Triple Chocolate Fantasy Cake - Take 2

Last weekend we celebrated the fact that my good friend Tom is now 30 years young. As he loves a good chocolate cake, I decided to bake him the Triple Chocolate Fantasy Cake that my friend Emma ordered a few weeks ago. It was a bit of a selfish decision, as I really just wanted an excuse to bake this cake again and actually get to sample it.

You can find the recipe here; however, I did a few things differently this time, including using the second crunchie bar between the layers. I had some left over icing from a cake order during the week so I added detailed piping to the top and bottom of the cake, which provided a barrier on top preventing the crunchie falling over the sides… and it looked great too.

I also wanted to make cake bunting as I had seen it on many baking blogs and loved the how cute it looks adding that personal touch. I have never been very good at crafty things, but I think for my first attempt it worked well. However, I did underestimate how tall the skewers had to be and an a few minor adjustments were made on arrival at the party.

Happy Birthday Tom x

And credit goes to Aaron Rainbird for the fantastic photos, thank you!

Lulu's Birthday Mud Cake

It's was an exciting task when LuLu asked me to make a chocolate mud cake for her birthday this year instead of the usual carrot cake request year after year.

I cannot even remember the last time I had mud cake and actually don’t think I had even baked it before, so it was an exciting challenge. I was sure I would find a recipe in at least one of my recipes books, however without any success, I turned to the internet. Interestingly I found that the mud cake is an Australian recipe and possibly an ancestor of the Mississippi Mud Pie, adapted into a cake without the signature marshmallows on top (though I think they would be a great topping for next time). I finally came across this UK recipe that would do the trick.

Chocolate Mud Cake

adapted from Delicious Magazine

250g unsalted butter
200g dark chocolate
1 tsp instant coffee
100ml whole milk
250g self-raising flour
40g cocoa powder
250g caster sugar
4 large free-range eggs, lightly beaten
1 tsp vanilla extract
150ml soured cream

For the ganache
150g milk chocolate
150g dark chocolate
100ml double cream
50g unsalted butter

Preheat the oven to 160°C/fan140°C/gas 3. Grease and line a deep, 23cm round loose-bottomed cake tin.

Melt the chocolate, butter, instant coffee and milk in a heatproof bowl over a pan of barely simmering water and stir until smooth. Remove from the heat and set aside.

Sift the flour and cocoa powder into a bowl and then add the caster sugar.

Fold into the chocolate mixture along with the eggs, vanilla extract and soured cream.

Pour into the prepared cake tin and bake in the oven for 1 hour to 1 hour 10 minutes. The cake is ready when a skewer inserted into the centre comes out with some moist crumbs sticking to it but not any raw cake batter. Set aside to cool completely in the tin.

To make the ganache, melt the ingredients together, stirring occasionally, in a heatproof bowl set over a pan of simmering water. Set aside to cool at room temperature for 30 minutes.

Remove the cake from the tin and leave to cool.

Spread evenly all over with the ganache, at this point you can swirl or make any patters you like before it sets... o
r let it dribble (unintentionally down the side)

You can serve also with ice cream – or SPARKLERS!!!

Happy Birthday Lulu x

Kate in on the chocolate action, and she doesn't even like chocolate.

Happy Baking x

Banana and Mixed Berry Smoothie

February appears to be flying by, but I guess having only 28 days in the month, it has the tendency to do that. The start of the month I was busy preparing for my stall and for the next month or so, I have full baking schedule to plan for, including some new recipes to try out and share with you all.

In the meantime I thought I would share one of my smoothie creations, simple but tasty. I figure I will be doing a few more smoothies over the next 40 days as I have given up on sweet treats during the week for Lent. I do realise know you are meant to give up all together however, as a baker this would be an impossible task, meaning from midnight on Sunday to midnight Friday not a single crumb of cake, biscuit or ice cream will pass through these lips. Mmm Saturday morning cakes here I come!

Banana & Mixed Berry Smoothie

Serves 1

 1 banana, peeled and quartered
150g mixed frozen berries
120ml plain low-fat yoghurt
60ml semi-skimmed milk

Put all ingredients in a blender and blend until smooth. 

Happy Blending x

Thank You!

Thanks to everyone who came down on Saturday to the Jumble & Pearls Vintage Market in Brick lane. Had such a lovely day and met a few lovely ladies who were selling the cutest clothes and Rosie from A Little Lusciousness who makes the best salted caramel truffles, of which I think Pete and I bought the lot.

Will hopefully be back again in the spring, so watch this space!

Photo Credit: Miss Lulu

Happy Baking x

Jumble & Pearls Valentines Special 9th February - come buy my cakes!!!

If you already follow me on Twitter, Instagram or Facebook or all 3 then apologies for the spam; however I am very excited to be selling my cupcakes and cookies this weekend at the Jumble and Pearls Vintage Market Valentine’s Day Special in Brick Lane.

I will be baking a few of my most requested cupcakes, however if anyone has any suggestions I would love to hear them. My sister has already requested all the way from Australia a 'Top Deck' combination, which is a vanilla cake with chocolate icing, simple but delish.

From the Jumble & Pearls press release: 

"LAURA MORRISSEY is the baking brains behind the popular ‘What Laura Made’ blog. You may have come across her themed cupcakes and cakepops at some of London’s best club nights, private parties and vintage stalls. The demand for Laura’s tasty creations of art has continually risen since she started her blog and business in May 2010. Originally from Brisbane, Laura moved to London 6 years ago and began her ‘What Laura Made ‘ blog in 2010. Laura is already busy baking her exclusive treats especially for us ahead of Valentine’s day."

You can also check out my Facebook page with links to the event.

Would love to see you there!

Happy Baking x