Sticky Ginger Cake with Coffee Frosting

This super simple cake certainly does pack a perfect ginger punch. Whilst its such a great standalone recipe without embellishment such as coffee frosting, its a great 'dress up' cake for any occasion also. In this instance I added a little frosting and chopped fudge chunks for a family birthday. Whether you prefer frosting or not, this cake will develop a delicious sticky top a day or two after baking. Step out the way shop bought Jamaican ginger cake, this is my new favourite. Next time I'm planning to bake it in a square tin and serve warm after a Sunday dinner with lashings of custard or ice cream.

S T I C K Y   G I N G E R   C A K E   W I T H   C O F F E E   F R O S T I N G
(Recipe adapted from Jamie Oliver)

Sticky ginger cake:

375g unsalted butter, softened plus a little extra to grease the cake tin

330g soft light brown sugar

225g black treacle

75g golden syrup

6 eggs

375g self raising flour

4 tbsp ground ginger

2 tbsp ground cinnamon

1 tbsp ground nutmeg

5 tbsp sour cream (roughly a 150ml tub)

8 pieces jarred stem ginger, chopped plus 6 tbsp syrup, separated

• Heat the oven to 180 degrees, and grease and line the bottom of a 2cm round cake tin.
• Cream together the butter, sugar, treacle and golden syrup until light and fluffy.
• Slowly add the eggs, beating well after each addition.
• Gently fold in the flour, spices, sour cream and chopped stem ginger until just incorporated.
• Pour into the prepared cake tin, smooth over the top and bake for 40-45 minutes, until a skewer inserted into the middle comes out clean.
• Remove from the oven and leave the cake to cool fully in the tin. Brush the top with the stem ginger syrup whilst still warm to allow to soak through the cake.

Coffee buttercream frosting:

75g unsalted butter, softened

250g icing sugar, sifted

25ml buttermilk or just regular milk

15ml strong espresso coffee

• Cream the butter and half of the icing sugar until light and fluffy on a low speed. I like to add the icing sugar in intervals in attempt to cover as little of myself in clouds of sugar as possible. Add the buttermilk and coffee and mix once again on a low speed until fully incorporated.

To assemble:

Once the cake has fully cooled, upturn from the cake tin onto a plate. Smooth over the buttercream with a large palette knife. To decorate I added some chopped shop bought fudge and some gold leaf, but of course this is completely optional. Crushed ginger biscuits would also work well.

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Salted Caramel and Chocolate Brownie Mini Trifles

I'm on dessert duties this year for Christmas and I intend to take this great responsibility very seriously. So far the list includes mince pie ice cream, limoncello sorbet, mincemeat frangipane and these guys. I did a little trial run with a few slices leftover from a batch I made for work colleagues.

An old brownie recipe but simply transformed into a speedy dessert, with lashings of extra caramel, booze and chocolate custard. So I cheated and melted dark chocolate into some shop bought custard but it just goes to show how versatile these mini trifles can be. Make your own brownies, buy some brownies, make your fillings or buy some too, it really doesn't matter.

You could bung everything together in one big trifle bowl, or I served mine in a selection of jam jars and small tumblers...whatever I could find in the cupboards.

S A L T E D   C A R A M E L   A N D   C H O C O L A T E   B R O W N I E  
M I N I   T R I F L E S
(Makes 6 generously sized mini trifles)

4 slices of my salted caramel stuffed brownies (approx 400g), recipe here

500ml chilled ready made vanilla custard

100g dark chocolate

250ml double cream

25g icing sugar

3tbsp strong baileys coffee

salted caramel sauce for drizzling round each glass

1 large bag of maltesers

• Bake the brownies as per recipe and allow to cool before firming up in the fridge for an hour or two to slice into neat mini cubes. I like to make these the night before.
• Heat the custard in a small pan over a gentle heat with the chocolate and stir until melted. Remove from the heat and cover with a layer of cling film over the surface to prevent a skin forming whilst it cools.
• Whisk together the cream and icing sugar until soft peaks form.
• Crush the maltesers in the bag with a rolling pin.
• To assemble, layer even helpings of brownie cubes between each glass, coffee, half the crushed maltesers, drizzle caramel round the inside of each glass and top with further layers of chocolate custard, the whipped cream and scatter the remaining crushed maltesers. Chill in the fridge until ready to serve.

