It’s A Whopper of A Malteser Birthday!

It happens to be Mr R’s (hubby’s) birthday today and I couldn’t let this one pass by without baking his favourite cake of all time to celebrate, which just happens to be Malteser Cake! I have baked this cake numerous times for his birthday and it seems to make its honourable appearance once again this year. You see one of hubby’s treats for Sunday afternoon is a family size bag of Maltesers while watching the T.V. I never witness his hand going to bag then to mouth, feeding in those malty chocolate balls or even the slightest crunch, the only evidence that is left is the empty packet! Who am I to keep a man away from his love of Maltesers? Now you can understand why this cake is always on my baking repertoire come his birthday.

This cake originates from Nigella Lawson, which is published in her book “Feast”. I really like Nigella’s books but for me, “Feast” happens to be my favourite of all time books of hers.

This is one of the easiest cakes to make from scratch. A little melting of a few ingredients and combining wet with dry ingredients together, it really is as simple as that. However, the taste for anyone who adores that malt –choco flavour is utterly divine. The sponge rises in the oven like a billowing fluffy spongy cloud riding on high in the sky waiting when baked too be sandwiched together with a scrumptious malt-choc buttercream. The top adorned with the same malt-choc buttercream and shackles of Maltesers positioned around the top. I was lucky enough to find some white Maltesers too, so I rather went to town on placing lots on the top of the cake.

The recipe for this cake is on my Blog [link] one I made earlier for my son’s birthday! Oh yes he inherited the Malteser bug from his dad *giggle*. The only adaption I made this time was to add two extra spoonfuls of cocoa powder to the buttercream.

I will be back with you all as normal in the blogosphere from next week when our holidays have ended :0)

Lastly, take care now and I hope you will raise a glass to celebrate Mr. R’s birthday with me, cheers.

Chocolate Oh Chocolate, Wherefore Art Thou Baileys Cream Cheese?

Baileys Cream Cheese Chocolate Muffins

Baileys cream cheese snuggled in each centre

We know where the Baileys cream cheese don’t we! It’s snuggled in each centre being wrapped round by a blanket of chocolate sponge and chocolate chips in these gorgeous muffins!

The flavour of the chocolate shines through and the Baileys cream cheese is not over powering in these muffins. You could always up the ante with the cream cheese filling and add a few extra teaspoons of Baileys for a more prominent flavour should you so wish.

These little babies will be making their way into hubby’s lunch box this week, minus the one I had to taste in a good cause for this write up *smile*.

Baileys Cream Cheese Chocolate Muffins

Makes 12

Ingredients
100g (4 oz) cream cheese
30ml (1 fl oz) Baileys Irish Cream Liqueur
1 egg
200ml (7 fl oz) milk
50g (2 oz) melted unsalted (sweet) butter
100g (4 oz) dark (semi sweet) chocolate chips
210g (7½ oz) plain (all-purpose) flour
2 tsp baking powder
½ tsp salt
50g (2 oz) cocoa powder
100g (4 oz) caster (super fine) sugar

You will need a muffin tin lined with 12 muffin cases

Method

Preheat the oven 190°C/fan oven 170°C/375°F/Gas Mark 5. In a bowl beat together the cream cheese and the Baileys until smooth, leave aside until later. In jug, whisk the egg, milk and melted butter. In a large bowl, sift the flour, baking powder, cocoa powder and then add the caster sugar and chocolate chips, stirring them through. Make a well in the centre, pour in the liquids from the jug, and mix until just combined with a large metal spoon. Do not over work the mixture; having a few lumps in the mixture is quite normal. Fill each muffin case one-third full with the chocolate mixture, and then fill each muffin case with 1 teaspoon of the Baileys Cream Cheese mixture. With the remaining chocolate mixture, fill each muffin case until three-quarters full. Bake in the preheated oven for 20 minutes or until fully baked through. Leave in the muffin tins for 5 minutes before turning out onto a wire rack to cool completely. Sift a little icing sugar over the tops before serving (optional).

Lastly, arm yourself with one of these muffins, bite the top off, and see the hidden surprise of the Baileys cream cheese – yum!

Chocolate Orange Drizzle Loaf Cake ~ Sweet and Simple Bakes Monthly Baking Event.

