I made bread…

…and it was wonderful!

Perfect buttered bread

This time last year, I was baking brownies. Brownies upon brownies upon brownies! It was definitely my thing.

This year, I am at home, with my own oven, my “own” (mother’s) kitchen, and I don’t need to borrow a kitchen from someone, where I would have to take all my own ingredients that were stored in the top of my cupboard above my clothes and linen in my bedroom… Yeah, it’s definitely good to be home!

It’s both a blessing and a curse though. Now I get to cook all the time. Which I love but which is also really bad, especially now that I am writing my final honours exams (from Monday. OMG I’m going to die! Wish me all the luck!). So, in between all the studying, and sometimes even instead of all the studying, I bake. And that is how this loaf came about.

I love cookery books. Aren’t they pretty? I really should use them since I have so many! It’s my “post-exams resolution”. That, and tidying up all the clutter in my room that has accumulated since I have had more pressing things to do (like “study”, which can be seen here and here). I have all these exciting cooking plans for the end of exams, it is so difficult to actually wait until they are over to start! Hence, procrastibaking.

Procrastibaking

 

So cookbook number 1 is a really cool baking book which I will share with you soon, once I have tried and tested a few more of its recipes. It is very educational, which, of course, is the whole point of me baking and sharing my lessons and experiences with you here on my blog! It doesn’t have enough pictures though, but I feel like complaining about that makes me sound like a child complaining over the quality of their picture book (or why grown up book are so boring). Time to grow up and get this honours degree I guess. Real world next year, bring it on!

 

Simple white bread loaf

Ingredients

  • 400g white bread flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • 300ml warmish water

Method

  1. Place flour in a bowl. Place the salt in on the one side of the bowl and the yeast in on the other (don’t let them touch just yet)
  2. Add the water and mix well. Don’t be afraid to get your hands in there!
  3. When all the ingredients are well-combined (but don’t over-mix!), place the ball of dough in the bowl, cover with a cloth and leave for 10 minutes
  4. Remove dough from bowl, place on an oiled surface (not floured), and knead, 6-8 turns (not too long)
  5. Replace dough in bowl, and leave for 10 minutes. Repeat twice more
  6. On final kneading, leave the dough in the bowl for 45 minutes to increase in size (still with a cloth over the bowl)
  7. Remove the dough, and place onto a floured surface. Shape into an oval, or a weird circle, or whatever shape you manage to get out of it, no one will judge you if it’s not perfectly oblong
  8. Place almost-loaf onto the pre-floured pan that the bread will cook on, cover with a cloth, and leave to prove (increase in size) for around 45 minutes
  9. Preheat oven to 220ºC, dust loaf with a bit of extra bread flour, slash it down the length, not too deep, and place in the oven for 35-40minutes. Mine took 35 minutes, but ovens may vary
  10. Remove from oven, allow to cool a bit, then lather with butter and devour, making sure you save some for soup later (there is still a springy nip in the air at the moment after all!)

 

Zucchini brownies? Not for me thanks!

Alternative title for this post: How to get kids to eat more vegetables. Or: How to mess with your friends who say they don’t eat vegetables. Or: A slightly healthier brownie recipe (but still includes sugar).

Not your typical background props for brownies

Not your typical background props for brownies

Zucchini was stalking me. It was like a green veggie monster lurking in every corner of my life saying “Eat me, eat me!” (In the creepiest veggie monster voice you can imitate). I was like, “ew, no! Vegetables!? Too much green! Too much health! Too much not chocolate!”

That peanut butter stripe... That melted dark chocolate... That richness that looks like it translates to goodness...

That peanut butter stripe… That melted dark chocolate… That richness that looks like it translates to goodness…

I figured though, since I had given in and made the carrot cupcakes, I would just have to give these babies a shot. Problem is, zucchini isn’t the same as it is overseas. We have mini zucchini, which I took an unfortunate while to realise is what we refer to as: baby marrow. I assume it’s the same thing???

I follow quite a lot of blogs, and there was a week where every single one of those blogs sent me some form of zucchini cake/brownie/muffin/savoury-thing recipe, and they all looked so amazing! But still… Vegetables… When I got this one from Yammie’s Gluten Freedom, I decided that that had to be the one. Her recipes are reliable, and her brownies have always come out tops in my books. Alas, my trust has been broken!!

