Chocolate Orange Cake with Chocolate Fudge Buttercrem. They Will Never Know It’s Dairy Free.

Cakes

Hi Joe

This cake is peng and also dairy free. This is the best chocolate cake you will ever eat and the only chocolate cake I will ever make. Mmm bold. A dark, moist chocolate cake flecked with orange zest, sandwiched together with an orange cream cheese buttercream and slathered in a chocolate mousse like fudge icing. You can’t always have your cake and eat it. But sometimes you can haha. So when the opportunity comes along you have to jump on it.

you can get one of these aprons fron my giftshop located in the bread aisle of your local Sainsbury’s

I’ve actually been drafting this post for about 6 weeks, I’ve gone through 29 different versions of this intro. Not because the cake is hard to write about (it’s actually very easy to write about how good this cake is) but because of the reason that I made the cake. That was harder to write about. I’ve realised there are some things that I don’t want to write about on here, and that day is one of them. Joe, you know why, and that’s good enough for me. So… cake.

Me and Sue spent a day making this. It deffo didn’t have to take that long but we really drew out the process. We adapted the cake from thetasteofkosher.com and the fudge frosting from loveandoliveoil.com. The actual cake part of this is honestly the best chocolate cake in the world, so moist and dark and deep, lots of layers to the flavour. You could eat the chocolate fudge buttercream straight out of the bowl with a large spoon, the trick is cream cheese. It does great things.

This is turning into a bit of a confessional post. The white buttercream in the centre is a tub of Betty Crocker’s ‘Cream Cheese Style Icing’, mixed with some orange zest and salt. We needed it to be dairy free and we didn’t want to make a liquid, yellowy icing that you get when you use df butter and cream cheese. Cheers Betty, you’re a legend.

Note on Cake Tins. This recipe will give you a 3-layer chocolate cake, using 3 7inch round cake tins. You can also bake this in 2 9inch round tins, just increase the baking time by about 10 mins. If you only have one tin, like we did, you can bake the cake in batches. As one cake comes out, remove from the tin straight away, wipe the tin, grease it again and pour the next round of batter in. Honestly, with this batter there is no difference at all in the finished cakes if it has waited out for a bit before being baked.

Ingredients

For the Chocolate Cake

  • 255g / 2 cups plain flour
  • 395g / 2 cups caster sugar
  • 75g / 3/4 cup cocoa powder
  • 2 tsp cornflour
  • 2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1 tsp salt
  • 470ml / 2 cups hot black coffee – just use cheap instant coffee here
  • 120ml / 1/2 cup vegetable or sunflower oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • Zest of 2 oranges

For the Orange Cream Cheese Buttercream

  • 400g/1 tub Betty Crocker Cream Cheese Style Icing – achieved by walking to your local supermarket
  • Zest of 1 orange
  • 1/2 tsp salt

For the Chocolate Fudge Buttercream. This icing sets in about 20 mins so you can’t make it in advance. Only start this once you have sandwiched the cake layers together.

  • 450g / 2 cups dairy free butter, softened – or regular butter
  • 300g / 2 cups + 1 tbsp icing sugar
  • 150g / 1 1/4 cups + 2 tbsp cocoa powder
  • 100g / 1/4 cup + 3 tbsp dairy free cream cheese – or regular cream cheese
  • 100g / 1/4 cup + 3 tbsp hot water
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 285g dark chocolate

Method

Pre heat the oven to 180 / 160 fan oven. Grease cake tins and sprinkle lightly with flour, banging the sides of the tin to remove any excess.

In a large bowl, mix all dry ingredients; flour, sugar, cocoa powder, cornflour, baking powder, bicarbonate of soda and salt. Set this aside.

Make the coffee. To 470mls water you want about 3 teaspoons instant coffee.

Make a well in the centre of the dry ingredients and add in all the wet ingredients; coffee, oil, eggs, vanilla extract and orange zest.

Pour the batter into the prepared tins and bake for 25 mins or until a skewer inserted into the cake comes out clean. If you want even layers, weigh out the cake batter, you want roughly 450g in each tin. Once out of the oven allow cakes to cool completely before icing.

Prepared the orange cream cheese buttercream by mixing all ingredients in a bowl.

Place the first cake layer on the place/board/cake stand you want to serve the final cake on. Spread an even layer of the orange buttercream over the top of the cake making sure it reaches the edges of the cake. Place the next cake layer on top and repeat. If you want to, fill in any holes and smooth out any bumps in the sides of the cake with any extra buttercream. Place the cake in the fridge to firm up while you make the fudge buttercream.

For the chocolate fudge buttercream, use an electric whisk to cream the butter for 4 mins. You want a really fluffy consistency, I promise the time is worth it. If you don’t have an electric whisk, go at it with a wooden spoon.

Sift in the icing sugar and coco powder. Add in the cream cheese, hot water, vanilla extract and salt. Mix everything to combine.

Chop up the chocolate and melt it. I give the chocolate 15 second bursts in the microwave, stirring in between so it doesn’t burn. When this happens, the chocolate goes lumpy 😦 .

