Toffee Cookie Base Chocolate Cheesecake

If you are a pudding or dessert lover, with a sweet tooth, this Toffee Cookie Base Chocolate Cheesecake will absolutely hit the spot. Easy to make, using great products, this is the perfect end to any meal. Or, as happened this morning, a great breakfast!

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake easy to make using great ingredients.

Starting at the bottom, the toffee cookie base provides a soft, chewy, toffee flavoured biscuit. Butterscotch cheesecake sits on top, then covered with a thick toffee sauce. Once set after being chilled in the fridge a dark chocolate ganache floods the top of the toffee covered cheesecake. Finally, it is finished with swirls of caramel Caramac, creating an overall balance of flavours and texture.

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake a delightful dessert.

While this is a rich dessert, it isn’t overwhelming sweet. Cutting down through a slice, so every layer is tasted together, definitely enhances the eating experience.

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake decadent and delicious.

To make this cheesecake you will need a 15cm/6″ diameter, springform, removable base cake tin.

Recipe: Toffee Cookie Base Chocolate Cheesecake serves 6-8

Toffee Cookie Mix – available from Wright’s Baking

25g Unsalted Butter – plus a little extra for greasing the tin

1 Packet Butterscotch Angel Delight easily available from Asda and some other supermarkets

200mls Single Cream

280g Tub Philiadelphia Cream Cheese

3/4 Jar Toffee Sauce Рavailable from Hawkshead Relish if using a different make ensure that it is semi solid so that it will set in the fridge

200g Dark Chocolate

200mls Double Cream

50g Caramac or White Chocolate as an alternative

Recipe notes – use 200g of toffee biscuits, bashed to crumbs in a bag. Tip into a bowl then add 100g melted butter if you are unable to obtain the cookie mix. Press the sandy biscuit/butter mixture into the base of the tin and chill for an hour.

Method: Preheat oven 180C/160C fan, gas mark 5

Preparing the base:

  • First of all, line the base of the tin with aluminium foil – this protects the cake tin base from knife marks and allows the cheesecake to be removed easily from the base.
  • Then very lightly grease the base with butter.
  • Make up the Toffee Cookie Mix according to the packet instructions. Butter is better to use than oil as it will give a firmer cookie base once baked and chilled.
  • Place the tin into the middle of the preheated oven and bake for 25-30 minutes.
  • The cookie base is baked when it is golden brown on top. It will not feel firm, however it will set as the base cools.
  • Place the tin on to a cooling rack and leave to cool completely. DO NOT REMOVE FROM THE TIN.
FF Toffee Cookie Base Chocolate Cheesecake
Making and baking the cookie base and ingredients for the next stage.

Building the cheesecake:

  • To make the next layer of the cheesecake, place the cream cheese and single cream into a bowl.
  • Whisk together until there is a smooth consistency.
  • Now add the packet of angel delight. Whisk until the mixture becomes very thick.
  • Spoon the butterscotch cheesecake on to the cold cookie base. Smooth with the back of a spoon, ensuring the top is level.
  • Place the cheesecake into the fridge to chill and set for 30 minutes.
FF Toffee Cookie Base Chocolate Cheesecake
Making the butterscotch cheesecake layer.
  • While the cheesecake is chilling in the fridge check the toffee sauce.
  • If the sauce has set in the jar, it simply needs to be warmed so that it can be poured over the cheesecake layer. Pour some warm-ish water into a jug and then place the jar in the jug. The sauce will become less cloudy as it warms up. Remove the jar from the water and stir thoroughly with a spoon.
  • Take the cheesecake from the fridge and pour over the toffee sauce. It should cover the entire top of the cheesecake. Then return the cheesecake to the fridge, to allow the toffee to set.
  • While the toffee is setting make the dark chocolate ganache.
  • Break or chop the dark chocolate and place into a heatproof,microwaveable bowl. Pour over the double cream.
  • Place the bowl into the microwave and heat on medium for 30 second bursts, stirring after each heating.
  • When the chocolate is melting and the cream has warmed, remove from the microwave and continue stirring until the ganache is thick and glossy.
  • Leave the ganache to cool slightly, without setting, so that it doesn’t heat up the toffee layer.
FF Toffee Cookie Base Chocolate Cheesecake
The toffee covering and making the chocolate ganache.
  • While the ganache is still liquid, but cooled, pour it over the entire top of the chilled toffee sauce layer.
FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake with a smooth ganache topping.
  • Place the cheesecake back into the fridge to chill and set.
  • Meanwhile place the Caramac into a small heatproof, microwaveable bowl and heat in short 20 second bursts, stirring in between until completely melted.
  • Pour the melted Caramac into a small disposable piping bag.
  • Remove the cheesecake from the fridge. Cut the very end of the piping bag off.
  • Pipe squiggles, or whatever pattern you like on to the chocolate ganache.
  • Place the uncovered cheesecake back into the fridge to completely set.
  • Due to the different layers in this cheesecake, it should be chilled for 4 hours, after the last stage, or ideally overnight.
FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake ready to serve.

To serve, remove from the fridge, run a sharp knife around the edge of the cheesecake to ensure it releases easily. Place the tin on to a large jar/tin and release the springform clip. Ease the side of the tin down, away from the cheesecake. Put the cheesecake on to a flat plate or cake stand.

Enjoy with friends and a drink of your choice. My preference would be strong coffee!

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake

Treat your friends and family, indeed yourself, to this amazing dessert.

This cheesecake is best eaten within 48 hours of making.

If you have enjoyed this recipe for Toffee Cookie Base Chocolate Cheesecake then you may also like these:

No Bake White Chocolate Strawberry Cheesecake

FF Toffee Cookie Base Chocolate Cheesecake
No Bake White Chocolate Strawberry Cheesecake

Raspberry Chocolate Pavlova

FF Toffee Cookie Base Chocolate Cheesecake
Raspberry Chocolate Pavlova

Chocolate Brownie Raspberry Cheesecake

FF Toffee Cookie Base Chocolate Cheesecake
Chocolate Brownie Raspberry Cheesecake

Dessert is a real treat here at home. Yet it can be the crowning glory to any meal. I have friends who will choose dessert before their main when we are out for a meal. I think that is awesome. But then I have awesome friends ūüėČ.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

Wright’s Bakingprovided me with the cookie mix and Hawkshead Relish provided me with a curtesy jar of their toffee sauce. All content, including views and opinions are my own. i was not paid to create this recipe. Please see my Disclosure Policy for complete copyright and intellectual property laws that cover this website. No content may be copied or linked to without my consent.

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Seeded Cob Loaf

Bread, an everyday essential for most people. It comes in different shapes, sizes and varieties. Most popular, judging by the number of loaves sold each year, are sliced, plastic wrapped loaves. Yet what do they taste of? In my opinion very little! Rather they are a carrier of flavours. Ham and mustard, egg and cress sandwiches and so on. The bread itself brings very little flavour to the sandwich party. If you make this Seeded Cob Loaf, your world will be opened to the real flavour of good, homemade bread.

FF Seeded Cob Loaf
Seeded Cob Loaf full of flavour.

