Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack. Every recipe I have made from this book turned out great, so I knew I could rely on it.

Grease a 23cm cake tin with butter. New! This delicious chocolate Guinness cake recipe from Jamie Oliver is perfect for St Patrick's day. We have recipes including a classic Victoria sandwich, chocolate sponge, Bakewell and lemon drizzle cake. Here we’ve rounded up our top tips for the perfect chocolate cake, ready for the next time you need a guaranteed crowd-pleaser. Sponge cake recipes. Beat half the chocolate mixture into the eggs until combined.

Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour. Sponge cake recipes; This competition is now closed. Beat the butter and sugar together until very light and fluffy. Recipe from Good Food magazine, April 2004.

Rich and dark, the velvety bitterness of the Guinness brings out the flavour of the chocolate, so it packs a punch, while lending the sponge a subtle tang. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. Bake for 3 to 4 minutes in the oven, or until the petals are firm to the touch. Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.

You're currently on page 1 Page 2 Next; Classic Victoria sandwich recipe. The cake keeps moist and gooey for 3-4 days. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). If it becomes too loose, add more icing sugar. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, 6 tasty ways to use veg in your cake recipes, 100 g unsalted butter , plus extra for greasing, 75 g dark chocolate (70% cocoa solids), 200 ml Guinness , plus extra for the icing, 200 g plain flour, 20 g cocoa powder, 1 teaspoon baking powder, 2 large free-range eggs, 200 g golden caster sugar, 3 tablespoons sour cream, 200 g icing sugar. Chocolate cake is an old-school classic that everyone should have a go at. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. https://www.allrecipes.com/recipe/246766/best-ever-chocolate-sponge-cake Shake off the excess sugar and lay the petals on a baking tray lined with greaseproof paper. Take off the heat and pour it over the chocolate.

Put 200g chopped dark chocolate in a medium pan with 200g butter. Preheat the oven to 180°C/350°F/gas 4. Preheat the oven to 190°C/375°F/gas 5. Yum!

The richness is balanced by the sweetness of the sour cream icing, which makes the cake look like the famous Irish stout – black with a creamy head. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency. I bake a lot, but most of the time I choose simple bakes that I can eat without feeling too guilty. “With a heady mix of Guinness and chocolate, this cake is a grown-up treat. Divide the cake mix between the prepared tins. For the crystallized petals, turn the oven right down to 110°C/225°F/gas 1. Cool until it is a little thicker but still pourable. Good Food Deal Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife. Use a pastry brush to coat the rose petals on both sides with a very thin layer of the egg white, then sprinkle over some caster sugar. Add half the flour, then combine again. https://www.jamieoliver.com/recipes/fruit-recipes/queen-victoria-sponge Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Butter and line a 20cm round cake tin (7.5cm deep). Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean. Here is my adapted recipe for Chocolate Celebration Cake with Puffed Rice and Nougat Frosting. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil. For the vanilla cream, split the vanilla pod lengthways and scrape out the seeds, then whip the cream with the vanilla seeds and sugar until you get soft peaks. Serve on a beautiful cake stand to really show off your creation, and enjoy. Perfect for a celebration or an afternoon tea. Or melt in the microwave for about 5 minutes, stirring halfway through. Mix a few drops of rosewater into the jam, but don’t go crazy with it – it’s very strong!

Place the second cake on top.

Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely. Dust with icing sugar and decorate with the crystallized rose petals. Repeat with the remaining flour and chocolate. Decorate with 50g grated chocolate or 100g chocolate curls. Whisk the egg white to stiff peaks. £5 off a Clifford James 3-in-1 Blower, Vacuum and Shredder! Cheers! Nothing over the top or extra indulgent, just good and tasty treats. https://www.bbcgoodfood.com/recipes/ultimate-chocolate-cake Warm through over a low heat just until everything is melted – don’t overheat.

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