Caramel Mud Cake

Following on from the health-fest that was the banana cake with passionfruit icing, Sam swiftly unveiled (from beneath the table, and with great panache) a caramel mud cake with white chocolate ganache. The Cake Club cheered gleefully – how often does a dessert club get pudding after the main course? Sam’s report will follow after the banana cake recipe, and shortly before coffee and mints.

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Published in: on August 26, 2010 at 04:39  Leave a Comment  

Banana cake with Passionfruit Icing

This week Sam produced a banana cake with passionfruit icing. As such, it fulfils two of the five fruit and veg a day necessary to maintain a cold nose and a glossy coat, and could be considered almost healthy. However, on grounds of taste (both visual and gustatory), it was agreed to allow it into the cake club dossier and it was duly demolished with great glee. Sam’s report will follow shortly.

Published in: on August 26, 2010 at 04:34  Leave a Comment  

Caribbean Chocolate Rum Cake

Hot on the heels of previous chocolate cakes came Amy’s boozy rum cake. Described by the cook as “a ripper cake,” this contender for New Zealand’s hottest work baker went down in double quick time, to a calypso beat tapped out with spoons on the table, by dozens of Cake Clubbers hungry for seconds. Amy’s report follows.

Caribbean Chocolate Rum Cake

115 g butter
0.25 cup brown sugar
2 eggs
2 ripe bananas
2 Tbsp desiccated coconut
2 Tbsp sour cream
1 cup self-raising flour
3 Tbsp cocoa
0.5 tsp baking soda

Cream butter and sugar. Beat in eggs, then add bananas, coconut and sour cream. Fold in flour, cocoa and baking soda. Bake in a ring tin at 180°C for 45-50 mins. Turn from tin and leave to cool completely.

Syrup

0.5 cup castor sugar
2 Tbsp dark rum
50 g chocolate

Syrup: Gently heat sugar and 4 Tbsp water in a pot, stirring continuously until sugar has dissolved. Boil rapidly for two minutes and remove from heat. Stir in rum and chocolate until mixture is smooth. Carefully spoon over top and sides of cake. Decorate with tropical fruit and chocolate shapes or curls.

The recipe is from The Chocolate and Coffee Bible. Because I am lazy, I made the entire cake in the food processor but I’d recommend putting the sugar in before the (softened) butter or you end up with 0.5 cm of butter stuck in a solid layer on the bottom of the whizz! The syrup made enough for two cakes but it is also good on ice cream (or porridge if you need help getting started in the morning).

Published in: on August 26, 2010 at 04:26  Leave a Comment  

Chocolate Cherry Gateau

This calorific masterpiece from Susie is certainly a contender for the sheer amount of cream it is possible to slide between two pieces of cake and still have it standing upright (although it will have to fight with the almost-fudgy chocolate cake of yesteryear for the prize). Whether or not the cake club were still able to stand up after eating a slice is another matter entirely, but has no bearing on our appreciation. Susie’s report follows.

My Mum’s boiled chocolate cake

1 cup water
1.5 cups sugar
125g butter
2 Tbsp cocoa
0.5 tsp carb soda
1.5 cups SR Flour
2 eggs

Place water, sugar, butter and cocoa in saucepan. Stir until butter melts (I brought it to the boil then turned it off). When cold stir in beaten eggs (I used 4 instead of 2 as my chooks only lay very small eggs) and sifted carb soda and SR flour. Turn into a greased pan bake in moderate oven for 45 mins – 1hr.

Cherries in jelly

1 pkt blackberry jelly crystals
1 jar pitted cherries

Make up as per directions on jelly but instead of adding water add the juice from a jar of pitted cherries then add the cherries and let set.

Cut cake in half, fill with whipped cream and cherries in jelly.

Icing

100g melted chocolate
20g butter
0.5 cup cream

Melt chocolate and butter and then stir in cream, you can add more cream if you don’t want the icing to set hard on your cake.

Published in: on August 26, 2010 at 04:05  Leave a Comment  

Superb Chocolate Cake

This chocolate cake was Anna’s contribution to the cause, and was served up last week with yoghurt and great gusto. The Cake Club’s long history now means that ingredients may be combined to create cakes with similar names (but of course, a variety of gourmet flavours). To avoid confusion, such baking feats will now be reported with an adjective in the title. Fortunately this cake, which is found under “S” in A Treasury of New Zealand Baking, came with its own qualifier, meaning no imagination was required for this report.

Preheat the oven to 180° C. Line the base of a 20 cm round cake tin with baking paper.

Cake
125 g butter
1 cup sugar
2 eggs
1 cup milk
2 cups standard flour
1/4 cocoa powder
4 tsp baking powder

Melt the butter in a saucepan large enough to mix all the ingredients. Mix in the sugar, then remove from the heat. beat the eggs and milk together. Sift (or stir vigorously with a fork) the flour, cocoa and baking powder and add to the butter mixture with the egg-milk combination. Mix to combine. Pour into the prepared tin. Bake for about 45 minutes, or until the cake springs back when lightly touched. cool in the tin for 10 minutes while you prepare the coffee syrup.

Coffee Syrup
1/2 cup strong black coffee
1/4 cup sugar
25 g butter

To make the coffee syrup, bring the coffee and sugar to the boil, stirring until the sugar dissolves. Mix in the butter until melted. Remove from the heat. Turn the cake out on a wire rack. If you’ve got a cake tester or other fine skewer, pierce the cake all over. Place a plate under the rack, spoon coffee syrup over the cake and leave to cool.

This cake is lovely with a dollop of yogurt, or warmed with a little bit of ice cream.

Published in: on August 14, 2010 at 05:33  Leave a Comment