The first of the month means time to present ‘Sweet and Simple Bakes Monthly Baking Event’. It was my turn to choose a tried and tested recipe this month. I presented a recipe that I have been baking for years and a huge favourite of my family “Chocolate Orange Drizzle Loaf Cake”. This loaf cake has three elements to it but I assure don’t let that put you off as it remains a sweet & simple bake. The first element is the orange sponge loaf the second being the wonderful orange drizzle and thirdly a topping of chocolate. I know this is such a classic combination of flavours that never cease to lose their appeal. This would make a great teatime cake cut into slices and served with a lovely cup of tea – perfect!

Chocolate Orange Drizzle Loaf Cake

Ingredients

For The cake
175g (6 oz) softened butter
175g (6 oz) caster (super fine) sugar
3 large eggs, at room temperature
Finely grated zest of 2 oranges
175g (6 oz) self-raising flour, sifted
2 tbsp milk
For The Orange Syrup
Juice of 1 orange
100g (4 oz) granulated sugar
For The Topping
50g (2 oz) dark chocolate or milk chocolate – your choice
Sprinkles of choice (optional)

You will need a 900g (2 lb) loaf tin – greased with a little butter and lined with greaseproof paper or non-stick baking paper.

Method

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

In a mixing bowl, add the butter and sugar and beat together until light and fluffy in appearance. Add the eggs, one at a time, and beat well until fully incorporated. Add the orange zest, flour and milk and fold in gently with a spatula or large metal spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven on middle shelf 35 -45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. When cool make little holes in the cake with a skewer, (this is important for pouring the syrup onto the cake to ensure the syrup soaks in fully.)

For The Orange Syrup

Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for a couple of minutes. Pour over the top of the cake. When all the juice has soaked in, carefully remove the cake from the tin.

For The Topping

Melt the chocolate by placing a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, pour over the top of the cake. Either smooth the top over with a spatula or make a little pattern with the prongs of a fork. Add sprinkles if desired, leave chocolate to set before cutting into the cake.

Lastly slip into the sublime world of chocolate orange drizzle passion, and eat your heart out on a slice or two.......mmmmmmmm.....

Please do call by Sweet and Simple Bakes, view our round-up of our other bakers; also, if you would like to join in our monthly bake, we would be most delighted to have you join in and bake with us – everyone is welcome!

White Chocolate, Strawberry, Banana Bread

I am eager for further blue skies and sunny days, fluttering carelessly along balmy breezes, butterflies showing off their magnificent colours in my garden attracted by a buddleia shrub. To me this suggests summertime where P.Y.O. (pick your own) strawberries are literally in abundance just down the road from me. I love to incorporate strawberries in bakes and desserts as much as possible, not forgetting a good few jars of strawberry conserve. P.Y.O. strawberries are just perfect for this and one or two may just slip into my mouth just to taste for ripeness, you understand! *Giggle*

This leads me onto my recent bake that I can’t wait to share with you! I’ve had this idea for a while now to include white chocolate and strawberries in banana bread. You can imagine just how moist the crumb is from the mashed banana and speckled throughout with white chocolate and slices of strawberries. For me it is perfect served just as it is, on the other hand, take it to another level for that utter luxuriousness and serve a slice spread with strawberry conserve, softly whipped cream and a few sliced strawberries dusted over with icing sugar.

White Chocolate, Strawberry, Banana Bread

Serves 10 -12

Ingredients
275g (10 oz) plain flour
1 tsp baking soda
½ tsp baking powder
100g (4 oz) brown sugar
100g (4 oz) caster sugar
100g (4 oz) butter, softened
2 eggs
120 ml (approx 4½ fl oz) sour cream
½ tsp vanilla extract
3 medium bananas, peeled and mashed
150g (5 oz) ripe strawberries, hulled and chopped
100g (4 oz) white chocolate chunks or chips

You will need 13cm x 23cm (5in x 9in) loaf tin, lightly buttered and lined with parchment paper.

Method

Preheat the oven to 180°C/fan 160°C/350°F/Gas mark 4. Sift the flour, baking soda, baking powder together in a large bowl. Add both sugars and the softened butter, using your finger tips rub the butter in until it resembles coarse breadcrumbs. In another large bowl, whisk the eggs, sour cream, and vanilla extract together. Add the mashed bananas, chopped strawberries and white chocolate chunks. Make a well in the centre of the dry ingredients and pour in the wet mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, and then pour into the prepared loaf tin. Smooth the top, and bake in the preheated oven for 1 -1¼ hours or until a skewer interested into the centre comes out clean. Allow to cool for 10 minutes before removing from the tin and leave to cool on a wire rack.

