Tag Archives: cake

Salted caramel chocolate cake with brandy ganache


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.

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)

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.

Rainbow star-shaped birthday cake


It’s impossible to avoid making a rainbow cake. It’s everywhere and at all the kids birthday parties we’ve been to. That itself could be the reason not to make one but I thought well, it is on my pinterest board and my food bucket list so decided to go ahead. I found the perfect recipe – Nigella’s one – and since the Guardian posted a pdf of it I’m assuming it’s ok to repost it. It lists buttermilk as one of the ingredients which I think leans towards a rather moist cake, which we prefer.

The twist to it is that the shape of the cake is a star! No I don’t have multiples of star pans so yes I baked the layers individually. I also doubled the recipe and made slight alterations to the original recipe.

The oohs and ahhs from the little ones as I lifted the slice out to reveal the coloured layers was one of the highlights of my day!

Cake Ingredients

500g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp salt
400ml buttermilk (or 75g yogurt mixed with 125ml semi-skinned milk)
2 tsp almond extract
250g softened butter
400g caster sugar
7 large free-range eggs
ready-to-roll icing to decorate

Preheat the oven to 180C/350F/gas 4. Spray the cake tin with cake release.
Sift the flour, baking powder, bicarbonate and salt together.
Cream the butter and sugar together. Beat in the eggs one at a time, adding a little of the flour with the last one.
Gradually add the rest of the flour with the buttermilk, one after the other, until thoroughly mixed. Add almond extract.
Divide into 6 bowls, adding a gel colouring into each. Pour one coloured mixture into the tin and bake for about 10 minutes or until the sides pull away from the tin. Turn out onto a wire rack to cool.

Buttercream icing
500g butter, softened
4 cups icing sugar, sifted
3-4 tbsp milk

Beat the butter till it is soft and add the icing sugar in. Pour in the milk tablespoon by  tablespoon, until the mixture achieves a spreading consistency.
Spread onto the cooled cakes layer by layer, and then onto the top and sides. Try to keep these layers thin and smooth.
Sprinkle some icing sugar on a clean and flat surface. Knead and roll out the fondant icing till it is quite thin and using a rolling pin to help, pick up the large piece of fondant and lay over the cake. Smooth all over.
Decorate as you wish =)
Here I gave some edible ink marker pens to my daughter and tasked her to decorate her own birthday cake. She was delighted!