Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
This cake I have baked today comes from a baking book by Yossy Arefi entitled Snacking Cakes. Simple treats for anytime cravings. I was wanting to bake something pumpkin, but I was also wanting to bake something different.
This cake looked interesting. Chocolate and pumpkin are flavors that go really well together. Chocolate and spice work well. Pumpkin and spice work well. I felt the three would work really well together. I was not wrong!
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It is thoroughly studded with sweet and decadent chocolate chips. Which is not a really bad thing. I love biting into a cake and then having my teeth hit the rich creaminess of a chocolate chip. You can use either milk or semi-sweet.
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I don't know why I bake chocolate desserts. They are notoriously difficult to photograph and make them look decent. Why is that???
I apologize for the poor looking pictures of this cake. I am not a professional photographer and so I didn't really know how to make them look as delicious as this cake really is. Please don't let them put you off!
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I know that anything with chocolate is going to photograph very badly and yet I will still bake chocolate things. I must be a sucker for punishment, lol
Or I am just a glutton who can't get enough chocolate. You take your pick! Sucker or glutton. I am content either way. Maybe I am both! haha
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WHAT YOU NEED TO MAKE SPICED CHOCOLATE PUMPKIN CAKE
Simple baking cupboard ingredients plus some tinned pumpkin puree. Tis the season for pumpkins and spice and all that!
For the cake:
- 3/4 cup (150g) soft light brown sugar, packed
- 2 large free range eggs
- 1 cup (230g) pumpkin puree (not pie filling)
- 1/2 cup (120ml) light olive oil
- 1/2 cup (120ml) whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- pinch cayenne pepper
- 1/2 cup (45g) unsweetened Dutch process cocoa powder
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (85g) chocolate chips
For the glaze:
- 1 cup (130g) icing sugar, sifted
- 1 TBS pumpkin puree (not pie filling)
- 1 TBS whole milk (or as needed)
- 1/4 tsp ground cinnamon
- pinch cayenne
- pinch ground cloves
- pinch salt
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True confessions here. I did not have Dutch Process cocoa powder. I just used ordinary cocoa powder. Dutch cocoa powder tends to have a much deeper color than regular cocoa powder and so if you use it your cake will be darker in color.
Another true confession. I think I actually left the milk out of the cake batter? Say what! I know! But in writing it up I could not remember putting it in. My cake turned out fine however, so maybe I did and just can't remember doing so. Yes, its one of those days.
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Another true confession here. I cut the glaze ingredients in half for my cake. I am trying to cut back a bit on sugar if I can and felt that half the glaze would be sufficient. I think that was the right choice for me.
In the book the author suggests an alternative topping. For a loaf cake mix together 1 TBS granulated sugar along with 1/4 tsp cinnamon and a pinch of cayenne. Sprinkle this over top prior to baking.
I think I would have personally enjoyed this more than the glaze. A bit of heat. A bit of sweet. A bit of crunch.
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HOW TO MAKE SPICED CHOCOLATE PUMPKIN CAKE
I know I say it all the time, but its true. A very easy cake to throw together.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin. Line with baking paper leaving an overhang at the sides for lifting out.
Measure the brown sugar and eggs into a bowl. Beat with an electric whisk until light and foamy. Whisk in the pumpkin puree, oil, milk, cinnamon, salt and cayenne until smooth. Whisk in the cocoa powder.
Whisk the flour, baking powder and soda together. Stir this into the wet mixture to combine thoroughly. Fold in the chocolate chips.
Pour into the prepared loaf tin, smooth the top over.
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Bake in the preheated oven got 55 to 65 minutes. When done a toothpick inserted in the center should come out clean and the top should spring back when lightly touched.
Leave to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
To make the glaze, whisk all of the ingredients together to give you a nice smooth drizzle icing. Spoon this over the cake and allow to set before cutting into slices to serve.
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If you are a fan of Mexican type of chocolate cakes then you will really love this cake. It packs a lovely bit of spice and some heat from the cayenne, which is totally optional by the way.
