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Healthier Chocolate Beetroot Bundt with Orange Coconut Cream Ganache

It was my birthday this week (I’m an April fool!), and this year I had time to make cake. We are currently in a global shutdown to combat a coronavirus pandemic and it is an anxious time for everyone I think. We have to live day-by-day and hope that we can overcome it together. In the midst of all the gloom it is important to keep busy and do things you love…and that would include baking!

I chose to make this Chocolate Beetroot Bundt cake from a desire to maintain a nourishing and healthy diet at this time. While no cake is healthy, this one uses honey as a sweetener, rapeseed oil in place of butter and of course has one of your 5-a-day in the form of nutritious beetroot! It is also dairy-free, making it suitable for those with dairy intolerances or dietary preferences.

The recipe is adapted from one by Green Kitchen Stories, who write wonderful vegetarian cookbooks. I have made changes to their Decadent Beetroot Chocolate cake by substituting some flour for wholemeal, adding in ground almonds for added moisture and increasing the chocolate content. I also decided to go all-out (it was my birthday after all!) and add a vegan Chocolate Orange Ganache icing, which really makes the cake! I sometimes pair beetroot with orange in a salad and I think the flavour combination works well here too. I love vegan ganache (perhaps more so than regular ganache actually!), made with coconut cream it is equally as rich as that made with dairy cream but has added flavour. Any leftover could be rolled into delicious vegan truffles.

As shopping and stock availability is not always easy in the current global shutdown, feel free to make variations with whatever you have available. If you don’t have a bundt tin, this recipe would also works well in an 8″ or 9″ round cake tin. I have used a mix of wholemeal and plain flour but if the flour shortage seen in supermarkets here is widespread, feel free to use any flour you have, eg. self-raising (omit the baking powder), or gluten-free or other flour alternatives.  Ground almonds are also a non-essential element. The original recipe calls for 70% dark chocolate but I only had 54.5% available so clearly either will work.

I hope you enjoy this recipe, it is an easy one to make so kids can be roped in too. And perhaps a nice nourishing choice for an Easter treat too!

Happy baking!

Suzanne x

Chocolate Beetroot Bundt Cake with Orange Coconut Cream Ganache

Ingredients for the Cake:

  • 150ml rapeseed oil (olive would work too), plus extra for greasing
  • 120ml honey
  • 75g dark chocolate (70% best but I used 54.5%)
  • 250g grated raw red beetroot
  • 3 free range eggs
  • 1tsp vanilla extract (optional)
  • 100g wholemeal plain flour
  • 100g plain flour
  • 25g ground almonds
  • 75g good quality cocoa powder
  • 2tsp baking powder
  • Pinch salt

Ingredients for Ganache:

  • 150g coconut cream (can take cream settled at top of tin of coconut milk or use a small tin coconut cream)
  • 150g 54.5% dark chocolate
  • Grated zest of 1 small orange

For decoration (optional):

  • Whatever you have available! I used dried rose petals, other dried flowers, toasted nuts, sliced fruits etc would also work well.

Method:

  1. To make the cake, preheat the oven to 160°C/320F.  Grease a 20cm bundt pan with oil. I use a silicone bundt mould which is best to avoid sticking. If using a metal one it may be advisable to also sprinkle with flour to avoid sticking. If using a cake tin, grease and line.
  2. Heat the rapeseed oil, honey and dark chocolate together on a low heat in a medium sized pan.
  3. Add the grated beetroot, beaten eggs and vanilla and stir to combine.
  4. In a separate bowl, sift together the flours, baking powder, cocoa powder and salt. Add the ground almonds.
  5. Pour the dry ingredients into the chocolate beetroot mixture and stir well to combine.
  6. Pour the mixture into your chosen cake tin.
  7. Bake for 25-35mins, until the top is cracked and a skewer inserted into centre comes out clean.
  8. Leave to cool for 10mins before turning out onto a wire wrack to cool completely.
  9. To make the ganache, place the chocolate and coconut cream in a bowl over a pan of simmering water and stir to melt chocolate. Add the orange zest and stir. Pour over the cooled bundt cake. Decorate as you wish.
  10. Enjoy!

 

Chocolate Cranberry and Chestnut Layer Cake Recipe

I am always a little indecisive about what to make for a Christmas dessert, but generally come to the conclusion that a centrepiece cake can never go amiss!  I have hence been experimenting with some traditional seasonal flavours and am delighted with this resulting Chocolate Chestnut and Cranberry layer cake recipe.

