Some Birthday Cake?

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I’ve been wanting to make Lamingtons, for quite some time now but when my son said he wanted a chocolate cake with coconut for MY BIRTHDAY…then that worked for me!  I’m just really happy we like the same sweet things lol!

A massive chunky, glossy ganache covered chocolate fudge cake topped off with naturally crunchy sweet coconut! Ummmm loved it! We all did!

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I had to share some cake with you all…I hope you enjoy it, as much as we did!  Have a beautiful day friends! See you soon! Much love, D x

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Click on the blue link below for the recipe…

My favourite chocolate fudge cake recipe…just top with extra coconut!

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The Red Velvet Birthday Cake

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My first ever red velvet cake for my husband’s birthday!  He recently told me he liked it so that then became the cake of choice.  To compliment the flavour I wanted to smother the cake in a light chocolate buttercream frosting and to add a little acidity and sharpness the frozen summer berries came into play.
My 3 year old greased the cake tins with his favourite brush whilst I whisked up the colourful batter.

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I used a tried and tested batter recipe as it being the first time and especially for an occasion.  However the buttercream recipe is all mine…
Extremely delicious and minimal work.  The fruit and chocolate biscuit fingers make it that more glamorous, until my little one decided to stick his toy plastic dinosaurs right in the middle with the candle!  Well, after all it was for his Daddy!

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The red velvet sponge part of the recipe can be found @ http://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

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Light chocolate buttercream frosting

INGREDIENTS

70g milk chocolate melted
100g butter or low fat butter spread softened
200g icing sugar
1 tsp vanilla extract

METHOD

Beat the butter and icing sugar together

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Add the vanilla extract and melted chocolate and combine well

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Spread on the top of the cake, also in the middle of the 2 sponges and then all over

Place some frozen berries on the top.  Stick chocolate fingers around the side of the whole cake

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I’m taking some of this cake with me to Angie’s Fiesta Friday Party over at the Novice Gardener come join us!

A Special Chocolate Cake With Strawberries

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“I would like a chocolate and strawberry cake for my birthday! Mummy!”. That was his wish and his genie of a Mum granted it!

I absolutely adore making birthday cakes for my loved ones. I must say though that I do like the rustic style, which is fine by my 3 year old son! Where the time has flown? I can just close my eyes and recall the first time he was given to me in my arms!

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All I know that whichever cake he desires me to make the genie in me will come alive! I’m sure it’s going to be chocolate and strawberry for a while yet! I hope you enjoy it, as much as he did!

INGREDIENTS

50g cocoa powder
10 tbsp boiling water
3 free-range eggs
4 tbsp milk
175g self-raising flour
1 tsp baking powder
100g baking spread or soft butter
250g natural granulated sugar

For the icing
150g milk chocolate, broken into small pieces
100ml double cream for chocolate ganache
½ tsp butter

For the filling
180ml double cream
1 tbsp sugar
2 tbsp strawberry jam without bits
6 strawberries sliced in half

METHOD

• Preheat the oven to 180°c/350°f and grease and line two 20cm/8in sandwich tins with baking parchment

• Put the cocoa powder and boiling water into a large bowl and mix well to make a paste

• Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk

• Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin

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For the ganache
• Meanwhile, for the icing and filling, measure the chocolate, cream and butter together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside

• Once baked, remove the cakes from the oven and leave in the tim to cool completely

For the filling
• Whisk the double cream and sugar together until you get a stiff whipped consistency

• Spread the jam on the inside of one of the sponges, and the whipped cream on the other, sandwich them together

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• Pour the gananche over the cake and then firmly place the strawberries between the sponges

• Leave to set in the fridge for 15-25 minutes and then enjoy!

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(This cake has been adapted from Mary Berry’s recipe for chocolate sponge cake)