Tiramisu cake

If you want a moist sponge with hints of coffee, a rich, chocolate frosting, and a creamy centre then this is the perfect cake. The mascarpone centre also has a splash of Marsala wine, so it definitely has all the best parts of a tiramisu. I made this for Mother's Day as I've said before, my mum loves tiramisu. This was no more difficult than making another cake like a Victoria sponge - and it was worth the extra time of brushing coffee over the sponge, whipping the mascarpone and making the frosting because the result was amazing, everyone loved it, it went so fast! It is perfect for a naughty treat, especially afternoon tea.... you have to try this cake!

Ingredients for the sponge:

- 150g butter

- 100g caster sugar

- 50g soft brown sugar

- 2 eggs

- 150g self-raising flour

Ingredients for the filling:

- 2tsp caster sugar

- 30ml of very strong coffee

- 125g tub mascarpone

- Icing sugar to taste

- Dash of marsala wine

Ingredients for the frosting:

- 50g butter

- 30g dark chocolate

- icing sugar (as needed)

- extra coffee

1. Heat the oven to 180C/fan 160C/gas 4. Line 2 square 10cm x 10cm cake tins with parchment and butter.

2. Cream the butter and sugar together until smooth and pale, gradually beat in the eggs and then fold in the flour. If the mixture is very heavy, add 1-2 tbsp water.

3. Spoon into the cake tins and bake for 20-30 minutes or until risen and golden and a skewer inserted into the middle comes out clean. Cool.

4. Peel the paper off the cakes and trim the top flat on each. Add the sugar to the espresso and stir until dissolved. Brush over half of the espresso on one of the cakes, on the trimmed side. Brush the remaining espresso over the trimmed side of the other cake.

5. Whip the mascarpone (with electric beaters) until it is spoonable then add enough icing sugar to sweeten it, around 3 tbsp. Add a dash of Marsala wine - this give the cake more of a 'Tiramisu' flavour, and makes the mascarpone softer. Spoon over the cake and then carefully drop the other cake on top, espresso-side down. Press down firmly.

6. Melt the chocolate and butter together in a microwave or in a bowl set over gently simmering water. Add some icing sugar and coffee. Let it cool and thicken slightly then pour in an even layer onto the cake.

7. Sprinkle with any decorations you like, or leave plain. Leave to set somewhere cool.

Enjoy :)

Classic Tiramisu

I made this for my mum's birthday last year as she absolutely adores tiramisu, and at the time I thought I hated it - although it was one of those moments where you say you don't like something even though you haven't tried it. This was the evening I discovered I love tiramisu! And other coffee flavoured desserts, like the delicious mocha cupcakes I made (see link at the side). I got this recipe from an Italian cookbook I have; I will post a link at the bottom of this post. The downside of this recipe, however, is that you need Marsala wine which is expensive, but luckily my mum already had a bottle lazing around at the back of the cupboard. I'm sure you could try it without, and just use extra coffee for dipping the sponge fingers in, but it wouldn't be quite the same without the rich, boozy flavour...

Serves 4
Ingredients:
- 3 eggs, separated
- 125g caster sugar
- 250g mascarpone cheese
- 200ml cold espresso coffee (I think I just made a regular coffee, but very strong)
- 4 tbsp sweet Marsala 
- 32-34 sponge fingers (you can get huge packs of these for really cheap)
- 75g plain chocolate, grated

1. Whisk the egg yolks and sugar in a bowl with an electric whisk until light and airy.
2. Put the mascarpone in a large bowl and beat in 1/3 of the egg mixture until smooth, then fold in the remaining egg mixture.
3. Beat the egg whites in a separate bowl until they hold their shape (if you can turn it upside down over your head!), then fold into the mascarpone mixture
4. Pour the coffee and Marsala into a shallow bowl and dip in the sponge fingers until soaked on both sides, but not all the way through - be careful here because I left them in too long and they went a bit too soggy and it meant there wasn't as much liquid mixture for the other sponge fingers. I actually ended up using more coffee and wine than it said, so this is always an option too.
5. Arrange a layer of tightly packed biscuits in four 4 inch bowls. Spread with half the mascarpone mixture, then top with a second layer of sponge fingers. Cover with the remaining mascarpone mixture.
6. Cover with clingfilm and chill for at least 3 hours, or up to overnight,
7. Just before serving, garnish with the grated chocolate!