Box of brownies

Just kidding, she will always be amazing, and these brownies aren’t half bad. The peanut butter topping definitely makes them worthwhile. My major complaint with this recipe is that they kind of taste like vegetables… Kind of a lot… We gave some to a friend though who refuses to eat veggies – we didn’t tell him – he actually said he enjoyed them, and that they had a nutty flavour. So the key to this recipe is: deception. Obviously, as the baker, this didn’t work so well for me, and all I could taste was green…

Zucchine, baby marrow, grown up marrow, courgette, by any other name does not belong in a brownie

Zucchini, baby marrow, grown up marrow, courgette, by any other name does not belong in a brownie

Zucchini brownies – made in SA

Ingredients

  • 2 cups finely grated baby marrows/courgettes/zucchini (I used the zester to grate mine superfine – I didn’t feel like having huge chunks of the stuff)
  • 1 C brown sugar
  • 1 ¹⁄³ cup applesauce (mine was a good jar of the stuff)
  • 2 eggs
  • 2 tsp vanilla
  • ²⁄³ C oat flour/food-processed oats (ground down to a flour)
  • 1 C cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • Additional: chocolate chips of whatever degree of healthiness suits your taste

Method

  1. Preheat oven to 180ºC, and line a 11×11″ baking tray/dish
  2. Mix the sugar, eggs, apple sauce, vanilla and baby marrows
  3. Mix the oat flour, cocoa powder, baking powder and soda, cinnamon and salt together
  4. Add the dry mixture to the wet mixture and mix well, ensuring there are no floury dry bits
  5. Pour mixture into prepared pan/dish
  6. Bake on the middle shelf for 1 hour
  7. Remove and leave to cool before frosting – I frosted mine with melted chocolate and a mix of melted chocolate and peanut butter

3 Ingredient ratio cookies

In school we found ourselves asking: “why do we need maths? We are never going to use the gradient of a hyperbole anywhere in our lives! Who even cares what x equals, I want to be an artist/lawyer/journalist/psychologist/fireman.”

Pam's jar

I am pleased to let you know, that I have found a use for maths that goes beyond simple addition and subtraction – we all knew that was important, how else would we be able to count our pieces of cake or get sad as people eat all your chocolates, one by one? Maths is beyond useful in these Ratio Butter Cookies, where all you have to remember is 3 little numbers. It’s so easy, you’ll quickly forget that it’s based on mathematical principles.

Mom's dayThese 3:2:1 cookies are my go-to biscuits when I am bored, craving cookies, or when I want to make a gift for someone. As a baker, I think that giving baked goods is like giving a little part of myself to the person, so it’s a personal gift, which is my favourite type of gift. As you can see from the photos, my skills with the biscuits definitely improved the more I made them, but that’s what this blog is about: learning.

Pre and post-bake

I used these fabulous cookie cutters I got from Yuppiechef, which imprint your chosen letters and words onto the cookies. Trouble is, someone has since hidden my pack of letters, so now I have to be creative when choosing my messages, because I only have the letters that were used in past messages. How many different ways can you use the letters: T. H. E. K. E. N. D. Z.? For those of you who are good with anagrams, there’s a challenge for you.

The Kendz cookies

Ratio butter cookies – dark chocolate and orange butter cookies

Ingredients

  • 300g cake/plain flour
  • 200g salted butter (or unsalted, with a pinch of salt added later)
  • 100g caster sugar
  • 1 tsp orange zest (or lemon zest, but this doesn’t go as well with the dark chocolate)
  • melted dark chocolate (about 1 slab, depending on how much of the cookie you want to cover in chocolate)

Method

  1. Cream the softened butter and the sugar with the orange zest until smooth, light and creamy, almost fluffy
  2. Add the flour mix together until well-combined. You may want to get your hands in there to make sure it all comes together nicely
  3. Wrap in cling film and chill in the fridge for about 30 minutes. It can also be frozen in a sausage shape to be cut into discs whenever you want it
  4. Heat the oven to 180ºC, and line a baking tray
  5. Roll out the cookies and cut into the desired shapes. Make sure they are all of even thickness or they will cook at different speeds
  6. Place on the prepared baking tray and place in the oven
  7. Bake for 10-12 minutes, or until light golden and they no longer look wet. Depending on how crispy you like your cookies of course…
  8. Remove from the oven and let them cool completely
  9. Melt the dark chocolate (double boiler or in the microwave, but be careful not to let it burn), and dip cookies as desired, placing them on baking parchment to set.

