Scrumptious Chocolate Flapjacks

I absolutely love flapjacks. They are so easy to make and so satisfying to eat, and you only need a few ingredients. The oats fill you up and give you energy, and you can make them in so many different flavours. Today we fancied chocolate.

I’ve eaten some before that have been hard and crunchy, more like a biscuit. That’s not how I like mine. They have to be soft and chewy and slightly crumbly for me. The recipe to make them like this is so easy to remember. Whatever weight of oats you use, just add half that amount each of light brown sugar and butter. For example, if you use 400g of oats, you will need 200g of brown sugar and 200g of butter. Add 1 tbsp of golden syrup per 100g of oats and you have a perfect flapjack.

For this chocolate version I decided to add a layer of delicious JimJams Milk Chocolate Spread in the middle. I wasn’t sure if it would work but it was soooooo good. I warmed up a tablespoonful in the microwave for a few seconds to drizzle on top after they were cooled too. Naughty me. Well actually not really! That is why I love JimJams spreads… they have 83% less sugar than another very well-known brand. (I was introduced to JimJams through a subscription box some time ago. Find out more about what I thought of it HERE … the Degustabox discount code has now expired so don’t try using that though). JimJams is now much easier to buy too. It is available in many supermarkets for around £2.60 per jar.

So, here’s the recipe. Use the measurement guide I gave earlier if you want to scale the recipe up or down to suit your pan size. I would recommend using JimJams, as flapjacks do have quite a lot of sugar so you don’t want to add loads more with the other brand 😉

 

CHOCOLATE FLAPJACKS

500g rolled or porridge oats

250g butter, plus extra for greasing

250g light brown sugar

5 tbsps golden syrup

JimJams Milk Chocolate Spread

 

  • Preheat your oven to 180C conventional/160C fan/gas mark 4. Grease and line a 13 x 7 inch pan. Don’t worry about the short sides. Make sure the paper hangs over the long sides though so you can lift the flapjack out easily when cool.
  • Place the butter, sugar and syrup into a large pan and heat gently on the hob until the butter has melted. Stir regularly to make sure it is all combined. When it is melted, remove from the heat. Add the oats and mix well until completely covered in the syrupy mixture.
  • Tip half of the mixture into your prepared pan and press down firmly with the back of a spoon.

  • Add a thin layer of JimJams spread. (I didn’t give an amount as you can add as much or as little as you want).

  • Tip the remainder of the oaty mixture on top and press down firmly with the back of a spoon again.

  • Bake in the centre of the preheated oven for 20-25 minutes until golden brown. Remove from the oven and leave to cool in the pan.
  • When it is cool, place 1tbsp JimJams in a small dish or cup and microwave for a few seconds to melt slightly. Drizzle over the top of the flapjack. Cut into desired sized pieces. I cut it into 12 large pieces, but you could cut it into 24 small squares.
  • Enjoy!

 

You could add a layer of your favourite jam instead of the chocolate spread if you prefer a fruitier version. JimJams also make amazing low sugar jams!

Let me know what you use to make yours!

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BakedIn Baking Club… Chocolate Honeycomb Cake

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I get so excited when the middle of each month comes round. I have 3 subscription boxes arrive then… one for craft, one for cake decorating, and one for baking. The baking one, as regular readers will by now know, is the utterly fabulous BakedIn Baking Club. Each month this subscription sends a box full of all the dry ingredients and little extras you will need to create a stunning recipe created exclusively for the Club by world renowned chef Michel Roux. February’s box was the most indulgent one I’ve received so far. Every month I am so impressed by the recipe provided, and the ingredients included are always top quality.