Do I have you salivating at the prospect of dipping your fork into a slice of sweet nectar? Don’t just take my word for just how good this tastes; this is a definite bake that needs to be recreated, sliced and eaten as you drift away on a cloud to nirvana!

What Could Be More Girly Than Pink Cupcakes?

For the Princess’s amongst us.

Marshmallow Fluff was the inspirational ingredient behind me creating these cupcakes. I aimed for a truly girly cupcake here, for the entire Princess’s amongst us.

I have been curious as to what Marshmallow Fluff is, having seen it in many American recipes. Well you know what they say about “curiosity killed the cat”, well, I went in search on the net for any recipes I could make this from scratch, and I am glad to report I found one. It wasn’t difficult to make having used my stand mixer to whip everything up into a mass of white fluffiness. It did make more than I required for this recipe, but the remainder can be frozen or stored in the fridge.

The sponge is a chocolate one *oh yes I aim to please*, which is light and airy, the centre of each cupcake is filled with marshmallow fluff and finally a smooth piped pink buttercream and girly sprinkles on top, what more could any Princess inside of us ask for? Oh well yes I’m quite aware, girls can never have enough shoes or handbags but I’m talking cupcakes here *smile*.

Go forth Princess’s and create your own Girly Pink Cupcakes.

Homemade Marshmallow Fluff

Filled with marshmallow fluff

Girly Pink Cupcakes

Makes 12

Ingredients

For The Cupcakes

150g (5 oz) self-raising flour
25g (1oz) cocoa powder

1½ level tsp baking powder

175g (6 oz) butter, softened

175g (6 oz) caster (superfine) sugar

3 large eggs

2 tbsp milk

1 tsp vanilla extract

For The Filling

Marshmallow Fluff – store brought or homemade from scratch

Buttercream Icing

175g (6 oz) butter, softened

350g (12 oz) icing (confectioners) sugar, sifted

1-2 tbsp milk

½ tsp vanilla extract

Edible pink food colouring

Sprinkle(s) for decoration

You will also require a 12 holed muffin tin lined with 12 paper muffin cases

Method

If making the Marshmallow Fluff from scratch here is the recipe link.

If making Light Corn Syrup here is the recipe link.

Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4.

Sift the self-raising flour, baking powder and cocoa powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until mixed, trying not to over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 - 25 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.

Once the cupcakes are fully cold, cut a little cone shape out of the top centre of each cupcake and fill with marshmallow fluff. (Bakers treat - sponge cone you can eat.) Leave the cupcakes aside on a wire rack for later.

Place the softened butter in a large mixing bowl and gradually add the icing sugar a little at a time to the butter, beating continuously. Continue until all the sugar is blended in. Beat until the icing is pale and fluffy. Beat in the milk and vanilla extract until well combined. Add pink food colouring to colour the buttercream. Scoop the buttercream into a piping bag with a star tip and pipe swirls on the tops of the cupcakes. Sprinkle over your choice of sprinkle(s).

Notes; ensure your butter is soft enough as this is an all-in-one-method for the sponge mixture. To ensure a feather light sponge, do not over mix the sponge mixture too much. To make certain of flat tops to cupcakes, fill only ¾ quarts full with mixture. You will only need a little pink food colouring added at a time – remember you can always add more if need be.

Girly Pink Cupcakes

Lastly sit back and treat yourself to one of these Girly Pink Cupcakes and think of nothing more than being a Princess for the day!

You Say Whoppers I Say Maltesers!

Where I live these delightful confections of malted milk balls are called Maltesers but perhaps in your part of the world you would know them as Whoppers? However, wherever you live they still remain the same temptations of light and crunchy, in a sphere-shaped with malted centres and dressed in a layer of creamy chocolate - *slurp*. Now if you’ve not tried these little beauties you really are missing out, but if you are like my Mr R. (hubby) you’re already totally hooked on them!

These bars are simplicity itself to make by melting and mixing a few ingredients; baking the chocolate base and spreading over the malted topping with a sprinkling of chopped Maltesers. All that remains to do is cut into bars and sit back and enjoy!

