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Chocolate Butterfly Cakes

Well I didn’t think I’d be writing a Valentine’s post but Zoe is very excited about it, she made a card for me and her dad in school and is mesmerised by anything heart-shaped. She doesn’t think of Valentine’s as a day of romance but a day to celebrate love and I like that!

Chocolate Butterfly Cakes

Chocolate Butterfly Cakes

So, Zoe decided she’d like to bake butterfly cakes for us and I’m sharing the recipe with you guys as it would be a nice treat for the ones you love today. The ingredients are from Mary Berry’s Baking Bible but the method is different.

Ingredients:

Cupcake:

  • 100g Butter cut into cubes
  • 100g Caster Sugar
  • 2 Eggs
  • 100g Self-raising flour
  • 1 teaspoon of Baking Powder

Chocolate icing:

  • 2 Tablespoons of Cocoa Powder
  • 3 Tablespoons of Hot Water
  • 175g Butter cut into cubes
  • 350g Icing Sugar
Preheat the oven to 180°C

To Bake:

Beat the butter in a large bowl with an electric hand-mixer until soft, gradually add the sugar beating constantly. Crack the eggs into a small bowl and lightly beat with a fork, gradually add the eggs to the mixture whilst beating with the electric hand-mixer. Sift the flour and baking powder into the mixture and stir in until the flour has been incorporated into the wet mixture, then beat until smooth.

Fill a 12 bun tray with fairy cake cases and fill each one with the mixture. place in the oven and bake for 20 minutes. Remove from the oven and place the cup cakes on a wire rack to cool.

The Icing:

Add the cocoa powder to the hot water and stir, then leave to cool slightly. In another bowl beat the butter with an electric hand-mixer until soft, sift in the icing sugar and stir, add the cocoa mixture and beat all together until a smooth paste has been formed. Cut the tops off the cupcakes and pipe the icing onto them, cut each top in half and place back onto the cake in a butterfly shape. Zoe also made cupcakes covered in chocolate icing and topped them with some chocolate hearts that we saw in the supermarket today and I thought they looked very appropriate for Valentine’s.

Valentine Cupcake

Valentine Cupcake

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White Chocolate Ganache Cake

Now this is a great cake to make for very special occasions, it is originally suggested as an Anniversary Cake by Rachel Allen but when I last made it, it was for Easter and with a little imagination you could decorate it to suit more of a Christmas theme.

White Chocolate Ganache Cake

White Chocolate Ganache Cake

Ingredients:

  • butter, softened, for greasing
  • 4 eggs
  • 125 g caster sugar
  • 125 g plain flour, sifted, plus extra for dusting
  • 1.50 teaspoon baking powder
  • 50 g white chocolate, as chips or chopped into pieces
  • Chocolate Flakes and Cadbury’s Mini Eggs to decorate

For the Ganache:

  • 300 ml double or regular cream
  • 400 g white chocolate, in drops or broken into pieces
  • 75 g butter, softened and cut into 2cm cubes

To Make:

First make the ganache. Place the cream in a large saucepan and bring to the boil, stirring occasionally, then immediately remove from the heat and stir in the chocolate.
Stir to melt the chocolate – you may need to place it back over a low heat, just so all the chocolate is melted. Remove from the heat and allow to cool until tepid.
Add the butter to the melted chocolate, a few cubes at a time, beating the mixture until all the butter has been incorporated. Leave in the fridge for about 2 hours, stirring a couple of times as it cools. It should stiffen but still be spreadable.
Make sure to take the ganache out of the fridge at least 30 minutes before icing the cake. It may be necessary to beat the mixture with a wooden spoon to make it spread more easily.

To Bake:

While the ganache is cooling, you can make the cakes.
Preheat the oven to 180°C. Butter the sides of the cake tins and dust with flour, then line each base with a disc of baking parchment.
Using an electric food mixer, whisk the eggs and sugar together on a high speed for several minutes or until light and mousse-like.
In a separate bowl, mix together the flour, baking powder and chocolate pieces, then fold into the egg and sugar mixture. Divide the batter between the prepared tins and bake for about 25 minutes or until golden on top and lightly springy to the touch.
Remove from the oven and allow to cool in the tins for 10 minutes, then loosen around the edges using a small, sharp knife. Carefully remove each cake before transferring to a wire rack to cool down fully.

To Decorate:

When the cakes are cool, place one upside down on a cake plate or stand, then spread over some of the ganache to about 4–5mm thick.
Place the second cake on top the right way up and use the rest of the ganache to cover the cake completely. Using a palette knife or the back of a spoon, lightly flick the ganache to make peaks all over the cake.

You can decorate the cake to suit whatever theme you have in mind, for the Easter theme I used Cadbury’s flakes shaped into a nest and added 3 mini-eggs. I also lined the bottom of the cake with mini eggs.