Double Chocolate Chip Iced Buns

Christmas will soon be upon us and among the festive food chocolate plays a prominent role.  Whether in advent calendars, selection packs, gold coins or the many foil wrapped, boxed and displayed chocolate treats, it is central to celebration feasting.  Therefore these Double Chocolate Chip Iced Buns are the perfect treat to share and enjoy over the holiday season, or any special occasion.

FF Double Chocolate Chip Iced Buns
Double Chocolate Chip Iced Buns

Since, if you’re going to make a chocolate bun it really should be THE BEST tasting chocolate bun ever.  Light and fluffy, packed with chocolate chips and finished with a thick chocolate icing.  These buns tick every box.  Not too sweet, not too rich, simply the perfect balance of flavour and texture baked into the very best tasting breakfast bun.  Alternatively eaten with coffee as an afternoon treat, these buns need no excuse to be eaten!

FF Double Chocolate Chip Iced Buns
Double Chocolate Chip Iced Buns

While these incredible tasting, chocolate packed buns were made with Christmas in mind, there really is no reason at all to stop you baking them at other times.  Any chocolate lover would appreciate a birthday breakfast of Double Chocolate Chip Iced Buns.  Friends staying, sleepovers, special occasions, all the perfect excuse to bake.  Finally, they are made and left to prove overnight, so all that’s left to do is bake and glaze in the morning.  Easy.

FF Double Chocolate Chip Iced Buns
Double Chocolate Chip Iced Buns

As soon as my chief taste testers, here at Feasting headquarters had tasted these buns, success was proclaimed.  Even from the harshest of my critics.  Yummy, mmm are there more, escaped from messy chocolate mouths.  As for me, the harshest judge of all, well, I am impressed.  All of the attempts at making the perfect chocolate swirl bread had paid off.  Flavour and texture in perfect chocolate swirled harmony.

Recipe: Double Chocolate Iced Buns

300ml/10.5ml Whole Milk

75g/3oz Unsalted Butter

7g Dried Yeast

2tsp Vanilla Extract – I use Nielsen-Massey

1tsp Caster Sugar

2 Large Free Range Eggs

50g/2oz Cocoa Powder – I use Callebaut

500g1lb 2oz Strong White Flour

7g Salt – I use Maldon

250g Milk Chocolate Chips or chopped chocolate – do not use stabilised chocolate chips, as you would for chocolate chip cookies, the chocolate should melt when baked.

Glaze:

250g/9oz Icing Sugar

50g/2oz Cocoa Powder

Method:

Note: I strongly recommend using a stand mixer with dough hook attachment for mixing the dough.  The chocolate dough has a high butter content and is extremely sticky.  Using a stand mixer ensures thorough mixing of the dough.

  • Measure the milk into a microwaveable jug and then add the butter broken into small pieces.  Zap in the microwave until the milk is slightly warmed.  It should feel the same as body temperature.  Also the butter will soften and start to melt.
  • Pour the warmed milk/butter into the bowl of the stand mixer.
  • Add the yeast, sugar, vanilla extract and both eggs to the bowl.
  • Next add the flour, cocoa powder and salt.
  • With the dough hook attached mix slowly until the ingredients are combined into a dough.  Continue mixing on medium speed for a further 20 minutes.
  • Stop the mixer, lift the dough hook and scrape any dough back into the bowl. Cover the bowl with cling film and leave in a draft free place until doubled in size.  This first prove may take up to 2 hours.
  • As soon as the dough is ready, turn out on to a lightly floured worktop.  A plastic scraper will help release all of the dough from the bowl.
  • Using the technique shown in Easy Homemade Cottage Loaf, pull out the dough and press into the centre. Continue around the edge until the dough is neat and smooth.
  • Roll the dough out until it is 30.5cm D x 35.5cm W (12” x 14”) rectangle.
  • Sprinkle the chocolate chips/chopped chocolate evenly over the dough.
FF Double Chocolate Chip Iced Buns
Making the dough and preparing the chocolate buns.
  • Rolling from the wide side of the dough, take the front edge, starting at one side, roll and tuck the chocolate and dough.  Continue across the front edge of the dough until you have formed the beginning of a roll.  Evenly roll the entire dough, tucking and ensuring it is even.  Finish with the seam underneath the finished roll.
  • Using a sharp knife cut off the uneven sides.  Divide the roll in half and then cut 5 even potions from each half.  Saw through the dough, using the blade to cut through.
  • Place the buns into a large, well buttered baking tin with deep sides. Alternatively  butter 2 deep 8 inch cake tins and place 5 chocolate buns into each.  Cover with cling film and refrigerate overnight.  The dough will prove very slowly in the cold fridge.
Creating the perfect chocolate swirl.
  • The next morning remove the chocolate buns from the fridge and allow to come up to room temperature, approximately 30 minutes.
  • While the buns are warming preheat the oven 200C/180C fan, 400F, gas mark 6.
FF Double Chocolate Chip Iced Buns
Double Chocolate Chip Iced Buns before and after an overnight prove.
  • As soon as the buns have warmed place in to the centre of the oven and bake for 30-35 minutes.
  • While the buns are baking make the chocolate icing glaze.  Weigh the icing sugar and cocoa into a large jug.  Add approximately 6 tablespoons of hot water and stir to mix. The icing should be thick yet still able to pour.  If needed add extra hot water one tablespoon at a time.  Note – the icing will thicken on cooling.
  • Check the buns after 30 minutes.  They are baked when the top of the buns are firm and sounds hollow when tapped.
  • Once baked remove from the oven.
  • Run a palette knife around the outside edge of the buns, carefully lifting the edge of the buns as you do so.
  • Place a large board, (I use a chopping board) over the top of the baking tin. Using oven gloves to protect from the heat turn the buns out of the tin.
  • Again place a serving dish over the board flip over and the chocolate buns will be right side up, ready to be glazed.
  • Use a knife to gently cut through where each bun joins the next.  Move the buns so there is a small gap between them, this ensures the glaze can drip down the sides.
FF Double Chocolate Chip Iced Buns
Baking and turning out the buns.
  • While the buns are still hot pour over the thick, glossy, chocolate icing.
FF Double Chocolate Chip Iced Buns
Glazing the Double Chocolate Chip Iced Buns

Serve the buns warm for breakfast as an extra special treat.  While these buns are best eaten on the day they are baked they will keep for 2 days in an airtight container.  A quick 10 second zap in the microwave warms cold buns ready to eat.

If you have enjoyed this recipe for Double Chocolate Chip Iced Buns you may also like these:

Homemade Chelsea Buns

FF Double Chocolate Chip Iced Buns
Homemade Chelsea Buns

Cinnamon Plaited Brioche Bread

FF Double Chocolate Chip Iced Buns
Cinnamon Plaited Brioche Bread

Christmas Spiced Fruit Loaf

FF Double Chocolate Chip Iced Buns
Christmas Spiced Fruit Loaf

Make ahead recipes are a fantastic way to enjoy incredible feasts without having to get up early or spend all day in the kitchen. Spending time with family and friends enjoying food together is always more important than being stuck in the kitchen, away from the fun. While it is fun to bake and cook together, not everyone has large, open plan kitchens that make this possible. Therefore having this recipe enables you to serve freshly baked buns with minimal effort.

Would you like more make ahead recipes, here on Feasting is Fun?

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

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Coffee Pecan Nut Glazed Bundt Cake

Every year I try to make my Father in law’s birthday cake. Since his favourite cake is Classic Coffee Walnut Cake, creating twists on the original are fun. So, this year I switched things up and made a Coffee Pecan Nut Glazed Bundt Cake. Baked in a beautiful Bundt pan and finished with a latte coloured coffee glaze. I am assured that this cake was a big hit.

FF Coffee Pecan Nut Glazed Bundt Cake
Coffee Pecan Nut Glazed Bundt Cake

While the nuts may have been switched up, the cake still has to deliver one hundred per cent on flavour. Using espresso powder gives an intense coffee flavour, without being overpowering or bitter. Adding chopped pecans provides crunch against the super moist crumb of the cake. Finally, a simple coffee icing glaze not only picks out the detail of the cake shape, but also provides a first, sweet, coffee bite into the cake.

