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!


 

CARDAMOM ROLLS

cardamom-rolls-3

cardamom-rolls-5

cardamom-rolls-2

I’m obsessed with Ibán Yarza’s bread book, and this is an example of what I’ve been baking lately, my version of his mini cardamom rolls. he says that in Sweden they have a word to define the moment when they have something hot to drink with rolls or cakes. this beautiful word is “fika”.

so I think I’m going to add this word in my daily vocabulary, at least minimum until summer, and do fika fika fika 24/7. fika diet, why not?

let’s bake!

cardamom-rolls-1

cardamom-rolls-7

cardamom-rolls-4

cardamom-rolls-6


CARDAMOM ROLLS
(makes around 20 mini rolls)

· ingredients ·
dough
420g plain flour
210ml whole milk
75g caster sugar
75g butter
4g dry yeast
½ tsp salt
1 tsp cardamom meal

filling
70g unsalted butter
70g brown sugar
1 tsp cardamom meal

decoration
1 large free range egg
pearl sugar
chopped almonds

· step by step ·
dough
pour the milk in a small sauce pan at low heat, and when it’s already warm remove it from the heat and add the butter to melt into the milk.
when the milk it’s at room temperature add the dry yeast.
in a big bowl put this milk mixture plus two-thirds of the sifted flour, and mix everything.
add the remain sifted flour, sugar, salt and cardamom and mix again until it’s glossy and smooth but a bit sticky.
place the dough in a big clean bowl covered with cling film, and leave it ferment for 1h.
sprinkle a bit of flour on your work surface and with the dough make a 40cm x 40cm (approx.) with a rolling pin, until you have a 3mm thickness.
with the help of a spatula, spread the filling all over the dough.
fold it in 3 and leave it rest for 10min.
now, with a good knife, cut 20 pieces of 1cm each.
twist each piece and then make like a kind of knot already on the prepared baking tray.
leave them ferment again for another hour.
with a baking brush paint the top of each roll with a beaten egg.
decorate with pearl sugar and chopped almonds.
put them in the oven at 250ºC, with two resistances, for 6 minutes.

filling
mix together the brown sugar, butter and cardamom until everything it’s well combined.

· tips ·
make sure that they are only 6 minutes in the oven, otherwise they’ll burn so easily because the heat is so high.

enjoy!


FUDGY BROWNIES

brownie 1

brownie 2

brownie 3
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!

brownie 6

brownie 4

brownie 5


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!