Divine Chocolate Birthday Cake

This week I turned 40 (eek!), and to celebrate, I decided to bake myself Mary Berry’s ‘Divine Chocolate Birthday Cake’; you can find the recipe on page 204 of her book 100 Cakes and Bakes. Needless to say, Will was very supportive of the idea. It’s funny, because I’m more of a sponge cake with buttercream kinda girl, but for some reason I decided to make my husband happy and go for a chocolate cake! It was definitely a great choice though, and I can thoroughly recommend it.

Making the Cake

Step 1: Gather the ingredients

First, I gathered together all of the ingredients to make the cake. Here’s what I used:

  • 1 large egg
  • 5 large eggs (separated)
  • 215 g caster sugar
  • 265 g dark chocolate (54 per cent cocoa solids), broken into pieces
  • 1 level tsp instant coffee powder
  • 1 tsp hot water
  • 150 g ground almonds

The recipe actually calls for plain chocolate with 39 per cent cocoa solids, but I could only find chocolate with 54 per cent cocoa solids. I was a bit worried that the cake wouldn’t turn out right, but it was really nice, so I had nothing to worry about! I used Dr. Oetker’s dark chocolate. For the instant coffee powder, I used Tesco’s classic rich roast full flavoured instant coffee granules, and for the ground almonds, I used Whitworths. Equipment-wise, you will need a deep, round 23 cm (9 in) cake tin.

Cake Ingredients
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Butterfly Cakes

Last weekend I decided to bake butterfly cakes – another first for me 🙂 I followed Mary Berry’s recipe on page 51 of her book 100 Cakes and Bakes. I love this book – it’s full of great recipes and I come back to it time and time again. I thought it would be nice to bake these butterfly cakes in pretty baking cases, so five minutes before my hubby went to the shops, I asked him to look for some. But when he returned, he said he’d forgotten to look! Typical eh! So I made do with the plain baking cases in my cupboard. To make the cakes look visually more exciting (and because my husband is a chocolate fiend) I decided to bake half the batch with plain butter cream icing and the rest with chocolate icing. I think they turned out well – I just wish I hadn’t taken 235 photos, as it made selecting photos for this blog post a little tedious 😉

Making the Cakes

Step 1: Gather the ingredients

First of all, I gathered all the ingredients to make the cakes. Here’s what I used:

  • 100 g unsalted butter (softened)
  • 100 g caster sugar
  • 2 large eggs
  • 100 g self-raising flour
  • 1 level tsp baking powder

I still haven’t bought matching bowls for my ingredients yet!:

Cake Ingredients
Butterfly Cake Ingredients
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