Sunday Baking – Blogtober Day 30

If you aren’t aware of Tesco’s ‘Bake On’ competition, they’ve been setting up weekly challenges coinciding with those on Great British Bake Off. This week’s challenge is to make a chocolate marble cake, so I decided I’d have a crack.

To be precise, what I decided to make was a chocolate marble cake with salted caramel and chocolate ganache, chocolate orange icing and chocolate orange fairy cakes with candied orange peel decorations around the edge. I knew this was going to be a big bake, I actually ended up baking for about 5-6 hours. But I’m pretty pleased with the results!

So recently I’ve gotten into the habit of taking a recipe and kind of just making a variation of it. I used to follow them to the gram, now I substitute pretty much anything that I can, so the following recipes aren’t exactly what I used, but they’re close enough!

Chocolate Salted Caramel Marble Cake Recipe.

Chocolate Orange Fairy Cakes Recipe.

Candied Citrus Peel Recipe.

I decided to start by getting the baking of the cakes themselves out of the way:

For the chocolate (marble) cake:
175g (6oz) Stork tub
175g (6oz) caster sugar
3 medium eggs, beaten
175g (6oz) self-raising flour, sifted
1 tsp baking powder, sifted
55g (2 1/4oz) plain chocolate, melted
55g (2 1/4oz) white chocolate, melted
Place all the ingredients for the all-in-one cake, except for the chocolate, in a bowl and beat with a wooden spoon until well mixed (2-3 minutes). Divide mixture in two and add the melted dark chocolate to one half and the white melted chocolate to the other.
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Place alternate spoonfuls of the mixture into a greased and bottom-lined 20cm cake tin, and gently swirl through the mixture with a skewer. Bake in the middle of a pre-heated oven at 170ºC, 160ºC fan, gas mark 3 for 50-60 minutes. Turn out, remove paper and cool.
And for the cupcakes:
  1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.

  2. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.

  3. Whisk the melted chocolate, egg and milk together in a jug.

  4. Stir the chocolate mixture into the flour mixture until just combined.

  5. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.

  6. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely

(Ok, so for these I actually just put all the ingredients in one bowl and mixed – I’m a terrible human being).

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Next I got started on the candied orange peel, as I knew this would take a fair amount of time to finish (there’s a lot of boiling and simmering!)

  1. Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
  2. Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.

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I then got started on my salted caramel so that the peel and caramel were on at the same time:

For the salted caramel icing:
250g (8oz) light soft brown sugar
150ml (5fl oz) double cream
140g (4 1/2oz) Stork tub
1/2 tsp flaked salt
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To make the icing, place the sugar, cream and salt in a saucepan and heat until the sugar dissolves, then allow to bubble for 5-6 minutes without stirring. Remove from the heat to cool for 10 mins and beat in the Stork. Chill in the fridge until firm. This should take about 30-60 minutes.

Then I got onto the ganache:

For the ganache
200g (7oz) plain chocolate
200ml (7fl oz) double cream
(It was more like 150 of each here to be honest – and I have tonnes leftover so!)
Melt the chocolate and double cream together and then chill until it becomes a spreading consistency. Spread over the top and sides of the cake. Chill the remaining ganache until firm.
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Finally, I made up some white chocolate orange buttercream:

I used about 150g of icing sugar and didn’t put any zest or milk into the buttercream (mainly because I forgot), but this worked out for the best as I’d have had way too much otherwise.

GEDSC DIGITAL CAMERAThen I finally got to start decorating! I piped the chocolate orange buttercream on the cakes first, and then made the marble cake sandwich with salted caramel (which I have to say, was so easy to make and ridiculously tasty – totally gonna make this again!). I added most of the leftover caramel to my chocolate ganache and then spread that over the cake.

As the recipe suggested, I decided to make some salted caramel truffles too. I put it in the freezer for a little while first but to be honest I didn’t do that for long enough, so it was really soft and sticky when I came to rolling the truffles in cocoa powder. They still taste good all the same though!

When the orange peel was finally ready, I decorated the cupcakes and then took a million pictures (of course!).

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Looking forward to sharing my cake with everyone at work this week!

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Lilly x

4 Replies to “Sunday Baking – Blogtober Day 30”

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