*My apologies for my absent lately once again in the blogosphere! I evidently spoke too soon when I mentioned my back felt on the mends because I've spent since my last post here resting up in bed. Oh well on the upside of things, it has given me chance to bookmark bakes that took my fancy in magazines and books. I’m looking forward to getting back into the swing of things once again*.

Malteser Bars or Whopper Bars

Ingredients

Chocolate Base:
175g (6 oz) unsalted butter, cut into cubes
175g (6 oz) good quality milk chocolate, broken up into squares
350g (12 oz) granulated sugar
2 tsp vanilla extract
4 large eggs, lightly beaten
225g (8 oz) plain flour
½ tsp baking powder
½ tsp salt
Malted Milk Topping:
100g (4 oz) malted milk powder, (Horlicks)
3 tbsp milk
1 tsp vanilla extract
40g (1½ oz) butter
150g (5 oz) icing sugar
150g (5 oz) maltesers /whoppers, roughly chopped

You will need a metal baking tin measuring 33cm by 23cm (13 inch by 9 inch) lined with foil (over lapping at each long side with foil) grease foil.

Method

Preheat oven to 180°C/fan 160°C/350°F/Gas mark 4.

For the chocolate base: In a small bowl combine the flour, salt and baking powder set aside for later.

In a large saucepan melt the butter and chocolate stirring frequently. Remove from the heat and stir in the sugar and vanilla extract. Beat in the eggs until blended in and then lastly the flour mixture until it’s fully combined. Spread the mixture over the prepared baking tin levering the top with a spatula. Place into the preheated oven and bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack.

For the malted milk topping: In a small bowl stir together the malted milk powder, milk and vanilla extract until combined into a smooth mixture. In another bowl, add the butter and icing sugar and beat together until blended, add to the malted mixture and beat together.

When the chocolate base is nearly cold spread all the malted topping over with a spatula until fully covered and then top with the chopped maltesers. When the topping is firm, transfer with the foil to a chopping board. Cut into bars to the size you wish each bar to be.

Lastly, sit back and relax arming yourself with one of these gorgeous bars and relish in its wonderful delights......

Chocoholics’ I call You Unto My Nest........

Although Easter is now behind us, I just couldn’t resist in posting these simple little creations. I am somewhat behind in the blogosphere, *my apologies*, I have had family popping in and out and tomorrow other family members will be arriving and staying for a couple of days, so all in all it has been a lovely busy festive period.

I have previously mentioned that here in Britain abundant amounts of chocolate that will have been eaten over this festive period. Chocolate Easter eggs with middles filled with delightful chocolates of all dimensions and flavours, chocolate cakes for high tea, chocolate bunnies and chicks or whatever floats your boat in chocolate form. I can hear chocolate bells ringing in my ears and oh what jubilation this brings to one self-confessed chocoholic – ME!! Oh yes I admit, I do have to pace myself these days, however, the euphoria it still brings to my body and soul, I am still one very contented Mrs R.....!!!

Today, I am showcasing a simple little chocolate treat ‘Chocolate Nests’ that can be whipped-up in minutes. This is a treat that will put a smile on any child’s face not forgetting any adults like me, who after all these years still cannot resist a sneaky bite of one - bawhahaha.........

Chocolate Nests

Makes 4

Ingredients
176g (6 oz dark chocolate
60g 92 oz) butter
3 cereal biscuits, such as Shredded Wheat
60g (2 oz) raisins
18 -24 miniature chocolate sugar coated eggs

Method

Lightly grease a 4 individual Yorkshire pudding tray. Melt the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water until smooth, making sure no water splashes into the chocolate. Crumble the cereal biscuits and stir them into the melted chocolate with the raisins so they are completely coated in chocolate. Carefully spoon the mixture into the tins to represent nests and make a depression in the centre of each ‘nest’ with the back of a spoon. Leave to chill until set. Carefully remove each set chocolate nests and fill with miniature chocolate sugar coated eggs *I used Cadbury’s*.

Lastly, sit back and smile in wonder on such beautiful creations you have made. How will you eat yours? Will you nibble at the nest or eat all the miniature chocolate sugar coated eggs first? *Giggle* - I went for the chocolate sugar coated eggs first ;0)

Oatmeal & Chocolate Chip Cookies ~ Sweet & Simple Bakes

I just couldn’t possibly let Sweet and Simple Bakes Monthly Baking Event pass by without posting my cookies I had previously baked before my recent back hindrance. I had to let you know just how great these cookies are didn’t I !?

