Mocha buttercream cake

This will be my last post before we head off to Greece!

Have to say I'm happy with these pictures, and most of all with the cake! Even if you are not a coffee drinker, I think you might still like this cake. And of course you can adjust the amount of the coffee syrup you use. I like mine strong, so sometimes I cook up more coffee syrup, than in this recipe. :)

Again I'm in bed writing. We had a fun day yesterday. A proper country fair party in on of the neighborhoods near us. I really like the countryside. Makes me happy seeing horses and other farm animals almost every day. But if I want to go shopping, I just cycle 10 minutes to the center. I find it quite perfect.

Next time I write, I hope I have nice pictures of Samos and their food!

Vanilla cake

200 g butter

200 g caster sugar

1 tsp vanilla extract or sugar

4 large eggs

150 g flour

150 g self raising flour

Preheat the oven to 160 C. Beat the butter and sugar until pale and fluffy. Add the eggs one at the time, mixing after each one. Add the vanilla. Sieve the flours and mix with a spatula until combined. Don't over mix. Pour into a greased and lined springform tin. Bake around 30 minutes. Check with a toothpick - when it comes out clean the cake is ready.

Custard filling

1 vanilla pod

500 ml milk

4 egg yolks

150 g caster sugar

2 tbsp flour

Halve the vanilla pod lengthwise and scrape out the seeds. Bring the milk to boil with the vanilla seeds and the pod. Stir the egg yolks with the sugar, add the flour and stir smooth. Pour the hot milk on the egg mixture, pour back into the pan and keep mixing until smooth, wait until it thickens on a low heat. Remove the vanilla pod and let the custard cool.

Mocha buttercream

70 ml of espresso, or very strong coffee

30 g caster sugar

250 g butter

60 g icing sugar

(vanilla extract)

Cook the espresso (or strong coffee, double in strength) with the sugar until there is about 2 tablespoons of coffee syrup. Beat the butter with the powdered sugar until light and fluffy. Add the cooked espresso to the butter and stir until the butter is even in color. You can also add vanilla extract if you like.

Decorations

Chocolate shavings

Chocolate covered coffee beans (shop bought)

Assembling the cake

Cut the cake into three even discs. Spread the bottom slice of cake with custard. Place the next slice of cake on it and spread it with mocha buttercream. Finish with the third disc and spread buttercream all over the cake. Pipe rosettes on the cake with the rest of the buttercream, and sprinkle chocolate shaving in the middle. Finish the rosettes with chocolate coffee beans.

Triple chocolate mousse cake

Good morning!

Would you guess I like chocolate?! It's another cake post about chocolate! But I know I am not alone with my chocolate obsession.

I made this mousse cake a while  ago now, and this post has just been waiting for me to actually publish it. And as I'm on my summer holiday now, I have relaxed mornings like this to lay in bed and write my blog. It's cloudy and rainy outside, so I don't mind.

Next week we are going to Samos, Greece to enjoy the proper summer weather. And I am little embarrassed to say it's my first ever beach holiday - I have only ever traveled here in the Northern Europe. So I don't really know what to expect. It's going to be around 40 degrees C, so I'm expecting it to be bloody hot at least. 

I have to say writing is not my thing really. And I don't like to write "nonsense" just for the sake of writing something. So I go straight to the "business". Or maybe I'm still a bit sleepy. Haha.

Mousse cakes are simple to make, the most challenging part is when you take the cake form off - you have to be careful you don't split the cake, so go slow. I always go between the mousse and cake form first with a hot sharp knife so it already loosens the cake from the tin. This way you get a neat finish.

You can use milk chocolate too, if you prefer. And for the best flavor, it's best to use high quality chocolate.

Chocolate cake

16 g pure cocoa powder

2 tbsp boiling water

1 egg

1,5 tbsp milk

58 g flour

1 tsp baking powder

30 g butter

100 g caster sugar

Preheat the oven to 180C. Grease a 20-22 cm springform tin and line with baking parchment.

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

Add rest of the ingredients and mix until just combined. Pour the mixture into the prepared tin and bake until well risen and shrinking from the sides, about 15 minutes.

Cool the cake on a cake rack. When completely cooled down, even out the top with a serrated knife, and put back in the same, cleaned springform tin.