Seriously, this could be called ‘Change Your Life Seeded Cob Loaf.’ Because, once you have made it, with your own hands, baked and then tried it, you will find it hard to go back to your usual loaf. Not only does it have incredible flavour, it’s cheaper, far healthier and more rewarding than plastic wrapped loaves.

FF Seeded Cob Loaf
Seeded Cob Loaf baked in a standard fan oven.

Another important benefit from making bread at home, is that you, the baker, know exactly what has gone into your bread. Flour, yeast, water, salt and a little unsalted butter. No preservatives, additives, flour improvers or any other number of E numbers found in mass produced bread. Simply a great tasting homemade loaf.

FF Seeded Cob Loaf
Sliced Seeded Cob Loaf.

Personally, this is one of the very best loaves I have made. The recipe was made twice, on two different days, to check its consistency. Since tasting the first slice, lightly buttered, I have been eager to share this with you. Such is the depth of flavour and ease of shaping. Credit goes to Jack at Bake With Jack . Watching his vlogs will improve both your knowledge and technique, when making bread at home.

Recipe: Makes 1 Seeded Cob Loaf

400g Wholemeal Seeded Bread Flour I use 3  Malts Sunflower from Shipton Mill Рalternatively use Wholemeal Bread Flour

100g White Bread Flour

7g Fast Action Dried Yeast

340mls Room Temperature Water

50g Mixed Seeds – plus a small handful for sprinkling on the loaf

30g Softened Unsalted Butter

7g Salt I use – Maldon

Method: I use a stand mixer fitted with a dough hook, alternately this bread can be made by hand.

Note: For complete accuracy the use of digital scales is advised. Even for weighing water, 1ml is equivalent 1g.

  • Into the bowl of the stand mixer weigh the water and yeast.
  • Next, add both flours and the additional 50g of seeds, even if you are using seeded flour.
  • On top of the flour add the salt and cubed butter.
  • Lower the dough hook and mix on slow for 5 minutes, then increase the speed and mix for a further 5-10 minutes on medium. The dough is ready when it can be stretched without tearing and light can be seen through the stretched dough. This is known as the windowpane test.
  • Use clean hands to scrape any dough stuck to the dough hook back into the bowl.
  • Cover the bowl with a clean tea towel and place on a surface that is draught free.
  • Leave the dough to prove until doubled in size. This may take between 1-2 hours, depending on the room temperature.
  • While the bread is proving, grease a large baking tray with a little butter.
  • Once proved, scatter a very small amount of flour on to the work top.
  • Turn out the dough ensuring the domed top becomes the bottom and the sticky underneath is uppermost.
FF Seeded Cob Loaf
Turning out the dough and shaping the bread.
  • Following the pictures above, shape the dough. Firstly pull the edge of the dough and press it down into the sticky centre. Continue, working around the edge of the dough. While doing this, tension is being built across the top of the loaf, (the underneath of the dough), this helps ensure a tight ball shape that doesn’t collapse whilst proving or baking.
  • Keep working around the edge of the dough until you achieve a tight ball, as seen in the left of the photo below.
FF Seeded Cob Loaf
Tightly shaped Cob dough on the left and right after 2nd prove.
  • Cover the dough ball with the tea towel and leave until doubled in size. See photo above on the right.
  • While the dough is undergoing its second prove Preheat the oven to its hottest setting. Add a tray of water to the bottom of the oven. The water provides steam which helps the dough to rise (oven spring) before forming a crust.
  • When the dough has doubled in size, it is ready to bake. Remove the tea towel and brush the top of the dough with water. Then sprinkle over the remaining seeds.
FF Seeded Cob Loaf
Seeded Cob Loaf ready for the oven.
  • Place the seed covered loaf into the middle of the oven.
  • Immediately reduce the temperature of the oven to 220C/200C fan, gas mark 7. Note – the reduction in heat stops the seeds from burning.
  • Bake for 45 minutes, remove from the oven. Take the loaf off of the baking tray and place back in the oven, directly on to the oven shelf. Continue baking for 10-20 minutes, depending on how crusty you want your bread.
  • Once baked, remove from the oven and place on a cooling rack. Enjoy the aroma of freshly baked bread!
FF Seeded Cob Loaf
Seeded Cob Loaf cooling on a rack.
  • Ensure the loaf is completely cooled before slicing.
FF Seeded Cob Loaf
Seeded Cob Loaf, toast, sandwiches or simply sliced and buttered.

Perfect for slicing, packing up with an assortment of fillings and taking on a picnic. Or simply torn into chunks and dunked in warming bowls of soup.

If you have enjoyed this recipe for Seeded Cob Loaf then you may also like these:

Farmhouse White Loaf

FF Seeded Cob Loaf
Farmhouse White Loaf

Lighter Wholemeal Loaf

FF Seeded Cob Loaf
Lighter Wholemeal Loaf

Cinnamon Plaited Brioche Bread

FF Seeded Cob Loaf
Cinnamon Plaited Brioche Bread

Baking at home can be an immensely fulfilling experience. Enticing aromas escape the oven with a beautiful, delicious loaf, or other bake tempting your eyes and tastebuds, whilst cooling. Even if your first loaf isn’t perfect, its taste will more than make up for its appearance. Finally, your own bake is guaranteed to taste better than anything bought from a shop.

Have fun, making, creating and baking in your kitchens.

Sammie xx

Please see my Disclosure Policy regarding copyright and intellectual property laws, before reproducing any copy from this blog.

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Double Chocolate Exam Busting Cupcakes

If you are a parent and have children, you will know that from year 6, exams become an important part of their lives. Whether it’s SATS, GCSE’s, A Levels. College or University exams. The end game always focuses on tests or exams. Since today is the start of GCSE’s here in England these Double Chocolate Exam Busting Cupcakes, are designed to lift the spirits and fill the tummies of all students sitting their exams.

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes with coffee – study fuel!

Of course these cupcakes could and should be made all year round, such is their delicious simplicity. Chocolate cake topped with the ultimate white chocolate vanilla frosting. Perfect for chocolate lovers everywhere.

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes the reflect balance of flavours.

Since these cupcakes can be made, from start to finish in under an hour, they are also handy for short notice or unexpected guests. Likewise they can be whipped up, literally, in moments. The comforting aroma of home baking, wrapping around your weary children, like a cosy, soft blanket, when they arrive home.

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes comfort at the ready.

While my hard working teens are sitting and studying for their exams, I can be found in the kitchen. Busy rustling up delicious, sustained energy food and lots of treats. The amount of energy burned up during studying is vast. Since this can be a tough time of year for them, their usual ‘healthy’ food intake is topped up with extra yummy goodies!

Recipe: Double Chocolate Exam Busting Cupcakes makes 12

100g/4oz Unsalted Butter – softened to room temperature

50g/2oz Caster Sugar

50g/2oz Light Brown Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Eggs

60g Plain White Flower

1tsp Baking Powder

40g Cocoa Powder – I use Callebaut

For the frosting:

150g/5oz Icing Sugar

75g/3oz Unsalted softened to room temperature

1tsp Vanilla Bean Paste

100g/4oz White Chocolate

Sprinkles of your choice

Method: Preheat the oven to 160C/140C fan, gas mark 3

First of all line a 12 hole cupcake tin with cupcake cases.