This month was Maria’s turn to provide the recipe for all S&SB bakers to bake. I was overjoyed when it turned out to be cookies and chocolate added anywhere into a bake has to have the full thumbs up from me! The recipe was easy to follow and turned out faultlessly - WOW- what a fabulous tasty treat these cookies turned out to be. The cookie tin was empty in no time, and I also noticed one or two cookies being sneaked passed me at a time to be tuck into with joyous sounds of mmmmmmm, these are good!!

Please do call by Sweet and Simple Bakes and view the round-up of our other bakers; also if you fancy joining in our monthly bake, we would be most delighted to have you bake with us – everyone is welcome!

Oatmeal and Chocolate Chip Cookies

Ingredients

110g (4oz) butter, softened

110g (4oz) caster sugar

110g (4oz) soft brown sugar

1 egg

2 tbsp water

1 tsp vanilla extract

250g (9oz) porridge oats

110g (4oz) self-raising flour

1 level tsp salt

110g (4oz) chocolate chips, raisins or chopped nuts

Method

Preheat the oven to 180°C (350°F), Gas Mark 4.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.

Lastly, sit back and relax whilst you arm yourself with a cookie and a glass of cold milk, simply enjoy the little pleasures in life – oh absolutely divine!!

Luck O The Irish!

May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.

In the wonderful lush green land of the Emerald Isle where leprechauns, fairies, shamrocks, shalaly sticks and the Blarney Stone exist, come two other great products from Ireland being Bailey’s Irish Cream liqueur and Guinness.

Being St Patrick’s Day this coming Tuesday, I have been busy creating cupcakes for this occasion to share with you! Everything is baked from scratch, which hopefully you have come to expect from Baking Cakes Galore. I felt this year the need to incorporate both Guinness, and Bailey’s Irish Cream liqueur in my celebration bake. Being a chocoholic also *I’m sure you know which route I’m going down here*, I acquaint you with Chocolate Guinness Cupcakes with a lush Bailey’s Frosting.

Now don’t be alarmed by the mixture prior to baking being very loose and liquidly, it is supposed to be like this, and makes for a very light sponge cupcake(s) to sink your teeth into. The icing is a Bailey’s cream cheese affair and depending on personal taste as to how much Bailey’s is added.

Chocolate Guinness Cupcakes with Bailey’s Frosting

Makes 12 normal sized cupcakes

Ingredients
150g (5 oz) plain flour
50g (2 oz) cocoa powder
1 tsp baking powder
150g (5 oz) caster sugar
50g (2 oz) light brown sugar
100g (4 oz) butter, softened
1 tsp vanilla extract
2 eggs, lightly beaten
50ml (2fl oz) sour cream
150ml (5 fl oz) Guinness
For The Bailey’s Frosting
100g (4 oz) butter, softened
225g (8 oz) Philadelphia cream cheese
225g (8 oz) icing sugar
2 – 4 tbsp Bailey’s Irish Cream Liqueur
Decorations (optional)
Edible green glitter
Green sugar shamrocks

You will need a 12 small holed muffin tin lined with 12 paper cases.

Method

Preheat the oven to 180°C/fan 160°C/350°F/Gas mark 4.

Sift the flour, baking powder, cocoa powder baking powder into a bowl and leave aside for later. Beat the butter with both white and brown sugar until light and fluffy in colour and texture. Add a little of the beaten egg at a time and beat in well with each addition. Beat in the vanilla extract until combined fully into the mixture. Add the sour cream and beat well in until incorporated then add the Guinness a little at a time beating well in with each addition. Fold through the flour mixture gently with a large spatula or metal spoon until fully incorporated. Divide the mixture (which will be loose and liquidly) equally between the prepared cupcake paper cases. *I used a metal scoop to divide the mixture*.

Place the filled muffin tray into the prepared oven and bake for 15 – 20 minutes or until a skewer inserted into the centre comes out clean. Take out of the oven and leave to cool in the muffin tin for 5 minutes before turning out onto a wire rack to completely cool.

For The Bailey’s Frosting: In a bowl beat the butter and cream cheese together until fluffy and smooth then add the icing sugar beating this in until smooth. Add a little at a time the Bailey’s Liqueur until you have the required strength of booziness to suit your taste. *Note: if too much Liqueur is added the frosting may become too loose to pipe.*

Fill a piping bag and pipe the top of each cupcake with the frosting, or spread the frosting on each cupcake with a spatula. Sprinkle over the edible glitter and green sugar shamrocks, (optional).