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You can see from the above picture how BakedIn think of every little thing you could possibly need to make the recipe yourself. All of the dry ingredients are provided already weighed out for you in numbered packages, so it is super-convenient and even easier to follow the recipe. Trust me, you’ll want to make the Baking Club recipes time and time again, and you can, as the recipe card lists everything that is in each package so you can buy it all yourself for the next time. It also lists any wet ingredients you will need, usually just butter, eggs and milk, things everyone has in their homes anyway. As you can see, you also get any baking paper needed to line tins and a skewer so you can test when your cake is done. Every month you also receive an extremely handy butter guide. This is so you can measure the butter needed without using scales if you don’t have any. It works with any standard 250g block of butter. I used it for this cake as it needed 200g of butter. Just to show how accurate it is I then weighed my butter. See how good it is for yourself…

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The recipe was incredibly easy to follow, as always, and a huge bonus with this month’s was getting to lick the bowl at the end! I could happily have eaten the cake batter raw it tasted so good! But the end result cake was just divine. So indulgent. Beautiful moist chocolate cake, with fluffy chocolate buttercream inside, chocolate ganache on top, and gorgeous crunchy honeycomb to add the finishing touch. Each month Michel Roux gives a tip on how to further enhance your bake, and this month he suggested crushing up the honeycomb and using it with a stencil to make a pretty design on top. I decided to use a peacock stencil (random I know) and decorated the top of the cake with that. I loved the effect the crushed honeycomb made. Overall I was massively impressed with this cake and will definitely be making it again. Luckily the recipe cards are wipe clean so can be kept in perfect condition forever!

The February box had an extra little gift inside to enjoy… a wonderful Chocolate and Mint tea temple from Teapigs. This was just beautiful. It was like drinking an After Eight mint! There was even a card with a discount code to use on the Teapigs website. I will definitely be taking advantage of that!

If you would like to try the Baking Club for yourself it costs just £7.99 per month which includes delivery. It comes in a box perfectly shaped to fit straight through your letterbox so you don’t have to wait in for it to arrive. BakedIn have an offer on at the moment though which lets you try the first box for just £4.99!

Click HERE to go to the BakedIn website and enter code TRY499 at the checkout, and you will receive your first box a few days later for the amazing price of £4.99.  Happy Baking!

Chocolate and Vanilla Marble Loaf – Bakedin Baking Club September Recipe

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Do you love to bake but sometimes just don’t have the time? Work commitments keep eating into your free time? Say hello to Bakedin Baking Club.

I subscribed to the Bakedin Baking Club a while ago and have to say the recipes just keep getting better. Just when you think they’ve peaked with how delicious a recipe can be, they bring out the next one and it’s another “Wow Factor” one!

Every month you receive a wonderful box full of all the dry ingredients you need to bake a recipe created exclusively by Michel Roux. You also receive extras needed such as baking paper, skewers, etc. You just need to provide the eggs and any chilled ingredients.

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This might just look like 6 ingredients but it’s not. Different ingredients that go in to the recipe at the same time are packaged together in one bag for convenience, all of them weighed out exactly for you. Only top quality ingredients are used too. You don’t have to spend ages weighing everything out, which is great when you are short of time. All of this costs just £7.99 a month which includes delivery so it is fantastic value for money. The recipe card is clear and easy to follow and all the measurements of the dry ingredients are listed so you can make the recipe again any time you fancy.

I love marble cakes. The different colours and flavours really appeal to me, so I was very excited to get this Marble Loaf in the oven! The recipe said to line the loaf tin with the baking paper provided, but I have a huge supply of loaf tin liners so I decided to use one of those instead. I followed the rest of the recipe to the letter though. The vanilla and chocolate aromas from each bowl made my mouth water. Just look at all the flecks of ground vanilla in there! Yum!

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Spooning the 2 mixtures into the loaf tin and gently swirling them together was fun. I tried not to do it too much as I didn’t want a chocolate loaf on it’s own. (Well I wouldn’t have minded really but I wanted to do it right hehe). So this was how it looked before and after baking:

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The next part was to make the chocolate glaze topping, melt the white chocolate using their brilliant chocolate melting method, and make the feathered design on the top. They had provided skewers to test the loaf was ready, to swirl the mixtures, and to make the effect on top. Perfect!

Every recipe card has a Top Tip from Michel Roux on a way to enhance the recipe even more. The tip with this one was how to make a hot chocolate using any leftover chocolate topping. As you can see in the main picture, I did that, and it was scrumptious! The Marble Loaf went down really well in our house and with some Mums at my son’s school, who I gave some to. I will definitely be making this again and again, and making sure I have extra topping for more hot chocolate!!!

Bakedin Baking Club is perfect for beginners and for more experienced bakers alike. The recipes are exclusive and the numbered packages of ingredients make them super-convenient and easy to follow. They are also ideal to make with children, as the recipe includes clear photographs of each stage. Perfect for quality fun time with the family.