  • Into a medium sized bowl add the butter, both sugars and salt. Beat together until the mixture is free from lumps and smooth.
  • Now add the vanilla extract and all three eggs.
  • Sift in the flour, cocoa and baking powder.
  • Beat/whisk all of the ingredients together until fully mixed.
  • Divide the mixture between the 12 cupcake cases – approximately one dessert spoonful of mixture per case.
  • Place the cupcake tin into the centre of the preheated oven and bake for 25-30 minutes.
  • The chocolate cupcakes are baked when they spring back from a light touch.
  • When baked remove from the oven and allow to cool for 10 minutes ¬†before transferring to a cooling rack. Allow to fully cool.
FF Double Chocolate Exam Busting Cupcakes
Making, filling and baking chocolate cupcakes.
  • Preparing the frosting and decorating the cupcakes:
  • Note – due to the high chocolate content of the frosting it is advisable to make it directly before piping, while it is soft.
  • Firstly, break up the white chocolate and place in a heatproof, microwaveable bowl. Set to one side.
  • Into a separate bowl add the icing sugar, butter and one teaspoon of very hot water, from a recently boiled kettle. Whisk until almost combined.
  • Place the bowl with the white chocolate into the microwave. Heat for 20 seconds, stirring in between, until the chocolate is liquid.
  • Pour the warm, melted chocolate in with the butter and icing sugar mixture.
  • Whisk the ingredients together immediately and then continue to whisk until the frosting is light and fluffy. During the whisking add the vanilla bean paste.
FF Double Chocolate Exam Busting Cupcakes
Making the frosting, piping and decorating the chocolate cupcakes.
  • Fit a large piping bag with a large closed star piping nozzle.
  • Fill the piping bag with the frosting and proceed to pipe rose swirls on each cupcake. Starting in the centre of the cupcake, pipe the shape of an ‘e’ then continue around until the cupcake has a complete swirl on top.
  • Finally, sprinkle over your choice of decoration.
FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes so good!

Serve with a hug, smile and a hot drink!

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes much needed.

Store these cupcakes in an airtight container where they will last for three days.

If you have enjoyed this recipe for Double Chocolate Exam Busting Cupcakes you may also like these:

Marshmallow Frosted Mango Cupcakes

FF Double Chocolate Exam Busting Cupcakes
Gluten Free Marshmallow Frosted Mango Cupcakes

Maraschino Cherry Chocolate Drizzle Cupcakes

FF Double Chocolate Exam Busting Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes

Cheer Up Chocolate Chip Cookies

FF Double Chocolate Exam Busting Cupcakes
Cheer Up Chocolate Chip Cookies

While cupcakes are delicious, the cookies are for those meltdown moments when the pressure is simply too much. Firstly, so that whoever reads this blog post realises that they aren’t on their own. Sometimes it all gets too much. Fresh air, good music and a break all help. As do hugs, talking and simply letting it all out.

Wishing anyone taking exams, all the very best. If you do your best, no one can expect more of you than that x.

Sammie xx

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Lemon Drizzle Whipped Cream Filled Giant Doughnut

Lemon Drizzle Whipped Cream Filled Giant Doughnut, perfect any time of the year. Most especially when shared with friends and a great cup of tea. Recently having seen a list of the most popular cakes depending on season, there wasn’t any surprise when Lemon Drizzle made all four lists.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut perfect for sharing.

Since this week is National Doughnut Week, a baked giant doughnut was the desired way to celebrate in our home. Honestly though, it’s never difficult eating a doughnut! Still this had to be a celebratory doughnut. As mentioned before, lemon drizzle is not only the Nation’s favourite, it is ours too, here at home.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Even on an overcast day, this Lemon Drizzle Whipped Cream Filled Giant Doughnut is full of sunshine.

Light, lemon sponge, filled with the best lemon curd from Hawkshead Relish piped, whipped cream. Topped with another deliciously lemon sponge and then drizzled in fresh lemon icing. Finally, finished with colour co-ordinating sprinkles, for fun and added crunch.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
The whipped cream cuts through the delicious tart lemon flavours.

The silicone moulds needed to bake this giant doughnut are available online, Amazon or from Lakeland. Inexpensive and easy to use, I can guarantee you will not regret buying. If that is beyond your means then this doughnut can be baked in two 7-8″ sandwich, cake tins. Perhaps add the moulds to a birthday or Christmas list?

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut dessert anyone?

Due to the flavour and presentation of this bake, it is perfect to serve for dessert, or any time you have friends or family pop round.

Recipe: Lemon Drizzle Whipped Cream Filled Giant Doughnut serves 8-10

200g/7oz Unsalted Butter softened to room temperature – plus a little extra to grease the moulds

200g/7oz White Caster Sugar

1/8th tsp Salt РI use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

1 Large Lemon scrubbed clean – zest of whole lemon and juice of half used in the Sponge batter

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • First of all, grease the silicone moulds well, with softened butter.
  • Now into a large bowl add the caster sugar, butter and salt. Whisk/beat until very pale and fluffy.
  • Next, add the vanilla extract, lemon juice and sift in the flour and baking powder. Lastly add the lemon zest.
  • Finally mix all of the ingredients on slow, or by hand. This is called the all-in-one method and works particularly well with this recipe.
  • Divide the mixture between the two moulds and place them on baking trays. Unless you’re trays are large enough to accommodate 2 moulds without squishing them.
  • Place the baking trays, evenly spaced in the preheated oven.
  • The doughnut sponge will take between 30 and 40 minutes to bake.
  • The sponge is baked when golden in colour and springs back from a light touch.
  • Once baked remove the moulds from the oven. Allow to cool for 5 minutes and then turn out the doughnut sponge halves onto a cooling rack.
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Creating, making and baking the giant doughnut.
  • While the sponges are cooling, the lemon drizzle icing can be made.
  • Weigh the icing sugar into a bowl containing the juice of half a lemon.
  • If desired add, no more than the tip of a cocktail stick, which has been dipped in yellow gel food colouring.
  • Stir vigorously, ensuring a uniform colour. If the icing seems too thick to drizzle add a drop more lemon juice or cold tap water.
  • Cover the icing with cling film placed directly in contact with the top of the yellow icing. Doing so stops the icing from drying out.
  • For the whipped cream, pour 300mls of cold cream into a bowl. Whisk lightly until the cream just holds a stiff peak.
  • Place the whipped cream into a piping bag fitted with a round piping nozzle, approximately 1cm diameter. Place the piping bag into the fridge until needed.
  • When the sponges are completely cool, decide which one will be the top and the bottom of the doughnut.
  • Place the bottom doughnut sponge, flat side up on a serving plate.
  • Spoon the lemon curd on top and spread with a knife so that it covers evenly.
  • To pipe the whipped cream, firstly see the picture below. Start just inside the outside edge, piping single ‘blobs’ around the outside. Continue with two more rows of piped cream, until the base is prettily covered.
  • Now place the top of the doughnut evenly on to the base.
  • Spoon the lemon drizzle on to the top sponge, leaving any drips as they add to the finished look.
  • Scatter sprinkles over the drizzle icing while it is still wet. This ensures that the sprinkles will stick to the icing.
  • Finally stand back and admire your beautiful handiwork!
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Building and decorating the Lemon Drizzle Whipped Cream Filled Giant Doughnut.
  • Serve this delicious doughnut chilled and with a smile.
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
A generous slice of Lemon Drizzle Whipped Cream Filled Giant Doughnut.