FF Coffee Pecan Nut Glazed Bundt Cake
Coffee Pecan Nut Glazed Bundt Cake

Since a birthday must be celebrated and a celebration demands a cake (or it is just a meeting), baking a beautiful cake is something I take pleasure in. As much as everyone takes pleasure in eating it! Candles, beyond a certain age, most definitely become an option. Yet, a little sparkle adds a special edge. So edible gold glitter, liberally sprayed over provides the ‘wow’ that sets this cake apart from others.

FF Coffee Pecan Nut Glazed Bundt Cake
Coffee Pecan Nut Glazed Bundt Cake

Photos were taken with artificial light, never ideal, show this cake as yellow gold. However, in natural light the glaze is a latte colour with a slight shimmer from the glitter.

Recipe: Coffee Pecan Nut Glazed Bundt Cake serves 8-10

Cake:

300g/11oz Unsalted Butter at room temperature

300g/11oz Caster Sugar

2tsp Espresso Coffee Powder dissolved in 1tbsp hot water and allow to cool – alternatively use 4tsp Camp Coffee

1/4tsp Salt I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract I use Nielsen-Massey

100g/4oz Natural Full Fat Yoghurt such as Yeo Valley

150g/5oz Chopped Pecan Nuts

275g/10oz Plain White Flour

2.5tsp Baking Powder

Glaze:

400g/14oz Icing Sugar

1tsp Espresso Coffee Powder dissolved in 1tbsp hot water or 2tsp Camp Coffee

Optional – Edible Gold Glitter – available from My Cake Decor

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

Note – this recipe uses a 10 cup Harvest Leaf Bundt Pan from Nordicware. Ensure you use a 10 Cup Bundt. I recommend Wilton cake release spray (also available in a bottle, shake and brush on to the cake tin), to ensure the cake releases from the Bundt Pan.

  • First of all prepare the Bundt pan. Spray with cake release and use a pastry brush to ensure every part of the Bundt interior is completely coated.
  • Next, in a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
  • Now add the eggs, vanilla extract, espresso and yoghurt.
  • Sift the flour and baking powder into the bowl. Whisk all ingredients together until just combined.
FF Coffee Pecan Nut Glazed Bundt Cake
Making the Bundt cake batter.
  • Finally add the chopped pecans to the cake batter and fold into the mix with a spoon.
  • Now spoon the pecan studded cake batter into the prepared Bundt Pan. Push the mixture down into the pan so the every part of the intricate mould is filled.
FF Coffee Pecan Nut Glazed Bundt Cake
Preparing and filling the Bundt pan.
  • Place the cake into the centre of a preheated oven and bake for 60 – 70 minutes.
  • The cake is baked when it is golden in colour and an inserted skewer comes out clean.
  • Once baked remove the cake from the oven and leave to sit for 10 minutes in the pan.
  • Then turn the cake out on to a cooling rack and leave to cool completely.
FF Coffee Pecan Nut Glazed Bundt Cake
Baking and turning out the Bundt cake.
  • As soon as the cake is cooled it is ready to decorate.
  • Sift the icing sugar into a bowl. Add the espresso liquid and enough water to create a thick glaze.
  • Place the cake, still on its cooling rack, over a clean baking tray.
  • Due to the addition of coffee in this glaze it forms a crinkle skin quickly. Work quickly, without rushing, when glazing the cake.
  • Starting at the top of the cake spoon over the thick glaze. Continue spooning the glaze around the cake until the entire cake is covered. If necessary spoon glaze that has dropped through to the tray over the cake, covering any holes in the glaze finish.
FF Coffee Pecan Nut Glazed Bundt Cake
Glazing the Bundt cake
  • As soon as the glaze has stopped dripping and is starting to set transfer the cake to a board or plate.
  • Dust the cake with edible gold glitter once the glaze has fully set.
FF Coffee Pecan Nut Glazed Bundt Cake
Coffee Pecan Nut Glazed Bundt Cake finished with a spritz of glitter.

I couldn’t resist a photograph with fairy lights!

FF Coffee Pecan Nut Glazed Bundt Cake
Coffee Pecan Nut Glazed Bundt Cake lit up!

Slice the cake to serve.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Coffee Pecan Nut Glazed Bundt Cake you may also like these:

Chocolate Cherry Chiffon Bundt Cake

FF Coffee Pecan Nut Glazed Bundt Cake
Chocolate Cherry Chiffon Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

FF Coffee Pecan Nut Glazed Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

FF Coffee Pecan Nut Glazed Bundt Cake
Lemon Blueberry Bundt Cake

 

Baking for others is a great way show you care and treat them at the same time. While a birthday without a cake is unthinkable in many homes, other bakes can also be made. Our youngest daughter usually prefers this Raspberry Chocolate Pavlova, for her birthday and our eldest always has two cakes. An ice cream cake and a baked one. Whatever is baked and celebrated with, it contains one thing it’s mass produced copies don’t. Love. The most important ingredient in any bake.

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

Sammie xx

Please note, no part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Dark Chocolate Drizzle Pear Ginger Pavlova

Sometimes ideas that seem to come out of nowhere, using simple, on hand ingredients, are the very best. Well that’s exactly how this Dark Chocolate Drizzle Pear Ginger Pavlova came about. Having egg whites left over, I then decided to make a meringue and throw in some chopped stem ginger. Since I knew I had some tinned pear halves in the cupboard they became the topping. Add whipped cream, a dark chocolate drizzle and you have an elegant dessert that looks as sensational as it tastes.

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova

Using leftover egg whites to make Pavlova is a really great way to create something incredible. Since they whip up to a much greater volume when not fridge cold, I leave them out on the worktop the night before I need them. While it make seem strange to add white wine vinegar to meringue, it’s use results in a marshmallow, chewy inner. Creating a great texture contrast with the crisp outer shell.

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova a celebration centrepiece.

Baking low and slow, dries the outer Pavlova shell, whilst protecting that cloud like inner. While the chopped stem ginger provides hits of warmth in every mouthful. Cool, flavoured whipped cream is the perfect topping for any Pavlova. With soft, yielding pears, drizzled in deep, dark chocolate completing the flavour profile of this dessert.

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Layers of crisp, marshmallow meringue, whipped cream and juicy pears.

Glittering, sparkly and beautiful, this dessert is perfect to serve at the end of an elegant dinner party. Also, with Christmas, Thanksgiving and the holiday season coming up, not only do the flavours reflect the colder months of the year, it’s a simple dessert to pull together. Apart from the initial whipping of the meringue, you need do nothing while this beauty bakes away in the oven. Then, it’s really an assembly job, with a little whipping and a ping in the microwave, you have an outstanding dessert to share and wow your guests with.

Recipe: Dark Chocolate Drizzle Pear Ginger Pavlova serves 8-12

1/2 Fresh Lemon

4 Large Free Range Egg Whites at room temperature

200g/7oz Caster Sugar

1tsp Cornflour – I use Doves Farm as it is certified gluten free

1tsp White Wine Vinegar

2 Balls Stem Ginger chopped finely

400ml Double Cream

1tsp Ground Ginger

1/2tsp Vanilla Bean Extract – I use Nielsen-Massey

2tbsp Syrup from Stem Ginger Jar

2 x 415g tins Pear Halves in natural fruit juice

50g/2oz Dark Chocolate minimum 70% cocoa

Optional – Edible Gold Stars available from Lakeland

Method: Preheat oven to 180C/160C fan, 350F. gas mark 4

You will need a large baking tray lined with baking parchment. Draw a 22.5cm/9″ circle, in pencil, on to the baking parchment. Flip the baking parchment over. As soon as the meringue is made stick it down with a little of it. Also an electric whisk, either hand held or using a stand mixer, will make the whole process much easier.