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Bake Off Bake Along: Week 7 - Brownie Bottomed Coffee Mousse Cake

The weeks have flown past and tonight marks the semi final. After some time away its time to dust off the mixer and get back in the kitchen.

Last week's dessert challenges saw a heap of recipes I've never tried before. The aim is to try something different and whilst I didn't strictly do that, I did try and make smaller delicate versions of my usual monster brownies.

These brownies are soaked in coffee syrup, topped with a layer of caramel and a head of coffee mousse. Not suitable for your lunchbox but perfect for a make ahead dessert. One of those that you can do in stages. Brownies last up to 5 days in the fridge and you can make the mousse up to 1 hour before serving - just leave enough time for it to set if you want to slice it neatly.

I'm silently pooping myself over tudor week. I guess all will be revealed in just a few hours time...hopefully nothing too challenging!!

B R O W N I E   B O T T O M E D   C O F F E E   M O U S S E   C A K E
(Makes 24 small, or 12 large servings)

For the brownie base:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (70-80% cocoa solids)

pinch salt

175g plain flour

For the coffee syrup:

50ml strong hot coffee

25g caster sugar

For the caramel layer:

I halved this recipe

For the coffee mousse:

4 eggs, separated

150g golden caster sugar

4 gelatine leaves, soaked in cold water

2tbsp instant coffee

120ml hot water

220ml whipping cream, whipped to stiff peaks

• To make the brownies, heat the oven to 180 degrees and grease and line a square brownie pan. Whisk the eggs and sugar together in a large bowl until combined. Melt the butter and chocolate over a pan of barely simmering water, remove from the heat, add the salt and leave to cool slightly. Whisk the eggs and sugar once more until the mix turns pale and fluffy. Add the cooled chocolate and gently whisk once more. Using a metal spoon or spatula, fold in the flour. Pour into the prepared pan and bake for 25 minutes. Once cooked, the top should be shiny, but there will still be a little movement in the centre of the brownies which will firm up as it cools. Remove from the oven and leave to cool in the pan.
• To make the coffee syrup, stir the sugar into the coffee until melted. Poke holes over the surface of the warm brownie and pour over. This will soak in as it cools. Once fully cool, place in the fridge to firm up fully and make it easier to slice.
• Follow the caramel instructions, or use a jar of shop made and spread an even, thin layer on the top of the unsliced brownies.
• To make the coffee mousse, beat the egg yolks and sugar together until light and creamy. Whisk the egg whites in a separate bowl until stiff. Remove the gelatine leaves from the water and squeeze out any excess. Add to a further bowl along with the coffee and water and mix until the gelatine fully dissolves completely. Combine the coffee mixture with the egg yolks and mix well. Add half the whipped cream and gently fold in and alternate with the egg whites. Once everything's folded together, pour over the brownies and leave to set for at least an hour in the fridge before serving. Or blitz in the freezer for extra slicing help.
• Serve with a dusting of cocoa powder and some cream.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Coffee Hazelnut Amaretto Cake

This is the biggest cake I've made in a while. So big that I was too scared to transport it in the car over to my Mum's for her birthday. Although it now gives me the perfect excuse to buy another cake box especially for 3-tier cakes. Lakeland, I'm coming for you!

This cake is perfect for special occasions, a chocolate hazelnut sponge, amaretto coffee buttercream, chocolate meringue sand and a drizzle of chocolate ganache to finish.

Wheat Free Almond & Coffee Cake

I was so happy with the results of a recipe from one of my favourite new books I decided I wanted to be able to use it for a base in future wheat free cakes. 

So here's my almond chocolate cake, with coffee buttercream. 

Coffee & Nutella Doughnut Cake

Mini Caramel Coffee Cakes

   I thought I'd share a quick recipe of one of my midnight bakes this week. These mini cakes were a little experiment with a jar of caramel that's been sitting patiently in the cupboard. Of course they were waiting for a little java buzz and some chocolate caramel buttercream.