Such a sunny and beautiful treat. Why wouldn’t you want to share it?

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut ooh so good.

If you have enjoyed this recipe for a Lemon Drizzle Whipped Cream Filled Giant Doughnut then you may also like these:

Strawberry Whipped Cream Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Strawberry Whipped Cream Giant Doughnut comes with a Gluten Free recipe included.

Chocolate Hazelnut Baked Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut.

Raspberries and Cream Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Raspberries Cream Giant Doughnut.

I hope these delicious recipes have shown how versatile the silicone doughnut moulds can be?

The gluten free recipe for the Strawberry Doughnut, should also work well for both the Raspberry and Lemon Drizzle. Please ensure that any decorations, baking powder are certified gluten free. I am sure that anyone on a restricted diet, would be thrilled with a giant doughnut as a birthday cake!

Sammie xx

 

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Maltesers Malted Chocolate Loaf Cake

Easter was only a couple of weeks ago. Time flies. Fortunately, Maltesers bunnies don’t! Since I had these cute, chocolate bunnies leftover from Easter, I decided to bake a loaf cake and use them to decorate. While also having a large bag of Maltesers and a whole jar of Maltesers Spread. The resulting Maltesers Malted Chocolate Loaf Cake is for Maltesers lovers everywhere.

FF Malteser Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake delicious any time of the year!

My Double Chocolate Chip Loaf Cake recipe is very reliable, so that is where this recipe started. However, a few ingredients were changed to suit the flavour of this cake. While still wonderfully moist, malt powder adds another level of flavour with the chocolate. Using Maltesers spread, in a thick layer, to top the cake is all the ‘icing’ that’s needed. Finishing with crunchy, Maltesers adds taste, texture and fun. Resulting in a tasty cake.

FF Malteser Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake with added chocolate bunnies for Easter.

Tiny white pearls echo the Maltesers crunch that is in the chocolate spread, on top of the cake.

FF Malteser Malted Chocolate Loaf Cake
Malteser Malted Chocolate Loaf Cake with added bunnies

Recipe: Maltesers Malted Chocolate Loaf Cake serves 8-10

175g/6oz Unsalted Butter softened

175g/6oz Light Brown Sugar

1/4tsp Salt Р I use Maldon

3 Large Free Range Eggs

1tsp Vanilla Extract РI use  Nielsen-Massey

100g/4oz Full Fat Yoghurt

50g/2oz Cocoa Powder

2tbsp Malted Drink Powder – I use Horlicks

125g/5oz Plain White Flour

2tsp Baking Powder

To decorate:

I jar Malteaser Chocolate Spread

1 Large Family Bag or Box of Maltesers – if you are particularly partial to Maltesers add an extra bag!

Small pearl or silver  edible balls

Packets of Maltesers Chocolate Bunnies, as many as needed – only available at certain times of the year.

Method: Preheat the oven to 160C/140C fan, gas mark 3

For this bake you will need a 2lb loaf tin. Grease thoroughly with butter and line the base with baking parchment.

  • First of all sift the flour, cocoa powder and baking powder together in a bowl. Then add the two tablespoons of malt powder. This is the dry mix.
  • Into a large bowl add the butter, sugar and salt. Beat until the mixture is fully combined and has very few lumps.
  • Next add the three eggs to the bowl, the vanilla extract and also the yoghurt. Beat for one minute to break up the eggs.
  • Gently tip in the dry ingredients and beat slowly until all the ingredients have combined. Switch to a large spoon and stir, ensuring the entire cake batter is fully combined.
  • Since the batter is quite thick, spoon it carefully into the loaf tin, smoothing the top, for an even bake.
  • Place the tin into the centre of the oven and bake for 45-55 minutes.
  • The cake is baked when it is firm to touch and an inserted skewer comes out clean.
  • Once fully baked remove the cake from the oven and allow to cool fully in the tin.
  • When cooled, carefully turn the cake out of the tin, removing the baking parchment from the base.
FF Malteser Malted Chocolate Loaf Cake
Making the cake batter, filling the tin and the finished, baked cake.
  • When ready to decorate, place the loaf cake on a plate or stand.
  • Using a palette knife, spread the entire contents of the Maltesers jar on top of the cake.
  • If using bunnies, these can be attached to the side of the cake using some of the spread.
  • Cover the top of the cake with Maltesers. Add as many as you can fit on.
  • Finally sprinkle over the tiny pearl/silver balls.
FF Malteser Malted Chocolate Loaf Cake
Decorating the cake.

Finally, the finished cake!

FF Malteser Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake ready to share.

To serve slice and serve with a smile.

FF Malteser Malted Chocolate Loaf Cake
A slice of Maltesers Malted Chocolate Loaf Cake

This cake will keep for up to 5 days in an airtight container, on a planet where nobody lives ūüėČ.

It lasted 2 days here at home!!!

If you have enjoyed this recipe for Maltesers Malted Chocolate Loaf Cake then you may also like these:

Chocolate Biscuit Base Mini Egg Brownies

FF Malteser Malted Chocolate Loaf Cake
Chocolate Biscuit Base Mini Egg Brownies

Golden Egg Chocolate Sponge Cake

FF Malteser Malted Chocolate Loaf Cake
Golden Egg Chocolate Sponge Cake

Chocolate Monster Mini Egg Cookies

FF Malteser Malted Chocolate Loaf Cake
Chocolate Monster Mini Egg Cookies

 

Since Easter is celebrated once a year, these recipes are all designed to be adaptable. While Maltesers are easy to obtain, in the other bakes Smarties, M & M’s, or any other chocolate can be used. Due to the liquid content of caramel, or creme eggs, it is advisable to freeze these, prior to using them in a bake. As a result any frozen substitutes will bake beautifully.

I hope that you had an enjoyable Easter and wish you all the very best with your making, baking and creating.

Sammie xx

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Chocolate Biscuit Base Mini Egg Brownies

Easter weekend is finally here. Four days holiday for most people. Enjoying the good weather, lawns are mowed, kitchens prepare treats for the weekend, while teenagers prepare for upcoming exams. Whatever you and your family are doing, this Chocolate Biscuit Base Mini Egg Brownies bake is sure to bring about a smile.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies using Wright’s Brownie Mix.

The base of these brownies is a chocolate biscuit. More like a slightly harder version of the soft, squidgy brownie on top. The advantage being that, with a firmer base these brownies are easier to pick up and hold. While developing this recipe my thoughts were directed by practicality.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for packed lunches and picnics.