Be mine

Overlanding through Tanzania

Chopper, the Land Rover Defender 100 that took us on our epic journey through Tanzania

Chopper, the Land Rover Defender 100 that took us on our epic journey through Tanzania

I saw Mount Kilimanjaro. And it was so amazing that I forgot to take a picture of it. That’s when you know a moment is special: when it’s so amazing to be in the moment, that all other superficial cares of the world are lost in it – there’s no need to take a photo, or check in on Facebook, or prove to other people how much of a good time you are having. Those are the ones that are often cherished the most. It’s difficult for me, though, because I love to share my experiences with other people. Now, all I can do is tell other people I have seen it, but I have no proof! I have had to learn how to appreciate that moment for what it was: just me and the awe of being in nature’s massive presence.

The moment was amazing: we were driving along, trusting the GPS that there was a large mountain somewhere ahead of us. We tried to identify which one it was – maybe it’s that one over theeeeeere in the distance, it seems a bit bigger than the others, right? Then you see a slightly larger one, and you wonder if it’s not perhaps that one. Then all of a sudden, you look up. As in, up up. High above the clouds, high above any of the surrounding mountains that you were assessing, and you are left without a doubt as to which one it is. And you can’t help but feel small at the foot of this enormous chunk of rock that just rises high above all that is around it.

Then it gets confusing to your mind because it is so far away but so big that it actually looks small…

The roads were long, and mostly decent. The sun was bright, and it was hot. You can see the water effect on the horizon - polarized sunglasses were necessary

The roads were long, and mostly decent. The sun was bright, and it was hot. You can see the water effect on the horizon – polarized sunglasses were necessary

Tanzania was beautiful. I was highly surprised by how green it was though! Particularly in Ngorongoro, but everywhere you looked there was green. I definitely had different expectations. Traditionally I had pictured Africa to be more Savannah-type landscapes, with bush-veld as far as the eye can see. Instead, there were trees, and green fields. It was almost like the UK or Europe, except with skies brighter blue than you could ever imagine, and a sun that shines directly from above chasing all shadows away.

I also wasn’t expecting the traditional cultures to proliferate as they did: you drive along, and there are just Masai tribesmen walking along in their traditional blankets, with massive looped earlobes, with their knobkieries, just herding their cattle. Yes, I am most definitely a city girl, but this experience particularly highlighted how different South Africa comes across to me: yes, we have traditional people, but often it feels like they are traditional at certain times, and then resort to commercial, modern, “first-world” tendencies. For example, they live and work in the city, wearing suits, driving BMWs and drinking expensive coffee (I’m thinking bank executive here), and then get married in their traditional garments with cows as labola. The Masai tribesmen seemed all-tradition, all the time. It was fascinating and good to see that there are still some cultures out there that have held on to their traditions and the simple ways of life that don’t require the hustle and bustle and stress of today’s “modern world”.

Yes, there are people that still live in huts like this every single day of their lives. It's incredible and beautiful and so simple it just about makes you want to live like that too

Yes, there are people that still live in huts like this every single day of their lives. It’s incredible and beautiful and so simple it just about makes you want to live like that too

Having said this, however, I didn’t get any photographs of the locals. Unfortunately, while they still live according to their old ways, they have been touched significantly by the tourism industry, and as a result, I found that one of the only English words in their vocabulary was: “Dollar?” We tried to drive up to Lake Natron and got stopped along the worst dirt roads and we were asked for toll fees (you know, to maintain the dirt road?) a good number of times. At the one stop, there was a Masai woman who was trying to sell us her jewellery, which is fair, but after the heavy tolls, I didn’t want to be buying some piece of jewellery (which, to be honest, was basically the same as what I would get back in South Africa, except triple the price). When I told her “No”, she insisted that that I at least take a photograph of her: “Photo? Dollar? Photo? Dollar?” I tried to say no in as many tones as I knew, and she kept repeating those two words and ignoring (and not understanding) my refusal. The Dollar tourism industry has made travelling quite expensive, even (especially) in Africa. None of the Masai folk would let us take photos of them without us handing over some cash. So I didn’t take any photos of them (religious reasons would be ok, but tourist exploitation was unfair on principle).

