Triple Chocolate Fudge War Cake

Yes, it's actually cake

Yes, it’s actually cake

Yesterday was Glen’s 40th birthday and as he has been dreading this for the last 10 years I decided to make him a rather special cake. Now I hate baking cakes and I REALLY hate baking sponge cakes, they are fickle things that don’t like to be fiddled with and the science behind getting them to rise and stay there often goes against all my natural “bit of this, dollop of that” instincts.

Cakes for people who hate baking have got to be pretty kickass in some way as an incentive to actually bake the bloody things. For me this is usually achieved by packing them full of booze and making them ridiculously easy to make, unfortunately I had no booze and all I had decoration wise in the pantry was some crystallised flowers and edible glitter, not exactly the butchest of decorations, so I popped out and bought a bag of toy soldiers instead, aces.

This cake wasn’t without its disasters though, the first one I accidentally made using plain flour instead of self raising so I ended up with an extra flat cake layer (see below pic) to stick on the top (bonus).See, nothing bad really happens when you screw up a recipe as long as the ingredients are nice, and cooked then it will be fine 🙂 . Halfway through baking I also realised I had no icing sugar for the fudge topping so whizzed up my own by sticking some vanilla pod caster sugar in my trusty coffee grinder- forget regular icing sugar, this is the way forward. Now vanilla pod icing sugar does have a brown “heroin-y” tint to it thanks to the dark sticky vanilla seeds and it’s probably just as addictive (not really, and I don’t advise substititing smack for icing sugar either).

I posted the recipe for my Triple Chocolate Fudge Cake over on DomesticSluttery.com, it’s dead simple so you can have lots of fun with the decorating 🙂

triple chocolate fudge cake

Follow the recipe on Domestic Sluttery to get the cake to this stage then get all creative…

I picked up a bag of toy soldiers from Co-op for 50p, they have little plastic bases that just needed a camouflage smear of fudge icing before being positioned, a few more Minstrels served as rocks…

 

triple chocolate fudge cake soldiers 3

Then I gradually built the terrain with freshly grated Willies solid cacao bar as soil/leaves…And then a dusting of the vanilla icing for snow…

triple chocolate fudge cake 5

 

My mind created entire scenarios and personalities for them  by the time the cake was finished…

chocolate fudge cake2

 

I may have gotten as little carried away with my iPhone…

Defend the CAKE!!!

Defend the CAKE!!!

So there you go, ways to make cake making more fun…cover them in still life scenes.

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Smoked Rum and Ginger Cheesecake for the Domestic Sluttery Pudding Club

This month’s Domestic Sluttery Pudding Club is all about cheesecake (last month was chocolate and I made Sex Pots), my favourite pudding of all! This cheesecake takes a bit of prep in as much as you will need to get things infusing for few days before you make them but that takes pretty much zero effort and once done you can knock this together in minutes, PLUS you get the most incredible smoked rum to use in cocktails 🙂

This recipe uses a fresh unpasturised sheep’s curd made by Homewood Cheese, it’s wonderfully fresh and creamy and therefore perfect for this recipe.  If you can’t get hold of ewe’s curd however you could use ricotta instead.

 To make the smoked tea rum: (5 days before dessert required)

  • 250ml golden rum
  • 12 strands good quality Lapsang Souchong tea

Simply pop the strands into the rum and leave to infuse for a minimum of 2 days. I’ve said use 250ml rum as it keeps forever and just gets better with time so it’s there for the next time, it’s also amazing in cocktails!

Ingredients:

  •  100ml Smoked Tea Rum
  • 50g sultanas (go for the jumbo ones)
  • 100g stem ginger biscuits
  • 30g unsalted butter (melted)
  • 150ml whipping cream
  • 150g fresh sheep’s curd
  • 1 jar stem ginger in syrup
  • 1 big sprig fresh rosemary

Crystallised rosemary (optional)

  • 3 sprigs fresh rosemary
  • 1 egg white
  • fine white caster sugar

 3 days before you need you dessert:

  1.  Place your sultanas in a cup and pour over the smoked tea rum making sure all the sultanas are covered.  Cover the cup with cling film and leave to infuse for 3 days.  This may seem a long time but after 3 days the sultanas will be so plump that they pop when you bite into them releasing a burst of flavour.
  2. Take a clean sprig of rosemary and push it into the centre of your jar of stem ginger and syrup in order to infuse.