If you are tempted to try a Bakedin Baking Club recipe box for yourself, click HERE and you will receive your first one for just £1.99! That doesn’t even cover their postage to send it! You will receive your first box within a few days of ordering it so you don’t have to wait weeks like you do with some other subscription boxes. You can cancel at any time, although I know you won’t want to once you’ve tried your first one. Happy Baking!

DISCLAIMER: I pay for my subscription and have not been asked to write a review. I just love to promote fantastic products and services and this is definitely in that category! All views and opinions are my own honest thoughts. 

 

Double Trouble Whoopie Pies… BakedIn Baking Club

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Last week I decided to join the BakedIn Baking Club, which is a monthly subscription box which helps you make scrumptious recipes created by the one and only Michel Roux. In the extremely unlikely event that you don’t know who that is, Michel is a world-famous pastry chef who is also known as the godfather of restaurant cuisine. That is one of the reasons I decided to try this box out. Michel Roux developed the recipes!!!

When you join this Club, every month you receive a box containing all the dry ingredients you need to make the recipe. Obviously things like eggs are hard to send in the post so you will need to provide a couple of basic ingredients yourself, namely chilled or liquid ingredients. Everything is weighed out for you so you don’t have to mess around weighing out lots of different things, and each ingredient is packed in a bag with a number on. The recipe card tells you what is in each numbered bag so you really can’t go wrong.

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One of the things that impressed me was they even send the baking paper you will need. This box contained 6 sheets of baking paper to bake with and 2 grip seal bags which you could use as piping bags for the buttercream. Little details like that make me happy. Another thing I loved was the Butter Me Up butter measurement guide.

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This card is to be used with standard 250g blocks of butter. When you position it next to the block, you can accurately measure out the correct weight of butter you need without having to weigh it! I tested this a few times and it was spot on. It also has a handy conversion guide on it. I shall be laminating this to make sure it stays in perfect condition.

All of the ingredients are listed on the inside of the box, with allergens in bold as required by law. It even gives nutritional information!

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Another thing I love about this Club is the fact they send your first box out within a day or two. With most subscription boxes you sign up, but you have to wait weeks until the first box is delivered. BakedIn understand you will be excited to get started so, no matter when you join, they send your first box straight out. All of these little details make you feel valued as a member.

My first box was Double Trouble Whoopie Pies. I had never made, or even eaten, a whoopie pie before, and if it hadn’t been for this box I probably never would have! I now know I have been seriously missing out! If I’m honest I wasn’t even entirely sure exactly what they were. I’m hanging my head in shame. If you’re unsure like I was, I would say they are a cross between a soft cookie and a cake, sandwiched together with a delicious filling. In this case, they were beautifully chocolatey with an extra hit of chocolate in the white chocolate buttercream. They tasted sooooo good. My Other Half and my son both tried one, which very quickly led to another, and another. They are ridiculously moreish, and I can see me becoming addicted to them!

The recipe card was extremely clear and easy to follow. It was a perfect way to involve my son too. He had fun finding the right pack and adding it to the mixture, and rolling the dough into ball shapes. He could really even have done this one on his own, the instructions were so well written. The card gives you baking times, preparation times, servings, skill level (this was 2 out of 5), and tells you what you will need, and what you have received in the box. There’s even a Top Tip section at the end of the recipe, written by Michel Roux.

Am I going to continue with this subscription? Definitely! Would I recommend it to others? Again, definitely! It is perfect for all skill levels, for bakers and non-bakers alike. It would make a fantastic gift too. Imagine receiving this as a housewarming present! Freshly baked goods fill a home with a wonderful aroma and so this would be perfect. The smell of chocolate lingered in my house all day after baking these!

BakedIn Baking Club costs £7.99 a month, and that includes delivery. This box cost the Club £2.57 to send. If you add on to that the cost of the packaging, then the ingredients and the little extras, and the fact you are receiving a recipe from a world famous pastry chef, I’m sure you’ll agree it is exceptional value for money.

If you are interested in joining, click HERE to receive your first box for just £1.99 including delivery, saving you £6 off the usual price! You can cancel at any time, although once you’ve tried a box I doubt cancelling will even enter your head!!