***

We took a slight detour off the only just beaten track to check out this huge crater mountain thing. This is what we found on the inside (a crazy hat man! Just kidding).  It was easy to imagine a lone tent sitting at the bottom of the basin, but we unfortunately didn't have time to spend the night

We took a slight detour off the only just beaten track to check out this huge crater mountain thing. This is what we found on the inside (a crazy hat man! Just kidding). It was easy to imagine a lone tent sitting at the bottom of the basin, but we unfortunately didn’t have time to spend the night

The journey took us up from Dar Es Salaam (which was polluted and busy and full of traffic and taxis far worse than any Johannesburg Kombi) to the foot of Kili at Moshi, up through Arusha, and a slight detour to Ngorongoro Crater and National Park. We would have done Serengeti too, had time and finances allowed. We took the scenic route from there up to the border. This route took us past some cool volcanoes and craters that we did our best to explore (uncomfortably by excitingly off the beaten track). There were Zebra, wildebees and buck roaming free, and the expansive wilderness was breathtaking and typically African. Unfortunately we never made it to Lake Natron, but it worked out better as far as time went anyway, so I can’t complain too much.

We were tasked with getting some rock samples from the foot of a special volcano in Tanzania. This sounded simple, but it turns out there's a whole load of different rock types at the foot of a volcano, that aren't necessarily volcanic rock

We were tasked with getting some rock samples from the foot of a special volcano in Tanzania, Ol Donyo Lengai. This sounded simple, but it turns out there’s a whole load of different rock types at the foot of a volcano, that aren’t necessarily volcanic rock

Tanzania (I still don’t know how to pronounce it properly) was an awesome African experience. It challenged my preconceptions of my continent as far as the landscape goes, and it showed me just how far of an influence America actually has. I loved seeing that there are some people who still hold onto their cultural traditions as tightly as they can, with no desire to change that, where I am a person who is confused by people who are not looking for progress, growth and development (in themselves or in the world around them). It is definitely a place everyone should experience some time in their lives. I’m not sure that I would go back, but if I did, I would definitely go with lots of “dollar?” just to make the journey that bit easier and less frustrating.

Chopper delivered us safely through this unknown terrain. Such an awesome experience

Chopper delivered us safely through this unknown terrain. Such an awesome experience

Alice in Wonderland Party – Red Velvet Queen of Hearts

The person that wrote Alice in Wonderland was definitely cooked off his rocker. But, some of the best things in life are just that: cooked! (Or “Mad”, if we want to go full-on Alice in Wonderland reference)

Mom’s “hat braai” had me wanting to do a real mad-hatter theme party. Actually, my mini steampunk hat made me want to do a Mad Hatter’s party. I couldn’t go straight “Hat”, though – can’t be copying my mother – so I went with the whimsical land of Alice, with all of it’s crazy tea-parties and glam of the Queen of Hearts.

It turned out quite well: everyone was dressed up, and the theme actually lent itself to great decorations. See my Pinterest board for inspiration.

Red Velvet Cupcakes 3

Following the carrot cupcakes of the other day, I needed to make that cream cheese frosting again. Emphasis there on the word needed. It really was that good. The red velvet cupcakes came out so cute as well! I may have left them out in the open for a bit long, however, so they weren’t as moist as they should have been. The flavour, though, was great, really does the iconic red velvet cupcake.

Red Velvet cupcakes

I have to admit that there is a disappointing amount of cocoa in the red velvet mixture. 1 Tbsp? What’s the point!? Either way, apart from some of the random ingredients (don’t be put off by the smell of the mixture or the consistency of some of the ingredients), these cupcakes are really easy to make (mix mix mix everything together!). Though you might not want to eat the cupcake batter, you will definitely want to dig into the finished product (some may argue that there isn’t even a point to making the cupcakes if you can’t enjoy the batter, but bear with me for that little red gem of joy). Again, I used this recipe from One Sweet Appetite, because her carrot cupcakes were so good, there was no doubt that the red velvet ones would speak to me on the same level.