You will also love the creamy bits of chocolate studding the cake. I know I do.
If you wanted to you could skip the pumpkin glaze and do a chocolate one in its place. If I make the cake again, and I probably will, I think I will do a chocolate glaze.
For a quick and easy chocolate glaze whisk together 1 cup (1030g) icing sugar, 3 TBS sifted unsweetened cocoa powder, 1 TBS very soft butter and two to three TBS of boiling water until smooth and pourable. Pour over your cake and allow to set before slicing.
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PUMPKIN, ORANGE & CRANBERRY BREAD - This pumpkin bread recipe makes the best pumpkin bread ever and that is all down to my mother-in-laws secret ingredient, which is frozen orange juice concentrate. Yes, frozen orange juice concentrate. This was not something I could get in the UK either, but it was an ingredient that I learned to adapt. This adds a lovely touch of orange flavor.
PUMPKIN STREUSEL CAKE - A dense and spicy pumpkin Bundt cake with a ribbon of brown sugar streusel running through it. Delicious!!! This smells heavenly when it is baking. You have been warned!
Spiced Chocolate Pumpkin Cake
Yield: Makes one 9 X 5 X 2 inch loaf cake
Prep time: 10 MinCook time: 65 MinTotal time: 1 H & 15 M
This is a lightly spiced cake, packed with plenty of chocolate. Its moist from the use of pumpkin and sports a lush pumpkin glaze.
Ingredients
For the cake:
- 3/4 cup (150g) soft light brown sugar, packed
- 2 large free range eggs
- 1 cup (230g) pumpkin puree (not pie filling)
- 1/2 cup (120ml) light olive oil
- 1/2 cup (120ml) whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- pinch cayenne pepper
- 1/2 cup (45g) unsweetened Dutch process cocoa powder
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (85g) chocolate chips
For the glaze:
- 1 cup (130g) icing sugar, sifted
- 1 TBS pumpkin puree (not pie filling)
- 1 TBS whole milk (or as needed)
- 1/4 tsp ground cinnamon
- pinch cayenne
- pinch ground cloves
- pinch salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin. Line with baking paper leaving an overhang at the sides for lifting out.
- Measure the brown sugar and eggs into a bowl. Beat with an electric whisk until light and foamy. Whisk in the pumpkin puree, oil, milk, cinnamon, salt and cayenne until smooth. Whisk in the cocoa powder.
- Whisk the flour, baking powder and soda together. Stir this into the wet mixture to combine thoroughly. Fold in the chocolate chips.
- Pour into the prepared loaf tin, smooth the top over.
- Bake in the preheated oven got 55 to 65 minutes. When done a toothpick inserted in the center should come out clean and the top should spring back when lightly touched.
- Leave to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
- To make the glaze, whisk all of the ingredients together to give you a nice smooth drizzle icing. Spoon this over the cake and allow to set before cutting into slices to serve.
Thanks so much for visiting! Do come again!
One of the secrets of a happy life is
continuous small treats!
~Iris Murdoch
Today is my Birthday! I am turning 67 today and am grateful for every moment that got me here. I think every birthday deserves a treat, a cake, a pie, something to celebrate it with!
With that in mind I have had my heart set on baking a Scandinavian Almond Cake ever since I saw my friend Noelle post a photo of one on her Facebook page the other day. It looked so delicious!
Traditionally a Scandinavian Almond Cake, or Norwegian Almond Cake as it is also known, would be baked around the holidays when people are celebrating. If a Birthday isn't cause for celebration I don't know what is and so I decided that I would bake it for mine!
One of the things on my bucket list was always to visit the Scandinavian countries while I was in the UK. I never did get there, but I think one of the best ways to visit a country is through its food. I love Swedish Meatballs and Swedish Butter Cookies that you buy in the tins at Christmas.
So today I am going to pop on a travel show, and sit down with a hot drink and a piece of this cake and go arm chair travelling. (I think I'll watch Somebody Feed Phil, the Copenhagen episode.)
