This cake is fabulous for birthdays or simply because it is a chocolate lover’s dream. It is moist yet light because the recipe calls for oil rather than butter.  I have decorated this one with fresh fruit in the style of the cake on the Great British Bake Off opening credits, but feel free to adapt it. This cake works well as a gluten free option in fact you can’t even tell the difference. I use the Tesco brand of cocoa as it is even more chocolately than other brands.

Ingredients

400 grams / 2 cups caster sugar

218 grams/ 1 ¾ cups plain flour (all purpose)

85 grams /  cup cocoa sieved

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

¼ cup vegetable or sunflower oil

2 teaspoons vanilla extract

235 millilitres /1 cup boiling water

Method

1. Heat oven to 180°C/350°F. Grease and line two 22 centimetre/ 9 inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for two minutes. Stir in boiling water creating a thin batter. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely.

Chocolate Buttercream Frosting

113 grams / ½ cup /1 stick or butter

75 grams /   cup   cocoa sieved

330 grams / 3 cups powdered sugar

80 millilitres/  cup milk

1 teaspoon vanilla extract

1. Melt butter. Sieve cocoa. Add the icing sugar, cocoa, butter, vanilla and milk to a mixer bowl and beat to spreading consistency.
2. Add small amount additional milk, if needed.

 

You can also make this as a one pan cake; I use a 20cm/8inch and bake it for about 50 minutes at 180°C/350°F.

Make this cake gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum.

Adapted from Hersey’s Perfectly Chocolate Chocolate Cake

This tart will melt in your mouth. It is definitely the taste of summer. It is the recipe of my good friend Anne O’ Leary which she has generously shared with me. The filling is easy to make unlike a crème patisserie so novices can try their hand at it. Feel free to substitute your favourite berry or use a combination of them on top. Enjoy!

For the pastry case:

175 grams/ 1  cups plain flour (all purpose)

40 grams/  icing sugar

75 grams/ 5 tablespoons cold salted butter

1 egg yolk (reserve the white for later)

1 tablespoon ice cold water approx

Filling:

250 grams/ 1 cup plus 2 tablespoons mascarpone cheese – approx 1 tub

200 grams/1 ¼ cups white chocolate

145 millilitres/ cup cream

Fresh Strawberries

Method:

If you have a food processor add all the pastry ingredients and process until they form firm dough. If not, crumble your butter into the flour and icing sugar. Add the egg and sufficient cold water and use a knife to mix together to make a firm dough. This avoids the heat of your hands melting the butter    Turn out and knead lightly before wrapping in cling wrap and leaving in the fridge for 30 minutes to rest. Roll out the pastry as thinly as possible and carefully line a loose bottomed flan tin, pressing the pastry around the base and sides so it comes 5 millimetres/ ¼ inch above the tin. This is to allow for shrinkage during baking. Then prick the base with a fork and brush all over with the reserved egg white which you have lightly beaten. To avoid a soggy bottom preheat your oven to 200C/400F and place a baking tin inside the oven to pre heat also.  Place your pastry case on the preheated tray and bake for 20 minutes until golden brown. Allow to cool before filling.

To make the filling, melt the mascarpone cheese and white chocolate together over a pan of simmering water. Allow to cool. Once cooled, fold in 145 millilitres of lightly whipped cream. Don’t be tempted to add the cream before the cheese and chocolate mixture has cooled as the cream will dissolve into nothing! Spoon into your pastry case and chill in the fridge until set. Top with fresh strawberries and dust with icing sugar just before serving.

Cheat by using shop bought shortcrust pastry or even the pre baked pastry cases.

Make this tart gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum. Remember to roll between 2 sheets of cling film to avoid the pastry breaking.