The chocolate cake is light and moist and is adapted slightly from a recipe in Tessa Huffs fabulous cake book, Layered. The lightness of this chocolate cake gives the perfect balance to the rich bitterness of the cranberry ganache and the sweetness of the chestnut meringue buttercream.

The cranberry ganache is adapted from a macaron filling recipe by patissier Eddy Van Damme. It is deliciously decadent with a fabulously rich colour. You may not need to use all of this ganache but leftover can be used to fill macarons or frozen for use in a future bake. It would pair well with other flavours too such as cranberry or gingerbread.

For the chestnut puree in the swiss meringue buttercream I used the French brand Clement Faugier but others are available in good supermarkets or delis. Leftover puree can be used in a variety of recipes such as with meringues in the classic Mont Blanc dessert, added to cakes or brownies, or made into chocolate chestnut truffles which would actually be a lovely decoration and accompaniment for this cake. I didn’t have time to do this but there are recipes available online.

The cake is rich and decadent and will hence easily serve a crowd of 10-12..just what is needed for the festive season! The cake itself will keep well for 4-5 days wrapped in tightly cling film.  Once filled and iced eat within 2-3 days. I don’t think this will be a problem!

Happy baking!

Suzanne x

Chocolate Cranberry and Chestnut Cake Recipe

Ingredients for the cake:

  • 235g plain flour
  • 70g best quality cocoa powder
  • 1 1/2 tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp salt
  • 120ml rapeseed or other flavourless oil
  • 300g caster sugar
  • 2 large eggs
  • 1tsp vanilla bean paste
  • 180ml whole milk
  • 240ml strong coffee

Ingredients for Cranberry Ganache:

  • 180g fresh cranberries
  • 120g cream
  • 120g sugar
  • 120g 54.5% dark belgian chocolate

Ingredients for the  Swiss Meringue Buttercream:

  • 150g fresh egg whites (about 5 eggs)
  • 250g caster sugar
  • 240g unsalted butter, cool but not cold
  • 4-5 tbsp tinned sweetened chestnut puree (or more to taste)
  • pinch salt

For decoration (optional):

  • Fresh cherries or other seasonal fruits

Method:

  1. To make the cake, preheat the oven to 160°C/320F.  Grease three 7″ round cake tins and line with baking parchment.
  2. Sift together the flour, cocoa powder, baking powder, baking soda and salt into a bowl.
  3. Beat the oil and sugar together in a stand mixer for a few mins until pale. Add the eggs and beat again until combined.
  4. Turn the mixer to low and add the flour mixture in 3 batches, alternating with the milk. Scrape down the bowl and mix again to combine.
  5. Finally with the mixer on low add the coffee and mix until just combined.
  6. Divide the mixture between the tins and bake for 25-30 mins until the top of the cakes are firm to the touch and a skewer inserted into the centre comes out clean.
  7. Remove the cake from the tin after 10-15mins and leave to cool completely on a wire rack.
  8. To make the cranberry ganache: Put the cranberries, cream and sugar into a small saucepan and bring to the boil. Remove from the heat and puree in a blender. Strain back into the pan to remove skin and seeds of the cranberries.
  9. Put the chocolate callets into a bowl.
  10. Bring the cranberry cream mixture back to the boil and then pour over the chocolate mixture. Leave for a few mins to allow the chocolate to melt before stirring to achieve a smooth ganache. Set aside to cool and thicken.
  11. To make the icing: Clean the bowl and whisk of an electric mixer with a squeeze of lemon juice and dry with paper towel to remove any traces of grease.
  12. Place the egg white and sugar into the bowl and place over a pot of simmering water, whisking constantly, until the temperature reaches 160°F on a candy thermometer. If you don’t have a thermometer, whisk until the sugar has completely dissolved and the egg whites are hot.
  13. Transfer the bowl to the mixer and using the whisk attachment whisk until the meringue is thick and glossy and the bottom of the bowl feels neutral to the touch.
  14. Switch to paddle attachment and with mixer on low speed add the butter a cube at a time, mixing until incorporated after each addition. If the mixture curdles continue to mix until it comes back together. Add the chestnut puree and salt and mix to combine.
  15. If the buttercream is too runny, refrigerate until firmer and mix again before using.
  16. To assemble the cake, trim the tops of the cooled cakes to level. Fix one cake layer to a cake card or directly onto a cake stand using a small bit of buttercream. Pipe a layer of cranberry ganache on top followed by a layer of the buttercream, smoothing each with a palette knife. Repeat with a second cake layer and another layer of ganache and buttercream. Top with the final cake layer. Refrigerate until firm.
  17. Once the cake has been chilled for at least 30 mins and is firm, crumb coat the cake in a thin layer of buttercream, scraping away any excess. Refrigerate again.
  18. Continue to add layers of buttercream, using a scraper to remove excess until the cake is covered in a smooth layer of buttercream icing.
  19. Decorate as you wish with gilded fruits, sugared cranberries, chocolate truffles or anything else that takes your fancy!