Traditionally this cake would be baked in a special pan such as the one you see above. It is called a Scandinavian Almond Cake Pan. I bought mine on Amazon. I know it will come in handy for all sorts of bakes.
I love the half moon shape. I can see it done in chocolate with a chocolate glaze and slivered almonds sticking out all over like a hedgehog. Fun fun!
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I have a special weakness for foreign dessert, especially cakes, and I have to say that this is one of the most delicious almond cakes I have ever baked and eaten.
It boasts a beautiful almond flavor throughout, from that beautifully textured cake to the sweet almond glaze which gets drizzled on top. There is even more almond flavor if you choose to scatter it with toasted flaked almonds.
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Its not hard to toast almonds. A few minutes on a baking sheet in a moderate (350*F/180*C) oven does the trick perfectly. I would say five to six minutes. You don't want to burn them.
(Although I have to say there used to be a burnt almond chocolate bar that I really loved to eat. I have not seen it in years.)
This is a light and springy cake which is quite unlike most European cakes which are, generally speaking, quite a bit more dense.
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WHAT YOU NEED TO MAKE SCANDINAVIAN ALMOND CAKE
Other than a special pan, you only need every day ordinary ingredients. I am also quite sure you could bake this cake in a loaf tin or a deep 9 inch round tin. Not sure on the timings however.
For the cake:
- 1 cup (200g) granulated sugar
- 1 large free range egg
- 1 1/2 tsp almond extract
- 2/3 cup (160ml) whole milk
- 1 1/4 cups (175g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120g) butter, melted
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For the icing:
- 1 1/2 cups (195g) icing sugar, sifted
- 2 to 3 TBS heavy cream
- few drops of almond extract
- flaked almonds to decorate, toasted or not
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I used Watkins pure Almond extract for my cake and large free range organic eggs. I buy my eggs at a place just around the corner from where I live. You can see the chickens running around in the yard.
They have a refrigerator on the porch of the shed with the eggs in it and an honesty tin. $5 a dozen for the most beautiful eggs with the brightest golden yellow yolks!
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I use whole full fat milk and plain all purpose flour. Robin Hood is what I always buy. I like it. My sugar is organic unbleached sugar, so it is a bit brown in color, but as you can see that doesn't show in this cake.
I use salted butter because I cannot afford to keep both salted and unsalted butter in my house. There is no salt in this recipe, but generally speaking I will cut back on the salt in a recipe a bit anyways. You do need a little bit most of the time, but not a lot.
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HOW TO MAKE SCANDINAVIAN ALMOND CAKE
This really is one of the easiest cakes to make. You can have it mixed and in the oven in about 10 minutes or so. I melt the butter in the microwave while I am mixing together everything else.
Preheat the oven to 350*F/180*C/ gas mark 4. Spray the cake tin really well with baking/cooking/canola oil spray. Dust lightly with flour, shaking out any excess. Place onto a baking sheet.
Beat the sugar, egg, almond extract and milk together with an electric hand whisk until smooth.
Whisk together the flour and baking powder. Beat this into the liquid mixture.
Continue to beat with the electric mixer whilst drizzling in the melted butter until thoroughly incorporated. Pour into the prepared pan.
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Bake in the preheated oven for 40 to 45 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for five minutes, then tip out onto a wire rack to cool completely.
To make the glaze, whisk the icing sugar, almond extract and cream together until smooth. You should have a mixture that makes for a drizzle. If it is too thick, add a few drops of milk.
Drizzle this over top of the cake and scatter with flaked almonds if desired. I added a few cake sprinkles because, its my birthday and sprinkles on a birthday cake are a must!!!
Cut into slices along the ring lines. Will that be one ring or two?
Note - this cake was adapted from a recipe I found here.