Lastly, sit back, relax, and sink your teeth into this wonderful delight you have baked from scratch!

Wishing you all a lovely weekend – I am planning on a little light shopping tomorrow with Mr R. Sunday if you take a peek, I will be found in my kitchen cooking and baking! I have “The Cake Slice Bakers”, bake to create ready for our annual posting day.

Tunnel of Fudge Cake Baked from Scratch

Tunnel of Fudge Cake Baked from Scratch

Ella Helfrich won second place the Pillsbury Bake-off in America 1966 with her Tunnel of Fudge Cake. However, this recipe is not Ella Helfrich's but comes from a great baking book called The America’s Test Kitchen Family Baking Book. If you enjoy baking this really is a wonderful book to have, it consists of more than 700 kitchen-tested recipes, 800 step by step photos and at a glance tutorials. Even though I would hope to class myself as a seasoned baker, one never stops learning, and I feel this book is a little treasure of information. Pease note this book uses American cup sizes and Imperial measures.

Top View oozing with chocolate glaze

I’ve had a passion to bake this great American cake for quite awhile now and this cake certainly lived up to its name and was everything I thought it would be on my first initial taste. Let me explain to you, by being a self confessed chocoholic this cake certainly hits that craving spot for chocolate! It has a scrumptious tunnel of fudge running through the centre much akin to the gooey centre of a brownie, “blissful”; the outside of the cake has a moist sponge and the crème de la crème, a gorgeous chocolate glaze which stays a fabulous gooeyness. Oh my; this certainly is one very, very gorgeous cake – I salute you Ella Helfrich for your invention of such a magnificent cake!!!

Showing the gorgeous chocolate glaze

A scrumptious tunnel of fudge running through the centre

Tunnel of Fudge Cake

Slightly adapted from The America’s Test Kitchen Family Baking Book.

Serves 12

Ingredients
115 ml (4 fl oz) boiling water
50g (2 oz) dark (bittersweet) chocolate 70% cocoa solids
275g (10 oz) plain (all-purpose) flour
225g (8 oz) pecans or walnuts, chopped finely
225g (8 oz) icing (confectioner’s) sugar
55g (2½ oz) cocoa (Dutch-processed) powder
1 tsp salt
275g (10 oz) unsalted butter, cut into chunks and softened
200g (7 oz) granulated sugar
155g (5¼ oz) light brown sugar
1 tbsp vanilla extract
5 large eggs, at room temperature
For The Chocolate Glaze
100g (4 oz) dark (bittersweet) chocolate 70% cocoa solids
75g (3 oz) double (heavy) cream, hot
2 tbsp golden (light corn) syrup
¼ tsp vanilla extract
Pinch of salt

You will need a 12 cup Bundt pan prepared by mixing 25g (1 oz) melted butter and 25g (1 oz) cocoa powder and then brushing thoroughly with this mixture inside the pan. For me it worked better than any spray or greasing then dusting with cocoa powder and the cake came out a treat.

Method

Adjust an oven rack to the lower-middle position and preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

Add the chopped chocolate to the boiling water and whisk through until melted and smooth. Leave aside for later. In a bowl, mix the flour, nuts, icing sugar, cocoa powder and salt together. In a stand mixer or a using a bowl and electric hand mixer, beat the butter, granulated sugar, brown sugar and vanilla until light and fluffy. Beat in the eggs one at a time until all combined then beat in the chocolate mixture. Reduce the mixer speed to lower and slowly beat in the flour until just incorporated. Scrape the mixture into the prepared Bundt pan and smooth the top. Tap the pan gently on the work top to settle the mixture.

Bake in the preheated oven for about 45 minutes, until the edges begin to pull away from the sides of the pan and the top feels springy when pressed with a finger. The skewer test will not work on this cake to test if ready as the centre remains gooey. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to completely cool for about 2 hours.

To make the chocolate glaze; whisk all of the glaze ingredients together in a bowl until smooth and then leave it to cool for about 25 minutes and it will thicken slightly. Pour or drizzle the glaze over the top of the cake letting it drip down the sides. Let the glaze set again for about 25 minutes before serving.

Lastly cut a slice, sit back, eat and take yourself on a wonderful experience of chocolate paradise!