Happy Earth Day and welcome to My Earth Day Chocolate Biscuit Cake! Global warming caused some melting and icecap displacement… apparently, melting ice comes to resemble custard, did you know?! Lol. I posted the recipe just a short while ago. Simplicity itself and no baking.
The first slice…
Followed by a few more – not for me or Himself alone but some for friends as well.
Well, the cake is just gorgeous. It does look more like a Christmas Pudding than our blue planet … but guess what I’ll be making come Christmas? I also have a Christmas Tree shaped tin for baking… well, I can see that being used for a chockie bikkie cake… and for a Crimble log…. roll the mixture in cling flim and foil… Oh Yes…..
I made a couple of these over Easter. OMG. Talk about death by chocolate. There’s no little of what you fancy does you good about these cakes – though as they don’t ever get to see an oven, let alone bake in one, they aren’t cakes in the true meaning of the word. I think they’re what are called Tiffins in England. They’re ‘done’ in the fridge.
This is my favourite recipe but you can change it around with lots of things to suit yourself. Let out your corsets and stays, this is for all of you with Chocolate G spots:
Chocolate Biscuit Cake
110 g Butter
335 g Mix of dark and milk chocolate or chocolate with hazelnuts (don’t use cooking chocolate)
3 tbsp Golden Syrup
225 g Crushed Rich Tea biscuits
75 g Malteasers or /and Rice Crispies
110 g Marshmallows chopped up fairly small
1 Line an 8″ square cake tin with a double layer of cling film
2 Blend the butter, chocolate and golden syrup in a large bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t make contact with the water). Keep stirring until all the chocolate has melted and blended with the syrup and butter
3 Take the mixture off the heat and stir in the crushed biscuits, Malteasers and Rice Crispies
4 Stir in the marshmallows
5 Put the mixture into the prepared cake tin and press it down to spread it evenly
6 Pop it in the fridge for a few hours
Decoration is optional but for information this is what I did. I cut the cake into circles to fill a couple of shallow bowls
I then melted another 200g of chocolate and poured it over the top of the cakes and arranged Cadbury Flakes (broken up into lumps) and Cadbury’s Mini Eggs (it was Easter) and added a picket fence of chocolate fingers around the outside of the cake.
It’s so easy to make and goes down a treat! It’s hard to resist breaking off little bits and having a nibble so remember ‘Little Pickers Wear Big Knickers’! You have been warned!
Am still thrilled with covered buttons and added this lovely to a pin cushion recently.
That’s all for now. Out to the garden for some sunshine. Hope you’re enjoying lovely weather, too.
Some Brandy Cream Liqueur cupcakes tucked away for an Easter treat. Nom!
Recipe for the brandy cream: here
Recipe for lemon and lime cupcakes here
Just replace the lemon and lime with a couple of tablespoons of the liqueur.
Butter icing – again, replace the lemon/lime with two or three tablespoons of brandy liqueur
Have a lovely day.
You only live once, might as well make it tasty. These chocolate cupcakes certainly are and go very well with a cup of tea or coffee. Pre-heat oven to 180 / gas mark 4 Fill a baking tray with as many cupcake cases as will comfortably fill it with room for the tops to spread
8.8oz soft butter 8.8 oz SR flour 8.8oz caster sugar 4 tbsp milk 1 oz cocoa powder 4 large eggs
- Cream the butter and sugar together then beat in the other ingredients with a mixer until smooth and fully mixed in.
- Divide the mixture between the baking cases.
- Bake for 20 – 25 mins or until well-risen and golden brown.
- Place on a cooling rack and allow to fully cool before icing
1lb 1oz of sifted icing sugar 8.8oz soft butter 1 oz sifted cocoa powder Smarties/edible glitter or other edible decorations to finish
- Beat the ingredients together until smooth
- Pipe or spread the icing on the cakes and decorate with edible glitter or other edible decorations
These cookies are really good – almost biscuity-crisp around the edges with a soft melt-in-your-mouth middle. This recipe makes about 20 cookies. Enjoy.
- Pre-heat oven to 170 C, (Gas Mark 5)
- Line a couple of baking sheets with non-stick baking parchment
100 g butter
50 g coconut oil
80 g of demerara sugar
80 g caster sugar
2 tsp of vanilla essence
1 large egg
225 g plain flour
1/2 tsp baking powder
1/4 tsp salt
200 g chocolate with hazelnuts (I don’t like cooking chocolate so buy standard eating chocolate but use what you prefer)
Tube of Smarties or other sweets for decoration, if desired.
Blend butter, sugar and coconut oil.
Beat in the egg and vanilla essence.
Mix in the flour, baking powder and salt.
Crush or smash the chocolate (I leave it in the packet , place it on a wooden chopping board and give it a bit of a thrashing with a rolling pin – think Basil Fawlty, the broken down mini and the tree branch) and stir into the mixture.
Use a dessertspoon to spoon small mounds of the mixture onto the baking sheets, leaving room between them so they can spread (hence the name ‘bumpers’). Flatten them slightly with the back of the spoon but NOT pancake thin – just less rounded and more a consistent thickness throughout.
Place on an upper rack in the oven and bake for 15 mins or so. They are ready to come out when the edges have browned and the centres still feel a little squidgy.
When done, remove from the oven and allow to set on the baking sheet for a few minutes. If you wish, press a few Smarties into the cookies while soft then transfer onto a cooling rack until cold.
These are Gorgeous with a capital Gorge! Delicious, delightful and delovely!