CHOCOLATE PEAR CAKE WITH A ROMANY CREAM FROSTING & CHOCOLATE DRIP

 

about

Indulge in a luxuriously chocolatey dessert with this recipe for a delectable Chocolate Pear Cake, which is made with a BAKERS Romany Creams® frosting and a chocolate drip!

 

ingredients

For the cake:

2 pears cut into small cubes

1 large eggs

½ cup sunflower oil

1 ¾ cups sugar

1 ¾ cups cake flour

1 cup cocoa powder

½ teaspoon salt

1 ½ teaspoon bicarbonate of soda

1 ½ teaspoon baking powder

1 cup buttermilk

¾ cups boiling water

For the Romany Cream Frosting:

1 box Romany Creams® Classic Choc, finely crushed using a blender (keep 3 biscuits for decoration)

10g milk powder (optional extra for creaminess)

1 tablespoon castor sugar

½ teaspoon salt

27g melted butter

27g fresh cream

85g low fat/full cream milk

6 tbsp unsalted butter at room temperature

1 tablespoon light brown sugar

1 tablespoon icing sugar

an extra pinch of salt

For the chocolate drip:

100g dark chocolate

50g fresh cream

instructions

For the cake:

  1. Preheat your oven to 180 C and grease and line 2 X 8 inch or 3 X 6 inch baking tins.
  2. Using a stand mixer fitted with the paddle attachment, combine the eggs, sugar, oil and vanilla essence on a medium high speed for about 2 mins.
  3. In a separate bowl, mix together the sugar, flour, cocoa powder, salt, baking powder and bicarb.
  4. Once combined, on a low speed, alternate adding the flour and buttermilk until the mixture has just come together.
  5. Slowly and gently stir in your boiling water until just incorporated into the mixture.
  6. Divide your mixture evenly among the baking tins and gently push your pear cubes into the batter of each tin.
  7. Bake for approximately 30 mins, until a toothpick comes out clean.

For the frosting:

  1. In a bowl, whisk the Romany Creams® Classic Choc crumbs, milk powder (optional), sugar and salt together.
  2. In another bowl, whisk together the melted butter and fresh cream.
  3. Pour the butter cream mixture into the cookie crumbs and mix together until combined.
  4. In a blender, combine the Romany Cream®  mixture, milk and salt and mix on medium high for approximately 3 minutes until your mixture is nice and smooth. Your mixer might looks like it’s curdling, but don’t worry, just keep mixing until it goes away.
  5. In a bowl, combine the butter, light brown sugar, and icing sugar. Using an electric mixer, cream these ingredients together for approximately 3 minutes until your mixture is light and fluffy.
  6. On a low speed, mix in the cookie mixture from the blender. After 1 minute, increase the speed to medium high and continue to mix for another 2-3 minutes.
  7. Use immediately or store in an airtight container in the fridge.

For the chocolate drip:

  1. To make the chocolate drizzle, heat your chocolate and cream together in the microwave for 30 seconds. Remove from the microwave and stir until the chocolate and cream are well incorporated into each other and you have a thick glossy mixture.

To assemble:

  1. Once your cakes have come out the oven, allow them to cool for 10 mins in the tins. Remove them from their tins and allow them to cool completely.
  2. Once cooled, even out your cake layers by cutting off the dome on top with a serrated knife.
  3. Put a dollop of frosting onto a cake board or plate and place your first cake layer down, the frosting help secure the cake in place.
  4. Add a generous amount of frosting onto your first layer and spread it out evenly. Repeat the process with the next layer.
  5. Add your last layer of cake and then cover your whole cake with the remaining frosting
  6. Pour your chocolate drip onto the top of your cake and using an offset spatula, gently push the chocolate towards the edges until it starts dripping down the sides.
  7. Decorate your cake with some fresh flowers and your remaining Romany Creams® Classic Choc biscuits.



LEMON & POPPY SEED LAYER CAKE

about

This deliciously lemony dessert using BAKERS Red Label® Lemon Cream biscuits is the ideal finale to any afternoon tea or a more sophisticated garden party. It’s the perfect combination of lemon and poppy seed, with a mouthwateringly good lemon cream cheese frosting!

 

 

ingredients

For the cake:

4 large eggs

1 ½ cups sugar

¾ cup sunflower oil

2 tablespoon vanilla essence

1 cup buttermilk

3 cups cake flour

1 teaspoon baking powder

Zest of 2 lemons

2 tablespoons poppy seeds

½ teaspoon salt

 

For the frosting:

250g full-fat cream cheese

110g unsalted butter at room temperature

1 pack of Lemony Creams (lemon cream separated from the biscuits)

3 cups icing sugar

1 tablespoon vanilla essence

Yellow food colouring

Extra poppy seeds and fresh flowers for decoration

instructions

For the cake:

  1. Preheat your oven to 180 C and grease and line 2 X 8 inch or 3 X 6 inch baking tins.
  2. Using a stand mixer fitted with the paddle attachment, combine the eggs, sugar, oil and vanilla essence on a medium high speed for about 2 mins.
  3. In a separate bowl, mix together the flour, baking powder, lemon zest and poppy seeds.
  4. Once combined, on a low speed, alternate adding the flour and buttermilk until the mixture has just come together.
  5. Divide your mixture evenly among the baking tins and bake for approximately 30 mins, until a toothpick comes out clean.

For the frosting:

  1. While your cakes are in the oven you can get started on your frosting.
  2. Separate your lemon cream from your biscuits and set the biscuits aside. Heat your lemon cream in the microwave for 10 seconds, so that it has softened.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter and softened lemon cream. Mix on a medium speed for about 2 mins.
  4. Slowly add in the powdered sugar until it is well incorporated into the mixture. Once combined, add the vanilla essence and food colouring and mix for another 30 seconds.
  5. Crush your leftover biscuits, ensuring that it is still quite chunky.

To assemble:

  1. Once your cake have come out the oven, allow them to cool for 10 mins in the tins. Remove them from their tins and allow them to cool completely.
  2. Once cooled, even out your cake layers by cutting off the dome on top with a serrated knife.
  3. Put a dollop of frosting onto a cake board or plate and place your first cake layer down, the frosting help secure the cake in place.
  4. Add a generous amount of frosting onto your first layer and top with some of the crushed biscuits. Repeat the process with the next layer.
  5. Add your last layer of cake and then cover your whole cake with the remaining frosting.
  6. Decorate your cake with some fresh flowers and extra poppy seeds sprinkled on the sides.

lemoncreams