I recently made this amazing Chocolate Brownie Cake. I could not believe how easy and more importantly how delicious it was. I even burnt it a little (I’d recommend cooking for 30 minutes and keeping a close eye, instead of the 35-40 in the recipe), and it looks just ok, but when you taste it – it melts in the mouth.
This is not allergy friendly sadly – it contains chocolate, eggs, flour, butter, caster sugar and pecan nuts. I’m going to work on a version without wheat flour – it only takes 65g so I’m sure a substitution could be made. I’m also sure it would work fine without the nuts, although they do add some nice texture.
This has already gone into my collection of recipes to be repeated, and I’m sure it won’t be long before it makes a reappearance in our house.
For our 6th anniversary I promised my husband a cake a month. The sixth year is traditionally the time to give gifts of sugar (in the UK – in the US, it’s iron). Anyway, I offered to make a special cake or cakes once a month for our seventh year of marriage. This last month I made dark chocolate and orange cake found on the BBC Good Food website.
- 1 orange (the website says Seville but I didn’t worry about this)
- melted butter to grease the tin
- 100g plain chocolate broken into pieces
- 3 eggs
- 280g of caster sugar (I’m sure any sugar would work fine, I think I used golden caster as it was what I had in the cupboard)
- 240ml sunflower oil
- 25g cocoa powder
- 250g plain flour
- 1 1/2 tsp baking powder
- decorations (the website calls for candied orange peel but I couldn’t find this and used what I had in the cupboard)
- 200g plain chocolate, also broken into pieces (for the ganache)
- 225ml double cream (for the ganache)
- Pierce the orange with a skewer (or, if like me, you don’t have a skewer, use a knife or whatever you have that seems most suitable). Boil for 30 minutes until soft and then blend in a food processor until smooth. Set aside to cool.
- Pre heat the oven to 180C/gas4/fan 160C. Grease and line a round cake tin. The recipe suggests a 23cm tin, mine was 18cm. It worked out.
- Melt the chocolate and let this cool.
- In a large bowl beat the eggs, sugar and oil together. Add the orange from step 1. The recipe tells you to discard any pips at this stage but I certainly didn’t have any surviving pips after blending the orange so I wouldn’t worry too much about that.
- Add the cocoa powder, flour and baking powder and mix really well. Pour into the tin.
- Bake for around 55 minutes or until a knife inserted comes out clean.
- Allow it to cool in the tin for 10 minutes, then turn it out onto a rack to finish cooling.
- To make the ganache, put the chocolate in a bowl. Bring the cream to the boil and then pour it over the chocolate. Leave it two minutes, and then stir until smooth. Set it aside until firm enough to spread over the cake. The recipe says 1 and a half hours but I think I only waited half an hour. There was a lot of ganache – I would guess you could probably do the top of the cake with half as much. But it is the most delicious so I went with spreading it down the sides and enjoying a generous scraping of the bowl myself to finish it off. Top the cake with the candied peel or whatever you like.
The cake is very rich, so make sure you have lots of people to share it with!