Cherry Chocolate Fridge Cake

fridge cakeThis is a great, indulgent no-bake cake. Lots of amazing rich flavours – fresh cherries, dark chocolate and crunchy granola. It’s a bit of a bodge recipe, chucking in handfuls of lovely tasty ingredients, you can add whatever you like – dessicated coconut, honeycomb, glace cherries, enjoy!

You will need:

350g dark chocolate, 120g butter, 2 tbsp golden syrup, 2 tbsp milk, a handful of – hazelnuts, fresh cherries, granola, raisins, and whatever else you fancy.

First of all melt the chocolate in a bowl over a pan of boiling water. When the chocolate has melted add the butter and syrup and stir everything together. Take the pan off the heat when everything has melted together. Add the milk and leave to cool while you chop the cherries into quarters and remove the stones. Add the granola, raisins, cherries and hazelnuts to the melted chocolate and then stir everything again.

fridge cakeCover a 1 inch deep baking tray with cling film and grease it with butter. Pour the mixture into the baking tray and then pop in the fridge for 2 hours. Chop into nice chunky slices and enjoy.

This is a lot tastier and cheaper than shop bought cereal bars. It’s probably not the healthiest of snacks but it’s fresh, delicious and easy to make.

Love, Mrs Gardom

Chocolate, Ginger, Almond Easter Cake

easter layer cakeI had my in laws up for Easter this year and wanted to make a really special dessert that would feed 6, 2 of which had given up chocolate for lent! I thought about warm puddings, cheesecake, torte, all sorts, so I decided to make a combo. This was a seriously amazing dessert, super indulgent, really tasty and just so naughty! A crunchy ginger nut base, a layer of chocolate torte, topped with an almond cream – this is a real showstopper. Make it the day before you plan to serve and don’t think about the calories!!

You will need: 1 pack ginger nuts, 100g butter, 300g dark chocolate, 700ml double cream, 4 tablespoons golden syrup, 3 tablespoons soft cheese, 50g ground almonds, 4 tablespoons cinnamon, 4 chocolate bunnies, cocoa for decoration.

First of all empty the pack of ginger nuts into a large bowl and crush them until they are like breadcrumbs. Melt the butter in a pan and add the gingernut crumbs to the pan, add the golden syrup and stir until everything is combined. Cut a circle of greaseproof paper the size of your tin and place it in the bottom. I used a large springform tin. Pour the gingernut mixture into the bottom of the tin and press down with the back of a wooden spoon to make a flat layer. Cover the top of the tin with clingfilm and pop in the fridge.

For the chocolate torte layer, break the chocolate into small pieces and melt in a bowl over a pan of boiling water. Measure out 500ml cream and the chocolate starts to melt stir in the cream, a little at a time. Keep stirring with a wooden spoon, add a tablespoon of golden syrup and 2 tablespoons cinnamon. When all the ingredients are combined, whisk in a large electric mixer until little bubbles start to form then pour the mixture over the gingernut base. Clingfilm the top of the in again and leave in the fridge for another hour.

For the almond cream topping add the rest of the cream to a large mixer and whisk until it starts to thicken. Add 2 tablespoons cinnamon, then the soft cheese. Keep whisking everything together, then add the ground almonds. I whisked my mixture for about ten minutes until it formed a lovely thick creamy texture.  Check in the fridge that the torte layer has set, it should be firm to the touch. Then spoon the almond cream onto the torte layer. Use a wooden spoon to flatten the top. Place your chocolate bunnies on the top and sprinkle with a little cocoa. Cover with clingfilm and leave to set in the fridge overnight.

Easter Layer CakeWhen you are ready to serve the cake, release the springform sides of the tin and lift it off. Place the cake onto a plate or a cake stand and serve!

This is one of the most complicated recipes I have created, it is also one of the best. I think it’s great to have a lovely, restaurant quality dessert for special occasions. The almonds, chocolate, cinnamon and ginger complement each other perfectly and this is a perfect Easter treat.easter layer cake

Love, Mrs Gardom

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Chocolate Fudge Traybake

chocolate fudge traybakeI was watching Mary Berry Cooks the other night and she made a chocolate traybake – I thought I’d have a go at my own, I’ve used elements of her recipe (Thanks Mary!) but added my own twist. Instead of the usual cakey texture, this chocolate traybake has a really chewy, sticky fudge texture, with a crunchy top – which I love.

You will need:60g hot chocolate (it’s a sweeter flavour than cocoa and fudge should be sweet), 3 eggs, 150ml milk, 1 tsp baking powder, 100g margarine, 275g sugar, 175g self raising flour, 120ml boiling water, 50g white chocolate buttons.chocolate fudge traybakePut the cocoa powder and the boiling water into your mixer and whisk it together. Then add in the butter and sugar and mix. Add the eggs and milk and whisk and then add the baking powder and flour. Crush up the white chocolate with a rolling pin into little pieces, add them to the mix and make sure everything is combined.