Pour the melted chocolate into the butter cream and beat everything together for another 2/3 mins. This whips air into the buttercream, giving it the chocolate mousse like melt in the mouth ting.

Remove the cake from the fridge and cover the whole thing in buttercream.

Now, eat the cake.

Caitlin xxx

Banana Chocolate Swirl Muffins

Cakes

Yo Joe

I had an identity crisis yesterday. Did a HIT workout and then ate an egg white omelette…with no toast. Lol I’d rather eat a muffin, thanks.

Time the eating of these right – not too hot to burn your mouth, not too cold to firm up the chocolate – and you get the most amazing little pockets of melted chocolate hiden in swirls of sweet banana cake.

I developed this recipe from a very old baking book that mum had on her shelf. It’s the kind of baking book where desiccated coconut and glace cherries are put on everything, and all the pictures have a kind of yellow tint to them. The recipes in this book are simple. They say things like ‘combine all of the ingredients, smooth into a tin and bake for 50 minuets.’ or ‘Once you have made the cake, ice it.’ In the spirit of this baking book, I’ve made this recipe really quick and easy. Have a good muffin!

Note on tins – This recipe makes 6 large muffins. If you’re using more of a standard cupcake style tin, expect to get about 12 muffins from the batter. Just remember they will need less time in the oven.

Ingredients

  • 240g mashed banana – about 2 medium bananas
  • 2 eggs
  • 185ml / 3/4 cup milk
  • 60g / 1/4 cup melted butter
  • 1/2 tsp vanilla extract
  • 185g / 3/4 cup + 3 tbsp caster sugar
  • 1/2 tsp salt
  • 250g / 1 1/4 cups + 1 tbsp self raising flour
  • 1/4 tsp baking powder

For the Chocolate Batter

  • 60g / 1/2 cup + 1 tbsp cocoa powder
  • 120g / 3/4 cup dark chocolate, chopped – milk chocolate will work just as well

Method

Pre heat the oven to 190C / 170C fan. Grease 6 miffin holes in a muffin tin.

In a large bowl, mix all the wet ingredients together; mashed banana, eggs, milk, melted butter and vanilla extract.

To this, add all the dry ingredients; sugar, salt, self raising flour and baking powder. Mix everything together to combine.

Pour half of this batter into another bowl. Add the cocoa powder and chopped chocolate. Give it all a mix.

Alternating between the two batters, spoon blobs of the cake mix into the muffin tins until they are 3/4 full. Using a skewer or knife draw a figure of eight through each muffin, this will give you the swirl effect.

Bake the muffins for 25 mins or until a skewer insterted into them comes out clean.

Caitlin X

Triple Chocolate Cookies

Cookies and Biscuits

Yo Joe,

Bruh, these are peng. Hahahaha you just sent me a message with ‘bruh’ in it and I think it’s a great word. These took a few goes to get right, but once they found their sweet spot, they were perfect. A lil bit crispy round the edges but so chewy and fudgy in the middle, these are now the only chocolate cookies I will ever need. I was trying to recreate the Sainsbury’s Taste The Difference Triple Belgian Chocolate Cookies, they are the best cookies. You really can taste the difference.

To get the Sainsbury’s flat, chewy, dense cookie vibe I did a bit of playing around with my Double Chocolate Cookies recipe. The ingredients are similar but the key is to use plain flour instead of self raising. This gives you less of an American style cake like cookie and more of a… Sainsbury’s style cookie.

If you want cookies that look like they are straight out of a bakery, add a couple chocolate chunks and, for these cookies, a sprinkling of sea salt to the top of your cookie balls. These additions stay on top of the cookies as they bake and make them look very ‘pretty’ (Joe this was your review of them before they went in the oven.)

Freezing Cookie Dough : Once you’ve formed the cookies into balls, you can bake half the batch and freeze the rest for cookies on a rainy day. Bake them thawed, as instructed in the recipe or add 2/3 mins to the baking time if you’re going straight from freezer to oven. I do not have a degree in food hygiene so use your judgment on how long to keep them in the freezer for before baking, maybe a week?

Ingredients

  • 200g butter
  • 100g caster sugar
  • 150g light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 170g plain flour
  • 20g cornflour
  • 60g cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 250g chocolate, chopped into rough chunks – I use a mixture of white and dark

Method

Line a plate with grease-proof paper and set aside.

Cream together the butter, sugars, salt and vanilla until light and fluffy. It’s easiest to use electric beaters here, but can be done with a wooden spoon. Add in the egg and cream the batter again.

Sift in the plain flour, cornflour, cocoa powder, baking powder and bicarbonate of soda. Use a wooden spoon to work the dough together until there is no more dry flour visible.

Stir in your chopped chocolate, saving a small handful to press into the top of your cookie dough balls.