  • First of all, take the bowl in which the eggs will be whisked and rub the inside liberally with the lemon half.
  • Now add the egg whites to the bowl.
  • Whisk on a high speed until the whites are light and voluminous.
  • Add the caster sugar one tablespoon at a time, continually whisking on a medium/high speed. Whisk for 2-3 minutes between each addition.
  • As soon as half of the sugar is added, up the amount to 2 tablespoons each time.
  • Continue whisking until all of the sugar is added and has a glossy sheen.
  • Stop the whisk and rub a little of the meringue between your forefinger and thumb. If it feels gritty whisk for another couple of minutes.
  • When the meringue is silky and smooth add the cornflour, white wine vinegar and chopped stem ginger.
  • Using a large spoon fold the ingredients into the meringue, taking care to knock out as little of the whipped in air as possible.
  • Spoon the meringue on to the baking parchment.
FF Dark Chocolate Drizzle Pear Ginger Pavlova
Creating the ginger meringue base.
  • Using a palette knife spread the meringue out to fill the circle template.
  • Slightly build up the sides of the pavlova.
  • Place the pavlova into the centre of a preheated oven and immediately turn the heat down to 140C/120C fan, 275F, gas mark 1.
  • Bake for 2 and 1/2 hours.
  • After the baking time has elapsed turn the oven off and allow the meringue to cool slowly, as the oven cools.
FF Dark Chocolate Drizzle Pear Ginger Pavlova
Making and baking the Pavlova.
  • When the meringue has completely cooled it can be filled and decorated.
  • Drain the pears from the juice and leave in a bowl to slightly dry out.
  • Chop up the dark chocolate, place in a heatproof, microwaveable bowl and heat on medium power for 30 seconds at a time. Stir the chocolate after each heating burst. As soon as it starts to melt remove from the microwave and continue stirring until it is fully melted. Set to one side to cool slightly.
  • Pour the chilled cream into a clean large bowl. Add the sugar, ground ginger and vanilla bean paste.
  • Whisk the cream until it is thickened, stopping when it is still smooth and floppy.
  • Remove the meringue from the parchment paper and place on to a plate.
  • Spoon the whipped cream on to the centre of the pavlova, inside the raised rim.
  • Drizzle two tablespoons of ginger syrup over the whipped cream.
  • Arrange the pear halves on top of the whipped cream.
  • Finally, drizzle dark chocolate over the entire pavlova.
Filling and decorating the Dark Chocolate Drizzle Pear Ginger Pavlova
  • Finish with a sprinkle of edible gold stars, or alternatively a dusting of edible glitter.
FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova finished with edible gold stars.

Beautiful, delicious and elegant. Most of all this dessert sparkles!

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova

Assemble at the last possible moment. While the meringue can be made earlier in the day or even the night before, whipping cream, melting chocolate and assembly should, at the earliest, take place just prior to serving dinner. Also, any remaining Pavlova should be covered with cling film and eaten within 24 hours.

Since all food tastes better when shared, why not wrap up any leftovers and send them home with your guests?

If you have enjoyed this recipe for Dark Chocolate Drizzle Pear Ginger Pavlova you may also like these:

Raspberry Chocolate Pavlova

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Raspberry Chocolate Pavlova

Strawberry Topped Chocolate Heart Pavlova

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Strawberry Topped Chocolate Heart Pavlova

Raspberry Coulis Mixed Berry Pavlova

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova

Since Christmas is a time for giving, getting together and sharing, why not make and take this meringue to a family gathering, or dinner party. Almost everything can be prepared beforehand. Here are some tips, use thickened cream and bought chocolate sauce. Who’s going to tell? Certainly not me. While this dessert is simplicity itself, a few added cheats are always helpful during a busy time of year. Finally it is the people with whom you share this dessert, that ultimately make it a feast.

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

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Maltesers Popping Candy Cupcakes

While thinking of what to name this blog, I wanted to express, succinctly, what cooking, baking, eating and sharing meant to me. Feasting is fun sums all of these things up perfectly. Eating a slice of toasted, homemade bread generously spread with butter, for breakfast is a feast in itself. As much as sitting around a groaning, food laden Christmas dinner table, laughing at cracker jokes with family and friends. While adding a twist to recipes that brings the unexpected. Fun! Maltesers Popping Candy Cupcakes fulfill everything Feasting is Fun stands for.

FF Maltesers Popping Candy Cupcakes
Maltesers Popping Candy Cupcakes

Vanilla sponge cupcakes topped with a swirl of vanilla buttercream and finished with a trio of Maltesers and a sprinkling of chocolate covered popping candy. A pretty, sweet treat that delivers a fun surprise. Popping candy is such a fun addition to any bake. Especially if you don’t warn those parting in this feast. Food that is fun is certainly the best kind.

FF Maltesers Popping Candy Cupcakes
Maltesers Popping Candy Cupcakes

Since these cupcakes are so easy to make, with no complicated techniques, they can be whipped up, literally, in moments. The recipe makes 12 cupcakes, which is perfect for a quick bake. Yet, it is easily doubled to cater for larger celebrations, such as birthday parties, or cheering up work colleagues on a Monday morning. Most of all, they are utterly delicious, with extra fun sprinkled on.

FF Maltesers Popping Candy Cupcakes
Maltesers Popping Candy Cupcakes

While the suggestion isn’t to bake and eat cupcakes everyday, I also strongly believe that a special occasion is not the only reason needed to make and eat them. Coffee mornings, the end or indeed middle of an audit at work, showing appreciation, are all good reasons to bake. Most especially bake these fun, tasty, flavour exploding cupcakes.

Recipe: Maltesers Popping Candy Cupcakes makes 12

Cupcakes:

100g/4oz Unsalted Butter softened to room temperature

100g/4oz Caster Sugar

1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

100g/4oz Plain White Flour

1tsp Baking Powder

Buttercream:

300g/12oz Icing Sugar

1tsp Vanilla Extract

175g/6oz Unsalted Butter at room temperature

1.5tbsp Very Hot Water

Maltesers and Chocolate Covered Popping Candy to decorate.

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3.

A quick note: When using coloured cupcake cases it really is worth choosing a good make. The cases used here are from a mixed set by Kitchen Craft. During the baking process they do not bleach and lose their colour. Also, I recommend a #2D drop flower decorating tip available from Wilton. This tip creates deep swirls when piping and is ideal for creating a piped rose.

  • First of all, line a deep cupcake or muffin tin with cupcake cases.
  • Next into a large bowl add the butter, sugar and salt. Whisk until fully combined, light and creamy.
  • Add the vanilla extract and whisk thoroughly.
  • Now add the eggs, flour and baking powder. Whisk slowly until everything has come together and no lumps are present. Over whisking will create a tough cake crumb.
  • Scoop a dessert spoonful of cake batter into each cupcake case.
  • Place the cupcakes into the centre of the preheated oven and bake for 25-30 minutes.
FF Maltesers Popping Candy Cupcakes
Making the vanilla cupcake batter.
  • The cupcakes are baked when they are golden in colour and spring back from a light touch.
  • As soon as they are baked remove from the oven.
  • Transfer the cupcakes to a cooling rack.
  • While the cupcakes are cooling make the buttercream frosting.
  • Into a large bowl add the icing sugar, butter, vanilla and hot water. Whisk together until very light and creamy.
  • Transfer the whipped buttercream to a piping bag fitted with a #2D Wilton piping tip.
FF Maltesers Popping Candy Cupcakes
Cupcakes baked and vanilla buttercream made.
  • As soon as the cupcakes are completely cooled they can be decorated.
  • Starting in the centre of a cupcake pipe a swirl in the shape of an ‘e’. Continue round creating a rose. Continue piping around and up for a deeper buttercream topping.
  • Place 3 Maltesers on to each cupcake.
  • Finally, sprinkle chocolate covered popping candy over the buttercream.
FF Maltesers Popping Candy Cupcakes
Icing and decorating Maltesers Popping Candy Cupcakes

During warmer weather place the cupcakes into the fridge for an hour. Allowing the frosting to set. Especially if you plan to transport them.

FF Maltesers Popping Candy Cupcakes
Maltesers Popping Candy Cupcakes

Serve as they are, with a smile.

Store in an airtight container and eat within 5 days. During warmer weather keep refrigerated.

If you have enjoyed this recipe for Maltesers Popping Candy Cupcakes you may also like these:

Caramac Frosted Chocolate Cupcakes

FF Maltesers Popping Candy Cupcakes
Caramac Frosted Chocolate Cupcakes

Coconut White Chocolate Snowball Cupcakes

FF Maltesers Popping Candy Cupcakes
Coconut White Chocolate Snowball Cupcakes

Marasachino Cherry Chocolate Drizzle Cupcakes

FF Maltesers Popping Candy Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes

Cupcakes have withstood time and not lost their appeal. Since they are individual, whole cakes, who wouldn’t enjoy one? Available in an endless number of flavour and frosting combinations, they are perfect for sharing. Also, they are easier to handout and share, in some cases, than a large, cut cake. However you enjoy them, remember that they always taste better when shared.

