Thursday, 30 April 2015

Malted Chocolate Easter Naked Cake

I know, I know, Easter has come and gone. Look at it this way, I'm either a bit late or very, very early. Either way, does it really matter when there is cake involved?
Malted Chocolate Easter Naked Cake full of flavour. Made with Cadbury mini eggs and Ovaltine
I've been revising hard. As hard as someone who gets distracted easily can. But I needed both a rest and a slice of cake so I did what I unusually do in these circumstances. I scoured Pinterest, my recipe books and finally my huge file of recipe clippings until this one caught my eye.
Malted Chocolate Easter Naked Cake full of flavour. Made with Cadbury mini eggs and Ovaltine
It was quick, easy, FULL of chocolate, gave me chance to make something Eastery and it satisfied the feeling I had to make a naked cake. I feel slightly wrong saying I wanted to bake a naked cake but It's the truth. They are made for me and my lack of desire to learn how to decorate cakes properly.
Malted Chocolate Easter Naked Cake full of flavour. Made with Cadbury mini eggs and Ovaltine
The all in one method makes this cake wonderfully quick. The malt flavour stands proudly in the background pushing the chocolate sponge to a rich and creamy state. So soft and yielding are the cake layers you will want to sink into them, safe in the knowledge you are in the most delicious of surroundings. The chocolate malt buttercream inside and again on top makes for the perfect contrast. Smooth and reliable, there to turn to for confirmation that this cake really does taste this good. Decorate with whatever chocolates you fancy and as much of it as possible.
The addition of boiling water makes it almost fudge like in texture. Stick with me and just go with it. You will be well rewarded.

Malted Chocolate Easter Naked Cake
Cuts into about 12 slices
A well rounded chocolate cake with a malted milky sweetness filled and topped with malt chocolate fudge buttercream and finished with Cadbury mini eggs. Made using the super quick all in one method.









Ingredients
For the cake:
  • 175g tub margarine or butter, softened
  • 175g caster sugar 
  • 3 large eggs
  • 175g plain flour
  • 2 tsp baking powder
  • 25g cocoa powder
  • 50g Ovaltine
  • 4 tbsp milk
  • 1 tsp vanilla extract
For the buttercream and decoration:
  • 125g butter, softened
  • 200g icing sugar
  • 50g Ovaltine
  • 25g cooa powder
  • 2 tbsp boiling water
  • 1 sharing bag of Cadbury mini eggs
Instructions
1. Set the oven to 180 C/160 C fan and grease/line two 7" or 8" round cake tins.
2. Place all the the cake ingredients into a bowl and mix with an electric mixture until smooth and just combined.
3. Divide the mixture between the two tins and level off. Bake for about 25 mins until a cake tester inserted into the centre comes out clean. Remove from the oven and cool for 5 mins then turn out onto a wire rack to cool completely.
4. For the buttercream, beat the butter until creamy and very soft. Sieve in portions of the icing sugar, cocoa powder and Ovaltine, mixing between each addition. Add the boiling water and mix again until combined. Continue mixing until the buttercream is soft and fluffy, or the texture you prefer it.
5. Place one cake on a plate and spread half of the buttercream on top. Spread the remaining buttercream on the other cake then place on top of the first layer so the two buttercream layers are not touching. Decorate with the Cadbury mini eggs.

I'm sharing these cookies with CookBlogShare run by Lucy at Supergolden Bakes and Bake of the Week run by Helen from Casa Costello. Also, Love Cake run by Ness at JibberJabberUk where the theme for May is Colour Me Pretty. As a June update, I'm also sharing this cake with Recipe Clippings run by Janice at Farmersgirl Kitchen. There is no theme this month so I can enter, though I can't remember which magazine I pulled the original recipe out of !

Tuesday, 21 April 2015

Double Chocolate Aero Bubbles Cookies

It's April. My exams start on May 11th. The ones which decide what degree classification I get after four years of battling chemistry. This means I should be revising. But hey, I made cookies instead!
Soft baked Double Chocolate Aero Bubbles Cookies with a fudge like centre.
Of course I made cookies. I'm an excellent procrastibaker and I needed to at least try and relax. I also needed something really chocolatey that I could keep reaching for. Over and over. Anything to get me through the next couple of months. May 29th is when it is all over people. Watch this space!
Soft baked Double Chocolate Aero Bubbles Cookies with a fudge like centre.
These cookies were the result of finding some sharing bags of Aero bubble reduced. Not the usual mint ones but the rare milk and white chocolate Asro bubbles. Of course, I had to buy a couple of bags to add to my stash. I had intended to use them as decoration for some marble cupcakes but then I got upset so ate one bag. I can't remember what over but at a guess it was probably over my dissertation. The relief I felt when I clicked submit was immense. 
Soft baked Double Chocolate Aero Bubbles Cookies with a fudge like centre.
So these cookies. I've been here before with a mint Aero bubbles version. These though are something else. Each bite is met with the slightest resistance from the outer shell of crunchiness that is wished for in the best cookies. On reaching the sumptuously chewy core you are met with an intense chocolate hit with just enough sweetness to balance the sweet and creamy white chocolate, the Aero bubbles adding a layer of fun pleasure to a grown up chocolate cookie.
Soft baked Double Chocolate Aero Bubbles Cookies with a fudge like centre.
I know an office of scientists that would have enjoyed these. Trouble is, they never made it that far.

Double Chocolate Aero Bubbles Cookies
Makes 18 ish cookies
Crisp on the outside with a soft and chewy fudge like interior these cookies are deeply chocolatey and packed full of the rare milk and white chocolate Aero bubbles.