DISCLAIMER: I pay for my subscription and will continue to do so. If you join using my link though I will receive a bit of credit as part of their Referral programme, which you will also be able to take part in after you have joined should you choose to. All opinions expressed in this review are entirely my own, and BakedIn did not ask me to write this review. 

Ferrero Rocher Chocolate and Hazelnut Bundt

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My Nordic Ware bundt pan addiction reached new levels of crazy in March when I went on holiday to Florida. It was my first time in the US and my son and my partner were both ridiculously excited about Disney World, Universal Studios, and all those types of places. What were my thoughts? They were along the lines of… “Yaaaaaaaayyyy America! The home of Nordic Ware! Bundt pans!!!!”

Nordic Ware are celebrating their 70th Anniversary and to mark the occasion brought out 3 new stunning gold pans. I really really really wanted these, especially the Crown pan, which I used for the big bundt in the picture. An afternoon going round shops in Florida proved fruitless. The only bundt pans I saw were ones I already had at home. I couldn’t bear the thought of coming home with no pans so in desperation I contacted the lovely people at Nordic Ware in America. To cut a long story short, they went to so much trouble to make sure I received the Crown and they displayed levels of customer service not often seen in companies in the UK. They also made sure there was one for my Bundt Twin Rob, who has a great blog you can find HERE.

As well as loving Nordic Ware so much, I also love Ferrero Rocher chocolates (who doesn’t!?) and Monin Syrups. I love using these syrups in baking and used them in  this No-Bake Rose and Pistachio Cheesecake and  this Black Forest Hot Chocolate Bundt Cake previously. I had a little bottle of their Hazelnut Syrup so decided to use that in this bundt.

This bundt is a chocolate and hazelnut cake with Ferrero Rochers baked in to it. It is covered with a delicious chocolate ganache and then finally sprinkled with chopped toasted hazelnuts. I used chopped hazelnuts to just decorate the bottom curves, then sprinkled ground hazelnuts all over the rest of the bundt, but you can decorate it as you please. When baking with Ferrero Rochers, they have a tendency to shrink as the outer coating melts into the cake. If you are making small quickly baked cakes such as cupcakes, freezing the chocolates before use prevents this and leaves a runny chocolate centre. However, as bundt cakes take much longer to bake the chocolates will shrink. They will still be visible when you cut the cake and most imortantly, they still taste exactly as they should. This recipe made enough cake mix to fill a 10 cup pan and then to make some Geo Bundlettes. You can use the remaining batter to make cupcakes if you want, or bundlettes.

FERRERO ROCHER CHOCOLATE AND HAZELNUT BUNDT CAKE

250 g unsalted butter, at room temperature

190 g soft light brown sugar

190 g golden caster sugar

340 g plain flour

half level tsp bicarbonate of soda

half level tsp salt

1 level tsp baking powder

25 g cocoa powder

25 g ground hazelnuts

200 g milk or dark chocolate, or a combination of both, broken into pieces

4 large eggs, beaten

200 ml buttermilk

100 ml Monin Hazelnut Syrup

at least 10 Ferrero Rocher chocolates, frozen

FOR THE GANACHE:

300 ml double cream

250 g dark chocolate, or a combination of dark and milk chocolate, chopped into pieces