Form the dough into balls. I use a 4.5cm ice-cream scoop, which fits a lil more than a level tablespoon of dough but you can easily use a spoon to scoop and your hands to roll. Place the dough balls on the lined plate and put in the fridge for 30 mins. (I see you’re about to, but don’t skip this step). If your dough is too squidgy to form into balls pop the bowl in the fridge for 15mins to let the dough firm up.

Preheat the oven to 180 regular oven / 160 fan over while the cookies are chilling. Line a couple of baking trays with grease-proof paper.

Top the balls with chocolate chunks and a lil sprinkle of salt, and place them spaced apart on the baking trays. Bake for 9-12 mins until the outer edge is set but the center is still soft. Keep an eye on these, they go from perfect to burnt fast.

When they come out of the oven, bang the baking tray on your work surface a couple times. This flattens the cookies, giving them a rippled effect on the crust and a dense chewy interior.

Remove the cookies from the baking tray to stop them cooking further.

Hope you have a good cookie. Caitlin x

Double Chocolate Cookies

Uncategorized

Hey Joe

Happy Halloween bboooiii. Here are some monster cookies. You actually helped me make these yesterday haha but now you have the recipe written down. Thought all our followers needed the recipe too. (Ha! Mum, maybe tell a couple of your friends about this blog? I told mine, but they didn’t seem too interested…)

These are FAT chocolate chip cookies. They have a cookie/brownie/cake texture that is gooey and melts in the mouth. I put cornflour in these, the stuff you thicken gravy with, it gives the cookies the melt in the mouth ting – sounds strange, just trust me.

I made theses dairy free so Tiger can eat them. If you want the full dairy effect, swap the same amount of olive oil spread for unsalted butter.

Lil dudes!!

Ingredients

For about 15 cookies

  • 200g chocolate – I used a mixture, if you wanna add in another 100g of chocolate chunks, go for it.
  • 200g dairy free spread – I used olive oil spread. If using butter make sure its unsalted and softened.
  • 100g caster sugar
  • 150g light muscovado sugar – light brown sugar is all good too.
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract – leave this out if you don’t have it.
  • 1 large egg
  • 200g self raising flour
  • 30g cornflour
  • 80g cocoa powder

Method

Chop up your chocolate into rough chunks. These don’t have to be neat, you want some bigger bits and some small. Set this aside.

Use a wooden spoon or electric beaters to cream the dairy free spread and sugar together until light and fluffy. Add in the egg, salt and vanilla extract and give it another good mix together. Don’t worry if the mixture has curdled at this point.

To the sugar mixture sift in the flours and cocoa powder then mix this in. Add the chocolate chunks and give the cookie dough a final mix.

Cover the bowl with clingfilm and put in the fridge for 20mins. Sounds annoying, but it means the cookies won’t melt and flatten out when they hit the heat of the oven. This means your less likely to burn the cookies and they will have a fatter (this a thing?) texture.

While the cookie dough chills pre heat the oven to 180. Line a couple baking trays with grease proof paper.

When the cookies are ready to be baked, spoon out the dough in small mounds, making sure to leave them a lil bit spaced apart on the tray. Use one heaped tablespoon amount of dough for each cookie, or you can use an icecream scoop. Bake these for 12-14 mins, they will be squashy when they come out the oven, this is what you want.

This guy is my fav guy. Seems like a Quentin to me.

Enjoy the cookies man and have a good Halloween. Caitlin xxxx

(I’m writing this on the train to Glasgow, the wifi is pretty shit and I have diarrhoea. Apart from that, my Halloween is going really well.)

Tiffin

Uncategorized

Caitlin: Hey Joe

Joe:

Caitlin: Yes, I can.

Tiffin is a lil bit of a special one. One of my favourite things about Tiffin is the name, so I’ll try and use the word ‘Tiffin’ as many times as I can in this post.

Tiffin takes 10 mins to make and you don’t even have to bake it. Wow. What more could you need.

Ingredients

  • 300g digestive biscuits
  • 50g butter
  • 200g chocolate – I use one dark, one milk chocolate
  • 3 tablespoons golden syrup
  • Pinch of salt

Tiffin Method

Line a baking dish with tinfoil, mine is 27cm by 15cm. Any size will do, the bigger it is the thinner your Tiffin will be.

Use your hands to crush the digestives into a bowl. You want some bigger pieces and some sand consistency. Set this aside.

Melt the butter, chocolate and golden syrup. I use a microwave, taking it out every 15 seconds ish to give it a mix, this will make sure the chocolate mixture doesn’t burn. You can also use a bain marie (in a bowl set over a pan of simmering water) for this step.

Pour the chocolate mixture over the digestives, add the salt and mix this all together.

Once the biscuits are coated in chocolate, tip this into your lined baking dish. Using the back of a spoon, press the mixture down firmly so that you end up with a compacted slab of tiffin. If you press down with the spoon and move it quickly back and forth over the top of your tiffin, you’ll get a shiny top!

Whack it in the fridge, it will take about 2 hours to set completely. Once your tiffin is set, cut into squares or eat the whole slab in one go.

Have a good Tiffin xxx