 

Chocolate Gingerbread Mini Bundts with Irish Whiskey Orange Caramel Glaze

 

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As many know I am a huge fan of mini bundt cakes. Often requiring little in the way of adornment they are the perfect individual treat for guests. I wanted to make a festive version and this Chocolate Gingerbread cake recipe is deliciously light and fluffy so not too heavy for a Christmas dessert. Adapted from a recipe by Supergolden Bakes, I have paired it with an Irish Whiskey Orange Caramel glaze for a little extra indulgence!

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The recipe makes 10 mini bundt cakes but if you prefer to make one large cake, double the quantities for a large bundt tin and increase the baking time to 40-45 mins. The caramel recipe makes more than is needed but store any leftover in a clean jar in the fridge and feel free to pour over ice-cream, cakes and desserts over the festive season!

Chocolate Gingerbread Mini Bundt Cakes with Irish Whiskey Orange Caramel Glaze

Ingredients for the chocolate gingerbread bundt cakes:

  • 75g dark chocolate
  • 75g unsalted butter
  • 75 soft brown sugar
  • 60g self-raising flour
  • 30g ground almonds
  • 2 medium eggs, separated
  • 1/2 tbsp black treacle
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp bicarbonate soda

Ingredients for the Irish Whiskey Orange Caramel:

  • 75ml cream
  • 100g caster sugar
  • 50g cold butter, cubed
  • 2tbsp Irish (or other) whiskey
  • finely grated zest 1 medium orange

Step 1: To make the cake, preheat the oven to 160°C/315F.  .

Step 2: Melt the chocolate over a pan of simmering water and leave to cool.

Step 3: Beat the butter and sugar together until light and creamy.

Step 4: In the meantime whisk the egg whites in a clean bowl until stiff peaks form. Set aside

Step 5: Beat the egg yolks into the creamed butter and sugar mixture.

Step 6: Add the cooled melted chocolate and treacle and beat until combined.

Step 7: Fold in the flour, ground almonds, spices and bicarbonate of soda.

Step 8: Add a spoonful of egg whites to the mixture and fold in gently with a metal spoon before folding in the remainder of the egg whites

Step 9: Divide the batter between 10 silicone mini bundt moulds. Place on a tray in the oven and bake for approximately 15 mins or until top is springy to the touch. Remove from oven and leave to cool for 15mins before carefully turning out of the moulds.

Step 10: To make the caramel sauce, heat the cream gently in a saucepan.

Step 11: Put the sugar in a larger saucepan and heat on medium heat until the sugar starts to dissolve. Swirl to ensure it heats evenly.

Step 12: When all the sugar has dissolved add in the butter a cube at a time and stir until smooth.

Step 13: Slowly pour in the cream and stir again until smooth.

Step 14: Finally add the whiskey and orange zest and stir.

Step 15: While caramel sauce is still runny, pour over the mini bundt cakes. The cakes taste best warm but to my family taste testers they were also equally delicious cold!

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Vegan Chocolate Pistachio Cake with Raspberries

My children love a family birthday and never let one pass without having candles on a cake! With my birthday falling just a few days after Easter this year I decided to bake a cake which was a bit more wholesome after the chocolate-laden weekend my children had experienced the week before. This cake is gluten, dairy and refined-sugar free. The natural sweetness of the banana and syrup satisfied the desire for a treat while the dense nutty texture made a small slice sufficiently filling. Although this recipe is for a tiny 5″ cake it easily serves 8-10 deliciously rich slices. This was deemed a winner by my children, so much so that it was gone before I got to take a photo of a cut slice! (problems of a food blogger!).

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Vegan Chocolate Pistachio Cake with Chocolate Ganache and Raspberries

Ingredients for the cake:

  • 100g ground almonds
  • 100g shelled pistachios
  • 25g unsweetened cocoa powder
  • 1tsp gluten-free baking powder
  • Sea salt
  • 2 flax eggs: 2tbsp ground flaxseed and  6tbsp of water (or two large eggs if not vegan)
  • 2 ripe bananas
  • 80ml melted coconut oil or rapeseed oil
  • 120ml maple or other syrup
  • 1tsp vanilla extract

Ingredients for the chocolate ganache:

  • 125ml full fat coconut milk (you can use more or less milk depending on whether you prefer a softer or stiffer ganache)
  • 275g dark chocolate (dairy-free if vegan)

Step 1: To make the cake, preheat the oven to 150°C/315F.  Grease and line two 5” cake tins

Step 2: Make the flax eggs by combining ground flaxseed and water in a small bowl. Set aside for 5mins to thicken.