Red Velvet cupcakes 2

Red Velvet Cupcakes - makes 24

Ingredients

  • 2 ½ C cake flour
  • 1 ½ C caster sugar
  • 1 tsp baking powder
  • 1 Tbsp cocoa powder
  • 1 tsp salt
  • 2 eggs
  • 1 ½ C vegetable oil
  • 1 C buttermilk
  • 2 Tbsp red food colouring
  • 1 tsp vanilla extract
  • 1 tsp vinegar (I used apple cider because that’s what we had, and it’s an acceptable vinegar substitute for most recipes, which is good to note)

Method

  1. Preheat oven to 180ºC
  2. Prepare your cupcake tin (liners or greased)
  3. Sift all the dry ingredients into a large bowl
  4. Whisk all the wet ingredients together until well-combined
  5. Mix the wet ingredients in with the dry ingredients until the mixture is of even consistency. Note to self: do not lick the batter spoon
  6. Divide evenly, about ²⁄³ full
  7. Place in the oven on the middle shelf, for 15 minutes, or until the sounds of wet-baking have disappeared, and a skewer comes out the centre of the cupcake dry
  8. Remove from the oven and allow to cool completely before frosting

 

Cream Cheese Frosting - enough to generously frost 24 cupcakes (and eat the leftovers)

Ingredients

  • 250g cream cheese
  • 5 tsp softened butter (not melted)
  • 2 tsp vanilla extract
  • 3 ½ C icing (powdered/confectioner’s) sugar

Method

  1. Cream the butter and cream cheese together until soft (this makes it easier to mix the sugar in, instead of having the chunks of dairy flying around)
  2. Add the icing sugar and mix slightly before beating until well-combined and of a desired consistency (like whipped cream or a solid buttercream frosting)
  3. Pipe onto your cupcakes

Good ol’ G-Spot, EC

It’s been nearly a year since I finished up in Grahamstown. I was rather keen to leave, when the time came, but I miss it now. It’s the same as missing school though. You know, best days of your life and all that.

Now, I wasn’t particularly fond of Grahamstown. I was a city girl, from Johannesburg, and I somehow ended up in one of the most poorly run provinces of the country, in a town that didn’t even have a McDonald’s. Or a Woolworths Food. When people asked me if I was enjoying it, I would tell them how much I like the University, my course and the overall student life. I would explain how convenient being in a small town was because you can literally walk to any destination worth your while in the town. You hardly needed to worry about having a designated driver, the only time you really wanted a car was when it was raining or when you had to carry your 5L water up the hill (which is closer to 25L by the time you get to the top!). And this is where I would start talking about the problems.

We had no water. We would go for weeks with no running water. In my residence, we had 73 girls all sharing 2 toilets. There were minimal washing facilities – you could go to the gym, but that was so busy and eventually dirty and they ran out of water pressure too from trying to meet the demand. One benefit: the university paid for 2L of bottled drinking water every day. If you were smart, you would let this accumulate so you didn’t have to drink the tap water, which was sometimes brown, sometimes smelled like a chlorine factory blew up.

Water protest gif

One of the water outages was so bad, we held a march in protest. The truck that was meant to come fix the situation went missing, and then was found to have not even left Johannesburg yet. When they got to Grahamstown, they could not install the pump because there was no electricity. The electricity problem was another bad one. Slightly more liveable, because you don’t have to live in each other’s filth, but not cool when you are trying to study. Most of the power failures happened during exam time, naturally. Sometimes even in the middle of your exam. It was tedious, but I guess we all learned to live with it.

High street

The High Street, one of the most lovely views of the Cathedral and the quaintness of Grahamstown. Along this road you will find most of the restaurants, plenty of pharmacies, and plenty of dodgy car guards

I suppose, if anything, it taught us to be grateful. We learned to appreciate when we did have certain things, like water and lights on at home, because after all, these are luxuries that many people do not have access to at all, obviously in Grahamstown, but even in South Africa in general. But, you know, perspective only comes after the hard times… I’m very glad I don’t have to deal with that anymore, but I have new problems that have come about with living back in the city. Now I can just reminisce about the beauty and quaintness that was Grahamstown. I learnt a lot from being there, I had a fabulous experience, met the most amazing people, and met a lot of different people with different backgrounds and different opinions. We were all shoved into one teeny backwards town, forced to live alongside each other, and that is why Rhodents are generally so open minded and fun (but also well-rounded and responsible individuals).

IMG_7000

Once you get over the gnawing absence of things that were once a staple sight in a civilized town, you start to notice the beauty of the old buildings, and the heritage that came along with them. You eventually realise why people would want to keep making the trip down every year for the National Arts Fest (apart from general art-appreciation, of course).

Cnr High Street and Cuyler Cathedral with Jacarandas

Grocott's

Grahamstown is home to some lovely old buildings and some significant South African Heritage. The old newspaper buildings could have something to do with the Rhodes School of Journalism’s reputation perhaps?

