Happy New Year Lovely’s! I hope you all had a fabulous festive season with family and friends. I’m really excited for 2018, I love nothing more than starting a new planner, writing up my hopes and goals for a new year and working to reach them.
This blog will have a few changes this year, trying to bake, take pics, edit and write a post every week is rather constraining on my creativeness. I will rather post twice a month and hope to have a beautiful cake using different techniques and one other recipe to share. I will still be baking all the time and sharing pics and sometimes recipes on Instagram and Facebook so if you don’t follow me yet, make sure to find me so you don’t miss out.
I recently made this gorgeous woodland themed chocolate cake. I used my Chocolate Sponge Cake Recipe (below), filled it with dark chocolate ganache, covered it with chocolate American Buttercream and chocolate bark shards. I decorated it using American buttercream which was piped onto the chocolate bark, I used a grass tip for the grass and added cute little ladybug and toadstool macarons to bring it to life. The door was made with polymer clay which is safe to use on food but is not edible.
Chocolate Sponge Cake – 6″ tins
225g softened butter
225g soft brown sugar
1tsp vanilla extract
200g plain flour
55g cocoa powder
2 tsp baking powder
Preheat the oven to 160°C and line the base of your 6″ tins with a circle of baking paper.
Cream the butter and sugar, until pale and fluffy.
On a medium speed add eggs one at a time mixing each in completely before adding the next.
Add vanilla extract. Scrape down the sides of the bowl and ensure everything is evenly mixed.
In a separate bowl sift the flour, cocoa and baking powder and using a whisk mix evenly. Add half the dry mixture to the wet and combine. Scrape down the sides and mix in the other half.
Evenly divide your mixture between the two cake tins and spread it out evenly.
Bake at 160°C for 30-35 mins until a skewer inserted in the middle comes out clean.
500g dark chocolate
On half power on your microwave, heat the chocolate until softened but not melted.
Heat cream until almost boiling. Pour cream over chocolate and stir until glossy.
Gently melt chocolate in the microwave until smooth and spreadable. Cut 2 sheets of parchment paper long enough to wrap around your cake plus a little overlap. Pour melted chocolate onto baking or parchment paper and spread into a thin layer. Place the second sheet of paper on top and roll into a tube. Secure loosely with a band or clip ensuring not to dent the paper. Once cooled and solidified, slowly unroll the paper creating bark shaped slithers to attach to your cake.
I hope you enjoyed this post and get a chance to bake a chocolate cake to enjoy with family and friends. If you have any ideas or requests of recipes you’d like to see in the future, please leave a comment below.