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I usually try to bake a delicious cake on most family birthdays. Some of my favorites are:
BUTTERMILK CHOCOLATE CAKE - My brother in law loves this delicious moist chocolate cake. Adapted from a recipe I found in a cookbook by Trish Magwood called Dish Entertains.
RASPBERRY CELEBRATION CAKE - This was a cake developed for the Queen's 60th Jubilee. It is moist and delicious and the cake I chose to bake for my birthday for many years. It is studded and filled with fresh raspberries.
VICTORIA SANDWICH CAKE - This is my all time favorite cake. Plain in looks, but fabulous flavors. Two moist layers of cake filled with sweet red jam and dusted with sugar. It is a real favorite cake for the tea table as well!
Scandinavian Almond Cake
Yield: 18 small or 9 regular
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This is one of the BEST almond cakes you could ever want to bake or eat. Its also one of the easiest! You do need a special pan, although I am quite sure you could also bake it in a deep 9 inch round cake tin
Ingredients
For the cake:
- 1 cup (200g) granulated sugar
- 1 large free range egg
- 1 1/2 tsp almond extract
- 2/3 cup (160ml) whole milk
- 1 1/4 cups (175g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120g) butter, melted
For the icing:
- 1 1/2 cups (195g) icing sugar, sifted
- 2 to 3 TBS heavy cream
- few drops of almond extract
- flaked almonds to decorate, toasted or not
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray the cake tin really well with baking/cooking/canola oil spray. Dust lightly with flour, shaking out any excess. Place onto a baking sheet.
- Beat the sugar, egg, almond extract and milk together with an electric hand whisk until smooth.
- Whisk together the flour and baking powder. Beat this into the liquid mixture.
- Continue to beat with the electric mixer whilst drizzling in the melted butter until thoroughly incorporated. Pour into the prepared pan.
- Bake in the preheated oven for 40 to 45 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for five minutes, then tip out onto a wire rack to cool completely.
- To make the glaze, whisk the icing sugar, almond extract and cream together until smooth. You should have a mixture that makes for a drizzle. If it is too thick, add a few drops of milk.
- Drizzle this over top of the cake and scatter with flaked almonds if desired. Cut into slices along the ring lines. Will that be one ring or two?
Thanks so much for visiting! Do come again!
Deep, Dark & Delicious Chocolate Cake. You've just been invited to someone's house for dinner and they want you to bring a dessert. Its almost a last minute invite and you just can't think of what to bring. Well I have the solution for you!
This is one of the best chocolate cake recipes. Not only is it moist and delicious, but it goes together very quickly! If you keep a few things in your larder you will always have the fixings for it at hand!
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A FEW MORE TIPS:
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Yes, it is a bit of a cheat in that it uses a cake mix, but let me tell you, nobody would ever know! This is the best rich and moist chocolate cake from a box mix that you could ever want to bake.
Its unbelievably easy and baker quality. Yes, I did say that. Bakery quality! Quick, and easy as well, what more could you ask for??? Not a lot I say, not a lot!
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WHAT YOU NEED TO MAKE DEEP, DARK & DELICIOUS CHOCOLATE CAKE
Simple store cupboard ingredients for the most part.
- 1 box (2 layer size) Devil's food cake mix
- 1 (4 serving size) package of instant chocolate pudding mix
- 4 large free range eggs
- 1 cup (120g) sour cream
- 1/2 cup (120ml) warm water
- 1/2 cup (120ml) canola oil
- 1 1/2 cups (180g) semi-sweet chocolate chips
To finish:
- Chocolate buttercream icing to cover (homemade or store bought)
- grated milk chocolate (optional)
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I always have a few cake mixes in my cupboard. Usually a yellow cake mix and a chocolate cake mix. They always come in handy for other things.
This Cherry Chocolate Cake is one thing I like to make that uses a chocolate cake mix and a tin of cherry pie filling. Its terrifically moist and delicious!
This Cherry Dump Cake is another fabulous recipe which uses a yellow cake mix.
There is no shame in using a cake mix!!