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

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Hot Chocolate Fudge Sauce Covered Profiteroles

Every so often I create a recipe, that is not only delicious, yet also can be used in many different ways. These Hot Chocolate Fudge Sauce Covered Profiteroles are an example of one way in which it is used. Light choux buns, filled with sweetened, whipped cream and draped in dreamy, hot, chocolate fudge sauce. Complete with hidden ingredient, the sauce raises the game of whatever dessert it adorns.

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

Choux pastry is incredibly easy to work with. Fear not, I will walk you step by step through the making and baking process. First of all the dough is cooked in a saucepan and then, after the addition of beaten eggs Piped into small buns. Hot water, present in the recipe, creates steam during the baking process, causing each choux bun to puff up. Creating a hollow centre that is perfect for filling.

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Golden, puffed choux buns, ready for the hot chocolate fudge sauce.

Choux pastry on its own is rather bland. Yet it is a brilliant carrier of flavours. While each bun is filled first of all with sweetened, whipped cream, the draping and drizzling of hot chocolate fudge sauce gives each bun a perfect flavour hit. Resulting in a finger licking dessert that will keep you coming back for more.

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

While the profiteroles can be made a few hours ahead, as can the sauce. Assembly should take place as close as possible to serving. Doing so keeps the profiteroles light and crisp. If left for a while they can become soggy. Also the hot sauce should ideally be poured over as they are served. However, left over, sauce covered profiteroles taste incredible when sneaked from the fridge the day after making! A post party fridge raiding feast!

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

Ideally served with a spoon and fork, there will always be occasions when cutlery is not needed. Like here, during a photo shoot.

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

Recipe: Hot Chocolate Fudge Sauce Covered Profiteroles  – makes 26-30 serves 6-8

Profiteroles:

350ml Water

125g/4.5oz Unsalted Butter

1/4tsp Salt – I use Maldon

200g/7oz Plain White Flour

4 Large Free Range Eggs – 222g out of shell

300ml Double Cream

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1tbsp Caster Sugar

Hot Chocolate Fudge Sauce

100g/4oz Milk Chocolate

150g/5oz Dark Chocolate – min cocoa content 70%

3 Tubes Rolo’s 52g each (156g total)

300ml Double Cream

Method: Preheat oven to 200C/180C fan, 400F, gas mark 6

  • First of all line 2 large baking trays with parchment paper.
  • Into a large, heavy bottomed pan add  water, butter and salt. Place over a medium heat until the butter is completely melted into the hot water.
  • Keeping the saucepan over a low heat,  dump the flour straight into the hot, buttery water and immediately beat with a wooden spoon. Continue stirring until all lumps have disappeared.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Creating the flour, water and butter choux pastry base.
  • While the flour is being beaten it also cooks slightly.
  • As soon as the dough is lump free remove from the heat and allow to cool slightly.
  • While cooling, crack the eggs into a jug and weigh them. Make a note of the weight. If it is more than 5% or 233g, than the weight of eggs stated you may not need all of the eggs. Beat the eggs together and pour any excess egg into a separate container.
  • As soon as the flour dough has cooled slightly pour in half of the beaten eggs and stir continuously with a wooden spoon. When the eggs begin to incorporate into the mix add the remaining eggs from the jug.
  • Keep beating with the wooden spoon until you have a smooth, sticky paste.
  • Spoon the choux pastry dough into a piping bag,  fitted with a 1cm round nozzle.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Eggs added to the choux pastry base, beaten in and spooned into a piping bag.
  • Pipe 2.5cm/1 inch rounds on to the baking parchment. Using a clean, damp finger press down any peaked tops on the piped profiteroles. Allow space between each profiterole as they will expand while baking.
  • Place the baking trays into the preheated oven and bake for 20 minutes.
  • Check after the initial baking time. Each profiterole should be golden, with a firm outer. Bake for a further 5-10 minutes if necessary.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Piped profiteroles before and after baking.
  • Once fully baked remove from the oven. Taking care, as they will be very hot, cut or snip a 1cm hole on the side of each profiterole. Doing so allows any steam to escape.
  • Place the baking trays back into the oven and bake for a further 5 minutes.
  • Remove the crisp, dried profiteroles from the oven and immediately place them on to a cooling rack.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
A small slit allows any steam to escape, then cooled on a baking rack.
  • Allow the profiteroles to fully cool before filling.
  • To make the sweetened whipped cream, pour the cream, vanilla bean paste and sugar into a large bowl. Whisk until the cream has thickened but not become dry and stiff.
  • Fit a piping bag with a 1cm round nozzle and fill with the sweetened, whipped cream.
  • Pushing through the slit made earlier, fill each profiterole with cream.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Whipping cream and filling each profiterole.
  • Making the Hot Chocolate Fudge Sauce:
  • Fill a small saucepan with 2.5cm/1 inch of water. Put a heatproof bowl on top of the saucepan, taking care to ensure the base of the bowl does not touch the water. Place over a medium heat.
  • Place the cream and broken up milk and dark chocolate into the bowl. Do not add the Rolo’s at this stage.
  • Stir constantly until the chocolate is completely melted and combined into the cream.
  • Now add the Rolo’s and stir continuously until it becomes a slightly thicker, smooth sauce.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Making the Hot Chocolate Fudge Sauce.
  • To keep the sauce warm, for example to serve dessert after dinner, turn the heat down to very low, add extra water to the saucepan as needed. Keep the bowl on top of the saucepan and stir thoroughly when ready to serve.
  • When ready to serve, either portion the profiteroles, as in the photos above and spoon a generous amount of sauce over them.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles served in a deep bowl.
  • Alternatively, place each of the cream filled profiteroles into a deep bowl and pour over the Hot Chocolate Fudge Sauce. Ideal for buffets or serve yourself occasions.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

Hot Chocolate Fudge Sauce Covered Profiteroles are the ultimate sharing food. Eating as soon as possible after making should not be a problem.

If you have enjoyed this recipe for Hot Chocolate Fudge Sauce Covered Profiteroles then you may also like these:

Caramac Frosted Chocolate Cupcakes

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Caramac Frosted Chocolate Cupcakes

Multi Millionaires Shortbread Squares

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Multi Millionaires Shortbread Squares

Chocolate Peanut Butter Drip Cake

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Chocolate Peanut Butter Drip Cake

Hot Chocolate Fudge Sauce, pour it over profiteroles, spoon it on to ice cream, use to cover as cake such as this Dreamy Chocolate Fudge Cake. One incredible tasting, easy to make Sauce that can be used in a variety of ways. Recipes such as this create the backbone of our cooking repertoire. What would you create using this recipe?

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

Sammie xx

No part of this blog post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Marbled Chocolate Orange Bonfire Cupcakes

“Remember, remember the 5th of November, gunpowder, treason and plot.” Bonfire night, celebrated here in the U.K. on November 5th, each year remembers the over thrown plot, lead by Guy Fawkes, to blow up the Houses of Parliament. Bonfires are lit and fireworks set off in remembrance of this foiled attack. Standing around a bonfire with a hot chocolate and something sweet on a cold Autumn night only enhances the celebration.  While these Marbled Chocolate Orange Bonfire Cupcakes are ideal for eating, watching fireworks explode in the night sky.

FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

While s’mores are traditionally eaten around a bonfire, this is not possible if attending an organised event. Something the Fire Services are increasingly urging us to do for safety reasons. Yet these Marbled Chocolate Orange Bonfire Cupcakes can be eaten wherever you are. Even indoors watching through the windows, whilst keeping pets calm from the loud bangs and crackles. An edible bonfire that can be taken anywhere, without fear of danger.

FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

Using Wright’s Chocolate Fudge and Orange Cake mixes, marbled together creates a delicious cupcake. Topped with flame like, piped orange butter cream, jelly lemons, chocolate orange matchmakers and a sprinkle of edible glitter, not only are these cupcakes tasty to eat, they are also fun to make and look at! Also the ‘bonfires’ do not need to be checked for hedgehogs or other small mammals. Something that should always be done by anyone hosting their own bonfire party.

FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

While the sparkles, whooshing sounds and spectacular colours of fireworks are stunning, for me, being close enough to feel the warmth of a bonfire on my face really is my favourite part of bonfire night. The crackle, hissing and spitting of wood as it burns is mesmerising. Also, wrapping jacket potatoes in foil and placing in the fire itself is so much fun. Unwrapping piping hot potatoes, slathering with butter before tucking into them with a fork is one of life’s simplest pleasures.

FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

Meanwhile, while the potatoes are baking, mugs of steaming hot chocolate perfectly accompany these delicious cupcakes. Since juggling a hot drink and a cupcake can be challenging, may I suggest removing the wrappers before serving. Hot drink in one hand, cupcake in the other, with no finger acrobatics needed to enjoy both.

Recipe: Marbled Chocolate Orange Bonfire Cupcakes makes 24

1 packet each of Chocolate Fudge and Orange Cake Mixes available from Wright’s Baking 

Note: If you are unable to obtain the cake mixes, alternatively use the recipe for Caramac Frosted Chocolate Cupcakes 

adding finely grated zest of one orange to the cake batter.

450g/1lb Icing Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Unsalted Butter softened to room temperature

Scant Pinch of Salt – I use Maldon

Orange Food Colouring

1 Box Chocolate Orange Matchmakers

Optional – small lemon jellies and red/blue edible sprinkles

To make 12 cupcakes, use half of each bag of cake mix and icing.

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

  • First of all, fill 2 deep muffin tins with 24 cupcake/muffin cases.
  • Make both the Orange and Chocolate Fudge cake mixes up in separate bowls according to the packet instructions.
  • Spoon half a dessert spoonful of orange cake batter into each cupcake case. Now scoop a whole dessert spoonful of Chocolate Fudge cake batter on top of the orange. Follow by adding another half of a dessert spoonful of orange batter on to the top of the chocolate.
  • Using a cocktail stick, swirl the two different cake batters together.
  • Place the cupcake tins, spaced evenly apart, into the preheated oven and bake for 25-30 minutes.
FF Marbled Chocolate Orange Bonfire Cupcakes
Filling, marbling and baking the cupcakes.
  • As soon as the cupcakes are well risen and spring back from a light touch they are baked.
  • Remove the cupcake tins from the oven and immediately transfer the cupcakes to a cooling rack. Leave until completely cooled before decorating.
  • To make the icing, sift the icing sugar into a large bowl. Add the softened butter, salt, vanilla extract and food colouring to the same bowl.
  • Next add one tablespoon of very hot water. Immediately start whisking the ingredients together on a slow speed, increasing the speed as they combine.
  • Continue whisking until the buttercream is pale and creamy, adjusting the colour if necessary.
  • Once fully whisked transfer the buttercream to a piping bag fitted with a 1cm round nozzle.
  • Staring in the centre of a fully cooled cupcake pipe a dot and pull away the piping bag. This will leave a small peak which will resemble flames.
  • Continue until the top of each cupcake is covered.
FF Marbled Chocolate Orange Bonfire Cupcakes
Make buttercream and piping flames on to Cupcakes.
  • To create the bonfire effect, break up 2 or 3 matchmaker sticks and push into the icing so they look like logs on a bonfire.
  • Follow by adding the jellied lemons. Angle them outwards from the ‘logs’ to give the effect of flames licking at the wood.
  • Finally, to finish sprinkle first with red edible glitter and then again with slightly less blue edible glitter.
FF Marbled Chocolate Orange Bonfire Cupcakes
Finishing touches added to create the Bonfire effect.
  • Display the finished cupcakes on wooden boards, or slabs. Chopping boards and cheese boards can also be used to great effect.
FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

The marbled combination of chocolate and orange can be seen and tasted with the first bite into a cupcake.

The marbling effect in the cupcakes.

Easy to make and ideal for any firework party gathering. These cupcakes are sure to induce as many ooh’s and aah’s as the firework’s themselves.

Make ahead and store in an airtight container for up to 2 days.

If you have enjoyed this recipe for Marbled Chocolate Orange Bonfire Cupcakes then you may also like these:

 

Caramel Crunch Rocky Road Bars

FF Marbled Chocolate Orange Bonfire Cupcakes
Caramel Crunch Rocky Road Bars

Spicy Sausage Rolls

FF Marbled Chocolate Orange Bonfire Cupcakes
Spicy Sausage Rolls

Chocolate Sparkle Cake

FF Marbled Chocolate Orange Bonfire Cupcakes
Chocolate Sparkle Cake

Democracy is of upmost importance here in the U.K. Since this is exactly why we celebrate Bonfire Night. Since the very night that our democracy was due to be blown to pieces, by a group of men with different ideas, our freedom and democracy are celebrated and not taken for granted. While the very same can be said of terrorists and terror events in the modern day. People seeking disrupt and create chaos in countries where their ideas are not followed. Our privilege to speak freely, practice our own faith, without causing harm to others, is something that we must and should hold dear.

If you would like more information please see Important Stuff

Whatever you are making, baking and creating have fun preparing your feast. Also have a safe Bonfire Night.

Sammie xx

Wright’s Baking provided the cake mixes to create this recipe. All thoughts, opinions and content are my own. I was not paid to write this post.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy

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Chocolate Peanut Butter Drip Cake

The past fortnight has been a busy one here at home. Hospital appointments for me, rugby matches for our son and both of our girls working hard on their studies. Life has been hectic. Yet, during this time, we have also celebrated two special birthdays in our family. Amidst the coming and going, we made time for what is important. Spending time together. Celebrating birthdays and enjoying the company and love that we have for each other. Laughing, catching up, chatting, more laughter and sharing this delicious Chocolate Peanut Butter Drip Cake.

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake

For me, nothing is more important than spending time with those that I love. Whether family, friends or both. Yet due to the continued frequency of seizures see here, these occasions have been few and far between over the last two years. While I was able to attend the wedding of my amazing nephew and my new niece, there have been very many missed opportunities, simply due to my health. Hopefully, this trend is on the turn and change is afoot!

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake

Since our son and my sister celebrate their birthday on the same day, it has become a tradition for them to see each other on their special day. While last year this event was cancelled, we more than made up for it this year! We gathered and celebrated this very special day together. Presents were unwrapped, cards opened, cuddles given. Most importantly we were a family celebrating together. Is there anything that is better?

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake sliced with a cool glass of milk

Since having made our, not so little boy, a fruit cake for his birthday over the past couple of years, change was definitely needed! Knowing his love for Reeces Peanut Butter Cups I suggested a chocolate and peanut butter cake. A suggestion that was met with much agreement. Light chocolate and peanut butter sponges, sandwiched together with peanut butter icing, along with hidden, chopped peanut butter cups in the centre. Frosted all over with the same icing and decorated with a milk chocolate drip and more peanut butter cups. Finally, a sprinkle of bronze crunch added elegance to the finished cake.

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake

The cake of our son’s dreams. Utterly thrilled with both the look and taste of his birthday cake, oohs and aahs escaped from everyone’s lips. While delivering completely on taste, as it did looks, this cake proved to be a huge hit. Most importantly from the birthday boy himself. Resulting in a day full of happy shared memories.

Recipe: Chocolate Peanut Butter Drip Cake serves 10-12

Cake:

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Brown Sugar

50g/2oz Peanut Butter smooth – I use Reeces available from Amazon

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

75ml/5tbsp Whole Milk

200g/7oz Plain Flour

2 tsp Baking Powder

75g/3oz Cocoa – I use Callebaut

Frosting and Decoration:

250g/9oz Unsalted Butter softened to room temperature

75g/3oz Peanut Butter smooth

1/4 tsp Sea Salt

500g/1lb 2oz White Icing Sugar

2 tbsp Very Hot Water

1 tsp Vanilla Extract

20 Mini Reeces Peanut Butter Cups plus additional to place around the base of the cake

6 Regular Reeces Peanut Butter Cups

200g/7oz Good Quality Milk Chocolate

Bronze Crunch Sprinkles available from Waitrose

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

Baking the cake:

First of all, you will need 2 x 20cm/8″ sandwich tins that are 5cm/2″ deep. Grease thoroughly with butter and line the base with baking parchment.

