CHOCOLATE CINNAMON CAKE WITH HONEY CHANTILLY AND STRAWBERRIES

let’s say “bye bye winter see you never again until December” with this 3 layer chocolate cinnamon cake with a soft honey chantilly filled with fresh sliced strawberries, because we all know that spring is here and we freaking love it.

so the thing is that I bought some really good organic cinnamon, I realised the good quality when I opened the bag and I smelled it. using that almost every morning in my porridge for breakfast I decided to bake something with it as well, so here I am.

this sponge cake is fudgy and plenty of flavour thanks to the soft spicy hit of cinnamon and it’s full of sweetness thanks to the creamy honey chantilly. but never forget about the strawberries, fresh fruit always makes a cake even more interesting.

let’s bake!


CHOCOLATE CINNAMON CAKE WITH HONEY CHANTILLY AND STRAWBERRIES
(makes about 10 servings)

· ingredients ·
cake
180gr plain flour
2 tsp baking powder
1 Tbsp ground cinnamon
3 Tbsp cocoa powder
180gr unsalted butter at room temperature
180gr muscovado sugar
3 large free range eggs
90ml buttermilk
45ml whole milk
1 + ½ tsp vanilla extract
120gr melted dark chocolate

filling
400gr cold whipping cream
3 Tbsp icing sugar
1 Tbsp honey
sliced strawberries

decoration
strawberries
a dash of chocolate ganache

· step by step ·
cake
grease and line a 15cm baking tin with parchment paper, and preheat the oven at 175ºC.
in a medium bowl sift the plain flower, baking powder, ground cinnamon and cocoa powder together.
in a big bowl beat the unsalted butter with the sifted muscovado sugar until it gets paler.
beat in the eggs on at a time.
pour in the half of the dry mixture and beat again.
add the buttermilk, whole milk and vanilla extract and mix everything well.
pour in the other half of the flour and the melted dark chocolate stirring until all the batter is ready.
place all the batter inside the prepared baking tin and bake it for 60min at 175ºC.
take it out of the oven and leave it for 10min then remove it from the baking tin and let it cool completely in a wire rack.
cut it in 3 layers and fill it with the honey chantilly and sliced strawberries.

filling
in a big bowl whisk the cold whipping cream until it gets thicker but not completely ready.
add the icing sugar and honey and keep whisking until firm peaks are formed.

· tips ·
you always can divide the batter in 3 different baking tins, then the time will be 20min approx. for each cake.
be sure that the cake is completely cooled when you are filling it with the honey chantilly, otherwise this filling will be melted in seconds.
you can cut any kind of fruit you desire like banana or raspberries for example.

enjoy!


 

APPLE CRUMBLE CAKE

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once I was talking about ice cream, and I said “more chunks mean more flavour!”, but today we are talking about crumbs, so more and more crumbs literally mean you can’t stop eat this cake. you’ll need mental strength and family help to don’t eat it all in once, so big warming here people.

when I was making my version of this cake I thought I would use just the half of the crumbs, but who I’m gonna lie? you never have enough crumbs, at least in this cake.

the little amount of cake batter with the apple dices and that huge quantity of crumbs makes this cake so interesting because of his texture. as well, the little amount of salt on the crumbs are the perfect combination to have a good contrast with the sweetness of the fruit.

let’s bake!

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APPLE CRUMBLE CAKE
(makes about 12 servings)

· ingredients ·
cake
95g plain flour
50g caster sugar
1 tsp baking powder
½ tsp cinnamon
¼ tsp baking soda
90ml whole milk
1 tsp vanilla extract
70ml sunflower oil
1 large free range egg

apples
2 medium red apples
25g caster sugar
½ tsp ground cinnamon
a pinch of salt

topping
65g brown sugar
65g caster sugar
1 tsp ground cinnamon
½ tsp salt
100ml melted butter
100g plain flour

decoration
icing sugar

· step by step ·
cake
preheat the oven at 190ºC and grease your cake tin (25cm approx.).
in a medium bowl whisk plain flour, caster sugar, baking powder, cinnamon, baking soda and salt.
in another medium bowl whisk together whole milk, vanilla extract, sunflower oil and egg until everything is well combined.
now add the dry mixture to the wet mixture and stir together.
pour the batter into the already prepared cake tin, then place the chopped apples and top it with the crumbs.
bake it for 30min at 190ºC, until a tooth stick comes out clean.
remove it from the oven and let it rest for 10min minimum and then place it in a cooling rack until it’s completely cooled.
decorate it with sprinkled icing sugar on the top if you desired.

apples
in a medium bowl stir the caster sugar, cinnamon and salt.
peel both apples, chop them into medium dices and add them to the sugar mixture stirring until all the apples are covered.

topping
in a medium bowl stir plain flour, brown sugar, caster sugar, cinnamon, salt and melted cooled butter until crumbs appear.

