The very first cake we made at Patisserie School was a Genoise Sponge; easy right? Technically yes, but at the beginning of the course we had to mix everything by hand. I’m not ashamed to admit that I just didn’t have the arm strength to whisk the eggs enough, so I was left with a very sad, flat sponge cake. Now, however, I mix my sponge with an electric mixer, and the results are much improved. I use this sponge recipe as a base for a lot of the cakes I make – it is a very versatile cake and I can easily substitute ingredients to create different flavours.
For the chocolate and raspberry sponge I made a plain vanilla sponge and filled it with raspberry jam and a Chocolate Italian Buttercream. For the decoration I made some pink meringues (check out my tutorial for rainbow, glitter meringues and just use pink food colouring =) ) and some white chocolate roses (tutorial coming). You will need a thermometer for the Italian Buttercream, I have a post about sugar thermometers here.
So without further ado, here’s the recipe:
For the Sponge:
220g Eggs (approx 4)
145g Caster Sugar
3 drops Vanilla
145g Sifted, Strong Flour (High Grade)
30g Melted Butter
For the Chocolate Italian Buttercream:
165g Caster Sugar
100g Egg Whites
200g Soft, Unsalted Butter
250g Melted Dark Chocolate
For the Sponge:
- Pre-heat your oven to 190 degrees and grease a 20 cm cake tin.
- Whisk your eggs, vanilla and sugar over a bain marie until they reach approx 45 degrees ( if you don’t have a thermometer; until it feels warm to the touch).
- Take mix off the heat and mix with an electric mixer for approx 5 mins (until the mix cools down and increases in volume).
- Alternately fold in flour and melted butter bit by bit.
- Pour the mix into your cake tin and bake for approx 20 mins (until the sides come away from the tin).
- Leave to cool.
For the Italian Buttercream:
- Have your egg whites ready in a mixer.
- Put your sugar and water in a pot on the stove and heat on low.
- When your sugar syrup reaches 114 degrees, start whisking your egg whites on a high speed- ensuring you don’t over beat them.
- When your sugar syrup reaches 121 degrees pour it slowly into beating egg whites.
- Continue beating until mix it cools to room temperature.
- Gradually add butter, mixing well in between each addition.
- Once butter is well mixed, gradually pour in melted chocolate and mix well.
- Cut the sponge in half.
- Place icing into piping bag.
- Spread the first layer with raspberry jam.
- Pipe rosettes with your icing on top.
- Place second layer on top ensuring that it’s even.
- Spread the icing over the top.
- Pipe rosettes around the cake and a larger one in the middle.
- Place meringues on top.
- Place white chocolate roses in the middle.
I hope you enjoy this recipe. Let me know in the comments what variations you try.
See ya later,
One of my favourite things in the whole world are Malteasers. So when I realised that I could make Malteaser cupcakes – I was super excited! These cupcakes are sweet and chocolaty and full of Malteasers!!!! Yum! So if you love Maltesasers then you HAVE to try these cupcakes!
50g Milo (or another hot chocolate/malt drink)
2 teaspoons of cocoa powder
190g self raising flour
1/2 tsp baking soda
250g caster sugar
280g softened butter
4 free range eggs
3 Tblsp whole milk
- Mix all the ingredients together until they form a smooth batter. Scrape down the sides of the bowl and mix again for about 20 seconds.
- Scoop mix into cupcake cases and place a Malteaser in each cupcake.
- Bake at 170 degrees for approx 20 mins.
- Voi La! They’re done and ready to ice!
670g icing sugar
100g crushed Malteasers.
- Beat the butter until its pale and fluffy.
- Add the icing sugar and Milo gradually and beat until light and fluffy.
- Add the milk and beat again for a further 2 mins.
- Fold in the crushed Malteasers.
- Pipe onto your cooled cupcakes and place Malteasers on top!
Yay yummy Malteaser cupcakes! Let me know how you get on in the comments below.
Catch ya later,
I don’t know about anyone else, but I LOOOOOOVE experimenting in the kitchen. I have been having my family over for dinner every week and it has become the perfect excuse to get creative. This week I had my coffee loving friend joining us and thus inspiration was struck! Having recently seen ads for the new Cocktail Inspired Tim Tams I knew how it was gonna go down. These chocolate mousse cups look super impressive, are fairly easy to make and taste freaking amazing! There’s the intense dark chocolate mousse, with crunchy espresso Tim Tam crumbs, all wrapped up in a gold dusted chocolate shell. The great thing about theses desserts as you can use any flavoured biscuit crumb and change the game. I personally think that chocolate mint biscuits would be divine!
- Organisation is key. Most of the elements in this recipe need to be made quickly. For instance the chocolate mousse sets very quickly once you add the cream. Make sure all your equipment is out, ingredients weighed up and you’re all ready to go.
- Tempering chocolate can be tricky. I have briefly covered what to do in this recipe but check here for a full tutorial.
300g Dark Chocolate (53%)
250g Dark Chocolate (at least 60%)
165g Unsalted Butter
135g Egg Whites
165ml Cream (whipped to soft peaks)
1 pack of Espresso Martini Tim Tams
Gold Dust for Decoration
- Start by putting your chocolate to melt over a bain marie.
- Once melted, set aside to cool to 28 degrees.
- Meanwhile, brush the gold dust on to strips of 15cm acetate.
- Crush up your Tim Tams. I used a Tupperware chopper but you can just as easily use a blender or a rolling pin =)
- Once the chocolate has cooled to 28-29 degrees, heat it up on the bain marie to 32 degrees.
- Here’s where you have to work quickly. Spread the chocolate onto the strips of acetate. Let it set enough so that the chocolate looks semi matte and you can pick the strips up and bring them together into a ring. Secure with tape and leave to set.
- Meanwhile, melt the chocolate and cocoa over a bain marie. Once melted, remove from heat and stir in butter. Leave to cool to 39-40 degrees.
- Whilst chocolate is cooling, whip egg whites and gradually add sugar and mix to soft peaks.
- Fold egg whites into chocolate. Then softly fold in whipped cream, making sure to not over mix.
- Place mousse into a piping bag with a 10cm nozzle.
- Place crushed Tim Tams in base of chocolate shells. Press down firmly.
- Pipe chocolate mousse up to the half way point.
- Spoon some more crushed Tim Tams on top.
- Fill the rest of the shells with chocolate mousse and place in fridge to set.
- Once ready to serve, carefully peel off acetate. Sprinkle some more Tim Tam crumbs on top and dust with a little gold dust.
Hope you enjoy making these amazing and delicious desserts. Let me know in the comments what flavours you try.
Catch ya later,
HI, hows it going? I’m Rebekah, a 20 something year old from Wellington, New Zealand with a bit of a sweet tooth (OK ,OK I admit it, a huge sweet tooth).
Growing up I loved going out for what my Granny would call a ‘mystery tour.’ Like the name would suggest, I would have no idea what we would do that day. However, I could always be certain that somewhere in the plan there would be at least one stop for some delicious food. I have so many memories of scrumptious meals at quirky places. On these occasions my Granny would always insist that I have whatever dessert at the end as it was a special treat. I still have that philosophy today. I totally believe in living a healthy, balanced lifestyle, but there’s something about how a special treat can brighten a day. Whether it’s a treat for myself or someone else I love any excuse to create or try something sweet.
I’m currently studying patisserie and with every new skill I learn, my passion grows. I love using the new recipes and techniques I’m learning to create treats for my friends and family.
Look forward to sharing my passion for all things sweet with you.
Catch ya later,