No matter how practical these brownies are, they absolutely had to be fun, as well as tasty. Since the addition of pretty, pastel Cadbury’s eggs, was a necessity. So also were the party streamer, piped coloured chocolate drizzles. Resulting in a beautiful, yet fun, Easter bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for celebrating.

While this may look like a complicated bake, it absolutely isn’t. First of all the biscuit base is made, then baked. Once cooled the Wright’s Brownie Mix, which takes seconds to make, is poured over. Followed by a generous sprinkle of chocolate mini eggs, another quick bake. Finally after cooling you can let your creativity run wild, decorating your bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies. Complete fun!

A quick note: This bake will look and taste just as good if you’d prefer not to use coloured Candy Melts. Since this is your bake, feel free to add coloured sprinkles, chocolates or whatever you like. Most importantly, have fun!!!

Recipe: Chocolate Biscuit Base Mini Egg Brownies makes 24

For the Biscuit Base

225g/8oz Unsalted Butter

150g/5oz Light Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Cocoa Powder – I use Callebaut

200g/7oz Plain White Flour

For the Brownies

2 x Packets of ¬†Wright’ Baking Brownie Mix – available online in the U.K. – if you are unable to obtain the Mix please use this recipe Chocolate Fudge Brownie Bites. ¬†Leaving out the addition of chocolate chunks out of the recipe.

Decoration:

1 x Family Pack (326g) of Cadbury’s Mini Eggs or the rough equivalent weight in smaller bags/tubes

75g/3oz of each of the following :

White Chocolate, Rainbow Dust Pink/Blue/Purple Candy Melts -available from Party Animal Online

Any additional decorations that you like – I found a bag of really small mini eggs from Sainsbury’s.

Method: Preheat the oven to 180C/160C fan, gas mark 4

First of all grease a 33cm x 23cm x 5cm (13″ x 9″ x 2″) tin with a little butter. Line the base and sides with baking parchment.

  • Starting with the biscuit base, add the butter, salt and sugar to a large bowl. Beat until fully combined and free from lumps.
  • Next add the egg and vanilla, continue mixing until smooth.
  • Sieve the flour and cocoa powder into the same bowl. Starting at a slow speed mix the ingredients until combined.
  • Finally tip the biscuit base dough into the baking tin. Spread the dough, using the back of a spoon until it evenly covers the base of the tin.
  • Place the tin into the middle of the preheated oven and bake for 20-25 minutes.
  • While the base is baking, make the Brownie Mix, according to the packet instructions.
FF Chocolate Biscuit Base Mini Egg Brownies
Creating and baking the layers of the Chocolate Biscuit Base Mini Egg Brownies
  • The biscuit base, once baked may still be a little soft to touch, however it will be darker than the uncooked dough.
  • Remove the tin from the oven and allow to cool for 5 minutes.
  • Pour the brownie batter over the biscuit base. Tilt the tin to ensure even coverage.
  • Follow by sprinkling 200g of mini eggs on to the brownie batter.
  • Place the tin back in the oven and bake for a further 20-25 minutes.
  • The brownie batter is baked when it has a sheen and does not wobble in the centre.
  • Remove the tin from the oven and allow to cool completely.
FF Chocolate Biscuit Base Mini Egg Brownies
Portioning and decorating the Chocolate Biscuit Base Mini Egg Brownies
  • Once completely cooled remove the entire bake from the tin and place on a solid surface.
  • Cut centrally through the length and width with a sharp knife. Now cut each half into 12 even sized portions.
  • Place 75g of each coloured Candy Melt or chocolate into a separate heatproof, microwaveable bowl.
  • Heat the first bowl for 20 seconds at a time, stirring in between until the chocolate is fluid.
  • Spoon the liquid into a small, disposable, piping bag. Be careful, it will be very warm.
  • Snip the very end of the bag off and pipe whatever pattern you wish over the top of the bake.
  • Continue, in exactly the same way with the second colour.
  • Follow this by adding extra mini eggs or decorations, hold a few back.
  • Prepare and pipe the third colour, allowing some to cover the newly added eggs.
  • Finally finish with white chocolate, piped all over the bake and sprinkle any remaining decorations.
FF Chocolate Biscuit Base Mini Egg Brownies
Happy Easter!

Place to one side to allow the chocolate to set.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies Happy Easter.

Serve with a big smile and my preference, a glass of cold milk.

If you have enjoyed the recipe for Chocolate Biscuit Base Mini Egg Brownies you may also like these:

Golden Egg Chocolate Sponge Cake

FF Chocolate Biscuit Base Mini Egg Brownies
Golden Egg Chocolate Sponge Cake.

Chocolate Monster Mini Egg Cookies

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Monster Mini Egg Cookies

Smarties Chocolate Mini Egg Ice Cream

FF Chocolate Biscuit Base Mini Egg Brownies
Smarties Chocolate Mini Egg Ice Cream

 

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year. Although, that may not be a good thing for our bodies. Maybe the fun is in making them only during the Easter Holidays.

I wish everyone who reads this a very Happy Easter, please see Important Stuff.

Sammie xx

Wright’s Baking gave me the Brownie mixes to create this recipe. All opinions, view, content and photography are my own. Please do not copy it. For your information please see my Disclosure Policy.

This month I am linking up with Stuart at¬†Cakey Boi¬† and Kat at The Baking Explorer¬† who is hosting this month’s Treat Petite .

FF Chocolate Biscuit Base Mini Egg Brownies

 

 

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Smarties Chocolate Mini Egg Ice Cream

Easter is just over a week away. Will the sunshine break though as it has today, or not? The reason I ask is directly related to this Smarties Chocolate Mini Egg Ice Cream. Will a cold wet day force us to enjoy it inside, or better still, will we sit outside, in the warmth of the sun, munching on ice cream filled cones? I know where I’d rather be!

FF Smarties Chocolate Mini Egg Ice Cream
Smarties Chocolate Mini Egg Ice Cream in colourful ice cream bowls.

As Smarties mini eggs are not available all year round, yet this ice cream deserves to be made more often than Easter, here’s a solution. Simply use the same weight of regular Smarties. Since they don’t need to be chopped, making the ice cream will be even easier. Although, it isn’t a difficult recipe to make at all.

FF Smarties Chocolate Mini Egg Ice Cream
Smarties Chocolate Mini Egg Ice Cream a bigger batch, so more to share.

Suitable for both adults and children, a larger batch means that there is more to go around. Extra mini eggs on top of each serving show what is in the frozen treat and add to the fun. Since Easter is a time for celebrating, what better time to make this ice cream. Finally an ice cream maker makes the whole process simple and easy. I recommend Andrew James ice cream maker.

FF Smarties Chocolate Mini Egg Ice Cream
Smarties Chocolate Mini Egg Ice Cream a refreshing dessert.

Recipe: Smarties Chocolate Mini Egg Ice Cream makes approx. 1L

400ml Double Cream

400ml Whole Milk

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

6 Large Free Range Egg Yolks

1.5 tsp Corn Flour – I use Doves Farm

6 tbsp Caster Sugar

150g Dark Chocolate

2 x 100g Packs of Smarties Mini Eggs

Method:

Ensure the frozen part of your ice cream maker has been in the freezer for a minimum of 24 hours, or according to manufacturer’s instructions.

