Tag Archives: cake

Tiered Baileys Chocolate Coffee Cake with swiss meringue buttercream frosting


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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 puntuating 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 as 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.

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

  • 2 cups plain flour
  • 1/4 cup unsweetened cocoa powder (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)

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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.

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Baked Chocolate Mousse


Cornflake crumble with Kohu Road Ice Cream and baked chocolate mousse #momofuku #goldcutlery

Having made a delicious salty-sweet combo out of my cornflake crumble and Kohu Road Pure Vanilla ice cream, I needed something to serve it with. Cookie sandwich was an obvious contestant, but I had a particular picture in mind. I wanted something light but not cakey, rich but not heavy. I need, a mousse cake. More so, I need a Darren Purchese cake. I’ve adapted the recipe from Lamingtons and Lemon Tart as follows.

Ingredients:

  • 100ml thickened cream, whipped
  • 180g 72% dark chocolate
  • 2 whole eggs + 2 yolks
  • 30g caster sugar

*this proportion when baked in a square tin will produce a beautiful but rather thin (1.5cm) cake slice. If you would prefer a thicker slice, double the amounts and bake for 1 hour 15 mins.

Instructions:

  1. Preheat the oven to 150C. Line a square baking tin with baking paper with enough overhand to lift the cake once cooked. Spray the paper lightly with rice bran oil.
  2. Melt the chocolate in short bursts in the microwave (2 mins should do it).
  3. Whip cream till thick and fluffy.
  4. Whisk the eggs, yolks and sugar together until thick and pale. Gently fold half of this mixture into the melted chocolate, then fold in the remaining egg mixture.
  5. Fold in the whipped cream.
  6. Pour mixture into the baking tin. Cover with foil and bake in the oven for 50 minutes.
  7. Remove from oven and leave cake to cool completely before chilling in the fridge for at least 2 hours.
  8. Lift cake by the baking paper and cut the cake into squares.

This is best served warm with ice cream or milk. Perfect for Mother’s day afternoon tea or dessert.
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Moist Chocolate Feijoa Cake


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I’ve been blessed by friends giving me a whole lot of feijoas recently and our kitchen has been churning out lots of dishes with feijoas – feijoa macarons, feijoa jelly and now of course the much awaited chocolate feijoa cake.  I must admit, this was my cunning plot to get J to eat feijoas – for she will not turn down anything that has chocolate in it. I’ve added chocolate ganache in between the two layers and on the outsides of the cake, but you can equally leave that out and serve it as it is, if you have a reason NOT to have chocolate ganache.

This is a moist cake which is best served the next day, and even better the day after that.

Moist Chocolate Feijoa Cake

Ingredients
1.5 cups feijoa flesh
2 tbsp brown sugar
1 tsp cinnamon
185g butter, softened
3/4 cup caster sugar
2 eggs, size 8
1.5 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder
1/2 tsp ground nutmeg
3/4 cup sour cream (or buttermilk or greek yoghurt)

Chocolate ganache

300g Dark chocolate (62% cocoa)
320ml cream
50g butter

Instructions

  1. Lightly oil or spray two 6″ round tins. Line the bottom of the tins with a round of baking paper. Heat the oven to 180C. You can also bake these as small muffins for the lunch box.
  2. Cut ripe feijoas in half, scoop flesh out and then slice thinly.
  3. Measure 1.5 cups of the sliced fruit and place in a bowl with brown sugar and cinnamon.
  4. Cream the softened butter and caster sugar in a small bowl with an electric beater.
  5. Beat in the eggs one after the other, then transfer the mixture to a large bowl.
  6. Stir in the prepared feijoas, the dry ingredients and add the sour cream, ideally in two batches.
  7. Transfer the batter into the prepared pans and smooth the top evenly.
  8. Bake at 180C for 28 minutes, or until a skewer exits cleanly from the middle of the cake. If you baked them as small muffins, adjust the baking time to 18 minutes.
  9. Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking papers. Allow to cool completely.
  10. Make chocolate ganache by placing chocolate into a heatproof bowl. Heat cream in a pan and when it starts to boil, pour it over the chocolate. Let it sit for 2 minutes before you stir to allow the chocolate to melt gently and smoothly. Leave in the fridge to cool and firm up for 1-2 hours.
  11. Spread chocolate ganache onto the top of one cake, then place the other bottom side up on top of the first cake. Spread chocolate ganache over to cover the top and sides.
  12. Garnish as you wish, with berries, confetti sprinkles or chocolate shards.

