Bonfire Cake

Hello, hope you all had a good bonfire night last night, I made this cake to celebrate Guy Fawkes night.
It consisted of a three layer chocolate cake covered in chocolate icing and topped with caramel shards and chocolate wafers creating a campfire scene with burnt marshmallows to the base of the cake.
As you can see chocolate was the big theme of this bake.
Chocolate cake is hard to get right as it contains flour and cocoa powder which are dry ingredients and the trick is to get it moist so I’ve been messing about with milk and cream to add moisture.
Have a lovely evening and see you next week


These lovely Mokatines are made with a genoise sponge which is made by melting the butter which is then set to one side to cool slightly.  The eggs and sugar are whisked until the mixture is pale and mousse like.  The flour is then folded into the egg mixture and the cooled butter is folded into the mixture and the sponge is then baked for about 35 minutes.

Genoise sponge is thought to be lighter and more flavourful than a traditional sponge

I had great fun decorating the mokatines with cream using cocoa and coffee flavours and  to finish off some nuts and obviously the eating was even more fun


Chocolate swiss roll

This week I made chocolate swiss roll. This is not the first time I’ve made swiss roll. I tried to make it a couple of weeks ago but I think I over cooked the sponge as when I came to roll it, it crumbled all over the place.

This week was much better.

I used Merry Berrys recipe which does not contain any flour, and  I think it makes the  cake a lot lighter.

The key ingredients were eggs, coco power, baking powder, chocolate and sugar.

To help make the cake as light as it was I needed to separate the egg whites and whisk them until they formed peaks.  This is then folded into a melted chocolate and egg yolk mix, which forms a kind of mousse.

I then baked it and whilst waiting for it to cook I whisked up the cream for the centre of the swiss roll.

Once the sponge was cooked I let it cool this is to help it stay in shape when rolling it out.

When the sponge had cooled i laid it on a sheet of baking paper covered with icing sugar, this so that when IIMG_3299 finished rolling the swiss roll it would have icing sugar on the outside.

Before rolling I spread  the cream over the sponge and I then started to roll the sponge with the help of the baking paper.

This was a fun bake especially after making such a flop of the first attempt.