  • Into a large bowl add the butter, peanut butter,  sugar and salt. Whisk until pale and creamy, this will take around 5 minutes. Creaming the butter and sugar together properly helps create a light sponge.
  • Next add all 5 eggs, the milk and vanilla extract. Whisk briefly to break up the eggs.
  • Now sift in the dry ingredients, flour, cocoa powder and baking powder.
  • Finally, whisk or beat all of the ingredients together until they become a smooth batter. Over whisking will create a tough cake sponge.
FF Chocolate Peanut Butter Drip Cake
Making the Chocolate Peanut Butter cake batter.
  • Divide the cake mixture evenly between the two prepared tins.
FF Chocolate Peanut Butter Drip Cake
Chocolate peanut butter cakes ready for the oven.
  • Place the cake tins evenly spaced apart, into the oven and bake for 30-40 minutes.
  • The cakes are baked when they spring back from a light touch. as soon as they are baked remove from the oven.
  • Allow the cakes to cool for 15 minutes in the tin before turning out on to a cooling rack.
FF Chocolate Peanut Butter Drip Cake
Cooling cakes.

Frosting the cake:

  • First of all, chop 20 mini peanut butter cups into small pieces. See the photograph below as a guide. Set to one side.
  • Into a large bowl add the butter, peanut butter, salt, vanilla extract and icing sugar. Next pour the very hot water down the inside of the bowl.
  • Starting on a slow speed whisk the ingredients together, increasing in speed as they become combined. Continue whisking until the buttercream is light and creamy in consistency, with no visible lumps.
  • Check the cake is completely cooled before frosting.
  • Place one cake sponge, flat side up, on to a cake board or plate. Spoon 3 heaped dessert spoons of frosting on to the sponge and spread evenly across the sponge with a palette knife.
  • Next, sprinkle over the choped peanut butter cups so they create an even layer across the frosted sponge.
FF Chocolate Peanut Butter Drip Cake
Making the buttercream and filling the centre of the cake.
  • If you have a turning, cake decorating stand place the cake on it’s board, on to it. Alternatively place the cake board on to a cake stand. The cake can then be rotated on the board, making the frosting process easier.
  • Place the other cake sponge, flat side down, on top of the bottom sponge.
  • Scoop three quarters of the remaining frosting on to the top of the cake.
  • Using a palette knife spread the frosting across the top of the cake and over the sides. Add the remaining frosting as needed.
  • Rotate the cake, spreading the frosting, until an even finish is achieved.
  • Fill a jug with very hot water. Place a clean palette knife into the water, for a couple of seconds, remove and wipe away the water. Smooth the frosting using the hot pallet knife. Repeat this process until you have a smooth and even finish to the cake.
  • Refridgerate the cake for at least one hour. The cake may be left in the fridge overnight at this stage.
FF Chocolate Peanut Butter Drip Cake
Covering and smoothing the outside of the cake.
  • While the cake is finishing chilling, prepare the chocolate.
  • Break up, or chop the chocolate and place into a heatproof, microwaveable bowl.
  • Heat in the microwave, on medim power, for 30 second bursts. Stirring after each heating burst.
  • As soon as the chocolate starts to melt remove the bowl and continue to stir until completely melted.
FF Chocolate Peanut Butter Drip Cake
Frosted, chilled cake ready to be decorated.

Decorating the cake:

  • Remove the chilled cake from the fridge and make sure that you have everything needed to hand.
  • Spoon the melted chocolate on to the middle of the top of the cake, gradually working towards the outside edge.
  • As the chocolate reaches the edge add more to encourage it to drip down the side.
  • Continue all the way around the cake until you have the desired ‘drip’ effect.
  • Place the larger peanut butter cups in a pattern and set into the still molten chocolate.
  • Follow by placing mini peanut butter cups aroung the base of the cake.
  • Finish with bronze sprinkles around the outside edge of the cake.
  • Leave the cake to set. This can be achieved more quickly by chilling in the fridge.
FF Chocolate Peanut Butter Drip Cake
Sprinkles added to finish the Chocolate Peanut Butter Drip Cake.

To serve, remove the cake from the fridge. Place a sharp knife into a jug of very hot water for a couple of seconds. Wipe the knife dry and then easily slice through the set chocolate and cake.

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake.

Store the cake in an airtight container for up to 5 days. Keep refridgerated during warmer weather.

If you have enjoyed this recipe for Chocolate Peanut Butter Drip Cake you may also like these:

Raspberry Vanilla Naked Celebration Cake

FF Chocolate Peanut Butter Drip Cake
Vanilla Naked Celebration Cake

Strawberry Chocolate Vanilla Drip Cake

FF Chocolate Peanut Butter Drip Cake
Strawberry Chocolate Vanilla Drip Cake

Chocolate Heart Cake

FF Chocolate Peanut Butter Drip Cake
Chocolate Heart Cake

Homemade cakes are so much better and far more delicious than their mass produced counterparts. Since each cake made at home is individual in both style and flavour. Knowing that someone has taken the time to create and bake a cake makes me personally feel very special and loved. That is exactly the same feeling I hope to invoke when baking for others. Seeing a big smile is my motivation and reward.

What motivates you to bake?

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

Sammie xx

No part of this post may be copied or replicated without written permission from the owner. Please see my Disclosure Policy.

 

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Chocolate Cherry Chiffon Bundt Cake

Another week and another theme. #ChocolateWeek is upon us, demanding chocolate bakes from all who are part of the Twitter baking community. How fortunate for me then that I made this beautiful Chocolate Cherry Chiffon Bundt Cake yesterday. Since it is always chocolate week here at home, this hidden chocolate cherry cake fits the bill perfectly.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake

First of all, I absolutely adore Bundt pans. Their beautiful designs and intricate moulding create the most exceptional looking cakes. While my cake decorating abilities are improving, especially as I am practicing more, using a Bundt pan really does take away the need to decorate. A simple sprinkle of edible glitter is all that was needed to finish this cake.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake

Cherry and chocolate are a classic flavour combination. Using chocolate cherry naturally flavoured cocoa powder gives this cake the base flavour. The addition of tinned cherries and ground almonds creates a moist cake with surprise, hidden cherries inside. During baking the cherries drop to the bottom of the cake, which when turned out, becomes the top. Resulting in a jammy like topping.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake up close.

The looping scalloped design of the Chiffon Bundt Pan is very elegant. Flickers of light from the glitter, sparkle and accentuate the design. Aside from covering in a very thin glaze, as done here, this cake really is best left as is. Indeed, left un-iced, dare I say this would be utterly delicious eaten with hot custard.

Recipe: Chocolate Cherry Chiffon Bundt Cake serves 10-12

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Soft Brown Sugar

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1/2 tsp Almond Extract

5 Large Free Range Eggs

4 tbsp/60ml Whole Milk

100g/4oz Ground Almonds

75g/3oz Chocolate Cherry Cocoa Powder* – available from Sugar and Crumbs

125g/4.5oz Plain White Flour

2 tsp Baking Powder

*If you are unable to obtain chocolate cherry flavour cocoa powder, use plain cocoa and add cherry flavouring available from Foodie Flavours

Half of a 400g Tin of Cherries or Cherry Pie Filling

1/4 tsp Edible Glitter to decorate

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

For this recipe a 10 cup Bundt Pan is needed. I have used the Chiffon Bundt Pan available from Nordicware.

To ensure successful release of the cake from the pan cake release is highly recommended. This is available as a spray, or a liquid that is brushed on with a soft pastry brush. I recommend Wilton.