· tips ·
you can always change the kind of fruit that you put in the middle layer of this cake, depending on the season you can try it with different berries or pears for example.

enjoy!


 

RED VELVET CAKE WITH CREAM CHEESE

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in the past two weeks I baked this cake twice and looks like everyone enjoys it quite a lot, so I thought why not to share it here.

maybe you are asking yourselves why the red velvet cake is red and not another random colour. the answer is simple, it’s just the chemical reaction between the baking soda and the cocoa powder in the recipe. but since we like to see a really radioactive red in a cake, we can always use our friend food colouring paste to make it even more gorgeous.

I would describe this chocolate cake as light, moist and fluffy because of the reaction that vinegar and buttermilk gives to the cake, sounds amazing ah? I’m not going to lie, it is.

let’s bake!

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RED VELVET CAKE WITH CREAM CHEESE
(makes about 6 to 8 servings)

· ingredients ·
cake
250g plain flour
1 + ¼ tsp baking soda
40g cocoa powder
½ tsp salt
240ml sunflower oil
300g caster sugar
2 large free range eggs
1 tsp red food colouring paste
½ tsp vanilla extract
100ml cooled coffee
240ml buttermilk
½ tsp white vinegar

frosting
230g cream cheese at room temperature
230g mascarpone at room temperature
1 tsp vanilla extract
120g icing sugar

decoration
white chocolate with red edible glitter (optional)
golden sprinkles (optional)

· step by step ·
cake
preheat the oven at 180ºC, grease two cake tins (15cm approx.) and line both bases with baking paper.
in a big bowl sift the plain flour, baking soda, cocoa powder and salt, mix everything and set aside.
in another big bowl pour the oil with the caster sugar and whisk until it gets pale.
add the eggs, one at a time, to the sugar mixture and then add the red food colouring with the vanilla extract and mix.
mix the half of the flour mixture with the wet mixture.
pour the half of the buttermilk with all the coffee, mix it and spoon the remaining flour mixture.
stir the white vinegar in the remaining buttermilk and mix it with the rest of the cake mixture.
pour the cake mixture in the prepared cake tins and place them in the oven for about 45min or until a toothpick comes out clean.
leave them cool for 10 minutes minimum and then take them out from the cake tins and let them cool on a wire rack.
cut them in two layers and pipe the cream cheese frosting as you prefer.
decorate the cake with sprinkles and white chocolate with edible glitter if you like.

frosting
in a big bowl beat together the cream cheese and mascarpone until smooth.
add the vanilla extract, sifted icing sugar and beat until everything comes together.
place the frosting in a piping bag and decorate the cake as you prefer.

· tips ·
with these quantities you can make a big 3 layers cake, or 2 small 2 layers cakes, or 1 small 3 layers cake which is exactly what I did for this occasion in particular.

I’m not a huge fan of adding food colouring to my cakes, so if you want you can add 2 tsp of red food colouring instead of just 1 tsp as I did.

enjoy!


 

FUDGY BROWNIES

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who doesn’t like brownie? no one in the entire earth, right? I freaking love brownie in winter or summer, doesn’t matter. but what really matters it’s the chewy and fudgy consistence that you can give to it, because that’s how I like them!

that’s why I’m here today after a long time, to tell you the secret about how to bake a perfect brownie. so basically all you need it’s a good quality dark chocolate (75% at least) and melt it. that’s it fellas..melt the chocolate, don’t use chocolate powder, simple as that. the reason is that that’s gonna make the brownie even more fudgy than the usual.

and second part, the timing, check the consistence (from the minute 30) with a stick because you don’t want a caky brownie this time, you want a fudgy brownie.

let’s bake!