High street court

Provost

Provost coffee shop was established here shortly before I left. While I wasn’t a massive fan of their coffee, their location was great – set in an old battalion-related building (or something like that), as were their delicious freshly-baked croissants

Grahamstown grows on you. But that doesn’t mean that everyone wants to stay there forever. I had an awesome time while I was there, great memories, but I am happy to be moving onto other things as well now in my life. For now, I think I will go have a reminiscent mare up in Northam.

Chocolate brownie “Hat” cake

Winter babies are the best. (And to me, there are only 2 seasons in the year: Summer, and Winter. Don’t worry if you’re a summer baby, though, it was winter somewhere). So lately there have been a lot of awesome birthdays, all starting with my mother dearest’s. We always have family braais (BBQs) to celebrate things, so this time we decided to spice it up a little by adding a theme: it was a hat braai. My mother is so creative (I am being sarcastic but also not… You will see why next week).

One of mom's friends went to the effort of making a personalised fun hat

One of mom’s friends went to the effort of making a personalised fun hat

This mother dearest of mine requested a hat cake for her birthday party. I was up for a challenge, but on Pinterest, all the hatness was made out of fondant, which I am really NOT a fan of. I decided to try find an alternative, but would settle for that sweetened playdough if I had to. I came across this recipe for marshmallow fondant. I love marshmallows. It was surely going to be a winner.

Alas, my marshmallow fondant did not hold together as it was supposed to, and I ended up having to scrap that idea, though the cake mountain was already cut and moulded, buttercream layer ready for its coating of neatness. It was too late to go the fondant route now, though, so I just drizzled my remaining milk chocolate ganache over the top of the buttercream frosting. The cake was also presented on a conveniently shaped (though subtle) plate, so the whole ‘hat’ effect was not entirely lost.

Happy birthday mumzicle

Happy birthday mumzicle!

The cake recipe I used was one that has “failed” in the past for me (the taste was amazing then too). It turned out a bit differently this time, a little less fluffy and moist, more like a decadent brownie (though less fudgy than a brownie). I am going to put this down to the altitude, because this is the second time my cake has come out slightly more dense than when I made it down in Grahamstown.

Chocolate brownie "almost-hat" cake. Dense and moist chocolate cake layered with milk chocolate ganache, with chocolate buttercream frosting, and milk chocolate ganache drizzle

Chocolate brownie “almost-hat” cake. Dense and moist chocolate cake layered with milk chocolate ganache, with chocolate buttercream frosting, and milk chocolate ganache drizzle

Chocolate brownie cake 

For the cake

Ingredients

  • 1½ cups cake flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cups sugar
  • ½ cup cocoa powder
  • 150g dark chocolate – melted (as usual I used my Bournville favourite)
  • 150g butter
  • 1½ tsp vanilla
  • 3 eggs
  • 200ml milk (as needed for mixing)
  • ¼ cup strong coffee (room temperature)

Method

  1. Preheat the oven to 180ºC
  2. Cream the butter and the sugar
  3. Sift the flour, baking powder, salt and cocoa powder together
  4. Add the eggs to the butter-sugar mixture and mix until combined
  5. Mix in the dry ingredients. Once they are incorporated into the mixture, add the vanilla, melted dark chocolate and coffee
  6. Mix well. Use milk to loosen the batter until it is of semi-pourable consistency
  7. Divide into 3 pre-greased cake tins, and place on the middle shelf
  8. Bake for 25 minutes, or until a skewer comes out clean and the cake is springy to touch
  9. Remove from oven and allow to cool completely before removing from the cake tin
  10. Assemble

 

For the Ganache

  • 150g milk chocolate
  • 60ml cream

Method

  1. Place the chocolate and cream in a heat proof bowl. Place this bowl on top of a pot of steaming/simmering water. This is called a bain-marie
  2. Melt the chocolate and cream together, stirring until smooth
  3. Allow to cool slightly before pouring between the cake layers, and especially before pouring on top of the buttercream frosting

 

For the Chocolate buttercream frosting 

  • 150g softened butter
  • 300g icing sugar
  • 30ml milk
  • 2 tbsp cocoa powder

Method

  1. Cream the butter and add the icing sugar. Mix until well-combined, smooth and creamy
  2. Heat up the milk and add the cocoa powder. Mix until dissolved. Allow to cool before adding to the icing, as this will melt the butter
  3. Add the chocolate milk to the icing, and mix until well-combined and creamy
  4. Ice your cake
Follow

Get every new post delivered to your Inbox.

Join 981 other followers