Dark chocolate mousse

3 dl heavy cream
175 g dark chocolate
105 g full fat milk
2 gelatin leaves
1 tsp vanilla extract

Place the gelatin leaves into a bowl of cold water, and soak for 10 minutes until soft. Meanwhile whip the cream until fairly thick. Leave it little bit sloppier than you would normally whip cream. This way you will get a nice soft mousse. 
Melt the chocolate in a water bath or microwave. Be careful not to burn the chocolate. 
Bring the milk to boil, and take it off the heat. Squeeze the excess water from the gelatin leaves, and mix with the warm milk. 
Pour the melted chocolate and vanilla extract into the whipped cream, and gently fold in until even color. Pour the milk+gelatin mixture slowly, mixing the cream at the same time. At last, pour over the chocolate cake, and put in the freezer until set.

White chocolate mousse

100 g heavy cream
100 g white chocolate
60 g full fat milk
1 gelatin leaf

Prepare the white chocolate mousse just like the previous, and pour over the dark chocolate mousse. Place back in the freezer.


Dark chocolate glaze

55 g dark chocolate
40 g heavy cream
2 tbsp golden syrup
1/2 tbsp vegetable oil
1/2 tsp vanilla extract

Melt the chocolate. Mix with rest of the ingredients. Pour over the set white chocolate mousse, leave to set in the fridge.

Decorate with sweetened whipped cream stars.

Summer berry & chocolate pavlova

I'm back. With the ultimate summer pudding, light and delicious pavlova!

I made this for my sister-in-law's birthday. I wanted to make something quite light (as we are both trying to watch our weight, haha). And even better, this dessert doesn't have any flour or butter! It's made of chocolate meringue, topped with whipped cream and fresh berries.

Yam.

These pictures were taken in a hurry with my phone, not the best ones but at least I have something to show! 

I've felt so bad lately not writing my blog. This is my problem - I start a project, get super excited about it, and then sort of forget it. I need more discipline with everything. Like with exercise and studying, and eating. I'm trying to get better.

But back to this pudding. It's quite easy to make. As long as you get the meringue stiff enough, you are OK. I found the recipe from Nigella's site, but I changed the berries and just added some extra vanilla into the meringue. I was a happy bunny.

Chocolate meringue

6 large egg whites

300 g caster sugar

1 tsp vanilla extract

3 tbsp cocoa powder, sieved

1 tsp balsamic vinegar (or red wine vinegar)

50 grams dark chocolate, finely chopped

Topping

500 ml whipping cream

+sugar and vanilla to your taste

fresh strawberries and cherries

Method

Preheat the oven to 180C and line a baking tray with baking parchment.

Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa, vinegar, vanilla extract and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. 

Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150C and cook for about one to one and a quarter hours. 

When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. 

Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the berries.

Apple cake & cinnamon sugar

It supposed to be almost summer, but the weather can't seem to make it's mind! It's rainy and cold again. So make yourself a nice apple pie, and have some with a warm cup of tea. I know, sounds like something you would wanna do in the autumn. But at the moment I'm under my soft fleece blanket having a cup of tea. This apple cake went for a birthday, so this time I didn't get a piece. This is starting to become a staple order from me now, everybody seems to like it a lot!

 I think apple pie definitely has to have cinnamon in it. It's just a perfect combination with apples. Some like to add marzipan or almond flakes too, which is nice as well. But I usually only like marzipan if it is home made, as you can adjust the almond extract flavour, I don't like it very strong. 

I used Elstar apples this time, and heard comments that they tasted better than previous apples I've used. So I recommend those, or something more sour, like Granny smith.

This must be the easiest apple pie ever to make, but sometimes the most simple no fuss recipes are the best ones. This makes a really nice soft and moist cake, and it stays good for quite a while too, just kept in room temperature, lightly covered with clingfilm. 

I have noticed most recipes don't state if the butter is salted or non-salted. I like to use salted butter what ever I bake, because the salt actually brings out all the flavours out more. I think it's a little secret for making very nice cakes, or anything sweet really. They add sugar to most savory, salty foods, so it works the other way round too!