The day before:

  1. Dip the remaining sprigs of rosemary into the egg white, then using a small sieve (a tea strainer is perfect) gently dust the rosemary with the caster sugar, coating evenly but lightly. Lay the sprigs gently on a baking sheet and leave overnight in an airing cupboard in order for it to crystallise.

On the day:

  1.  Crush the stem ginger biscuits and add the melted butter.  Stir to combine then divide the mixture between 4 glasses and push down gently to even off using the back of a spoon. Pop into the fridge to set whilst you make the next layer.
  2. Whip your cream until it will happily stay stuck to a spoon when held upside down. Stir in in the sheep’s curd and make sure it is evenly mixed then stir in the sultanas and rum. Take your glasses out of the fridge and divide the mixture between them carefully pushing the cream down onto the biscuit base to avoid air gaps and leaving room at the top for a layer of rosemary ginger syrup.
  3. Pour over the syrup then top each dessert with a small sprig of rosemary.  The beauty of making these in glasses is that as your spoon travels through the layers you pick up all the flavours, and its a lot less faff than using dessert rings!

Pudding Club and Chocolate Sex Pots

Booze, caramel, cream, chocolate, yeah it doesn’t get much better than that

Have you heard about Pudding Club yet? You haven’t? Well then where the hell have you been? Pudding Club ROCKS. Pudding Club was created by the awesome Domestic Sluts because quite frankly, there is a big pudding club shaped hole in our lives that needed to be filled (with mountains of pudding obviously). Can you tell I’m feeling the love for pudding right now?

You look like you need more pudding in your life too so I highly advise you get involved. Its dead simple too! Here are their guidelines for Pudding Club: (from DomesticSluttery.com)

  • Each month, we’ll announce a different pudding theme and we’ll share an awesome pudding recipe with you.
  • If you want to get involved, you make your pudding and blog the recipe and photos, linking back to us  and mentioning the pudding club.
  • You can either email us to tell us about your recipe, leave us a link in the comments on this post or use the Twitter hashtag #SlutteryPuddingClub so we can find it (we may miss them on Facebook). We’ll try any retweet any mentions throughout the month so people can see what you’re up to.
  • On the first Monday of every month, we’ll do a round up of all of your amazing recipes and link to them all so readers and other pudding club members can try them out for themselves

See it’s dead easy!

Now when it comes to dessert I can’t be arsed faffing about, I want something that can be thrown together in under 10 minutes that looks and tastes amazing and basically makes me want to bathe in it. I’ve gone one further here and made one that not only ticks all those boxes but you can carry around in your handbag too for all those pesky pudding emergencies, or just throw a few in your bag and take them round your mate’s house for a Pudding Party (I need more of those in my life).

This little dessert kicks serious ass, it’s really indulgent and contains all my favourite things. I’ve used Amaretto in this one  and Golden Syrup sponge but I often make it with golden rum and ginger sponge which is divine.

Get in my face

Ingredients: (makes about 6 generous servings)

  • Lyle’s Golden syrup cake
  • Amaretto
  • 100g dark chocolate (plus a little but extra to grate for garnish)
  • 500g pot fresh custard, must be nice and cold.
  • 1 x 397g tin Carnation Caramel (or Dulche du Leche)
  • 300ml whipping cream
  • 1 tablespoon stem ginger syrup (optional)
  • cherries to garnish

Method:

  1. Slice some of your cake and put it in the bottom of your clean jam jar then pour over your Amaretto (about 25ml for each jar is about right but add more if you want it more boozy)
  2. Break your chocolate into pieces and put it into a glass bowl set above a saucepan of simmering water. Make sure the water doesn’t touch the glass bowl. When fully melted remove from the heat and whisk in half of your cold custard.
  3. Spoon a layer of caramel over your booze soaked sponge then top that with a layer of plain custard. Follow this with a layer of your chocolate custard.
  4. Whip your cream. If adding the stem ginger syrup or some more booze then do this before you start whipping. You want it to be quite firmly whipped. Spoon it over the chocolate custard.
  5. Top with a cherry and some more grated chocolate. It can be eaten straight away or pop a lid on it and it will keep happily in your fridge for another day, although I recommend taking them round to your favourite friend’s house and having a Pudding Club party and basically totally making their day.