  • First of all add butter, sugar and salt to a large bowl. Whisk until the sugar is fully beaten into the butter.
  • Next add both vanilla and almond extracts. Also add 5 eggs and milk.
  • Now add ground almonds, cocoa powder, flour and baking powder.
  • Whisk everything together until fully combined. Take care not to over whisk as the resulting cake will be tough.
  • Prepare the Bundt pan, spraying, or brushing liberally with cake release.
  • Spoon the prepared cake batter into the pan, pushing the mixture into the base to avoid air pockets.
  • Finally, spoon half of tin of cherries on to the top of the cake batter, making sure that none of the liquid touches the side of the Bundt pan.
  • Place the Bundt pan into the lower middle part of a preheated oven and bake for 1 hour 20-30 minutes. Low, slow baking results in an evenly baked cake.
  • The cake is baked when it feels firm to touch and an inserted skewer comes outs clean.  Note: the cherries sink to the bottom (top when turned out) during baking.
  • As soon as the cake is baked remove from the oven and place on a cooling rack.
FF Chocolate Cherry Chiffon Bundt Cake
Making and baking the Chocolate Cherry Chiffon Bundt Cake.
  • Allow the cake to cool for 10 minutes, then turn out on to a cooling rack.
FF Chocolate Cherry Chiffon Bundt Cake
Turning out the baked Chocolate Cherry Chiffon Bundt Cake.
  • Leave the cake to cool completely.
  • Finally when cooled, place the cake on to a board or stand. Using a teaspoon, carefully sprinkle with glitter from a height.
FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake ready to serve.

Since this cake is so elegant, it could be used for any celebration, such as Christmas. Alternatively, if someone you know has a birthday, this would be a delicious surprise. Adding candles would simply make the cake sparkle more.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake.

Serve sliced on a plate with a cake fork and a smile.

Store in an airtight container and eat within 5 days. Keep refrigerated if the weather is particularly warm.

If you have enjoyed this recipe for Chocolate Cherry Chiffon Bundt Cake you may also like these:

Lemon Blueberry Bundt Cake

FF Chocolate Cherry Chiffon Bundt Cake
Lemon Blueberry Bundt Cake.

Maple Syrup Iced Coffee Bundt Cake

FF Chocolate Cherry Chiffon Bundt Cake
Maple Syrup Iced Coffee Bundt Cake.

Lemon Lime Gin Heart Bundt Cake

FF Chocolate Cherry Chiffon Bundt Cake
Lemon Lime Gin Heart Bundt Cake.

Bundt pans are available in a variety of different shapes. Creating a beautifully shaped cake without any extra effort required from the baker. While also allowing for creativity when decorating. From a simple dusting of icing sugar or glitter, to more precise icing, accentuating the features of each Bundt cake. Resulting in an exceptional, celebration worthy, unique cake every time.

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

Sammie xx

No part of this post may be replicated or copied without the express written consent on the owner. Please see my Disclosure Policy.

 

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Plaited Seeded Top Wholegrain Spelt Bread

Bread is the recipe most often baked here at home. Aside from the infinitely better quality of a home baked loaf, the flavour is superior in every way to its mass produced, plastic wrapped, shop bought counterpart. At home, a variety of different flours are available to the home baker. Spelt flour produces a lighter wholegrain loaf that is nutty and delicious to eat. I thoroughly recommend my Plaited Seeded Top Wholegrain Spelt Bread.

FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread.

While this loaf is 100% wholegrain, it lacks the heaviness of a wholemeal wheat grain bread. Yet it loses none of the delicious, hearty, wholegrain flavour. Also quicker to make, in the kneading and dough proving stages, than a regular loaf. This is the loaf to make when you haven’t got all day to linger over making bread and yet, nothing about it feels rushed. Resulting in the same feeling of relaxation and accomplishment one feels from baking any bread at home.

FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread Sliced.

Spelt is an ancient grain that can prove tricky to grow. Craggs & Co grow spelt here in the U.K. where it is also milled. Initially grown by request from a chef, they now sell both wholegrain and white spelt flour online, or it can be ordered and collected directly from the farm. Due to its claimed health benefits, it is becoming more popular with bakers.

FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread.

While I don’t have independent evidence to corroborate the health claims from eating spelt, as opposed to wheat, I can give my opinion. Eating any wholegrain flour is always going to be better for our bodies due to the fibre content. Helping to keep our digestive system healthy. Finally, personaly I found the bread to be lighter on my stomach and more quickly digested than wholemeal bread, it did not lay heavy on my stomach, at all.

Recipe: Plaited Seeded Top Wholegrain Spelt Bread

325ml Water at room temperature

5g Dried Yeast – I use Allinson Flour

1tsp Clear Honey

500g Wholegrain Spelt Flour – I used Craggs & Co

25g/1oz Unsalted Butter

7g Sea Salt – I use Maldon

3-4 tbsp Mixed Seeds

Method:

Initial mixing of the dough is carried out using a stand mixer with dough hook attachment. While mixing by hand is possible, the dough is very wet and sticky to start with. Should you wish you start your dough by hand please see here for step by step instructions, remembering to follow this recipe!

  • Into the bowl of a stand mixer weigh 325g of room temperature water. 1g = 1ml water.
  • Next add the yeast and honey.
  • Add the flour on top, so that it entirely covers the water, yeast and honey.
  • On top of the flour add the sea salt and butter.
  • With the dough hook attached, mix on a low speed until the dough forms a smooth ball. At this point you can stop the mixer, remove the dough and continue to knead by hand until it passes the windowpane test*, see below.
  • Continue to mix on a medium speed until the dough is smooth and elastic, 6-10 minutes. Stop the mixer, lift the dough hook and pull at the dough. As soon as the dough can be stretched thin enough so that light can be seen through it, it passes the windowpane test*.
  • Scrape the dough from the hook into the bowl. Cover with a clean tea towel and leave to prove at room temperature until doubled in size. 45-60 minutes.
  • While the dough is proving lightly grease a large baking tray with butter.
  • When doubled in size, scrape out the dough on to a very lightly floured worktop. Ensuring the top of the dough in the bowl, now becomes the bottom and is in contact with the worktop.
  • Next it is important to create tension in the dough. Pull one side out and press diagonally across to the opposite side. Repeat, turning the dough after each pull and tuck, shaping the dough into a rough log as you do so. The dough should look like the picture below, without any sticky dough present.
FF Plaited Seeded Top Wholegrain Spelt Bread
The proved dough ready to be divided into three for plaiting.
  • Weigh the dough and then divide the weight by 3.
  • Cut the dough into 3 equal sized pieces.
  • Roll out each piece until it measures 35cm/14″.
  • These will be numbered 1, 2 and 3 from left to right.
  • Place 3 on top of 1 and press together to secure.
  • Next place 2 on top of 3 and again press to secure. You are now ready to start plaiting the bread. Note, each time a dough strand is moved, ensure that the plait  is tight. If the plait is too loose it will be difficult to transfer to the greased baking tray. Also the plait definition may become lost during the second prove and baking.
  • Each strand will have a new number when moved. The middle will always be 2, left 1 and right 3. The pattern is 3 over 2 then 1 over 2. Otherwise known as right over middle, left over middle.
  • To start plaiting place 3 over 2. Moving 2 to the right as it becomes 3.
  • Next 1 over 2. Moving 2 to the left as it becomes 1.
  • Continue until the plait is complete.
FF Plaited Seeded Top Wholegrain Spelt Bread
Showing the plaiting process.
  • Gently tuck and press the ends together, in the same pattern, at the bottom of the plait.
  • Place the plaited bread diagonally on to a baking tray. Use both hands to support the plait as it is moved.
FF Seeded Top Wholegrain Spelt Bread
The completed bread plait.
  • Brush the plait lightly with room temperature water and then sprinkle over the mixed seeds.
FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread ready for its second prove.
  • Cover with a clean tea towel and leave until doubled in size, 30-40 minutes.
  • While the dough is having its second prove preheat the oven to 240C/220C fan, gas mark 9.
FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread ready for the oven.
  • Just prior to placing your bread on the oven, add a small pan with 1cm water to the bottom of the oven. This will help the crust expand before it sets and hardens.
  • Once doubled in size remove the tea towel and place the bread into the centre of the oven.
  • Bake at the hottest temperature for 5 minutes and then reduce the temperature to 220C/200C fan, gas mark 7. Allow to bake for a further 30-35 minutes.
  • The bread is baked when it is a deep golden brown and sounds hollow when tapped.
  • When baked remove the bread from the oven and immediately transfer to a cooling rack.
FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread

Such a beautiful loaf. Tempted though you may be, leave the bread to cool completely before slicing. Doing so allows the bread to slice properly and cooling bread is also better for digestion.

FF Plaited Seeded Top Wholegrain Spelt Bread
Sliced Plaited Seeded Top Wholegrain Spelt Bread.