Apple cake

85g salted butter, at room temperature
190g flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
175g caster sugar
1 egg
120 ml milk
1 tsp vanilla extract
2-3 apples

For topping
25g sugar
1 tsp cinnamon

Preheat the oven to 175C. Beat the butter and sugar light and fluffy, this takes around 2-3 minutes with an electric hand mixer.
Add egg, milk and vanilla, and mix so that everything is just combined. Don't worry if the mixture looks curdled, it will be fine as you add rest of the ingredients.
Combine all the dry ingredients, and sieve into the mixture, and mix to combine.
Pour into a greased pie tin or springform tin. Slice the apples and assemble on the cake.
Combine the sugar and cinnamon, and sprinkle over the cake.
Bake 10 minutes, then reduce the oven temperature to 160C, and bake around 45-50 minutes, or until knife comes out clean as you test the cake.

Forest berry cream layer cake

Last week I was busy making six birthday cakes for two different persons! One of the wishes was a cream layer cake. I'm trying lots different versions of fillings and jams in these simple cream cakes, this one had forest berry jam which is more on the sour side. I also made a very similar cake last week with seedless raspberry jam, and I have to say I liked it more. But if you like sour berries, this is a cake for you. 

I made this with vanilla sponge cake, so by just changing the jam and decorations you can adjust the flavours a lot. It is nicest topped with loads of whipped cream of course!

So I'm all caked upped now. But tomorrow again I will go to my internship to bake more, so there will be no brakes this week! I also have my first wedding cake on plan for my friend's wedding, I'm really excited about that, as it will also be the first stacked cake I've ever done. I do like a challenge!

Another thing about the cake fillings.. As a filling you could just use whipped cream and jam, instead of cream and vanilla custard together. I usually add 10% caster sugar into my cream, and vanilla depending how you like it. So in this recipe you would need around 4 dl cream for the filling. I often make a little more than not enough, and the same goes with the cream you decorate. There is nothing more annoying than run out of ingredients while you are baking and decorating!

It should say 2,5 dl vanilla custard in this picture. I couldn't go back to edit the text!

Vanilla sponge cake

4 eggs
100g caster sugar
100g cake flour
1 tsp vanilla extract
1-2 tsp lemon zest

Vanilla custard filling

50 g caster sugar

50 g corn or potato flour

1 tsp vanilla extract

2 eggs

1 egg yolk

300 ml milk

300 ml whipping cream

Whipped cream filling

2,5 dl heavy cream

25g caster sugar

1 tsp vanilla extract

+seedless forest berry or raspberry jam

+3-4 dl whipped cream for decoration

+fresh forest berries

Start by making the vanilla sponge cake. Preheat the oven to 180C. Beat the eggs and sugar very light, big and fluffy with an electric mixer, full speed, for about ten minutes.
Add the vanilla and lemon zest.
Sieve the flour, and add into the mixture little bit at the time, mixing carefully after every time. Use a cake spatula to this, scraping the egg mixture from the bottom of the bowl with large movements. We are trying to keep the mixture fluffy, so don't over mix. When everything is combined, pour into a greased and lined springform tin. I usually use 20-22 cm tin. I like my cakes higher and smaller, than wide and flat.
Bake in the oven about 35 minutes, or until knife or toothpick comes out clean from the cake.

For the vanilla custard, put the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolks. 

Whisk with a hand whisk until smooth and blended.

Pour the milk and whipping cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. 

Wash the pan to remove any excess from the milk and pour the custard back into the clean pan. 

Heat gently, stirring constantly until thickened. 

Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. 

Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. 

Set aside to cool.

Whip the cream, sugar and vanilla.

Once the cake has cooled, cut it into three even layers with a sharp serrated knife.

Moisten the cake layers with 1 1/2 dl milk with vanilla sugar.

Add jam, vanilla custard and whipped cream (or just whipped cream) to the two first layers.

Finish with the third layer, and decorate!

More cake recipes are coming. But I will promise to post recipes and pictures of more varied things as well! I have lots of plans! Good night X

Raspberry & chocolate mousse layer cake with raspberry buttercream

So here I am back with a cake! And I can say this cake is super yummy! Every single part of the cake is simply delicious... 

My boyfriend's sister asked if I would make a cake with her, she wanted to give it as a birthday present for her boyfriend's sister. I'm really happy it turned out this nice! And we had a really nice evening together, with a few glasses of wine of course :)

Only shame is that I didn't get pictures of the pretty layers of pink and brown, but I will try to make more pictures of the layers later on!

I think any raspberry & chocolate combination lover will die and go to heaven after tasting this cake.