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FUDGY BROWNIE
(makes about 20 medium brownies)

· ingredients ·
250g unsalted butter
250g dark chocolate
350g caster sugar
6 large free range eggs
1 tsp vanilla extract
150g plain flour
¼ tsp salt
200g walnuts

· step by step ·
preheat the oven at 190ºC and prepare a rectangular baking tin lined with baking paper on the bottom.
melt the butter with the chocolate in a medium bowl at bain marie and once it’s done remove from the heat and let that cool.
in a big bowl pour the caster sugar and beat the eggs until looks a bit lighter.
add the vanilla extract, pour the melted chocolate and keep mixing until everything is well combined.
sift the flour and incorporate it to the mixture with the salt and mix it well.
put the walnuts in a plastic bag and smash them up with a rolling pin just a bit.
pour the walnuts in the baking tin and on the top pour all the brownie batter.
bake it for about 40min at 190ºC.
remove from the oven and let it cool for about 1h or 1:30hrs, and then cut them in little squares.

· tips ·
make sure you buy a really good quality chocolate for bests results, such as 75% or even more.
you can mix the walnuts with the brownie batter, but I just like them to be on the bottom.
be very careful with the baking timing, it really depends on your oven, so start to check the consistency of the brownie from the minute 30 so on.
obviously you can serve them with vanilla ice cream or just a simple whipped cream to make them even more bloody delicious!

enjoy!


 

RED QUINOA GLUTEN FREE CAKE

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thinking about the different types of quinoa and how I can do something sweet with it I decided to take advance of the crispy texture that red quinoa can provide to a cake substituting flour.
so here you have a gluten free cake with a moist, consistent and crispy texture thanks to the famous red quinoa who brings to the cake lots of protein and fibre.

such a funny experience I had baking it, was kind of weird for me because I never though something like this would ever work properly in fact. but here you have the prove! if I can bake it..you can bake it also!

let’s bake!

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RED QUINOA GLUTEN FREE CAKE
(makes about 12 servings)

· ingredients ·
cake
350g cooked red quinoa
70 ml oat milk
4 large free range eggs
1 tsp vanilla extract
250g honey
120 ml virgin coconut oil
70g cocoa powder
1 + ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

ganache
100g white chocolate
50ml whipping cream

decoration
some sliced dried coconut

· step by step ·
cake
preheat the oven at 170ºC and grease a 23cm approx. mould with oil.
in a medium sauce pan cook 180g approx. of red quinoa with water for about 15 min, like if you were cooking rice. it will duplicate the volume, so the weight too. when it’s ready let it cool.
in a big bowl mix the cooked quinoa, milk, eggs, vanilla extract, honey and oil.
in another big bowl mix the sifted cocoa powder, baking powder, baking soda and salt.
pour the dry mix to the wet ingredients and mix until it’s well combined.
place the batter into the prepared mould and bake it into the oven for about 50min. at 170ºC.
leave the cake to cool almost completely before you remove from the mould, because the texture is delicate.

ganache
in a medium sauce pan heat the whipped cream until boils.
in a medium bowl place the chopped chocolate and pour the cooked whipped cream. move until the chocolate it’s melted.
leave it cool a little bit before pour it into the top of the cake.

· tips ·
you can substitute the coconut oil for olive oil if you don’t like the flavour of coconut.

enjoy!


 

LEMON CIRCUS CAKE

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I decided to make a colourful cake with a citrus flavour mixing some ideas from Linda Lomelino and Jemma Wilson. the result is this semi naked circus cake which takes a bit long to bake, but with a good organization you can do it and it’s not that complicated.

the flavour of the cake is intense with that natural note of lemon juice and lemon zest, the texture is soft and dense at the same time, but the perfection arrives with the incredible lemon curd (who doesn’t like lemon curd?..) which gives a moisturized and fresh texture to both layers. the funny thing is on the colourful mascarpone frosting with a bit of food glitter on it and the little lemon meringues with some colourful sprinkles on the top. and yes, they remained me to the circus, obviously!

let’s bake!