Detailed step by step photographs can be found here Very Vanilla Ice Cream

  • First of all, Place the milk and cream into a heavy bottomed saucepan, over a medium heat.
  • Now add the egg yolks, vanilla bean paste, corn flour and sugar into a large, heatproof bowl. Whisk the egg yolks with the other ingredients, starting slowly and increasing in speed, until thoroughly combined.
  • As small bubbles appear around the rim of the hot liquids in the saucepan remove the pan from the heat. This is called the scalding point.
  • With the whisk on low, pour the hot liquid into the egg mixture slowly. Continue whisking until thoroughly combined. Pour the egg custard mixture back into the saucepan, placed over a low heat.
  • While the custard is heating stir with a wooden spoon and quickly wash up the bowl
  • Place the chocolate into the base of the bowl. While stirring the custard also place a sieve over the bowl.
  • When the custard starts to bubble and coats the back of a wooden spoon it is cooked. Remove at once and pour through the sieve, on to the chocolate in the bowl.
FF Smarties Chocolate Mini Egg Ice Cream
Making the chocolate ice cream base.
  • As the custard base moves through the sieve, any lumps are filtered out.
  • Remove the sieve and stir the hot custard. As the custard melts the chocolate it will become visible. Continue stirring until all of the chocolate has melted.
  • Place cling film directly on top of the hot custard. This will stop any skiing from forming.
  • Move the bowl to a cool place. Once cooled to warm, place the bowl in the fridge.
  • While the chocolate custard is chilling the Smarties can be prepared.
  • Carefully chop one whole packet of mini eggs in half and tip them into s bowl containing a packet of whole smarties mini eggs.
  • When the chocolate custard is cold, set up the ice cream machine according to manufacturer’s instructions.
  • Pour the chocolate custard through the specific whole in the covering. For my machine, the paddle needs to be turning first.
  • Allow the ice cream to churn until it is softly set. Similar consistency to whipped ice cream.
  • Once this point has been reached, turn the machine off and remove the paddle.
  • Transfer the chocolate ice cream into a freezer proof tub with an air tight lid.
  • Now add all of the mini eggs, both chopped and whole. Gently stir to mix in the mini eggs. Then clamp on the lid and place into the freezer, where it will freeze completely.
FF Smarties Chocolate Mini Egg Ice Cream
Preparing the eggs and ice cream ready for the freezer.
  • Leave the ice cream to freeze solid. Overnight is ideal.
  • To serve, remove the ice cream from the freezer 20-30 minutes prior to scooping. As this ice cream doesn’t have any additives to keep it soft, leaving it on the side prior to serving allows it to soften.
  • Scoop the ice cream into cones or bowls. Also, sprinkle over a few extra mini eggs or Smarties.
FF Smarties Chocolate Mini Egg Ice Cream
Smarties Chocolate Mini Egg Ice Cream crunchy, creamy, chocolate Fun.

These bowls of ice cream are bound to produce lots of smiles.

Store in the freezer for one month.

If you have enjoyed the recipe for Smarties Chocolate Mini Egg Ice Cream then you may also like these:

Chocolate Rolo Ice Cream

FF Smarties Chocolate Mini Egg Ice Cream
Chocolate Rolo Ice Cream

Lemon Ripple Ice Cream

FF Smarties Chocolate Mini Egg Ice Cream
Lemon Ripple Ice Cream

Chocolate Honeycomb Ice Cream

FF Smarties Chocolate Mini Egg Ice Cream
Chocolate Honeycomb Ice Cream

Homemade ice cream is unique. Since you can change the flavours to whichever you prefer. Also, the convenience of having an ice cream maker allows you to make ice cream whenever you want.

Whatever you do this Easter, I hope that you take a moment to pause and remember it’s true meaning. Please see Important Stuff

Sammie xx

Please note: The chocolate ice cream by itself is gluten free, providing gluten free corn flour is used. However, the min smarties eggs do contain gluten.

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Extra Fruity Hot Cross Buns

Extra Fruity Hot Cross Buns packed full of plump vine fruit and spices.

These Extra Fruity Hot Cross Buns really do take the humble, yet delicious Easter Bun to another level. As their spiced aroma escapes the kitchen, it fills the whole house with warmth. Turning a house into a welcoming home. While neighbours, out in their gardens, stop, wondering whose house the aromatic aroma originates from.

FF Extra Fruity Hot Cross Buns
Extra Fruity Hot Cross Buns filled with more fruit and spice.

Easy to make and bake, these Extra Fruity Hot Cross Buns are so worth the little effort required. These are not the small, pappy, squidged into a ball, cheap supermarket versions. Instead they are filled with fruit, in a good sized bun, that also contains a small amount of wholemeal flour. Indeed, one bun is a substantial breakfast.

FF Extra Fruity Hot Cross Buns
Extra Fruity Hot Cross Buns deliciously good for you.

Since these buns are homemade, we know every ingredient they contain. Yet, what they don’t have is any artificial ingredients. Also they work out much cheaper to make, than bought ones. Plus, the extra smell when you split and toast them, is priceless!

FF Extra Fruity Hot Cross Buns
Anyone hungry?

The absolute thrill for me, when developing a new recipe, is my family’s reaction. Good or bad, I know it can be trusted. Words like “yummy”, “can I have another one please?” and “have you taken the photographs yet?” all feed into my sense of recipe security. As I’m going to be sharing the recipe with my readers, it needs to be robust and reliable. Hence only tried and tested recipes make their way on to this blog.

Recipe: Extra Fruity Hot Cross Buns makes 12

  • 150ml Tap Water
  • 150ml Whole Milk – slightly warmed to body temperature
  • 2 Large Free Range Eggs
  • 10g Fast Action Dried Yeast – I use¬†Allinson in the green pot or sachets
  • 1tbsp Honey
  • 450g/1lb Strong White Flour – I use Shipton Mill
  • 50g/2oz Strong Wholemeal Flour
  • 10g Salt – I use Maldon
  • 50g/2oz Unsalted Butter cut into small cubes
  • 200g/7oz Mixed Dried Fruits – Sultanas/Raisins/Currants
  • 4tsp Cinnamon
  • 1tsp Ginger
  • 50g/2oz Plain White Flour and 50mls Tap Water for the crosses.
  • For the glaze:
  • 3tbsp Runny Honey plus 1tsp water

Method:

First of all, grease a large baking tray with butter.

  • Into the bowl of a stand mixer add the water, milk, eggs, honey and yeast.
  • Next, on top of the liquids add the strong white and wholemeal flour.
  • Then add the salt and butter.
  • Fit the stand mixer with a dough hook and then lock the bowl into place.
  • Lower the dough hook and start mixing on a slow speed. Continue mixing at this speed for 5 minutes.
  • After 5 minutes has elapsed gradually increase the mixer speed to moderately high. Again mix for a further 5 minutes, then stop the mixer and lift the dough hook.
  • Remove a small piece of dough and stretch it until you can see light through it. This is known as the windowpane test. If the dough tears continue mixing, checking every couple of minutes until it passes the windowpane test.
  • Once it has finished kneading, turn the speed on the mixer to low and add the spices and fruit. Mix for a further 2 minutes to incorporate the fruit and spices.
  • Following this, stop the mixer, raise the dough hook and scrape any dough into the bowl using your fingers.
  • Unlock the bowl, cover with a clean tea towel and place somewhere draught free.
FF Extra Fruity Hot Cross Buns
The dough has more than doubled in size.