Step 3: Put the pistachios in a food processor and blend to a fine powder.

Step 4: Put the ground almonds, ground pistachios, cocoa powder, baking powder and a pinch of sea salt in a mixing bowl and stir to combine.

Step 5: In a separate bowl mix together the flax eggs, mashed banana, maple syrup and vanilla extract.

Step 6: Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the prepared tins and bake for 20-30mins until a skewer inserted into the centre comes out clean. Remove from the tins and leave to cool on a wire rack.

Step 6: To make the chocolate ganache, heat the coconut milk and chocolate in a bowl over a pan of gently simmering water, stirring until the chocolate has melted and the mixture is smooth. Place mixture in the fridge for 30mins-1hour until chilled and firm. Scoop into mixing bowl and beat on high speed for several minutes until light and fluffy.

Step 8: To assemble the cake, level the cakes. Place the first cake layer on a plate or cake stand. Spread some of the whipped ganache over the cake and cover with fresh raspberries. Place the second cake layer on top and repeat. Simple but oh so delicious!

Dark Chocolate Tonka Bean Cake with Raspberry Glaze

Bundt cakes are my go-to style for beautiful looking cakes for gatherings of family and friends when short on time. With a little bit of baking and a drizzle of icing you have something that looks amazing and easily forms a centrepiece for any table.

This Dark Chocolate Tonka Bean cake with Raspberry glaze is a new bundt cake favourite! I recently came across Tonka bean whilst browsing one of Dublin’s many fine delis. It comes from Brazil and has a fruity and somewhat spicy flavour. Used in a similar way to vanilla, a small amount grated into cakes, cupcakes or macarons lends a subtle flavour. Indeed if you are unable to find Tonka bean simply substitute with vanilla in this recipe.

This chocolate cake is an adaptation of a beautifully moist chocolate cake recipe which I regularly use for our wedding and celebration cakes. It hence also works well baked in a normal tin and layered with your favourite buttercream. For this bundt cake I finished it with a raspberry glaze for a sharp colour and flavour contrast!

Happy Baking!

Dark Chocolate Tonka Bean and Raspberry

 

Dark Chocolate Tonka Bean Bundt Cake with Raspberry Glaze

Ingredients for the cake:

  • 200g unsalted butter plus extra for greasing
  • 300g plain flour
  • 1 tsp baking powder
  • 1/2tsp baking soda
  • Pinch of salt
  • 100g 70% dark chocolate, broken into pieces
  • 160ml natural or greek yogurt
  • 55g good quality cocoa powder
  • 400g caster sugar
  • 3 medium free-range eggs, room temperature
  • 1 tonka bean finely grated

Ingredients for the raspberry glaze:

  • 150g icing sugar, sifted
  • 1-2tsp freeze dried raspberry powder (or if unavailable use raspberry juice instead of the water below)
  • 50-75ml warm water

Step 1: To make the cake, preheat the oven to 160°C/320F/gas mark 3. Grease a 2.4l bundt tin very well with butter.

Step 2: Sift together the flour, baking powder, baking soda and salt into a bowl.

Step 3: Place the chocolate in a heatproof bowl over a pan of gently simmering water and stir to melt.  Remove from heat and sift in cocoa powder. Add yogurt and 80ml hot water and stir to a smooth paste.

Step 4: Meanwhile, beat together the butter, sugar and tonka bean until light and fluffy.

Step 5: Beat in the eggs one at a time, mixing well after each addition.

Step 6: Add chocolate paste and stir to combine.

Step 7: Finally stir in flour mixture taking care not to overmix.

Step 8: Pour the mixture into the bundt tin and bake for 40-45 mins until cake is springy to the touch and a skewer inserted into the centre comes out clean.

Step 9: Leave the cake to cool in the tin for about 30 mins before gently turning out onto a wire rack to cool completely.

Step 10: To make the raspberry glaze, dissolve the raspberry powder in the water (or use raspberry juice) to give the desired colour and flavour. Add to the icing sugar to give a thick but runny consistency. Spoon over the cake allowing it to drip down the sides.