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LEMON CIRCUS CAKE
(makes about 12 servings)

· ingredients ·
2 lemon cakes
420g plain flour
6 tbsp cornstarch
3 + ½ tsp baking powder
a pinch of salt
200g room temperature unsalted butter
450g caster sugar
zest of 2 big lemons
4 large free range eggs
125ml lemon juice
125ml whole milk

lemon curd
80g caster sugar
3 egg yolks
zest of 1 big lemon
50ml natural lemon juice
50g cold unsalted butter

mascarpone frosting
150g mascarpone
70g icing sugar
150ml whipping cream
food coloring
food glitter

lemon meringues
2 egg whites
a pinch of salt
90g caster sugar
½ tsp vanilla extract
colourful sprinkles

· step by step ·
2 lemon cakes
preheat the oven at 175ºC and grease two moulds (20cm approx.).
in a large bowl mix the sifted flour, cornstarch, baking powder and salt.
in another bowl beat the butter until it’s pale and fluffy. add the sugar and lemon zest and beat it again until everything is well mixed.
add to the butter all the eggs one at a time, and then add the lemon juice and milk.
pour the flour mix little by little to the wet mixture and mix everything well.
divide the batter in two equal parts and pour them in the prepared moulds.
bake them for 40min approx. at 175ºC.
take them from the oven, let it cool for 10min, remove them from the mould and leave in a cooling rack.

lemon curd
in a medium sauce pan at medium heat beat constantly the sugar, egg yolks, and lemon juice. until you see little bubbles appear but it’s still not boiling.
remove the sauce pan from the heat and pour the cold butter in the mixture.
strain the mixture and let it cool completely.
pour it between the two layers of lemon cake.

mascarpone frosting
in a large bowl beat the mascarpone with the icing sugar until it’s well combined.
add the whipping cream and beat again until it’s thick.
I divided this frosting in 4 equal parts and put some food colouring on them sucks as blue, green, yellow and pink.
spread the different colours on the cake and with the help of a little brush you can put some food glitter over the cake.

meringues
preheat the oven at 100ºC with 2 resistances and fan, and prepare a baking tray with baking paper.
in a medium bowl mix the white eggs , sugar and vanilla extract.
in a bain marie at medium heat bring this mixture at 65ºC.
pour it in a medium bowl and beat until it forms peaks and it’s already cooled.
paint a piping bag with a small cooking brush with some food colouring doing vertical lines.
pour the meringue inside the piping bag and when it comes out it will be already painted.
sprinkle them with some colourful sprinkles on the top.
bake them for about 45min. at 100ºC with 2 resistances and fan, or until you touch them and they’re dry and non-sticky.
leave them to cool completely and put them on the top of the cake.

· tips ·
if you have a stand mixture this cake would be easier for you to make, but if not no worries you’ll have a gym muscles at the end of the process.
also it’s very important to clean your cooking utensils before you make the meringue, so I recommended you to pour a bit of white vinegar in a paper towel and clean properly your bowl and whisker.

enjoy!


RYE AND SPELT APPLE HONEY CAKE

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I just want to remind you that the word cake doesn’t mean unhealthy and fat straight away, and here we have a prove of that with this cake made with organic rye and spelt flour.

this experiment mixing this kind of flours really makes the difference, they give to the cake an amazing crumbly texture with a natural strong flavour mixed with the softness and moisture that chopped apples always give. also, the honey mascarpone on the top is a must in this cake, everything is smoother and the strawberries gives that natural fresh note that a healthy cake needs.

and I want to say one last thing, thank you sooo much Ester for these amazing little cake plates that you made for me! I love the perfect shape for cake slices and the neutral colour! aren’t they the cutest thing ever?

let’s bake!

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RYE AND SPELT APPLE HONEY CAKE
(makes about 12 servings)

· ingredients ·
cake
200g rye flour
100g spelt flour
2 tsp baking powder
1 + ½ tsp baking soda
1 tsp ground cinnamon
½ tsp nutmeg
a pinch of salt
120ml olive oil
110g honey
1 tsp vanilla extract
2 egg yolks
500g chopped apples (3 big apples)
zest of one big orange
2 egg whites

frosting
250g mascarpone
50g honey

decoration
strawberries
blueberries (optional)

· step by step ·
cake
preheat the oven at 170ºC and grease a 20cm mould.
in a large bowl mix the rye flour, spelt flour, baking powder, baking soda, ground cinnamon, nutmeg and salt.
in another large bowl whisk together the olive oil, honey, egg yolks and vanilla extract.
add to the wet mixture the chopped apples and the orange zest.
now fold in the mixture of dry ingredients and mix everything well again.
in another bowl whisk the egg whites until they are stiff, and mix it with the rest of the batter.
spread the batter into the prepared mould and bake it for about 55min to 1h at 170ºC.
leave it cool completely before you remove the cake from the mould.
top it with the honey mascarpone frosting and add the berries.

frosting
mix together all the mascarpone and the honey until everything it’s well combined.

enjoy!