For detailed set by step photos please see Hot Cross Buns

  • Tip the dough out on to a lightly floured surface, it will be quite sticky. Knead the dough lightly to form a ball and then weigh it. I place baking parchment on flat, digital scales. Note the weight and then divide it by 12, leaving the parchment on the scales.
  • Now cut the dough in half. As each bun is weighed this doesn’t have to be exact.
  • Follow by forming each dough half into a log shape. Cut each dough log into six.
  • Weigh the first piece of dough and adjust as necessary to obtain the correct weight.
  • Hold the dough in one hand while using the other to turn and tuck the underneath in, creating a tight ball shape. Place the ball on to the baking tray. Continue until all 12 balls have been made.
  • Cover the tray with a clean tea towel and place in a draught free place until doubled in size.
  • While the buns have their second prove, make the paste for the crosses. Place the flour and water into a bowl, mix until lump free. Spoon the white flour paste into a small piping bag, secure the top with a peg/rubber band and stand the bag in a glass until needed.
  • Preheat the oven to 220C/200C fan, gas mark 7.
FF Extra Fruity Hot Cross Buns
Before and after proving Extra Fruity Hot Cross Buns
  • Once doubled in size, snip off the very end of the piping bag.
  • Pipe straight lines of paste. First of all piping across the tray and then down the tray.
FF Extra Fruity Hot Cross Buns
Pipe each separate row continuously for neat crosses.
  • Bake in the preheated oven for 25-35 minutes. When baked they will be golden brown and sound hollow when rapped on the base with a knuckle.
  • Once baked remove from the oven. Remove the buns from the tray on to a cooling rack, with a clean baking tray underneath.
  • Measure the honey and water into a small microwaveable bowl. Heat in the microwave until bubbling. Remove carefully as it will be hot.
  • Stir the honey and water to mix.
  • Use a pastry brush to cover each hot bun in honey.
FF Extra Fruity Hot Cross Buns
Sticky, cooling, Extra Fruity Hot Cross Buns.

Wait for the buns to cool before eating. Then serve as is or toasted and buttered with a big smile.

FF Extra Fruity Hot Cross Buns
Extra Fruity Hot Cross Buns delicious fresh from the kitchen.

The buns will keep for 3 days if toasted. Also they freeze extremely well for up to one month.

If you have enjoyed this recipe for Extra Fruity Hot Cross Buns then you may also like these:

Ginger Date Hot Cross Buns

FF Extra Fruity Hot Cross Buns
Ginger Date Hot Cross Buns

Cherry Bakewell Hot Cross Buns

FF Extra Fruity Hot Cross Buns
Cherry Bakewell Hot Cross Buns

Chocolate Mini Egg Browies

FF Extra Fruity Hot Cross Buns
Chocolate Mini Egg Brownies

It would be very easy to double up on this recipe and share homemade Extra Fruity Hot Cross Buns with friends, neighbours and family.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

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Golden Egg Chocolate Sponge Cake

Easter is nearly upon us. Shops are filled with fluffy bunnies, chocolate chicks and all manner of chocolate eggs. Amongst the vast selection, I found Galaxy Chocolate Golden Mini Eggs. Utterly perfect for decorating an Easter celebration cake. Such as this Golden Egg Chocolate Sponge Cake.

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake, ideal for sharing.

Easter Sunday is the Christian celebration of new life. Although Jesus had died two days prior, hanging on a cross. When His friends went to visit Him the following Sunday, the tomb where He had been placed was empty. Shocked and outraged, one of the women spoke to the gardener, wanting to know where He had gone. The response came “Why look for the living among the dead.”

As the prophecies had foretold, Jesus Christ, Son of the Living God, had risen from the dead. He had overcome death. Forever. That we, may have life, in Him. Hence the chicks and eggs, bunnies and lambs in the shops, represent new life. Gold, for me on this cake, represents the King of Kings and Lord of Lords. Jesus. He who could not be contained by death. Even though He was brutally punished and died wearing a crown made from thorns. Is now alive, bearing the scars of death, yet as alive as you and I. Please see Important Stuff.

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake celebrating new life in Jesus Christ.

While celebrating over Easter, take a moment, to think about what it means to you. As you make and bake this cake, remember the love, His love, that He offers you. Even now, as Easter is treated as an extra holiday. Consider the real truth behind it. With Jesus their is always hope, without Him, who do you place your hope in?

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake what does Easter mean to you?

Recipe: Golden Egg Chocolate Sponge Cake serves 8-10

225g/8oz Unsalted Butter softened

225g/8oz Light Brown Sugar

1tsp Vanilla Eaxtract – I use Nielsen-Massey

1/4tsp Salt -I use Maldon

5 Large Free Range Eggs

100ml Buttermilk

150g/5oz Plain White Flour

75g Cocoa Powder – I use Callebaut

2tsp Baking Powder

For frosting and decorating:

3-4tbsp Salted Chocolate Spread – I use Hawkshead Relish new MUDD spread

200g/7oz Unsalted Butter

400g/14oz Plain Icing Sugar

1tsp Vanilla Extract

2tbsp Hot Water – from a recently boiled kettle

2 x 80g bags Galaxy Golden Eggs

Optional – gold/copper sprinkles

Method: Preheat the oven to 160C/140C fan, gas mark 3

Grease 2 x 20cm/8″ sandwich tins with butter. Line the base of each tin with baking parchment.

  • First of all, place a sieve over a bowl. Then sieve the flour, baking powder and cocoa powder into the bowl. Set the bowl to one side. Dry ingredients.
  • Next, place the eggs and buttermilk into a jug. Whisk lightly using a fork. Wet ingredients.
  • Place the butter, brown butter and salt into a large bowl. Beat until well combined and free from lumps.
  • Next add the vanilla extract. Continue to beat until incorporated.
  • Take the jug of wet ingredients and pour on to the butter mixture. Then add the sifted dry ingredients.
  • Beat the ingredients in the bowl gently, scraping down the sides of the bowl halfway through. Continue to beat the ingredients until fully combined.
  • Divide the chocolate sponge batter equally between the two prepared cake tins.
  • Place the cake tins into the centre of the preheated oven and bake for 40-50 minutes.
FF Golden Egg Chocolate Sponge Cake
Making and baking the chocolate sponge cakes.
  • The cakes are baked when they spring back from a light touch and a cake tester comes out clean.
  • As soon as the cakes are baked remove them from the oven.
  • Allow the cakes to cool in the tin for 20 minutes and then tip them out on to a cooling rack.
  • Once cooled carefully remove the baking parchment from the base of each cake.