Baileys Chocolate Luxe Bundt Cake


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This is quite a boozy cake – not at all a surprise since there is a whole cup of Baileys in here. What I didn’t expect was how much the children liked this cake (the alcohol has been cooked off so no children inadvertently got drunk from consuming this cake). This cake is quite indulgent and rich, please do serve in smaller portions – you can always go back for seconds. I’ve used the special chocolat version of Bailey’s here, by all means use what you have 😉

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Ingredients For the Bundt Cake:

  • 2 cups plain flour
  • 1/4 cup unsweetened cocoa powder (Equagold)
  • 1 1/2 cup caster sugar
  • 3 Tbsp instant coffee granules (Moccona)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup oil (rice bran)
  • 1 cup Baileys Chocolat Luxe Irish Cream liqueur
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla paste (Equagold)

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Ingredients For the Toppings: 

  • 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
  • 120ml cream
  • 1/2 cup salted caramel 
  • 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used a few Valrhona batons, broken into small pieces)

    Directions:

      1. Preheat the oven to 170 degrees C. Prepare a 8-10 cup bundt cake pan by spraying with baking spray. I used a silikomart high cathedral pan here.
      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 45-55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 30 minutes before flipping onto a wire cooling rack and cool to room temperature before any icing is poured on (so that the icing doesn’t get soaked in).
      4. While the cake is cooling, warm the cream till it just 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. Warm the caramel. Set aside.
      5. Place a piece of baking paper under the wire cooling rack. Use a spoon to drizzle the chocolate ganache over the cake. Drizzle salted caramel over the cake. Sprinkle the dark chocolate pieces over the top of liquid toppings. 
      6. Serve straightaway if you can’t wait, but it tastes even better the next day. 

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    Salted caramel chocolate cake with brandy ganache


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    Wow that was a mouthful, but trust me this is an easy cake, done in 2 hours. I don’t normally believe in ‘one-pan’ cakes but this turned out to be the most amazing cake I have done in a while (those who got to eat it loved it).

    The cake is adapted from Annabell White’s Chocolate Buttermilk Cake.

    The batter is baked separately in two identical pans – reason is being an extremely moist cake, I would have a hard time splitting it in half without it breaking up all over my hands.

    It also helped when it comes to adding the salted caramel layer – I could easily spread it on while the cake is warm, without needing to over handle it.

    A silky smooth and glossy chocolate ganache is then poured over with much abandon,  letting the ganache glide freely over the cake and sides.

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    Quite an indulgent experience especially when the cake’s left overnight so the cake, salted caramel and chocolate ganache got a chance to mix and mingle, producing one moist cake with a real depth of flavour.

    Given how quick I got this done, it is definitely a weeknight cake too if you should ever have any cake emergency!

    Cake recipe:
    ingredients
    115g butter
    125 g dark chocolate
    1 cup sugar
    1 tsp Princess cake and cookie baking emulsion from Lorann oils
    1 3/4 cups buttermilk
    3 eggs
    1 3/4 cups plain flour
    1 tsp baking soda
    1/2 tsp salt
    1/2 tsp baking powder

    salted caramel
    See my recipe from the Salted Caramel Macaron post.

    Ganache Recipe:

    140g dark chocolate tabs
    125ml fresh cream
    20g unsalted butter
    1 tablespoon whiskey or brandy (optional)

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    Cake directions
    1. Heat oven to 180 deg C. Grease two 22cm tin and line with baking paper.
    2. Heat butter and chocolate carefully in saucepan stirring on medium temperature. Do not over heat. Take off heat, add sugar and baking emulsion straight away while mix is hot.
    3. Whisk in buttermilk and eggs with a whisk. Add dry ingredients, whisk gently till just smooth. Pour batter into tin.
    4. Bake for 30 minutes or until skewer comes out clean. Turn out on wire rack to cool.
    5. Spread 4 tbsps of salted caramel onto the top of one cake. Place the other cake on top.
    6. Make chocolate icing. Put chocolate and butter into a bowl. Heat cream in a saucepan till just boiling and pour over chocolate. Let it sit for a minute before stiring. Add whiskey or any liqueur of your choice. Pour over cooled cake and using a palette knife, spread the icing around, allowing the ganache to dribble over the edge randomly.
    7. Smooth tops. Let the cake sit overnight and it will taste even better the next day.
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