Mini caramel coffee cakes
(Makes 6 mini cakes)
     85g unsalted butter, softened
     55g soft dark brown sugar
     1tbsp golden syrup
     1 large egg, lightly beaten
     100g self raising flour
     1tsp freshly grated nutmeg
     2tbsp espresso coffee

• Heat the oven to 180 degrees and line a bun tray with 6 cases.
• Beat together the butter, sugar and golden syrup until light and fluffy. 
• Gradually beat in the egg.
• Sift in the flour and nutmeg and, with a spatula, gently fold in with the 2tbsp espresso coffee.
• Spoon the mixture into the paper cases and bake for 15-20 minutes. Until golden and firm to the touch. Transfer to a wire rack and leave to cool before topping.

For the topping,

     150g unsalted butter, softened

     1tsp vanilla extract

     280g icing sugar

     2tbsp caramel sauce

     115g milk chocolate, melted

• Place the butter and vanilla in a large mixing bowl and beat until the butter becomes pale.
• Gradually sift in the icing sugar, beating well after each addition.
• Add the melted chocolate and caramel and continue to beat until well combined, light and fluffy.
• Pipe swirls onto the cooled cakes (I used a Wilton 2d...my favourite!)

Find me on Instagram, @S_LovesFood.

Pear and Cardamom Cake with Coffee and Amaretti

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   I had intended to attend my first Putney Bake Club event last week but couldn't attend due to work commitments. The theme was Harvest Festival so I decided to make this pear and cardamom cake with coffee and an amaretti topping. The kind of cake that's perfect slightly warmed and served with a dollop of custard. Warming and autumnal.

   Said cake was all ready to go, but instead it was left feeling sorry for itself in the kitchen so I thought I'd show it a little attention and post the recipe. Boy Loves Food had even helped me with its little photoshoot, he makes a good assistant.

   Fresh pears make this cake really moist, with a little nuttiness from ground almonds and freshly ground cardamom to lend a little floral hint.

Pear and cardamom cake with coffee and amaretti
(Recipe from Warm Snug Fat...the best baking blog name I have ever seen!)
     175g butter, softened
     175g light muscavado sugar
     3 medium eggs
     50g ground almonds
     1tsp freshly ground cardamom
     175g self raising flour
     2 tbsp espresso coffee
     3 ripe pears, peeled, deseeded and cut into chunks
     4 amaretti biscuits, roughly crushed
     75g dark chocolate

• Heat the oven to 190 degrees and grease and line a 20 cm loose bottomed tin.
• Cream together the butter and sugar until pale and fluff.y
• Beat in the eggs, one at a time.
• Fold in the ground almonds, cardamom, flour, coffee and two thirds of the chopped pears until well combined.
• Spoon the mixture into the prepared tin and level the surface.
• Scatter the remaining pears and two thirds of the amaretti biscuits over the top and bake for 1 hour until risen and cooked. If you insert a skewer into the centre it should come out clean.
• Allow the cake to cool completely.
• Remove the cake from the tin and place onto a serving plate. Scatter over the remaining biscuits.
• Melt the chocolate and drizzle over the top of the cake.

Vanilla Coffee Syrup

     I love coffee syrup. I love it so much I carry mini jam jars with decanted syrup in to work. No coffee is the same without a splash of ginger, vanilla or caramel.

     This jam jar carrying obsession is encouraged by my work friend, Deena! During the Olympics we worked on the same team and were known for our decanting antics, passing jars around the office in order to get our fix.

     I'm a silly Soph, I never realised exactly how much sugar/additives/preservatives are in shop-bought coffee syrups. After finding this simple recipe on Elsie & Emma's site I have vowed to always make my own. I don't know why but I thought it'd be a lot more time consuming to make my own than it really is. This method only takes 2 minutes and tastes exactly like the real deal.

Vanilla syrup:

     225g granulated sugar

     250ml water

     1 teaspoon vanilla extract

Heat the water and sugar over a low heat, until the sugar has dissolved fully. 

Add the vanilla extract and stir.

Decant into any bottle/jar/dispenser you fancy. 

     I got a glass bottle with a secure lid from TK Maxx for £2. Empty jam jars could also work. Just make sure you work out how much syrup your jar/bottle/dispenser can hold. This recipe makes just less than 500ml, so double for a bigger bottle etc. 

     Yes, there's loads of sugar in this, but at least you know what exactly you're getting. Next time I'm going to try a sugar alternative like Stevia. I may even get a little adventurous and try making a caramel one.