Double Chocolate and Cherry Cake

Last Sunday I decided to combine my love for chocolate and fruit and as a result I created a double chocolate and cherry cake.

My Double Chocolate and Cherry CakeI have to admit my first cake didn’t work out so well. The mixture was fine but the temperature of the oven was way too high resulting in a burnt top and a seriously undercooked middle… so I tried again… I changed my ingredients mix a little, used a shallow tray instead of a loaf tin and of course lowered the baking temperature… all the changes worked perfectly and as a result we had extra yummy chocolate and cherry cake 🙂

Ingredients:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter, softened
  • 1tsp baking powder
  • 2tbsp coco powder
  • 50g pitted cherries
  • 50g dark chocolate; crushed
  • 50g white chocolate (optional for decoration)

Method:

Preheat the oven to 140C fan (160C if your oven is not fan assisted).

Grease and line one 9”x11” brownie type tin.

Cherries for Double Chocolate and Cherry CakeHalf your cherries and make sure there is no remaining stones.

Chocolate for Double Chocolate and Cherry CakeBreak up the dark chocolate into small chunks or just like I do cut it roughly with a heavy sharp knife.

In a large bowl sift and mix together all the dry ingredients being: flour, sugar, cocoa and baking powder.

Add the softened butter and eggs– mix all the ingredients until combined and smooth.

Add your cherries and dark chocolate and mix gently.

Pour into your earlier prepared tin.

Bake in the centre of your pre-heated oven for 30-35min till risen and nicely browned, you can always check it is fully cooked by inserting a wooden toothpick or skewer and if it comes out clean then it is done.

Remove from the oven and allow to cool down.

Melt 50g off white chocolate and decorate your cake with a desired pattern with a small piping bag. I am quite rubbish when it comes to cake decorating so I wasn’t even able to achieve straight lines 🙁

Cut, serve and enjoy! Or optionally hide it and pretend it didn’t bake as well as it should have so you can eat it all by yourself later on, you will be full and happy but will not make many friends, your call.

Double Chocolate and Cherry CakeAny idea what cake should I bake next?

I am thinking coconut as I have just bought a giant bag of coconut flakes but I am open to your suggestions.

Yum

Chocolate, Fudge and Espresso Coffee Drizzle Cake

Chocolate, Fudge and Espresso Coffee Drizzle Cake

Today I have for you a new development in my drizzle cake collection. Stepping back away from the fruits theme for a while I’ve decided to experiment with coffee 🙂 I believe like most of you that chocolate and coffee go well together so it was the perfect starting point for my new cake.

Rummaging through my kitchen cupboards I came across a bag of fudge chunks; they were exactly what I was looking for – a perfect addition to the chocolate and coffee which I had already set my mind on.

So here you go…

I present you my Chocolate, Fudge and Espresso Coffee Drizzle Cake.

My Chocolate, Fudge and Espresso Coffee Drizzle Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter, softened
  • 1tsp baking powder
  • 2tbsp coco powder (I used Bournville)
  • 1tbs chocolate shavings
  • 1tsp coffee essence
  • Handful of Mini Fudge Chunks (I used ones made by Silver Spoon)
  • Icing sugar for decoration (optional)

For the espresso drizzle:

  • 50g granulated sugar
  • 50ml good quality extra strong made espresso

Method:

Preheat the oven to 180C fan.

Grease one 8” loaf tin (lining is an option if you are skilled at such things).

In a large bowl mix together all the dry ingredients being: flour, sugar, cocoa, chocolate shavings and baking powder.

Add the softened butter, eggs and coffee essence – mix all ingredients until combined and smooth.

Pour into your earlier prepared loaf tin.

Once you mix is in the tin sprinkle your mixture with mini fudge chunks and push them down ever so slightly with a spoon, they will sink some more during the early stages of the cooking so should end up somewhere near the middle of the cake 😉

Bake in the centre of your pre-heated oven for 35-40min.

Remove from the oven and allow to cool for a few minutes.

Prepare your drizzle by mixing the sugar with the 50ml of espresso. “Stab” your cake repeatedly with a toothpick or skewer and then slowly drizzle it with your mixture allowing it to soak in deep inside the cake.

Let it cool completely.

Sprinkle icing sugar on top to give it a professional finished look (and cover the holes you made earlier).

Cut, serve and enjoy!

Chocolate, Fudge & Espresso Coffee Drizzle Cake

I am actually really proud of my cake. It ended up being really something, if I don’t mind saying so myself. My cake, once baked, had quite a big crack in the middle, which means that most of my espresso drizzle ended up in the middle of the cake. This ended up being a huge advantage taste wise. The cake had these nice layers of flavour; the sides were very chocolaty whilst the middle was predominantly coffee flavoured due to the drizzle; in addition every now and then you could bite into sweet gooey half melted fudgy goodness… I have to admit – my new cake came out to be a roaring success.