The raspberry buttercream is the best I've ever tasted. I made french version which has egg yolks, I think it makes it really smooth and luxurious. But then it is french after all! I used the same chocolate cake recipe as in the strawberry quark cake - there is no need to look for a better one, I love it and it's so easy to make.

I have to say I have been absolutely exhausted lately. I think it has been the weather changing plus constantly baking, plus often getting up between five and six in the mornings. Although I like baking, it is fairly physical so it gets to you after standing and concentrating on lots of details all day long. Something I have to get used to I guess. It's also the first spring living in Holland, so all the new plant 'dust' is giving me hayfever already! I'm looking forward to July when I get it worst!

But I'm soooo happy it's been warm and sunny here lately. Once our garden starts to look like proper garden I will post pictures, luckily everything is growing fast so it shouldn't take long.

Chocolate sponge cake

50 g pure cocoa powder

6 tbsp boiling water

3 eggs

4 tbsp milk

175 g flour

2 tsp baking powder

100 g butter

300 g caster sugar

Preheat the oven to 180C. Grease a 20-22 cm springform tin and line with baking parchment.

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

Add rest of the ingredients and mix until just combined. Pour the mixture into the prepared tin and bake until well risen and shrinking from the sides, about 45-50 minutes, depending on what size tin you are using.

Cool the cake on a cake rack. When completely cooled down, cut the cake into three even layers with a serrated knife, and put one layer for the base  in the same, cleaned springform tin.

Raspberry mousse

3 dl heavy cream

125g pureed raspberries

4 gelatin leaves

0,25 dl whole milk

0,5 dl caster sugar

Soften the gelatin leaves in a large bowl of cold water for 5-10 minutes. Whip the cream with the sugar, but leave it slightly more loose as you would normally whip. Puree the raspberries. Bring the milk into boil, and take it off the heat. Melt the gelatin leaves in the hot (but not boiling) milk and mix until combined. Add the pureed raspberries into the whipped cream. Then pour milk+gelatin mixture slowly into the raspberry cream while mixing at the same time. Pour over the chocolate sponge, and add a second layer of chocolate sponge cake.

Chocolate mousse

3dl heavy cream

175g dark chocolate

105g whole milk

3 gelatin leaves

1 tsp vanilla

Prepare the cream, milk+gelatin in the same way as we did with the raspberry mousse. Cut the chocolate into small pieces and put into a bowl. Pour the hot milk+gelatin over, let stand for few minutes, mix until smooth. Carefully add the whipped cream into the chocolatemilk and mix until combined and even in colour. Pour over the second layer of chocolate cake, and finish off with the third layer of cake. Place in fridge over night, or at least for about 4 hours, until the mousses have set.

Raspberry buttercream

150g sugar

40 g water

60 g egg yolks

190 g butter, softened

1tsp vanilla

seedless raspberry jam

red food colour (optional)

Combine the sugar and water in a saucepan.

Bring to a boil while stirring to dissolve the sugar.

Continue to boil until the syrup reaches a temperature of 115 C. While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.

Pour the syrup very slowly (in a thin stream) into the beaten yolks while whipping constantly.

Continue to beat until the mixture is completely cool and the yolks are very thick and light.

Whip in the butter a little at a time. Add it just as fast as it can be absorbed by the mixture. Beat in the vanilla, and add raspberry jam to your taste. I added red food colour as well to get a deeper colour of pink.

If the icing is too soft, refrigerate it until it is firm enough to spread over the cake.

Decorate with whipped cream stars and fresh raspberries!

Enjoy!

Spring blossoms!

I know this is supposed to be a baking blog, but I just can't stop posting these pretty blossom pictures. So from now on this is a baking/flower/gardening blog! But nature, plants and flowers are a big inspiration for me, so why not post some inspirational photos every now and again! I want to start practicing more fondant work anyway, and sculpting flowers will be a big side of it, so it is good to get to know how different flowers look like.

I took all these pictures in England during the spring time. The below ones are from King's Wood in Kent. The whole forest gets covered with bluebells, it really is a fantastic site to see.

My intention was to bake today, but the weather was so amazing I had to stay all day out in the garden!

Now I also have my own strawberry plants growing, and lots of herbs. Pictures will come later!

Next week I will have lots of baking to do. I'm really happy people have started to ask me to make birthday cakes for them and their families, since I have only started to bake 'non hobby' few months ago. I have had lots of very positive comments! But I haven't always had the chance to take pictures, so no blog material have been produced for weeks! 