Ingredients
For the cupcakes:
  • 115g butter
  • 190g sugar
  • 1 heaped tsp molasses
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 0.75 tsp bicarbonate of soda
  • 175g plain flour
  • 45g cocoa powder
  • 230g Aero bubbles (2 sharing bags)
Instructions
1. Melt the butter with the sugar and molasses in the microwave and set aside to cool slightly.
2.Mix in the egg, then egg yolk, then vanilla. Sift in the bicarbonate of soda, plain flour and cocoa and stir together until the dry ingredients are almost incorporated.
3. Crush the Aero bubbles so some are in small pieces and some are still whole. Mix into the cookie dough, reserving a few to go on top of each cookie if you wish.
4. Set the oven to 180 C/160 C fan and line a baking sheet with baking paper. Place balls of cookie dough on the tray, making them reasonably tall. Don't have more than 12 cookies on each tray.
5. Bake in the preheated oven for 10-12 mins, depending on how soft you prefer your cookies - tey will look underdone. Mine weighed about 35g each and I baked them for 10 mins. Leave on the baking tray for a few mins then carefully remove to a wire rack. Divide the rest of the dough into balls and repeat. If you've saved some Aero bubbles pieces, gently press them into the warm cookies now.

I'm sharing these cookies with CookBlogShare run by Lucy at Supergolden Bakes and Bake of the Week run by Helen from Casa Costello. Also, Tea Time Treats where the theme is chocolate this month. Karen from Lavender and Lovage alternates as host with Janie from The Hedgecombers. My use of Aero bubbles makes them suitable for the candy themed Biscuit Barrel too. Alexandra from The Lass in the Apron is hosting for me while I finish of my degree and I couldn't be more grateful.

Monday, 6 April 2015

Mini Galaxy Caramel Egg Brownies

What would you do to celebrate something you have been hoping for and working towards finally coming off? An evening at the pub? A meal out? If you're anything like me then you will get in the kitchen and bake. And hence the reason for these ultra gooey, massively chocolately brownies, topped of course with Easter chocolate. Because why not. It's a celebration after all. 
Ultra gooey brownies with a Mini Galaxy Caramel Egg in each piece
So the big announcement. Most of you know I'm in the final year of a MChem degree and so I should be frantically looking for jobs in between trying to cram as much information into my head as possible. Well I don't need to look for jobs because in September I'll be starting a PhD!!!!! I'll be working on organic total product synthesis in the same research group that I did my final year project with. The PhD project I've got is really interesting (and even more confusing) and I'm so pleased I was offered it. Quite why I want to go through the stress again that I experience while writing my dissertation, only a thousand times worse, I don't know. But there will be cake involved - I know that for certain.
Ultra gooey brownies with a Mini Galaxy Caramel Egg in each piece
These brownies are an adaptation of my favourite ever brownie recipe which I also based these Overloaded Brownies on as well as these Mini Creme Egg Brownies. I've also made brownies with and mayonnaise, some with courgettes and a Nutella surprise, and I'll never forget the gluten free five ingredient brownies I made last year. These brownies though, these may just be my new favourites.
Ultra gooey brownies with a Mini Galaxy Caramel Egg in each piece
Wickedly indulgent and packed full of dark chocolate, a mini Galaxy caramel nestles on top of each square amongst a smattering of chopped white chocolate. Sweet yet not sickly, just sinfully good. The most gooey brownie you will experience and highly appreciated by all. Here's to the next three years of Chemistry.


Mini Galaxy Caramel Egg Brownies


Makes 16 small brownies
Incredibly gooey and deliciously rich, each brownie is finished off with a Galaxy caramel egg. A good way to use up Easter chocolate!









Ingredients
  • 16 mini Galaxy caramel eggs, unwrapped and put in the freezer at least a few hours before baking
  • 125g dark chocolate, chopped
  • 85g butter
  • 175g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 100g plain flour
  • 0.5 tsp baking powder
  • 30g cocoa powder
  • 50g white chocolate chopped
Instructions
1. Set the oven to 170 C/150 C fan and line an 8" square tin with baking paper.  
2. Melt the dark chocolate with the butter in a microwave or over a pan of simmering water. Set aside to cool to room temperature.
3. In a large bowl, whisk the eggs and sugar together until combined and foamy then whisk in the vanilla. Stir in the cooled chocolate/butter mixture then sift in the flour, baking powder and cocoa powder. Stir together until only just combined.
4. Pour into the tin and level off. Bake in the preheated oven for 20 mins then remove from the oven and quickly place a caramel egg where each piece will be, avoiding where you will cut. Press down slightly. Scatter over the white chocolate and return to the oven for 15 to 20 mins. A cake tester inserted into the centre should come out with gooey crumbs on it. 
5. Cool on a wire rack completely before removing from the tin and slicing.


Of course, I want to share these brownies with as many people as possible. First, CookBlogShare run by Lucy at Supergolden Bakes. The AlphaBakes challenge is welcoming B bakes this month, currently hosted with Caroline from Caroline Makes alternating with Ros, The More Than Occasional Baker. Treat Petite for April is hosted by Kat, The Baking Explorer who shares duties with Cakeyboi Stuart. The these is spring so these brownies, a perfect way to use up Easter chocolate, should fit the bill. Karen from Lavender and Lovage has chosen the theme for Tea Time Treats as chocolate so this entry goes without saying. Her co-host is Janie from The Hedgecombers. And of course, The Biscuit Barrel, which is currently being hosted by Alexandra from The Lass in the Apron while I finish off my degree. Alexandra is doing a fantastic job at hosting for me so please, please go over and say hi and scour her inventive recipes.