So thats my chocolate Pudding Club recipe, whats yours?

Jubilee Choc Pops!

Ready and set in about 20 minutes

In the run up to this Jubilee weekend I have seen dozens of Jubilee Battenburgs and Union Jack cupcakes on Twitter and glossy magazines. My nod to the red white and blue mania that’s so abundant at the moment are these Choc Pops that I made for Domestic Sluttery.  If you haven’t visited the Sluttery website then you really are missing out on a whole host of awesomeness that covers food, travel, fashion, homewares and booze, yes, there is lots of booze.

Because chocolate can always be naughtier

You should most definitely check out the naughty bunting that caused a bit of a fuss the other day then buy some and make some of these naked chocolate people and head off to the village Jubilee tea party….

Coconut Panna Cotta with Ginger and Lemongrass Syrup

This week marked the start of the Thai New Year so the Domestic Sluttery food writers were all asked to make Thai inspired recipes. I made a Thai style Kedgeree for my savoury post (reckon I will always make it this way from now on but with the addition of some Lapsang Souchong too) but I needed to come up with a dessert for Friday’s post.

I’ve never made a panna cotta before, I don’t really do desserts, I much prefer a cheeseboard at the end of the meal. I have had a few wonderful panna cottas in my time though so I knew I needed to achieve that perfect Boob Wobble if it was to be a success.

I’ve had a pack of gelatine leaves in my pantry for a few weeks now, the intention was to make some lovely Elderflower and spring flower jellies as my collection of glass jelly moulds never actually get used.  Coconut panna cotta it is then.  According to the gelatine instructions I just needed 4 leaves for every pint of liquid, simple enough so off I went to buy coconut milk, coconut cream (because I love it) and regular cream (because I wanted it to feel luxurious in the mouth).

I had received some very sad news the day before and thought I was coping really well (cooking is great for grief, eating not so easy) but I found myself crying in Tescos (they’d changed it all around AGAIN) and so did a rubbish job of shopping and returned home with gin, dried porcini mushrooms and chorizo.  I didn’t even realise I’d forgotten to buy any coconut ingredients until I got home and spoke to Glen (who detests coconut so was pretty happy about the shopping fail but obviously a bit worried about the girl crying in the doorway holding a bottle of gin and some chorizo). I had another cry at being rubbish at shopping.  I wasn’t really crying about that at all, I was crying because Nain, my grandmother, had died and I didn’t know what to do.

Another shopping trip later (this one without tears) and I was ready to go.  I love making up recipes but it’s always a bit nerve-racking when doing things like this (science-y).  The coconut mixture I had made was quite thick so would I need more gelatine? Having worked out how much gelatine I would officially need for a Boob Wobble set I threw it all together. It was only when I was putting the unused gelatine leaves back in the packet that I realised 2 must have been stuck together so I’d added a bit more than I should have.  I wasn’t bothered though as it just seemed right.

I don’t have any Dariole moulds so I just poured the mix into whatever I had: a few espresso cups, an old teacup, a couple of jelly moulds and a cocktail glass.

Once set the first cup was turned out and a nervous Boob Wobble test carried out – perfect. Phew, now to taste them.  I poured over my Ginger and Lemongrass syrup that had been infusing away, and tentatively spooned in.  Wow, it was so silky.  Rich in flavour but light in texture it just melted in my mouth. Yeah, I had a little cry, but this time I think I was also crying because something good had happened for the first time in 24 hours of sadness.

The first one turned out onto a plate ready for the Boob Wobble Test

I was so happy I recorded my Boob Wobble, you can see it HERE.

As I mentioned earlier, Glen hates coconut.  He used to love it but his Mum went through a phase of putting desiccated coconut into EVERYTHING when he was little so he just can’t stand it anymore.  I was so pleased with my new creations though that I made him try a bit.  He loved it! He ate 2 of them straight away.  

So if you want to give my recipe a go, and you really should because it’s really easy and tastes like it wasn’t, then you can see my recipe HERE. It really is stupidly easy to make and as always  you should check out all the other brilliant stuff on Domestic Sluttery!