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Another thing I always have in my cupboards is instant pudding mix. Again, usually a few varieties. Vanilla, Chocolate and Butterscotch. They are great when you want a quick and easy dessert! If you have a can of squirty cream in your fridge to squirt on top, ain't nobody going to complain!
These days I use a sugar free one most of the time, but by all means use the regular one. If you are in the UK, I know you will not have instant pudding mix, but you do have Angel Delight which is very close and which I used as a substitute for instant pudding mix frequently when I lived there.
Use the 4 serving size chocolate one.
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The original recipe calls for sour cream, but true confessions here . . . I have used plain yogurt with success and today, well, I actually used the thickened part of a carton of buttermilk that wasn't shaken. (I wouldn't use it shaken however as it would be too liquid.)
I use canola oil as it has a benign flavor and you don't want to use an oil with a strong flavor or it would alter the flavor of the cake.
Again, I use only free range eggs as a matter of conscience. But you use what you can afford. You will find no judgement here. I raised five children and I know you need to do what you need to do.
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HOW TO MAKE DEEP, DARK & DELICIOUS CHOCOLATE CAKE
Nothing could be simpler. Trust me on this.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 13 inch cake pan really well. Set aside. (You can also use two 9-inch round layer tins. If you are using them, butter them really well also.)
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Empty the cake mix and chocolate pudding mix into a large bowl. Add the sour cream, water, oil and eggs. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl occasionally. The batter will be nice and thick.
Fold in the chocolate chips.
Spread the batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes (it can take longer), until well risen, the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
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Notes
- If desired this cake can be baked in two 9-inch round cake tins. Start checking at 30 minutes.
- If you haven't got sour cream, you can substitute with plain yogurt.
- Make sure you whisk the cake mix and pudding mix together before adding the wet ingredients as the pudding may begin to set up when you add them.
- In the UK you can use a package of chocolate flavored Angel Delight which is available in all the grocery shops.
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The pudding makes for a very moist cake, but do note that it may take longer to bake. Start checking at the specified time. It should spring back in the center when lightly touched and a toothpick inserted should come out clean. If it is not cooked through, return to the oven for a further five minutes or so and check again.
If you want a really moist cake you can lightly cover it with foil when you remove it from the oven. This helps to keep in all of the moisture and is part of what makes it dense and delicious!
Make sure your ingredient are well mixed before folding in the chocolate chips. I use a good quality chocolate chip. (Kirkland brand) It does make a difference. They taste rich and chocolatey.
I did use a canned frosting today and that works great. I grated half a bar of Green & Black's Organic Milk Chocolate over top. It has a high cocoa content. Yum!!
Enjoy! Enjoy! Enjoy!
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Deep, Dark & Delicious Chocolate Cake
Yield: 15
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Can you ever have too many chocolate cake recipes? I think not, especially when they are as simple to make and as delicious as this one!
Ingredients
- 1 box (2 layer size) Devil's food cake mix
- 1 (4 serving size) package of instant chocolate pudding mix
- 4 large free range eggs
- 1 cup (120g) sour cream
- 1/2 cup (120ml) warm water
- 1/2 cup (120ml) canola oil
- 1 1/2 cups (180g) semi-sweet chocolate chips
To finish:
- Chocolate buttercream icing to cover (homemade or store bought)
- grated milk chocolate (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 13 inch cake pan really well. Set aside.
- Empty the cake mix and chocolate pudding mix into a large bowl. Add the sour cream, water, oil and eggs. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl occasionally. The batter will be nice and thick.
- Fold in the chocolate chips.
- Spread the batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes (it can take longer), until well risen, the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
Notes
- If desired this cake can be baked in two 9-inch round cake tins. Start checking at 30 minutes.
- If you haven't got sour cream, you can substitute with plain yogurt.
- Make sure you whisk the cake mix and pudding mix together before adding the wet ingredients as the pudding may begin to set up when you add them.
- In the UK you can use a package of chocolate flavored Angel Delight which is available in all the grocery shops.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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