Making the frosting and decorating the cake:

  • While the cakes are cooling the buttercream frosting can be made.
  • Place the butter into a large bowl, or the bowl of a free standing mixer with paddle attachment.
  • Next add 1 teaspoon of vanilla extract.
  • Now whisk or beat the butter until it is softer and pale.
  • Add all of the icing sugar to the bowl and 2 tablespoons of very hot water.
  • Start mixing very slowly and then as the butter and icing sugar start to combine increase the mixing speed. Continue until the frosting is light and fluffy.
  • Fit a large icing bag with a large closed star, or drop flower piping nozzle. I have a Wilton¬† #2D piping nozzle.
  • Fill the piping bag with the whipped buttercream.
  • Place the bottom of the cake on to a plate.
  • Spread the Salted Chocolate Spread over the cake. Follow by piping the buttercream so that it covers the spread. Start at the outside edge of the cake, piping in circles until the centre is reached.
  • Place the top of the cake evenly on to the bottom.
FF Golden Egg Chocolate Sponge Cake
Filling and frosting the cake.
  • Pipe buttercream on to the top of the cake, in the same way the base was covered.
  • Pipe 6 swirls, slightly set in from the edge of the cake, as in¬†the photograph.
FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake fully decorated.
  • Decorate the top of the cake with the golden eggs.
FF Golden Egg Chocolate Sponge Cake
Finished Golden Egg Chocolate Sponge Cake ready to serve.

Finally the cake is ready to be served.

Serve with a smile and love. Knowing that all food tastes better when shared.

This cake will keep in an airtight container for up to 5 days. Refrigerate is the weather is hot.

If you have enjoyed this recipe for Golden Egg Chocolate Sponge Cake you may also like these:

Vanilla Mini Nest Egg Cupcakes

FF Golden Egg Chocolate Sponge Cake
Vanilla Mini Egg Nest Cupcakes

Hot Cross Buns

FF Golden Egg Chocolate Sponge Cake
Hot Cross Buns easy and delicious to make at home.

Chocolate Monster Mini Egg Cookies

FF Golden Egg Chocolate Sponge Cake
Chocolate Monster Mini Egg Cookies

Do you celebrating Easter?

If you do, what are your reasons for celebrating it?

Have fun making, baking and creating you feast.

Sammie xx

Hawkshead Relish supplied me with a complimentary jar of Salted Chocolate Spread. This is not a sponsored post. All views, opinions, content including photographs are my own. The entire content of this post is covered by Copyright and I.P. laws. Please see my Disclosure Policy.

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Fruit Filled Butter Scones

Today it is Mother’s Day here in the U.K. A day where mums, aunts, grandmothers and other significant women in our lives are celebrated. My Grandma had a hugely positive input into my upbringing. Indeed it was at her apron strings that I learned the basic fundamentals of baking, that I still employ today. The day prior to any beach trip, picnic, or family celebration, she would be found, busy baking in the kitchen. I am certain she would enjoy these Fruit Filled Butter Scones.

FF Fruit Filled Butter Scones
Fruit Filled Butter Scones perfect with Afternoon Tea.

Afternoon Tea may consist of small cakes, pastries, finger sandwiches and other sweet or savoury nibbles. Yet it is incomplete without the inclusion of delicious scones, clotted cream and jam. Also small plates are used as it is small portions that are served. Enough to keep you going until dinner, yet not enough to spoil the main meal later in the day.

FF Fruit Filled Butter Scones
Fruit Filled Butter Scones served with clotted cream and strawberries.

Even young children, supervised by an adult of course, can easily make these scones. Also if you choose not to have clotted cream, these are light, not dry or claggy. So, perfect to eat unaccompanied. Since both the fat and sugar levels are fairly low, they can also be enjoyed by those watching their weight. As a result, these are an the ideal treat.

FF Fruit Filled Butter Scones
Flaky layers within the Fruit Filled Butter Scones

Did I mention that they take approximately half an hour from make to bake. What’s stopping you ūüėČ?

Recipe: Fruit Filled Butter Scones makes 12 scones

200g/7oz Plain White Flour

2tsp Baking Powder

50g/2oz Cold Unsalted Butter cut into cubes

1/4tsp Salt – I use Maldon

2tbsp Caster Sugar

75g/3oz Sultanas

165mls Buttermilk – alternatively add 1tsp/5mls of lemon juice to 160mls of milk and stir. Wait 5 minutes before using.

1 Free Range Egg plus one tablespoon of milk combined for the egg wash

Method: Preheat the oven to 220C/200C fan, gas mark 7

Prior to starting line a large baking tray with baking parchment.

  • First of all, sift the flour, baking powder and salt together in a large mixing bowl. If using sea salt crumble straight into the bowl.
  • Next add in the cubed butter and rub into the flour, or cut into the flour using a pastry cutter. The mixture should resemble breadcrumbs with some pea sized lumps of butter present.
  • Now add in the caster sugar and mix lightly.
  • Make a well in the centre of the ingredients and pour in the buttermilk. Follow by mixing with a butter knife 4-5 times.
  • Add the sultanas and bring the scone dough together with one hand.
  • Tip the dough out on to a lightly floured, clean surface.
  • Knead the dough lightly until it forms a disc. Gently roll out the disc until it is 2.5cm/1 inch thick.
  • Use a 4cm/just under 2 inch deep cutter to cut out the scones. Do not twist the cutter when pushing down, as this can affect the rise.
  • Place each cutout scone on to the lined baking tray.
  • Combine leftover scone dough pat out and cut out more scones. Continue until all of the dough has been used.
FF Fruit Filled Butter Scones
Making and cutting out the Fruit Filled Butter Scones.
  • Brush the top of each scone with egg wash and then place in the top of the oven to bake for 15-20 minutes.
FF Fruit Filled Butter Scones
Egg washed and then baked.
  • The scones are baked when they are golden, well risen and sound hollow when tapped on the base.
  • As soon as they are baked remove from the oven.
  • Transfer the scones on to a cooling rack.
FF Fruit Filled Butter Scones
Fruit Filled Butter Scones cooling on a rack.

Serve slightly warm or cold. Since these scones have sultanas in, they can be eaten as is, with butter or clotted cream. Also, fresh fruit is nice served alongside. Rather than one single tea, offer a selection, including fruit teas.

FF Fruit Filled Butter Scones
Fruit Filled Butter Scones with tea and fresh fruit.

Most of all serve with a smile.

If you have enjoyed these Fruit Filled Butter Scones, you may also like these:

Iced Bakewell Tart

FF Fruit Filled Butter Scones
Iced Bakewell Tart

Mother’s Day Afternoon Tea

FF Fruit Filled Butter Scones
Mother’s Day Afternoon Tea

Marshmallow Frosted Mango Cupcakes

FF Fruit Filled Butter Scones
Marshmallow Frosted Mango Cupcakes 100% gluten free.

Since creating the Mother’s Day Afternoon Tea for Steamer Trading, I have enjoyed creating small, bitesize treats. As well as being able to have a little taste of everything, afternoon tea is the perfect opportunity to share. Food, conversation, fun. Most importantly love and creating memories.

Sammie xxx

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