Enjoy :)
I also have a blackberry and lemon version of this recipe that I want to try out so watch this space!

This is the recipe book if you are interested: http://www.amazon.co.uk/Hamlyn-Colour-Cookbook-Italian-Favourites/dp/0600619362/ref=sr_1_1?ie=UTF8&qid=1331760603&sr=8-1

Chocolate mousse cupcakes

I made these for my Dad's birthday last year - they are so much nicer than regular chocolate cupcakes (apart from the amazing mocha ones of course - check sidebar for recipe!) which can often be a bit dry and heavy. These are so light, as it involves a lot of egg white whisking like making chocolate mousse. I love how you use 1/4 - 1/2 of the mixture to frost the cupcakes as well, for a rich icing, so no need to use any different ingredients to make a frosting. 

Makes 12 cupcakes (I halved the recipe when I made them and it made 8!)

Ingredients:

- 4 heaped tbsp plain flour

- 2 1/2 tsp baking powder

- 1/2 tsp salt, plus a pinch for the egg whites

- 300g dark chocolate

- 250g unsalted butter

- 6 eggs, separated

- 200g sugar

- grated chocolate for decoration (I used dark and white chocolate for this)

1. Preheat oven to 180 degrees/gas mark 4.

2. Mix the flour, baking powder and salt in a large bowl.

3. Melt the chocolate and butter (in a pan, or bowl in microwave), until just melted - do not cook!

4. Beat egg yolks and sugar in another bowl until light yellow and foamy. Beat in the melted chocolate mixture until blended.

5. Beat egg whites with a pinch of salt until stiff. Gently fold into the chocolate mixture. Divide this into two parts and put one in the fridge to be used later to frost the cupcakes. Gently whisk the flour mixture into the other half, until completely absorbed.

6. Fill cupcake cases about 2/3 full with the batter, and bake for 15-20 minutes - the cupcakes should be just cooked and moist in the centre. Remove from oven and cool on a cooling rack.

7. When they are cool, frost with remaining chocolate mousse and garnish with grated chocolate, or chocolate sprinkles.

Enjoy :)

Mocha cupcakes

I made these today for my dad's birthday celebration, but I think they would be more fitting for Valentine's day!

They taste absolutely delicious; moist sponge, creamy frosting and strong chocolatey coffee flavour, what more could you want from a cupcake!?

I am aware some of my decorations look a bit naff - I was going for the chocolate lattice effect but I didn't have a piping bag, so had to make do with a teaspoon and a cocktail stick haha...

They would look amazing with the frosting piped through a nozel and a cocoa or coffee bean placed on top - simple and sophisticated! Or for Valentine's day a chocolate heart placed on top, as suggested in the recipe.


I got the recipe from my Hummingbird Bakery book 'Cake Days', which I would highly recommend.

I can't wait to make the apple crumble cupcakes and their famous whoopie pies so watch this space!

- 240ml milk (I used semi-skimmed)
-15g hot chocolate powder
- 5g instant espresso powder (or coffee granules)
- 80g butter
- 280g caster sugar
- 240g plain flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs

Heat oven to gas 5 (190c) and line a muffin tin with 12 muffin cases.
Warm the milk and mix in the hot chocolate powder and coffee powder until dissolved.

Meanwhile, mix all the other ingredients, apart from the eggs, together by hand or using an electric whisk.

Whisk the eggs into the mocha flavoured milk and combine with the other mixture, until smooth.

Spoon the mixture into the cases and bake for 18-20 minutes or until well risen and springy to the touch.

<--- they should look something like this (cupcake cases from Ikea)

 - 50ml milk
- 30g hot-chocolate powder
- 500g icing sugar (Only used about 400g)
- 160g butter (It only needed about 120g)
- anything you want to decorate (I used milk and white chocolate)

Mix the warm milk and powder together until dissolved. Cream together the icing sugar and butter, then stir in the chocolate milk until smooth. Simply spread on top of the cakes or pipe.

 <--- This was just about the only successful chocolate lattice I managed to make!

This is what the cupcakes looked like - they look even better when bitten in to!

Hope you enjoy :)
(all of these pictures were taken by me apart from the cookbook)