And for the last, picture of a summery wreath, or 'krans' they call it here in Holland. I made it today from some greenery I picked today, and I took some lavender from our garden. It's easy to make if you get a 'florists ring' that you make wet, and just stick the stems in, so the plants get water.

So I hope you enjoyed these pictures instead!
I will be back with cakes!

How to make chocolate leaves

I have definitely fallen in love with gardening! I finally (or we) have my own garden to work on. I only ever have been helping other people with their gardens, but now when I get to add whatever flowers I want, I'm so excited! Sorry sister! :)

I found this handy tutorial from Martha Steward's website. It really shows how simple making the chocolate leaves are. And if you pop them in the fridge to harden, they will be ready in no time.

Remember the chocolate tempering. Only melt the chocolate so that it just about melts. This way the fat solids wont 'brake', and your chocolate will become solid again as it cools.

And we are ready!

Images by marthasteward.com

Petit four fruit tartlets

If you are looking for a lighter dessert, you should try these vanilla custard filled tartlets. They are not too sweet, and the fruit and berries give them a fresh touch. 

 I think I have to make these again for an afternoon tea party that we are planning to have with a few of my college friends. So there is more afternoon tea bits coming later...

If you want a proper vanilla flavoured custard, I recommend making it yourself. The ready mixed ones don't have enough vanilla flavour in them, and they taste a bit, well, cheap. Making the custard is easy and quick anyway, and I think it is nice to make everything from scratch -  it is all your work then!

Also you can get creative with the decoration by choosing the fruit and berries you like. I think using dark and light coloured fruits together gives a nice contrast, which makes the tartlets look more interesting and the other colours pop! I made these in a muffin pan, but you could use individual cases too. This dough makes about 12 tartlets.

Shortcrust pastry

150 g cold butter

4 dl flour

1/2 dl powdered sugar

1 egg

1/2 tbsp cold water

Put the flour on a working surface, and cut the butter into small cubes on the flour. This helps the butter not to stick too much to your knife, and it keeps the butter more cold as well.

Put the flour+diced butter in a mixing bowl, add the sugar.

Pinch the butter with the flour and sugar, do not over work, as the butter will get too soft, and it will be difficult to work later. So try to work fast.

Add the egg and water and work together quickly until the dough has just combined. Do not knead - you want a nice and crumbly pastry. Wrap the dough in plastic and let it rest in the fridge for at least 30 minutes.

Vanilla custard

100 g caster sugar

100 g corn flour

2 tsp vanilla extract (the proper stuff)

4 eggs

2 egg yolks

600 ml milk

600 ml whipping cream

Put the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolks. Whisk with a hand whisk until smooth and blended.

Pour the milk and whipping cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. 

Wash the pan to remove any excess from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. 

Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.

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Preheat the oven to 175C. Now while the custard is cooling down, roll out the shortcrust pastry for about 4mm thick on a floured surface. 

If you are using a muffin pan, put the pan upside down on the pastry, and cut the pastry around the tin. Roll the cut out pastry around the rolling pin (easier to lift up without it breaking into pieces), and lay the sheet of pastry on the tin, add press the dough down into the individual cups. Use a piece of dough to press, your fingers tend to be too warm and might brake the dough. Cut the excess dough away so that each cup is covered with the dough.

Cut pieces off baking parchment for each cup, press them gently to the cups and fill with baking beans. 

Bake in the oven for about 10 minutes or until golden brown. The bottoms should not be soggy or too pale.

Remove the beans and baking parchment and let them cool down completely. Fill each pastry cup with vanilla custard and top with fruit and berries.

If you want to glaze the fruit, boil a few tablespoons of apricot jam and a little water until the jam is smooth. Brush over the fruit.

Ham sandwich cake

My boyfriend has been telling everyone at his work about these sandwich cakes I make. So I got to make one for his colleagues to try out. They are popular in Finland and Sweden at least, and usually you have one or two in a more formal party setting with other sweet cakes and bits. This is a ham version. You can basically make the filling with any kind of mixture you fancy. Smoked salmon with prawns is also yummy.. 

Usually the filling is made of meat or fish mixed with cream cheese, herbs and spices, layered between moistened bread slices. Of course you could also make a veggie version. 

