Truth be told, when I first came across this Chocolate Layer Cake with Caramel Ganache in Rose’s Heavenly Cakes by cake goddess Rose Levy Beranbaum, I skimmed past the recipe and did not even bother to attempt it.
Perhaps it was the lack of an illustration of the cake or maybe the daunting 3-page instructions, whatever the case was, I’m glad I finally rolled up my sleeves and did it. The end result is worth the 2 days effort.
What you’ll get is a full-flavored chocolate fudge cake that is magically light in texture, thanks to the addition of oil. The combination of bittersweet dark chocolate with the caramel balances the sweetness, giving it that perfect mellow flavor.
Since chocolate is the star ingredient in this cake, it is worth getting good quality cocoa powder and dark chocolate. My go-to brand is usually Valrhona.
There are many attractive options to decorate this cake – i.e. chocolate chips, chocolate shavings, caramel sauce, etc. Or you could keep it plain and simple but topping it with some raspberries.
Sweet and creamy dessert cakes always taste fantastic when lemon is used as a main flavouring ingredient. The sharp, fresh and acidic citrus aroma of lemon contrasts wonderfully with the rich and sugary taste of cream cake. A perfect balance between creamy, sweet and sour.
The frosting of this cake consists of cream and lemon curd, a beautiful combination. Lemon curd is an extremely versatile ingredient to have in the fridge, and is amazing when eaten on toast, scones, or as an ingredient in pastries and desserts such as this one.
However, as lemon curd contains eggs, please ensure that you follow the recipe correctly, and do not overheat the lemon curd when making it. Because all it takes, is too much heat, for a smooth lemon curd to turn into sour scrambled eggs.
This recipe is inspired by the various lemon and cream based desserts found in the south of Italy, particularly in the region of Campania where lemons are cultivated in large amounts. The trinity of lemon, sugar and cream is commonly found in desserts of that region. And they taste absolutely fantastic.
There is this certain sense of joy and satisfaction whenever you make your own bread. Although seemingly daunting at first, baking bread at home is equally fun and relaxing. It is a great skill to have, and an addictive activity. Many people have the misconception that bread making is difficult. In reality, it is not. It is just time consuming. Which makes it the perfect activity for days when one has to stay indoors.
Plaited brioche is absolutely delicious and can be eaten on its own, as a sandwich or fried like a French toast. A simple but indulgent way to enjoy brioche, is to slice it and spread it with a thick layer of butter. The difference between brioche and normal bread, is the fact that brioche contains eggs and butter, which gives it a much richer taste and flavor. Therefore, brioche can be considered somewhat in between a pastry, and a regular bread. A rather fabulous combination.
The important aspect when making brioche, or any other bread, is to be patient and not to rush. Take your time to enjoy and relax while making it, and be pleasantly surprised with its wonderful results.
A simple and tangy cake that is light, delicious and a definite crowd pleaser. This cake is also perfect for events such as potlucks, picnics and parties. Easy to make and easy to eat, it is no wonder that this sweet treat is such a joy.
This cake is perfect eaten as it is, on its own. It can be eaten at any temperature and will still taste just as delicious. For a special and more sinful treat, heat up a portion of this cake in the microwave and eat it hot with either vanilla ice cream, or freshly whipped cream.
As blueberries are not too sour, it is the most ideal berry to be used in this lemon cake recipe. Blackberries and strawberries may be used instead, but may produce slightly less than ideal results. Raspberries however, are the next best alternative. The tart flavor and intense crimson color of raspberries can produce an amazing raspberry lemon cake as well. Which is perfect for those who love tangy flavored food and desserts.
This recipe brings together 2 wonderful components – Victoria Sandwich Sponge and Roasted Strawberries. If you want to experiment with something a little different, plain Victoria sponge without any cream or fillings can be cut up into slices or squares, wrapped individually and make a very good snack for outdoor events such as concerts or picnics. The Roasted strawberries alone are also very delicious.
However, nothing beats having Victoria sandwich sponge together with roasted strawberries. If you have guests coming over, this easy yet tempting dessert would be a pleasant surprise for them.
Victoria sponge originates in England and this recipe gives this classic teatime cake a contemporary spin. Roasting strawberries helps to intensify its flavor, which pairs extremely well with the light sponge and whipped cream in this marvelous dessert.
In case you are wondering, it is not necessary reduce the amount of sugar being used in this recipe. My taste testers commented the level of sweetness was just right and paired perfectly with the tartness from roasted strawberries.