Yum

It cooks, it fries, and it bakes… my journey with a Redmond Multicooker

1. Redmond MulticookerA good few months ago I was gifted a beautiful looking Redmond Multicooker to “play with”. At first Mark wasn’t too impressed as any new appliance in the kitchen inevitably means less work top space; but as it ended up it actually helped us save some space 🙂

My Redmond Multicooker (RMC-M4502E ) has 34 programs – 16 automatic and 18 manual programs which enables you to cook meat, fish, poultry and seafood, vegetables, oatmeal, soup, pasta; deep fry, make yogurt and desserts, bake, and more! 3D heating helps save valuable minerals and vitamins in the food. The Redmond Multicooker features a wide temperature range from 40°C up to 160°C in handy 20°C intervals and cooking times range from 5 minutes all the way up to 12 hours in 5 minute intervals. It is perfect for making traditional meals, as well as yogurt, cottage cheese, fondue, French fries, and nuggets; it can also bake bread or cakes, prepare baby food, proof dough, pasteurize, sterilize, and more. And in this hectic modern life if you are late for dinner it will keep it warm for you for up to 24 hours 😉

Sounds good, doesn’t it?

I found this lovely introduction video which shows the cooker in its full glory.

If at this point you are wondering why you would need it… well let me explain…

Firstly, the Redmond Multicooker offers a fully automated cooking system, which means that you can simply pop your ingredients in and forget about it until it beeps 🙂 unless you are cooking a recipe which requires you to add something mid cook of course. Sometimes our busy lifestyle gets on top of us, and I bet we have all had at one time or another a cooking disaster resulting in a burnt dinner because we didn’t turn the stove off on time because we are distracted with the phone, kids or another emergency that requires immediate attention.

Secondly, due to its enclosed nature, cooking in it doesn’t present any hazard. We all know what toddles can be like… little hands go everywhere… using a multicooker means no risk of potential injuries… no hot surface to get burned on, no risk of running into the cooker with giant pot of soup or stew cooking on top.

Third, a Redmond Multicooker actually helps you to save space. Instead of a steamer, rice cooker, deep fat fryer, or a separate baby food warmer all you have is one machine, which does it all. It is an ideal all in one cooker for small kitchens. Not only does it save space, it also saves money as cooking in it is much cheaper than using an energy hungry stove or an oven, and it’s an absolute doddle to clean.

2. Redmond Multicooker

A Redmond Multicooker comes with a good range of handy accessories that include: a steam basket, deep fry basket with handle, measuring cup, serving spoon, tirpaddle, spoon/paddle holder, bowl extraction tongs and of course the main cooking bowl which has a durable non-stick coating.

We have cooked a range of dishes in our Redmond Multicooker and I would like to share with you two of my favourite.

First I want to tell you about a Fresh Mushroom Soup.

To be honest I’ve never had a mushroom soup based on fresh mushrooms before but it tastes great and the smell is simply amazing. The best part is that you can actually have this one soup served three different ways and it will taste ever so slightly different.

Redmond Multicooker and Fresh Mushroom Soup

“Plain” just as it comes from the cooker.

Redmond Multicooker and My Fresh Mushroom Soup

With added cream, which makes it more mellow and creamy (surprise, surprise).

With or without the added cream but blended into a silky smooth creamed soup (I am sorry no picture of this one).

Redmond Multicooker and My Banana Nut Cake

The second recipe I would like to share with you is for a Banana Nut Cake. We were a bit sceptical when it comes to baking in our multicooker, but just have a look at this cake… I am not sure I would be able to get a bake like this in my traditional oven to be honest.

Redmond Multicooker and Banana Nut Cake

Baking in a Redmond Multicooker sounds a bit tricky… This is due in part because mid way through the bake you have to flip the cake over. I was terrified the first time we tried it. I simply thought that my cake was going to fell apart… but it didn’t…

Redmond Multicooker and Banana Nut Cake in the making

… actually the whole turning process was extremely easy and straightforward: use tongs to remove bowl; put a large plate on top of the bowl, turn cooking bowl upside down allowing your cake to fall onto the plate and then simple slide the cake back into cooking bowl, the whole action took less than 30 seconds… it sounds much more complicated than it actually is.

Redmond Multicooker RMC-M4502E is priced at £139.90 and it can be purchased from their website at Multicooker.com. This is a mid range multicooker; their basic model starts from just £69 and goes up to £184.90 which will give you a pressure multicooker.

I really like my multicooker 🙂

What do you think about it?

Would you like one?

Does it sound like something you might be interested in?