chopped or ground toasted hazelnuts, to decorate

  • Preheat the oven to 170C/fan oven 150C. Grease a 10-12 cup bundt pan using your preferred method. (See extra information at the end of the recipe).
  • In a large bowl, or using a stand mixer, beat together the butter and sugars until pale and fluffy. This will take 5-10 minutes.
  • In another bowl, sieve together the flour, bicarbonate of soda, salt, baking powder, cocoa and ground hazelnuts, and mix well to thoroughly combine all the ingredients.
  • Place the chocolate into a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally, and remove from the heat when it is nearly all melted. Continue stirring until the chocolate is completely melted and smooth. Leave to cool slightly.
  • Mix the eggs, buttermilk and hazelnut syrup together in a large jug, then slowly add the cooled chocolate, stirring continuously.
  • Pour half of the eggy chocolate mixture into the bowl with the butter and sugar and beat well until combined. Add half of the flour mixture, and again beat well. Pour the remaining half of the wet mixture into the bowl and continue beating until smooth, then use a large spoon or spatula to fold the remaining flour mixture in, until completely combined.
  • Spoon the mix into the prepared bundt pan until the pan is half full. Arrange the Ferrero Rocher chocolates on the mixture, leaving a gap between each so the cake can rise around them.
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  • Cover the chocolates with more cake batter until the pan is no higher than three quarters full. Place in the centre of the preheated oven and bake for 50-60 minutes, until a skewer comes out clean. Make sure you don’t push the skewer through a Ferrero Rocher!!! You’ll be able to feel where they are with the skewer.
  • Remove from the oven and leave in the pan to cool for 10-15 minutes. Turn out on to a wire cooling rack and leave to cool completely.
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  • To make the ganache, pour the double cream into a saucepan and heat gently until just starting to boil. Remove from the heat. Place the chocolate in a bowl, then pour the cream over it. Leave for a few minutes, then mix well until all the chocolate has melted and is smooth.
  • Place a large tray or a piece of greaseproof paper under your cooling rack. Slowly pour the ganache all over the cooled bundt cake, making sure every part is covered. The tray underneath will catch the dripping ganache. Sprinkle with chopped or ground toasted hazelnuts and leave on the rack for a while to make sure it has finished dripping. Transfer to a serving plate or cake stand and enjoy!

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EXTRA NOTES ABOUT BUNDTS

Two things have been causing quite a bit of conversation and debate regarding bundts. First is how to prepare the tin. I know of people who use melted butter and flour or cocoa to grease their pans with success, but my method of choice has to be to use Wilton Cake Release. You just shake the bottle well and use a pastry brush to brush it into all the details and every part of your pan. I have never known anyone to have a stuck bundt using this method.

The second thing I have been asked about is how to wash the pans. A few people are advising against using Fairy Platinum washing liquid, saying it strips the non-stick coating. I can honestly say I have only used that washing up liquid on all my pans and I have no problems. I think as long as you don’t leave them to soak (and if you use Cake Release you won’t need to) then in my personal experience there won’t be a problem. To wash pans, I put them in hot soapy water, then use a pastry brush to wipe every nook and cranny over. This removes any last traces of Cake Release and any little crumbs, so your pan is good as new again. Rinse well under hot running water and leave to dry.

The Nordic Ware Crown Bundt pan is available here from Kitchens Cookshop.

Monin Syrups are available from Udal Supplies Ltd. or Next Day Coffee.

Wilton Cake Release is available from Lakeland, or Amazon, or most cake supplies shops.

Chocolate Scotch Creme Eggs Recipe

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A big talking point at the moment is Scotch eggs with a twist… a Cadbury Creme Egg enveloped in lots more chocolate yumminess. A friend asked me if I could make some and give her my recipe for them so she could feature them in her magazine. I’m not one to turn down any requests or challenges so dutifully trotted off to buy the essential ingredients. I “accidentally” bought more than I needed. You can never have too many creme eggs, right?

Here’s a few of the bits I bought. You don’t need this many unless you’re making loads!! Oops! This is where I wish I had a Cadbury Card for their shop!

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You don’t need to use Cadbury chocolate, but as the Creme Eggs are Cadbury’s I thought it would be nice to stick with them for the decoration too.

In case you haven’t seen them on social media or in newspapers, chocolate Scotch eggs are Creme Eggs surrounded by crumbled chocolate cake which has been mixed with buttercream, dipped in melted chocolate, and then rolled around in something crunchy to decorate. I’ve seen people use coconut, nuts, cornflakes… the choice really is yours. As it is nearly Easter though, my recipe uses crushed Mini Eggs. Any excuse for extra chocolate! And because the Creme Eggs don’t get baked, they stay perfectly runny and oozy.

I have an extremely sweet tooth, and as much as I loved tucking in to one of these, I found it impossible to eat a whole one. This recipe makes 6 but bear in mind you’ll probably want to cut them in half and share them, or put one half away for later. Less of a guilt trip then 🙂

So here is my recipe. There are a few stages to making these and they are very messy to make but well worth it.