The cake is placed in the fridge without the toppings for overnight, this will make the flavours to intensify. Decorations and the cream cheese topping are put on the next day, preferably just before serving, so that everything looks nice and fresh. I can't get enough of this cake. Slurps.

Ham sandwich cake

Make the beef stock and leave it to cool down.

Line a springform tin with large pieces of clingfilm so that there is enough film to cover the cake when it's assembled.

Cut the ham slices, paprika and gherkins into very fine pieces. Put the herb cheese, creme fresh and mustard into a large bowl and mix to combine. Add the ham, paprika, gherkins, liver pate, grated emmental cheese and finely cut chives. Mix well so that everything is well combined.  

Cut the crusts of the bread slices. Make the first layer with bread. This is a bit like making a puzzle when you make the cake into a round tin. Just cut the right size pieces as you go, so that you have even layers of bread, with no gaps. Moisten the bread with the beef stock. Don't over do the bottom layer, as it will get most of the moisture when the toppings go over.

Put a layer of filling over the bread, and carry on adding layers of bread+beef stock and filling, just like when making a normal sweet layered cake. 

Finish with a layer of bread, and moisten it again. Put the clingfilm over the cake so it doesn't dry out. Place a light weight on top (for example a plate), and put it in fridge over night. 

Few hours before serving, take the cake out, peel the clingfilm off and cover with cream cheese. Decorate as you like. 

The cake will stay good in fridge for about 2-3 days.

Tomato rose

Peel the skin of a tomato with a peeling knife in one go so you have one continuous piece of 'tomato ribbon'. Curl the 'ribbon' in it's self, so that it makes a rosette. 

Strawberry quark cake & chocolate leaves

I have lots of interests, one of them is flowers and plants. I'm so happy we have a garden, I can't wait to get my hands in it as the weather gets warmer. My dream is to have an English style garden - not too structured,  with colours of pink, purple, lilac, white and blues. At least to start with. We don't even have a grass yet. 

So I like to combine plant and flower features into my cakes too. These chocolate leaves are very easy to make.

The cake has the most delicious chocolate cake as the base. I used Mary Berry's recipe, she is one of the most famous bakers in the UK, and after tasting the cake, you'll understand why.

Chocolate cake

16 g pure cocoa powder

2 tbsp boiling water

1 egg

1,5 tbsp milk

58 g flour

1 tsp baking powder

30 g butter

100 g caster sugar

Preheat the oven to 180C. Grease a 20-22 cm springform tin and line with baking parchment.

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

Add rest of the ingredients and mix until just combined. Pour the mixture into the prepared tin and bake until well risen and shrinking from the sides, about 15 minutes.

Cool the cake on a cake rack. When completely cooled down, even out the top with a serrated knife, and put back in the same, cleaned springform tin.

Strawberry filling

4 gelatine leaves

2 dl whipping cream

400 g sweet strawberry quark

1 tbsp sugar

2 tsp vanilla sugar

1-2 dl strawberries as puree

Put the gelatine leaves into large bowl with cold water for 5-10 minutes. Whip the cream with the sugars. Squeeze excess water out from the gelatin leaves and put in boiling hot water and mix until dissolved completely. Combine pureed strawberries and quark. Pour the gelatine + water mixture slowly into the strawberry quark , stirring at the same time.

Carefully add the whipped cream by folding it in with a cake spatula, until everything looks even and smooth.

Pour the mixture over the cake, and put it in the fridge for at least 4 hours, or over night. Put a small sharp knife under hot running water, and carefully 'loosen' the edges of the cake from the springform tin. Open the tin slowly, this helps the cake not to split.

Chocolate leaves

50 g plain dark chocolate

real rose leaves (you can use any leaves you like, but be careful not to use poisonous plants) mint leaves are nice to use as well.

Put the chocolate in a microwave proof bowl. Give the chocolate 30 second blasts, stirring after each  one. Be careful not to over heat, if you do, the chocolate wont set properly anymore.

Brush your chosen leaves with the melted chocolate, and let them cool until set. Carefully peel the leaf off the chocolate. Done! 

I want KitchenAid now!

This is on my shopping list now. Pistachio green KitchenAid. Love it. 

It would fit in our kitchen nicely with the greens and fresh white. I have an emotional attachment to my picture on the wall. I think the three years living in England did for me, haha. They are great with all the comfort stuff. Just look at the B&B's, they are all about nice comfy food and warm beds :)