Tag: chocolate

Sometimes the simplest bakes become the long-time favourites. If like me you like to spend lazy weekends baking (or everyday in lockdown), these are a perfect choice.

Chocolate Crunch.

• Melt 8oz of butter in a pan 
• In a large bowl mix; 

4oz [117g] of cornflakes, crushed with a rolling pin 

3 oz [88g] desiccated coconut 

5oz sugar (any – brown, white or mixed) 

5oz SR flour 

2 dessert spoons of cocoa powder (not hot chocolate!) 

• Add the melted butter to the dry mix 
• Have ready a well greased swiss roll tin 12”x8” 
• Press the chocolate mix into the tin, level off with the back of a large spoon 
• Place the tin in a pre-heated oven, 180 degrees, gas mark 4 
• Leave on the middle shelf for 20-30 mins 
• The mix should bubble gently then firm up 
• When slightly cooled, thickly cover with a mix of plain and milk chocolate (4-6oz) 
• Maybe add some crushed maltesers or any other left over chocolate, buttons, smarties and the like 
• Rough up the topping with a fork 
• Cut into squares whilst still in the tin, before completely cold or you won’t be able to cut smoothly 
• Lift out with a broad bladed implement when set 

This is something quite young children can make, they especially love the sprinkling part. All my grandchildren made this, to be enjoyed by all ages. 

Speedy Chocolate Cake.

Another easy, child-friendly bake. This dates back to my daughter’s younger years, this is a useful basic cake made special by the filling and topping. 

You will need 2 x 8” sandwich tins, greased and lined with greaseproof paper. Pre-heat your oven to a medium setting – around 180 degrees, Gas Mark 4. Ingredient list: 

• 7oz plain flour 
• 2 tablespoons of cocoa 
• 1 level teaspoon of baking powder 
• 1 level teaspoon of bi-carbonate of soda 
• 5oz of caster sugar (golden is best) 
• 2 large eggs 
• ¼ pint of milk (full cream is best!) 
• 2 tablespoons golden syrup 
• ¼ pint of corn or sunflower oil (yes, really!) 

Mix all the dry ingredients in a large bowl. Beat the eggs and milk in a jug. Make a well in the centre of your dry ingredients, pour in the milk and egg mix then drizzle in the golden syrup and oil. Now beat this all together with a wooden spoon until you reach the consistency of pancake batter. 

Don’t Panic! 

Pour equal amounts into the two sandwich tins. Give a little tap on each tin – you should see bubbles in the mix. Place the tins into the middle of the oven and bake for 30-40 mins – depending on your cooker! The cakes should rise well and be firm(not hard) to the touch. Place the tins on a wire rack to cool. 

Toppings and Fillings.

Now onto the special bit. The following are two of my favourites. 

1. CLASSIC 

A layer of jam (my preference is apricot) topped with butter cream (2oz each of butter and icing sugar whisked together with a little warm cream or milk with ½ a teaspoon of vanilla essence. Place the second cake on top and spread over some melted chocolate. 

2. SPECIAL 

You will need a tin of black cherries (drained but keep the syrup). I am a boozy cook so like to use alcohol to spice up mixes, sauces, fillings and toppings – most things actually! So, any sweet sherry, gin, white rum or liqueur remnants you may have around can be mixed with the cherry juice and boiled up to reduce a little. Sprinkle your cooling cake bases with this liquor before the toppings are spread. 

Creamy fillings can be made with double whipped cream, mascarpone, cream cheese – any of these added to the basic butter cream. 

Now fold in ½ of the cherries to cover one cake. Save a little of the creamy filling to mix with melted chocolate to cover the top layer and dot with the remaining cherries. A sprinkle of white chocolate can be a very good addition. 

Experiment with other fruits or those small jars of ginger in syrup to make unusual but complimentary combinations. 

Coffee and caramel blend beautifully with chocolate. And remember, do not use cooking chocolate, the normal stuff is best!

Enjoy!