Slice and serve the bread as you would any other loaf. Accompanying soup, a hearty Spicy Sausage Bean Casserole, or as toast and sandwiches.

Double wrap in cling film and freeze for one month. Allow to defrost at room temperature, place in a moderately hot oven for 5 minutes and it will taste freshly baked.

To store, place in a bread bin or wrapped in baking parchment. Eat within 4 days.

If you have enjoyed this recipe for Plaited Seeded Top Wholegrain Spelt Bread then you may also enjoy these:

Baked Cheese Olive Ciabatta Bread

FF Plaited Seeded Top Wholegrain Spelt Bread
Baked Cheese Olive Ciabatta Bread

Easy Homemade Cottage Loaf

FF Plaited Seeded Top Wholegrain Spelt Bread
Easy Homemade Cottage Loaf

Seeded Cob Loaf

FF Plaited Seeded Top Wholegrain Spelt Bread
Seeded Cob Loaf

Baking bread at home is a deliciously rewarding experience. Even if you live close to a great bakery, the aroma of home baked bread only comes from making your own. Recipes can be tweaked for those with dietary restrictions. For example, leaving the seeds off of this loaf still results in an amazingly light, healthy, wholegrain bread. Your adaptations make each loaf baked suitable for sharing.

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

Sammie xx

No part of this post may be reproduced or duplicated without the express written permission of the owner. Please see my Disclosure Policy.

 

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Caramac Frosted Chocolate Cupcakes

The popularity of cupcakes, since their meteoric rise to stardom, has not waned. Pinterest has thousands upon thousands of boards dedicated to these individual portion sized cakes. Type cupcake recipes into the browser on your computer/phone/tablet and you will find endless recipes, for every type of cupcake you could ever want. Or so I thought! While there are recipes for Caramac cupcakes, including a fantastic recipe by my friend Jane, there weren’t any chocolate/Caramac combinations. Resulting in the creation of these Caramac Frosted Chocolate Cupcakes.

FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes.

Caramac in itself is a lightly caramel flavoured white chocolate. While it is completely delicious, it tends to be rather sweet. Combining Caramac frosting with a dark chocolate cupcake balances both flavours out. Similarly, with the drizzle. Slightly bitter dark chocolate is enhanced by the sweet caramel from the Caramac. Resultying in a perfect flavour combination.

FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes.

Delicious and very more-ish. Could you stop at one?

FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes.

Pretty, individual portions of caramel and chocolate in a cake. These cupcakes are elegant enough to be served for dessert, or alternatively, handed around at a party.

FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes.

Recipe: Caramac Frosted Chocolate Cupcakes make 18

For the cupcakes:

175g/6oz Unsalted Butter at room temperature

1/8tsp Sea Salt – I use Maldon

175g/6oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Ree Range Eggs

150g/5.5oz Plain White Flour

1.5tsp Baking Powder

30g/2.2oz Cocoa Powder – I use Callebaut

3tbsp Milk – whole or semi-skimmed

For the frosting:

275g/10oz Icing Sugar

125g/5oz Unsalted Butter at room temperature

1/4tsp Sea Salt Flakes

2tbsp Very Hot Water from a recently boiled kettle

110g Packet Caramac Buttons

1tsp Vanilla Bean Paste

For the drizzle:

110g Packet Caramac Buttons

100g/4oz Good Quality Dark Chocolate minimum 70% cocoa solids – choppedinto small chunks

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

You will need two, deep, 12 hole cupcake/muffin tins. Line one tin completely with cupcake cases and the central 6 holes in the other with cupcake cases.

  • In a large bowl add butter, caster sugar and sea salt. Whisk together until pale and creamy.
  • Sift in the flour, cocoa powder and baking powder. Then add the milk.
  • Whisk together until just combined. The chocolate colour should be uniform and no streaks or lumps present.
  • Scoop a heaped dessert spoonful of cake batter into each cupcake case. Do not worry if the batter doesn’t fill 18 cupcake cases. Mine stretched to 17. Most importantly, each cupcake case should contain equal amounts of cake batter.
FF Caramac Frosted Chocolate Cupcakes
Chocolate cupcakes ready for the oven.
  • Place both cupcake tins, evenly spaced, into the preheated oven. Bake for 20-25 minutes.
  • The cupcakes are baked when they are risen and spring back from a light touch.
  • When baked remove the cupcakes from the oven.
FF Caramac Frosted Chocolate Cupcakes
Baked Chocolate Cupcakes.
  • Leave the cupcakes to cool for a couple of minutes in the tin, then remove and place them on to a cooling rack to fully cool.
  • While the cupcakes are cooling, make the buttercream.
  • Place the Caramac buttons into a heatproof, microwaveable bowl. Heat for 20 second bursts, stirring between each one. Remove from the microwave once the Caramac is completely melted.
  • Into a large bowl add the softened butter, salt and icing sugar. Whisk, adding the hot water whilst the beaters are whisking. Continue whisking until the buttercream is combined, yet still thick in consistency.
  • Add the melted Caramac to the bowl and keep whisking until the mixture is smooth, light and creamy.
  • Into a large piping base fitted with a 1cm round nozzle tip ( I use Wilton number 12 carded round tip ), add the whipped Caramac buttercream.
  • Using both hands to guide, pipe a double swirl. Start in the centre of the cupcake, pipe one swirl, then pipe a second swirl on top. Press the nozzle down into the centre and pull away. Practice on a sheet of parchment paper first and then scrape the buttercream back into the piping bag.
FF Caramac Frosted Chocolate Cupcakes
Making the Caramac buttercream and icing the cupcakes.
  • While the frosting on the cupcakes sets, prepare the chocolate and Caramac drizzle.
  • Into separate heatproof, microwaveable bowls place the Caramac buttons and then the dark chocolate chunks.
  • Prepare 2 small, disposable piping bags, as seen in the photo. Open up each bag and place into a small tumbler, ensuring the edge of the bag folds over the side of the glass. Doing so makes pouring the melted chocolate/Caramac into the bags easy and reduces the risk of burning yourself with hot, melted chocolate.
  • Heat the chocolate and Caramac as for the frosting, stirring between each 20 second burst in the microwave. Once melted pour into the prepared piping bag.
  • Starting with the Caramac, twist the top of the bag and then snip the end of the bag off, leaving a small hole.
  • Pipe melted Caramac on to each cupcake using a zigzag pattern. Since this is a drizzle, melted Caramac (and also chocolate) can go over the sides of the frosting on to the cupcake.
  • Repeat the same process using the dark chocolate.
FF Caramac Frosted Chocolate Cupcakes
Double Drizzle on Caramac Frosted Chocolate Cupcakes.
  • No two cupcakes will look identical. Don’t worry, each cupcake’s individuality is part of its appeal and charm.
FF Caramac Frosted Chocolate Cupcakes
Piping the chocolate and Caramac drizzle on to the cupcakes.
  • Place the cupcakes somewhere cool to set. During warmer months pop in the fridge for a few minutes.
FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes

Invite friends over and serve these cupcakes with a smile and a hot drink. Alternatively, package some up in a box and take to work to share with your colleagues. Since these cupcakes are so delicious, it really would be a shame not to share them.

Store in an airtight container and eat within 5 days. During very warm weather store in the refrigerator.

If you have enjoyed this recipe for Caramac Frosted Chocolate Cupcakes you may also like these:

Black Forest Cupcakes

FF Caramac Frosted Chocolate Cupcakes
Black Forest Cupcakes

Raspberry Ripple Almond Cupcakes

FF Caramac Frosted Chocolate Cupcakes
Raspberry Ripple Almond Cupcakes

Gingerbread Frosted Ginger Christmas Cupcakes

FF Caramac Frosted Chocolate Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes

Since the flavour combinations are virtually endless and each cupcake is an individual portion size, it is easy to see how they have remained so popular. In addition, each cupcake, especially when homemade, is unique. Also, they are just so pretty. Whether embellished with sprinkles, drizzles, little figures, flowers or simply piped with buttercream, the appeal of having a cake all to ourselves is such fun. Resulting in the perfect feast.

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

Sammie xx

No part of this blog post may be copied or reproduced without the specific written permission of the owner. Please see my Disclosure Policy .

 

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