Mum's Chocolate Extraveganza Cake

For The Cake
175.0g sifted self-raising flour
3 tbsp cocoa powder
175.0g softened butter (plus extra for greasing the tin)
175.0g caster sugar
3 eggs
1-2 tbsp milk
100g dark chocolate , melted and cooled

For the icing
250g dark chocolate
250g unsalted butter, softened
325g icing sugar, sifted
1 tablespoon vanilla extract

For the decoration
2 standard boxes of chocolate finger buiscits.
1 box of chocolates

1. Heat the oven to 180C/fan 160C/gas 4. Grease 2 18cm sandwich tins.
2. Put all ingredients except the chocolate in a large bowl. Beat them together until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff.
3. Divide the mixture between the 2 tins and level. Bake on the middle for 20-25 minutes. When cooked allow to cool completely. 
4. To make the icing soften butter then add the sifted icing sugar and vanilla extract.
5. Gradually add slightly cooled melted chocolate. The icing needs to be quite stiff to stick all the decorations, so if too runny, add more sifted icing sugar.
6. Sandwich the layers together with a little icing, then spread thickly on top and sides.
7. Take time to stand chocolate fingers round the edge, pressing securely in to the iced side of the cake.
8. Once completed, add the chocolates on to the top of the cake.
9. Put cake in fridge until needed to harden the icing slightly and secure the decorations.

This is the cake I made today for my Mum's 60th Birthday. I wanted to do something really special, and she LOVES chocolate. I have seen this style cake on loads of cake sites and blogs and thought I'd have a go myself. Fingers crossed she will be impressed!

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Pear and Chocolate Bread and Butter Pudding!

Ingredients

Serves: 6

butter (to grease the baking dish and butter the bread)

7 slices of white bread

4 handfuls of chocolate drops or buttons

3 pears

1 1/2 oz caster sugar

2 eggs, beaten

600ml (1 pint) of milk

 

Preparation method

Prep: 15 mins | Cook: 45 mins

1. Preheat oven to 190 C / Gas mark

2. Grease a the baking dish

3. Butter each piece of bread, then cut diagonally into triangles. Place half of the buttered bread, butter side up to cover the bottom of the baking dish.

4. Scatter slices or cubes of pear, followed, buy chocolate buttons, then place another layer of buttered bread on top.

5. Repeat with pear and chocolate buttons followed by a final layer of buttered bread.

6. Combine with eggs, and most of the sugar keeping 2 tbs of sugar to one side. Pour the mixture over the bread and pears and chocolate, sprinkle over the remaining sugar and set aside for up to 1/2 hour.

7. Bake in the middle of the oven 45 minutes until set and lightly browned.

I have used this recipe with many variations, this being my favorite.
I have found it keeps well in the fridge for 2 days and reheats really well. It is also great cold. (My husband often takes a cold slice in his lunch box).

Our Cottage Kitchen

Tried and tested recipes for all the family!