Heat your oven to 180 degrees and line a baking  tray with baking parchment. The cake mixture should be really runny and gloopy so you are able to pour it into the baking tray.chocolate fudge traybake

Place into the oven and cook for 20 minutes. After 20 minutes, turn off the heat and leave your cake in the oven for another 20 minutes. Take the cake out and check it is cooked (pop a knife in the middle- if it comes out clean you’re good). Turn onto a wire rack and leave to cool.

chocolate fudge traybakeI served this with a homemade chocolate sauce as a dessert – my Swiss Grandma’s recipe, and I will post that soon! If you want to make a really posh dessert, you could use cookie cutters to cut the tray bake into round shapes and smother with homemade chocolate sauce. This is a lovely gooey, tasty treat, perfect for having friends over or a slice yourself.

Love, Mrs Gardom

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Hazelnut Mocha Cake

2014-02-17 16.41.33I love a good hazelnut mocha – chocolate, coffee and nuts = perfection. So why not make it into a cake? This is a lovely dense chocolate cake with smooth coffee butter icing and a nutty flavour running through the sponge – very luxurious! I haven’t used too much cocoa as it could have overwhelmed the coffee, and with these quantities the flavours are lovely and balanced.

You will need: 200g margarine, 200g caster sugar, 175g self raising flour, 1 tablespoon baking powder, 75g chopped mixed nuts, 30g cocoa (make sure it’s good quality – I used Starbucks hot chocolate powder), 2 eggs, 150g icing sugar, 75g margarine, 1 tablespoon milk, 1 tablespoon strong coffee granules, hazelnuts for decoration.

Line two round cake tins with greaseproof paper and preheat your oven to 190 degrees. Blend together the sugar and margarine in a mixer, when smooth add an egg at a time until the mixture is combined. Then add your cocoa powder and mix thoroughly, add the chopped nuts to the mixture making sure they are spread evenly throughout the cake.2014-02-17 16.47.08 Now sift in the flour and add a tablespoon of baking powder. When everything has mixed together divide the cake mixture between the tins and pop in the oven for 25 minutes. 2014-02-17 16.45.57When your cakes have baked, turn them out onto a wire rack and leave to cool. 2014-02-17 16.43.35While the cakes are cooling whisk the icing sugar slowly into 75g margarine. Put a tablespoon of milk and a tablespoon of coffee into a mug and microwave it for twenty seconds. Add the coffee mix to the icing sugar and whisk everything together until it is a nice smooth consistency.2014-02-17 16.45.05Turn out one cake onto a plate and use half the coffee icing to cover the top if it evenly. Put the other cake on top and ice this, I used a knife to get a nice swirly finish. Then simply decorate the top with hazelnuts. 2014-02-17 16.37.33This cake really is gorgeous – perfect for a special occasion, or just a special treat for yourself!

Love, Mrs Gardom

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Christmas Chocolate Cake

20131223_191611Christmas isn’t christmas without cake, but I would much rather have chocolate instead of fruit cake. So here is my recipe for an awesome chocolatey cake, perfect for when family pops in unexpectedly and you’ve run out of mince pies! It’s a basic chocolate sponge with a chocolate ganache covering and it is marvellous! I used milk chocolate as the hubby hates dark chocolate, but if you would rather have a richer cake use dark chocolate.

20131223_174415You will need 6oz butter/margarine, 6oz sugar, 3 eggs, 5oz flour, 2oz cocoa/hot chocolate, 1 teaspoon baking powder, 100g chocolate, 100ml double cream, a big cake tin.

First of all preheat your oven to 180 degrees and grease your cake tin with some margarine or a sheet of greaseproof paper. I usually use a big cake tin, mine is 24 cm as I would rather have a larger flatter cake that can feed more! Now mix the butter and sugar together in your mixer or by hand. Add the eggs one at a time and then sieve in your flour, baking powder and cocoa slowly while still mixing.

20131223_175949Mix all this until you have a nice smooth cake mixture. Pour your cake mixture into the tin and bake for about 20 minutes. To check whether the cake is cooked poke a knife into your cake and if it comes out without any mixture on it it’s done. Leave your cake to cool down.

20131223_185323So now for your ganache, break up your chocolate into pieces in a bowl. Heat and whisk the cream in a pan on a low heat but don’t let it boil. Once the cream is hot ( mine took 4 minutes) pour over the chocolate in the bowl and whisk until it is all mixed together.20131223_183822

Let your ganache cool and turn out your chocolate cake onto a plate (or a fancy cake stand if you’re showing off). Once the ganache is cool, start spreading it over your cake, making sure it is covered evenly. For a nice finishing touch, grate some of your leftover chocolate with a cheese grater and sprinkle over your masterpiece.20131223_191406

And that’s it. This is a lovely indulgent cake, perfect with a big cup of tea on a chilly winters day.

Have a wonderful christmas! Love, Mrs Gardom