*I was compensated for my time needed to fully test Redmond Multicooker.

Double Drizzle Grapefruit Cake

Double Drizzle Grapefruit Cake

Lately I’ve been experimenting with cakes. I had a plan to create the ultimate kiwi cake but I have to report that I wasn’t very successful in my endeavour.

I baked a kiwi cake which was actually edible but it simply wasn’t as nice as I was expecting or even hoping it would be, so I decided to move on to different fruits.

Next in line was a grapefruit and this is what I came up with… Double Drizzle Grapefruit Cake…

My Double Drizzle Grapefruit Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter
  • 1tsp baking powder
  • 3tbsp grapefruit juice
  • Zest of one grapefruit

For the grapefruit drizzle syrup:

  • 50g caster sugar
  • 10tbsp grapefruit juice

For the grapefruit drizzle icing

  • 200g icing sugar
  • 5tbsp grapefruit juice
  • Zest of one grapefruit

My ingredients are split into tablespoons of fresh grapefruit juice. I juiced two large grapefruits and they gave me 20 table spoons of bits free juice, so this is what I had to play with. As it ended up it was more than enough to create a lovely grapefruit cake, which will (despite the huge amount of sugar involved) leave a slight tingly feeling at the end of your tongue after you finish a slice. The taste is gentle, you won’t be sat there with a screwed up face when you bite into it. If you did want a stronger taste you could always juice a 3rd grapefruit and then reduce on the stove and allow to cool before using this will intensify the grapefruit taste.

Method:

Preheat the oven to 180C fan.

Grease (and line) one 8” loaf tin.

In a large bowl sift and mix together all the dry cake ingredients being: flour, sugar and baking powder.

Add the zest from one earlier washed grapefruit.

Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).

Add the butter, eggs and 3tbsp of juice to your mixing bowl and beat all the ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 35-40min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

With a toothpick or a wooden skewer poke the cake a little creating some small inconspicuous holes.

Mix the grapefruit juice with caster sugar and spread your drizzle syrup slowly all over your still warm cake.

Leave to cool almost completely.

After 15-20 minutes remove your cake from the baking tin and get ready for the icing.

In a large bowl mix the icing sugar, grapefruit zest and freshly squeezed juice. Incorporate the juice into the sugar one spoon at the time creating a smooth consistency that’s about the same as cold treacle.

Once your icing drizzle is ready pour it slowly all over your cake and allow it to drip everywhere and then set aside to firm up.

This amount of icing drizzle should let you cover all the cake. Alternatively you can make a half size portion and drizzle just over the top.

The cake is very moist and utterly delicious and the epitome of more-ish

Double Drizzle Grapefruit Cake @BarkTimeBark Time Double Drizzle Grapefruit Cake

Have you ever tried a grapefruit cake before?

More importantly do you know of any recipes out there for a Kiwi cake that works? And I don’t just mean a cake with some kiwi’s nicely placed on top, I want it to be a key ingredient in the making of the cake… I challenge you!

Chocolate and Orange Drizzle Cake

My Chocolate and Orange Drizzle Cake.

Last Sunday yet again I was asked to bake a Lemon Drizzle Cake. Don’t get me wrong, this is a lovely cake but after two weeks of baking it every other day I’ve decided it was time for something new. I didn’t want to disappoint nor, for safety reasons stray too far from the requested type of cake, so I decided to bake a “off spin” drizzle cake, or in cook-speak take it to the next level. It was my first attempt and I really wasn’t sure how it would turn out but in the end I needn’t have worried as it was quite something if I may say so myself; a bit more moist and sweater than a lemon version but extremely tasty and satisfying.

I present to you the Chocolate and Orange Drizzle Cake.

Chocolate & Orange Drizzle Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter, soften
  • 1tsp baking powder
  • Zest of one large orange
  • 1tbs of fresh squeezed orange juice
  • 2tbs chocolate shavings

For the orange drizzle:

  • 50g granulated sugar
  • Juice of one large juicy orange

The above ingredients will make a cake that fits perfectly in an 8” loaf tin.

Method:

Preheat the oven to 180C fan.

Grease and line your baking tin, or just grease it.

In a large bowl mix together all the dry ingredients being: flour, sugar, chocolate shavings and baking powder; add zest from one large orange, soften butter, eggs and fresh squeezed orange juice – mix all ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 40-45min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

Prepare your drizzle by mixing the sugar with the orange juice. “Stab” your cake repeatedly with a toothpick and then slowly drizzle it with your mixture allowing it to soak in deep inside the cake.

Let it cool completely.

Cut, serve and enjoy!

Chocolate and Orange Drizzle CakeChocolate & Orange Drizzle CakeMy Chocolate and Orange Drizzle Cake

Happy Baking!
Yum