Prep
30 minsBake
30 minsServes
8Difficulty
Medium About
This impressive chocolate cake is achievable at home but still gives you the wow factor to impress your guests. The recipe includes a simple one-bowl chocolate cake, paired with an orange and passion fruit buttercream which makes for a delicious flavour pairing. To make it extra special, the cake uses a mirror glaze. Whilst mirror glazes are beautiful they’re often a cocoa powder gelatine mixture that isn’t the most flavourful so instead, we are using a cheats glaze that is a simple ganache based glaze with some golden syrup to make the glaze nice and shiny.
For the chocolate cake
To make the cake lightly grease 2x20cm round cake tins (do not use thin sandwich tins, they need to be at least 3 inches deep) and line the bases with parchment paper.
Sieve the flour, cocoa, baking powder, baking soda, salt and Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar into a large bowl and use a whisk so everything is evenly combined.
Make a well in the middle of the bowl and pour in the remaining ingredients and whisk together until a smooth cake batter is formed.
Divide the batter between the prepared tins and bake in the oven for about 30 minutes or until the cakes springs back to a light touch and are slightly pulling away from the sides of the tin.
Remove the cakes from the oven and allow to cool for 15 minutes before inverting onto a wire rack to cool completely.
For the passion fruit syrup
To make the syrup place the puree and Tate & Lyle Pure Cane Caster Sugar into a small saucepan and cook over medium heat until simmering and the sugar has dissolved.
Remove from the heat and set aside to cool.
For the orange and passion fruit buttercream
To make the buttercream place the egg whites, Tate & Lyle Pure Cane Caster Sugar and orange zest in a heatproof bowl. Place the bowl over a pan of simmering water and whisk gently until the sugar has dissolved (you can tell the mixture is ready when you rub a little between your fingers and you can no longer feel any grains of sugar). We have used caster sugar for this but if you want a little more caramel flavour you can use Tate & Lyle Pure Cane Golden Caster Sugar. For this cake, we wouldn’t use brown sugar for the frosting as it will mask the fruity flavours we want to be the focus.
Remove the bowl from the heat and use an electric mixer to whisk on high speed until the meringue is thick, glossy and cooled to room temperature. With the mixer still running add the butter a piece at a time.
When all the butter has been added and the mixture has formed a buttercream like texture add the orange juice and passion fruit puree, beating for a couple of minutes until fully combined.
To assemble
To assemble the cake use a serrated knife to slice each cake into two even layers.
Place one cake layer on a plate or cake stand and brush with the passion fruit syrup. Spread a thin layer of buttercream on top of the cake and repeat with the remaining layers. Scrape the remaining buttercream on top of the cake and spread over the top and sides of the cake in a thin layer, making it as smooth as possible.
Place the cake into the freezer whilst you make the glaze.
For the cheats chocolate mirror glaze
Place the chocolate into a jug and the remaining ingredients into a small saucepan. Place the pan over medium heat and bring to a simmer. Pour the cream over the chocolate and set aside for a couple of minutes before stirring together to form a smooth chocolate glaze. Set aside until room temperature but still pourable.
Remove the cake from the freezer and place onto a wire rack set on a baking tray. Pour the glaze over the cake, allowing it to drip down the sides making sure the entire cake is covered. Allow the glaze to set for about 30 minutes before decorating with the gold leaf. Carefully transfer the cake back to the plate or stand.
Once assembled the cake will keep for about 3 days although the shine on the glaze will be strongest in the first day or so.
Ingredients – 10 items
1
For the chocolate cake
Plain flour
Cocoa powder
Baking powder
Baking soda
Salt
Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar
Egg
Large
Oil
You can use something neutral tasting or olive oil
Sour cream
Coffee
Hot
For the passion fruit syrup
Passion fruit
Puree
Tate & Lyle Fairtrade Pure Cane Caster Sugar
For the orange and passion fruit buttercream
Egg whites
Large
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Orange zest
Large
Unsalted butter
Room temp
Orange juice
Passion fruit
Puree
For the cheats chocolate mirror glaze
Dark chocolate
Finely chopped
Double cream
Lyle’s Golden Syrup
Edible gold leaf
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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
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Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
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Anyone tried this before!?
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Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
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Dusted to the nines with Tate & Lyle Sugar, Doh`hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
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