Chocolate Fudge Cake

This has to be one of the easiest chocolate cakes to make..honestly (well minus the handmade flowers!)

Sponge:

175g self raising flour

150g caster sugar

2 tablespoons golden syrup

2 tablespoons cocoa powder

2 medium eggs

1 teaspoon bicarbonate of soda

150ml sunflower oil

150ml milk

Method:

1. Preheat oven to 180c

2. Line two 7''round tins with greaseproof paper

3. Sieve the flour, cocoa and bicarb into a bowl, add the sugar and mix until combined

4. Make a well in the middle and add the syrup, eggs, milk and oil and mix until smooth

5. Spoon the mixture into the two tins and place in the oven for 25-30 minutes until springy to the touch

6. Leave to cool before placing onto a cooling rack

Frosting:

75g Unsalted butter (at room temp)

175g Icing sugar (sifted)

3 Tablespoons cocoa

Milk

( I double the ingredients of the frosting as I don't like to scrimp)

Method:

1. Beat the butter until soft

2. Add the icing sugar and beat until well combined

3. Add enough milk until you have a good spreading consistency

4. Sift the cocoa powder into the mixture and mix together until smooth

5. Sandwich the cakes together with half of the frosting then using a palete knife cover the top and sides of the cake with the remaining frosting...

.......there you have it one light moist chocolate cake

...........enjoy.x

Rocky Road treat.....

I wanted to send people away with a little treat at my tea party, unfortunately I didn't have any cello bags big enough so had to wrap each piece in clingfilm...I was not happy I can tell you!!

Ingredients:

200g chocolate, milk or dark

100g unsalted butter

200g chocolate chip cookies, lightly crushed

100g mini marshmellows

100g sultanas

Golden syrup

d

Dark chocolate to cover

Method:

Line a 7''x 7'' tin with clingfilm.

Melt chocolate in a bain marie or bowl over a saucepan with simmering water along with the butter.

Once melted allow to cool for 10 minutes.

Stir in the cookies, mini marshmellows, sultanas and some golden syrup ( just enough to bind it all together...roughly 2-3 tablespoons),

Transfer into the tin, press down until even all over and chill for at least 2 hours.

Once set, poor melted dark chocolate over the top so it covers evenly...ta dah finished product!

Chop into small or big pieces, whatever takes your fancy :)

Lemon Sponge Cupcakes....

                         .........with Lemon Curd and Lemon frosting.

I also made the cake wrappers by using paper dollies....a very cheap way to make your cakes look pretty.You can get a packet of around 60 paper dollies from the pound shop for.....well one pound!!

That tutorial will be another post, when i'm not upto my eyeballs in nappies!...

Sponge ingredients: 120 g plain flour 150 g caster sugar 1 1/2 teaspoon baking powder 2 tablespoons grated lemon zest (plus extra to decorate) 40 g unsalted butter, at room temperature 120 ml whole milk 1 egg Lemon frosting: 250 g icing sugar, sifted 80 g unsalted butter, at room temperature 2 tablespoons grated lemon zest Juice of 1/2 lemon a couple of drops of yellow food colouring (optional) 25 ml whole milk

Preheat the oven to 170°C/325°F. Put the flour, sugar, baking powder, lemon zest and butter in a bowl and beat on low speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until just incorporated. Add the egg to the flour mixture and continue beating until just incorporated. Continue mixing for a couple of minutes until the mixture is smooth. Spoon the mixture into the paper cases until 2/3 full Bake in pre-heated oven for 20-25 minutes or until the sponge bounces back when touched. A skewer inserted should come out clean. Leave the cupcakes to cool slightly in tray before turning out onto wire cooling rack to cool completely. For the lemon frosting: Beat together the icing sugar, butter, lemon zest, lemon juice and food colouring on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy (at least 5 minutes). When the cupcakes are cold, spoon the lemon frosting on top and decorate with a little lemon zest. I also added a little lemon curd to the top of the sponge before piping on the lemon  frosting...delish!!