CHOCOLATE SCOTCH CREME EGGS

FOR THE CAKE

170g unsalted butter or margarine, at room temperature

170g golden caster sugar

3 eggs, beaten

140g self-raising flour

40g cocoa powder

FOR THE BUTTERCREAM

70g unsalted butter, softened

25g cocoa powder

115g icing sugar

TO DECORATE

6 Cadbury Creme Eggs

200g milk chocolate

200g Mini Eggs (or whatever topping you want, eg nuts)

  • Preheat the oven to 160C. Grease and line a 20cm cake tin.
  • To make the chocolate cake, cream together the butter and golden caster sugar until pale and fluffy. Gradually add the eggs while beating well. If the mixture starts to curdle, add a spoonful of the flour with the egg additions. Sieve the remaining flour and the cocoa powder together and fold into the mixture with a spatula or large metal spoon. Pour into the prepared cake tin, and bake in the middle of the oven for around 25 minutes, until risen and springy to touch, or until a knife or skewer inserted into the middle comes out clean.
  • Leave the cake in the tin for 10 minutes, then turn out on to a cooling rack to cool completely.
  • To make the buttercream, sieve together the cocoa and icing sugar. Add the butter and beat well until light and fluffy.
  • When the cake is completely cool, break it up into large pieces then blitz in a food processor until you have fine crumbs. (You can do this by hand if you don’t have a processor). Add the buttercream and pulse until it is all combined and sticking together in large clumps. You can do this by hand with a spoon if you prefer. Use your hands to press it all together in to one big compressed lump, then divide it in to 6 portions.
  • Take one portion in your hand and press a Creme Egg down in to it. Use your hands to mould the cake mixture around the egg to completely encase it. Press quite firmly to make sure it is packed together tightly. Place on to a plate. Repeat with the 5 remaining eggs. Place in the fridge and chill until very firm. This takes around 1 hour, but the longer you leave them the better.

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  • Roughly chop the Mini Eggs, or place into a ziplock bag and bash with a rolling pin until they are crushed into fairly small pieces. Tip them out on to a plate.
  • When the cake covered eggs are firm, break up the milk chocolate and melt in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir gently to make sure it is melted.
  • Now for the messy bit! Dip the cake covered eggs into the melted chocolate and turn until they are completely smothered, then roll them around on the crushed Mini Eggs. A lot of bits will stick to your fingers, but that’s a treat for when you’ve finished 😉
  • Place them back on to the plate and chill them in the fridge until set, around 15 minutes. Enjoy!

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If you make these, see if you can do them WITHOUT eating half of the ingredients along the way. All I can say is it’s a good job I bought extra Creme Eggs, Mini Eggs and Dairy Milk!!!

Black Forest Hot Chocolate Bundt Cake

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I have 2 addictions in life… Nordic Ware bundt tins and the Costa Coffee Festive menu drinks, in particular the Black Forest Hot Chocolate. The Nordic Ware addiction is an all year long one, but sadly the Costa Coffee one is limited to one month a year when the Festive menu appears. Or at least it was! Tassimo coffee machines were selling ridiculously cheaply in the Black Friday sales online a few months ago so we bought one. As soon as my sister found out, she went online and bought me the exact syrups that Costa use in my favourite drink so I could make them at home too! (She bought me the rose one too as everyone knows I adore rose in all forms… flower, scent, and flavour). She even bought me the bottle pourer as well to make drizzling the cherry syrup easier!

Anyway I’m waffling. In case you’ve never tried one this is what the Black Forest Hot Chocolate looks like:

Picture courtesy of Costa

A delicious hot chocolate mixed with blackberry syrup, topped with slightly sweetened fresh cream, drizzled with a yummy cherry sauce and chocolate curls sprinkled on top to finish. Sheer indulgent heaven! I was making one at home and the idea came to me to make a cake version of it! I had the syrups so started planning. I decided to make it as a bundt and thought a flat-topped tin would be best so that I could pipe cream on top, so I made it in the Star shaped tin. Until now THIS has been my favourite bundt recipe that I have created, but I have to admit the Black Forest one has knocked it off top spot for me.

