Chocolate and vanilla mud cake

This post sort of carries on the Malteser theme of my last one – I’m a bit of a fan!

Although with the Malt-Easter cookies maltesers were the driving force behind the recipe, in this case they were just a decoration for one of the best chocolate cakes I’ve made in quite a while.

Regular readers of this blog will have heard me gush about Charlotte White of Restoration Cake before – not only does she bake stunning and tasty takes, she is the epitome of vintage glamour, and I can only dream of looking as fabulous as she does while baking in high heels and stunning 50’s dresses. Swoon!

Earlier this year, her first book was published – Burlesque Baking. It starts with basic cake and icing recipes, then goes on to the fabulous decorated cakes, cupcakes and cookies, all inspired by burlesque dancers.

The cake she demonstrated at the Cake and Bake show, the Miss Polly Rae Cake, is in there (you can see my attempt here) along with some other truly stunning designs that I can’t wait to try out.

My lovely housemate Becky bought me the book for my birthday, and when I emailed Charlotte to tell her how excited I was to try the recipes she said that I absolutely MUST try the chocolate mud cake.

Well, when the author herself tells you to do something you can’t really say no, and so when I had an event to go to which required a celebration cake, I knew exactly which it would be.

Unfortunately as the event was mid-week and I have a pesky job that gets in the way of baking, I knew I wouldn’t have time to attempt any of Charlotte’s amazing designs, so I had to improvise. I filled and iced the cake with a vanilla bean cream cheese icing, poured chocolate ganache on top and then scattered crushed Maltesers on top to decorate.

Although not exactly refined or elegant, I think the overall effect worked quite well. What this cake was really about though was the taste – the chocolate cake was so dark and rich, and almost bordering on brownie-like in texture, that it may become my new go-to chocolate sponge recipe.

The vanilla icing offered a good contrast to the rich chocolate, and you can’t really go wrong with added ganache and crunchy Maltesers – I liked it and it went down rather well at the event too, along with a lemon drizzle cake with cream cheese icing which I made, and a towering monster of a birthday cake made by someone else.

I strongly recommend you buy Burlesque Baking, it’s a gorgeous book and I will hopefully have a chance to try out some of the decorating and blog about it very soon!

Chocolate and vanilla mud cake (adapted from Burlesque Baking)

For the cake:

  • 165g dark chocolare
  • 165g butter
  • 2 tbsp instant coffee granules
  • 120ml water
  • 90g plain flour
  • 90g self raising flour
  • 30g cocoa powder
  • 1/2 tsp baking powder
  • pinch salt
  • 320g caster sugar
  • 3 medium eggs
  • 2 tbsp vegetable oil
  • 80ml buttermilk

For the vanilla icing:

  • 50g butter
  • 300g icing sugar
  • 125g cream cheese
  • 1 tbsp vanilla bean paste

For the ganache and decoration:

  • 100g dark chocolate
  • 60ml double cream
  • 100g(ish) maltesers, crushed

Melt the chocolate and butter in a heatproof saucepan with the water and coffee granules on a low heat, stirring until no lumps remain. Sift both flours, baking powder, salt, cocoa powder and sugar into a large bowl, and whisk together the eggs, oil and buttermilk in another bowl. Make a well in the centre of the dry ingredients then pour in the egg mixture and stir until well combined.

Add the melted chocolate mixture and fold in until you have a smooth, glossy cake batter. Divide between two greased and lined 7″ round tins, then bake at 160 degrees (140 fan) for about 35-40 minutes, or until risen and a skewer comes out clean. Leave to cool in the tins – the cakes are quite fragile while warm.

While the cake is cooling, make the icing. Beat the butter to soften, then gradually add in the icing sugar beating until well combined. Add the cream cheese and vanilla and beat for a couple of minutes, until light and fluffy. Once the cake has completely cooled, level the tops of the sponges then use the vanilla icing to fill and cover the cake.

To make the ganache, heat the cream until nearly boiling then pour over the chopped chocolate. Leave for a minute and then stir until all the chocolate bits have melted. Leave to cool until thick but still pourable, then pour over the cake and let it just start to fall down the sides. Finish by piling the crushed Maltesers onto the ganache, then cut into slices and serve.

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Cake and Bake Show, London 2013

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When I was approached by the lovely PR team behind the Cake and Bake Show to ask if I would like a pair of press passes, it took me all of a second to fire back an email saying ‘yes!’

I’d never been before, but from what I’d heard it would be a baker’s heaven – all the sweet and savoury treats you could wish for, baking supplies and equipment to set you up for life, tonnes of expert demos, and a great opportunity for spotting the rockstars of the baking world.

Ok, so I had to get up at 4.30 in the morning, drive an hour and a quarter to get a coach to London, then get the coach back at 11.30 at night, and not arrive home until 7 in the morning, but it was SO worth it.

My brilliant friend Becky was willing to go along with my insane travel plans, so we turned up at Earls Court and were pretty pleased to see that despite the¬†show being sold out on the Saturday there weren’t any big queues to get in.

While trying to track down the press room, we caught a glimpse of all the amazing goodies on offer – it was pretty overwhelming!

We were kind of hungry when we arrived, so took advantage of the bread, cheese and cakes in the press room. After scoffing down some food, I turned around to see none other than baking GOD Dan Lepard sat at a table. Internally, I was ridiculously excited about this, but for some reason too embarrassed to just go over and say hi – massive wasted opportunity!

The celeb spotting continued throughout the day – pretty much everyone from the current series of Great British Bake Off was there, along with previous winners John Waite and Edd Kimber, and loads of top professional chefs.

We were offered the chance to take part in one of the ‘Classrooms’ – private demonstrations for groups of around 50 people on a wide range of different topics.

Burlesque Baking with Charlotte White

‘Burlesque Baking’ immediately caught my eye, so we went to the session hosted by Charlotte White of Restoration Cake, who was absolutely fabulous – I’ve never seen anyone look quite so glamorous or wear such skyscraper heels to bake in but she totally pulls it off!

She showed us how to ice and decorate a cake in her signature vintage style, which takes inspiration from burlesque artists. Her tips were brilliant, everything from the best way to pick up the sugarpaste and lay it over the cake to piping perfect strings of pearls around the sides – I was inspired, and am going to be attempting to recreate her cake here very soon!

Charlotte White dessert table

Charlotte was also one of the bakers to create a dessert table for the show – basically a showcase of each bakers signature style. Along with the cake catwalk and the ‘wedding cake of the future’ area, this was the place for professional bakers to really show what they can do, and Becky and I were both stunned by just how creative, intricate and fabulous they all were.

Here are a few of my faves…

A lot of the food stalls at the show were giving away free samples, which combined with the food we found in the press room meant we didn’t actually have that much room for buying and eating anything on the day.

Paul A Young brownies

One of the things we just had to try though was Paul A Young’s now infamous marmite brownie, just to see what all the fuss was about.

Becky was definitely not convinced, and to be honest I still haven’t quite made up my mind – on first taste I thought the marmite was way too overpowering, but it was also strangely addictive – put half in the fridge but couldn’t resist going back for sneaky extra bites…

On Cafe macaron

I also bought some macarons from On Cafe – passionfruit and mango, cassis and my favourite, champagne pink peach, as well as a couple of water ganache truffles from The Chocolatier.

We left the Cake and Bake show feeling absolutely stuffed, but also inspired to bake – for anyone with even a slight interest in baking, I would highly recommend you go! Whether you want to stock up on equipment, gape at stunning sugarcraft, learn from the experts or just gobble up some freebies, it’s well worth a visit – I’ll certainly be going back next year!