smooth, fluffy, and cloud-like (about 3 minutes).

Just for fun I switched the tip and pipped some ruffle stars as well!

Key points:

* Make sure your butter is at room temperature when you add it to the meringue. Keep mixing if it looks like it has curdled.

* Make sure your meringue has returned to room temperature before adding the butter or your bowl of cloud will become bowl of soup! Cool the whole bowl and mixture for 20 minutes before whipping again.

*Don’t run off and do something else between step 3 and 4. I made the mistake of waiting too long before adding the butter and it just didn’t come together. Lesson learnt and passed on.