I was asked once why I use buttermilk in my bundts whereas other people use yoghurt. It is just personal preference. Both serve the same purpose but I always have buttermilk in the fridge. Buttermilk, like yoghurt, reacts with bicarbonate of soda, causing harmless carbon dioxide gas. This gas helps bakes to rise and makes them light and fluffy. I use it in scones all the time for that reason too. Enough science, here’s the recipe. It looks like a huge list of ingredients but most of it is store cupboard essentials.

BLACK FOREST HOT CHOCOLATE BUNDT CAKE

FOR THE CAKE:

250 g unsalted butter, at room temperature

190 g golden caster sugar

190 g soft light brown sugar

340 g plain flour

half level tsp bicarbonate of soda

half level tsp salt

1 level tsp baking powder

25 g cocoa powder

4 large eggs, beaten

200 ml buttermilk

200 g milk chocolate (or a combination of dark and milk chocolate), broken into pieces

8 tbsp (120 ml) Monin blackberry syrup

FOR THE DECORATION:

250 ml fresh double cream

1 level tbsp icing sugar

Monin Cherry syrup

extra chocolate

  • Grease a 10-12 cup bundt tin well with Cake Release, or melted butter and flour. (Or you could try this in normal cake tins). Preheat the oven to 170C.
  • In a large bowl, beat together the butter and sugars until pale and fluffy.
  • Place the chocolate in a heatproof bowl over a pan of barely simmering water, and leave until almost completely melted, stirring once or twice. Remove from the heat and stir until totally smooth. Leave to cool slightly.
  • In another bowl, sieve together the dry ingredients (flour, baking powder, salt, bicarbonate of soda and cocoa). I like to quickly mix with a spoon after sieving cocoa and flour together to make sure it is thoroughly combined and there are no white powders left.
  • In a large jug mix the wet ingredients together (beaten eggs, buttermilk, melted chocolate and blackberry syrup).
  • Add half of the wet ingredient mixture to the butter and sugar and beat well until combined. Add half of the dry ingredient mixture and gently fold in with a large spoon or spatula. Fold in the last half of the wet ingredients, followed by the remaining dry ingredient mixture until completely combined. (This was the perfect amount of blackberry syrup flavour for me and tasted the same as how Costa serve it. However, taste a bit of the mixture and if you like it stronger add an extra tbsp of syrup now).
  • Pour into your prepared tin until no higher than three quarters full, then place in the centre of the oven and bake for around 50 minutes, until a skewer comes out clean. (Don’t worry if the top has cracked, it will be on the bottom when served). Leave to cool in the tin for 15 minutes, then turn out onto a wire cooling rack to cool completely.
  • When it is completely cool, place on to a serving plate.Whisk together the cream and icing sugar until it forms very soft peaks. (When you pipe cream it thickens rapidly in the piping bag so don’t over-whisk it now). Spoon into a piping bag and pipe on to the top of your bundt however you prefer. I just did simple rosettes. Nothing fancy. Pipe more around the bottom as well. (If your bundt tin design allows, pipe extra cream around the sides too).
  • Drizzle Monin cherry syrup all over the cream letting it come down the sides too. Use a potato peeler to make curls of chocolate (just “peel” down the side of a row of chocolate) and sprinkle them on top to finish. Or you can crumble a Flake on top.

And there you have the cake version of the famous drink. Obviously it is EXTREMELY calorific so probably best just to make it for special occasions!!! My Other Half ate 2 slices straight after each other, and said it tastes just like the drink. My son polished off a slice in record time too and said it was delicious. I put a picture of it on Twitter and have to admit I was overwhelmed by the response to it, so I hope you like it as much as we do.

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Obviously as there is fresh cream on top, this cake needs to be stored in the fridge. Remove it for a while before serving so the cream isn’t too cold. It is best eaten on the same day as cakes in fridges tend to go hard quickly. Or you could make the cake and only put the cream and decorations on individual slices when you serve them. That way you can keep the cake in an airtight container.

The best place to buy Monin syrups is from Next Day Coffee. You can find the blackberry syrup HERE and the cherry one HERE. If you want the bottle pourer for easier drizzling of the cherry one on top, that can be found HERE.

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I have contacted Costa and asked if they would mind me making cake versions of more of their best-loved drinks, so this one will be the first in a series. Let me know in the comments what your favourites ones are 🙂