Archive | July, 2013

Chocolate Strawberry Nutella Cake

15 Jul

Mmmmmm, cake is a good direction in which to take this series of blog posts. I’m glad Alice posted that recipe for the Lemon Syrup Cake…I think she has just introduced me to my new favorite cake.

On the subject of rich cakes, how about this one??

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I spotted this cake on Pioneer Woman’s blog. I follow her on Facebook and she posted such a tantalizing photo that looked so interesting that I was compelled to try it. I’ve made it a few times now. That’s how you know it’s good.

The first time I made it, my friend Karen and I didn’t want to use strawberries, so we went ahead and swapped them out for cherries. It was a really good choice.

ramekins_cherry

Also, I thought it might be interesting to mix it up and make individual desserts, so we baked those in ramekins. Also a good choice as the cakes were a little gooey in the middle and altogether quite delicious.

The next time I made it was for my little friend’s birthday.

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I used strawberries as the original recipe suggests.

We melted the butter, added the cocoa and boiling water

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Isn’t that pretty??

Mixed together the dry ingredients, then poured the melted chocolate into the bowl while mixing it on low.

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Word to the wise…do as I say and not as I do. I spilled a significant amount of the hot chocolate mixture while attempting to pour it straight from the pan into the mixer.

After mixing together the liquid ingredients,

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pour it into the chocolate mixture and voila!

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Prepare the cake pans by lining them with rounds of baking paper and spraying them with non-stick cooking spray. Then pour the batter into the prepared pans and bake.

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Alternately, grease some ramekins and fill them 3/4 full of batter. This recipe would make at least 12 ramekins full of cake.

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Bake the cakes. When they are finished, let them cool before turning the large cake rounds out onto a cooling rack.

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Peel the parchment paper off the back of the cake before cooling on the rack.

The individual cakes don’t need turning out. You can build the cake right in the cute little baking dish.

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While the cakes are cooling, whisk up some whipping cream and confectioners sugar in the mixer.

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The whipped cream was quite a hit with the helpers.

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Here’s the fun part – building the cakes!

building the cake

First a layer of Nutella on the cake

Nutella

Topped with a nice dollop of whipped cream

whipped cream

Then add the berries

strawberries

Add the second cake and repeat.

For the individual cakes it’s even easier. Keep the cakes in their baking dishes, add the layer of Nutella

ramekins_Nutella

ramekins_covered

Yum!

Top with a generous dollop of whipped cream and the berries.

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Done! Now enjoy!

Chocolate Strawberry Nutella Cake
by the Pioneer Woman

Ingredients

FOR THE CAKE:
2 sticks butter
4 tablespoons cocoa powder
1 cup boiling water
2 cups flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1-1/2 cup Nutella

FOR THE FRUIT:
2 pints strawberries, hulled and sliced
1/4 cup sugar
1 teaspoon vanilla

FOR THE WHIPPED CREAM:
2 cups heavy cream
1/2 cup powdered sugar

Method:
Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.
In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.
In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it’s halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.
Pour the batter into the pans and bake them for 17-20 minute, until they’re just set. Remove them from the pans and set them aside to cool completely.
B’s option: For ramekin cakes, spray the ramekins with baking spray and fill them 3/4 full of batter. Bake for 15 minutes and check with a toothpick to see if the cake is fully baked.
Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.
B’s option: I used the strawberries without any vanilla or sugar, however, I did macerate the cherries for that cake. The cherries would also be good soaked in an almond liqueur for more a grown up treat.
Whip the cream with the powdered sugar.
To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries. Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!
B’s option: For the ramekin cakes, leave them in the baking dish, spread them with a layer of Nutella, top with a dollop of whipped cream, then the fruit. Serve individually, with a spoon.

Happy Birthday!

Happy Birthday, Cambria. I hope your wish came true!!

Rich Lemon Syrup Cake

8 Jul

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B posted her favourite go-to salmon meal. And I am not sure I have a go-to salmon recipe at all. I will have to try hers. It looked great.

I was reminded of this old go-to recipe by my friend Beth last week. I found it in our newspaper about fifteen years ago, when they re-printed the three most requested recipes (oh, remember the days before the internet?). I made it for my dad’s birthday and doubled the quantities, and mixed up my numbers, and managed to double double the butter. And IT WAS FANTASTIC. It is super rich, and seriously good, almost pudding like. I even made it for my brother’s 21st birthday cake, on a massive scale. I could barely lift it, and people loved it.

You will need…

ingredientsCakeingredients_syrup
For the cake: plain flour, baking powder, butter, caster sugar, milk, butter, lemon and eggs. And for the syrup, more lemon and sugar.

It is a simple method so I will list it in the recipe below, and the hardest part is creaming the butter, so if you have a KitchenAid you will be set.

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Rich Lemon Syrup Cake
ingredients

cake:
250g (8oz) butter
1 1/4 cups caster sugar
grated rind of one lemon
3 tablespoons lemon juice
2 large eggs, lightly beaten
1 1/4 cups plain flour
1 teaspoon baking powder
1/3 cup of milk

syrup:
2 tablespoons lemon juice
grated rind 1 lemon
1/4 cup caster sugar

Preheat oven to 185 (365F) degrees, and grease a 20cm baking tin, and line the base with non-stick baking paper.

Cream the butter and sugar, until light and fluffy. Add the lemon rind and juice, and mix through. Slowly add in the beaten eggs. Whisk together the flour and baking powder, and stir in to the mix, alternately with the milk.

Pour into the tin and bake in the 185 degree oven for 10 minutes, then turn down the oven to 170 (338F) degrees and cook for a further 45 minutes. Leave to cool for 10 minutes.

Put the syrup ingredients in to a saucepan and warm until the sugar has melted. Poke a few holes over the top of the cake with a skewer, and then spoon the syrup over the top.

Leave to cool… supervised.

ronnie

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