Great British Bake Off is leaving many of us with major cravings, but luckily, the arrival of National Cake Week (1st Oct - 7th Oct) gives us the ideal excuse to rustle up a treat - we have just the recipes for you to try here...
You will need
1 packet broken Iceland luxury white chocolate cookies
125g softened unsalted butter
100g white sugar
1 bar Iceland luxury chocolate orange
1 bar Iceland luxury chocolate orange for coating
1 bar Iceland luxury milk chocolate for decorating
2 broken Iceland luxury quadruple chocolate cookies
1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray with a sheet of parchment paper on the bottom.
2. In a large bowl, combine the butter and sugar until the mixture starts to lighten.
3. Melt 1 bar of orange chocolate and add to the butter mixture, stirring constantly.
4. Fold in the white chocolate cookies biscuit until they are all coated with the chocolate mixture.
5. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-moulded and chill for 3 hours
6. Meanwhile, melt 1 bar of orange chocolate. Slide the ring off the cake and turn it upside down onto a cake wire.
7. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife and allow the chocolate to set at room temperature.
8. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a serving plate.
9. Melt the bar of milk chocolate, use to decorate the top of the cake and place on the broken quadruple cookies.
Recipe courtesy of Iceland
You will need
For the cake
100g (3.5oz) Dr. Oetker Fine Cooks’ Extra Dark Chocolate (72%), finely chopped
200g (7oz) plain flour
1 ½ tsp (7g) Dr Oetker Baking Powder Tub
½ tsp (3.5g) Dr Oetker Bicarbonate of Soda Tub
40g (1.4oz) Dr. Oetker Fine Dark Cocoa Powder, sifted
125g (4.4oz) unsalted butter, plus extra to grease
150g (5.3oz) caster sugar
150g (5.3oz) light muscovado sugar
3 large eggs
125g (4.4oz) natural yoghurt
For the salted caramel sauce and crunchy topping
175g (5.6oz) caster sugar
2 tbsp (40ml) Dr. Oetker Liquid Glucose
150ml double cream
50g (1.7oz) cold unsalted butter, cut into cubes
100g (4oz) cornflakes
½ tsp sea salt
Dr. Oetker Shimmer Spray Gold
For the Buttercream
50g (1.75oz) Dr. Oetker Fine Cooks’ Extra Dark Chocolate 72%, finely chopped
150g (5.3oz) unsalted butter, at room temp
¼ tsp sea salt
500g (17.6oz) icing sugar, sifted
2tbsp Dr. Oetker Fine Dark Cocoa Powder
180g (6.3oz) full fat cream cheese
1. Heat the oven to 180C, 160C fan, gas 4. Grease 2 x 20cm cake tins and line with baking parchment.
2. For the cake; put the chocolate in a bowl and heat in the microwave for around 30 seconds, (keep heating in short bursts if needed), then mix until just combined. In a jug mix 175ml of lukewarm water with the yoghurt, mix around a third of this into the melted chocolate, once combined mix in the rest until smooth. In a separate bowl mix the flour, Baking Powder, Bicarbonate of soda and Cocoa Powder.
3. Cream the butter and sugars until creamy and pale. Gradually beat in the eggs and then gently fold in the flour mixture. Gently fold the chocolate mixture into the cake batter. Divide between the cake tins, smooth the top then bake for 25-30 mins. allow to cool for 20 mins in the tins then transfer to a wire rack to cool completely.
4. For the salted caramel sauce and crunchy topping; (have a baking tray lined with baking parchment ready) put the sugar, liquid glucose and 2tbsp of water in a medium heavy based saucepan over a low heat to melt. Do no stir the mixture, tilt the pan to help combine and if required use a wet pastry brush to help push down any undissolved sugar into the mixture. Meanwhile put the cream in a separate small saucepan and set over a low heat until warm.
5. Turn up the heat to medium high and bubble the mixture until it’s golden caramel coloured (3-4 mins). Take off the heat then add 3 ½tbsp of the cream, once it stops bubbling add the butter and mix until smooth. Carefully ladle a third of this mixture into the pan with the cream. Add the cornflakes to the caramel mixture in the larger pan and fold with a spatula until evenly coated, spoon into 6 large or 12 small rounds and set of the baking tray to set and cool (around 20 mins). Spray with the gold shimmer spray.
6. Put the pan with the salted caramel sauce back on the heat, add the salt and mix until smooth and glossy. Set aside to cool.
7. For the buttercream; pour 2tbsp of boiling water over the Dark Chocolate, out in the microwave for a few seconds then mix until smooth, leave to cool. Beat the butter and salt in a mixing bowl until soft, add the icing sugar and cocoa powder then beat until smooth. Mix in the melted chocolate then gently mix in the cream cheese.
8. To assemble; put one of the sponges on a serving plate, using a palette knife spread a layer of the buttercream over the top then set the other sponge on top. Spread the rest of the buttercream on top and on the sides of the cake in an even layer. Set the cornflake rounds on top of the cake around the edges then pour the salted caramel sauce into the middle and between the cornflake rounds.
Recipe courtesy of Dr. Oetker
You will need
For the brittle
250ml agave syrup
80ml coconut oil
90g salted roasted peanuts, roughly chopped
For the cake
115g butter, room temperature
150g rice bran syrup
115g unrefined brown sugar
125ml low fat greek yogurt
300g self raising flour
80g cocoa powder
2 tsp baking powder
3 tbsp milk
For the peanut frosting
400g light cream cheese
100g smooth peanut butter
100g unrefined icing sugar
For the dark chocolate Icing
70g butter, room temperature
60g good quality 85% chocolate, melted
200g unrefined icing sugar
½ tsp Meridian molasses
2 tbsp milk
1. Start by making the brittle. Measure the agave syrup and coconut oil into a medium sized heavy based saucepan. Bring to a boil stirring continuously until the syrup reaches hard crack temperature (150C/300F). Remove from heat and stir in peanuts then pour onto a silicone or non-stick parchment paper. Put into freezer for two hours to cool.
2. Preheat the oven to 180C/160C fan, grease and line two 20cm sandwich tins. In a large bowl beat the butter until pale, soft and creamy. Whisk in the rice bran syrup then the unrefined brown sugar. Beat in the eggs one by one, then the yogurt. If the mixture looks like its curdling at any point, add a few spoons of flour and continue whisking.
3. Sift in the flour, baking powder and cocoa and gently fold in, adding the milk towards the end to make a smooth batter. Once combined, spoon into the sandwich tins, spread to the edges and bake for 25 minutes until they spring back when touched. Cool in the tin for a few minutes, then turn out on to a wire rack to cool completely.
4. For the peanut butter frosting, beat all the ingredients together till smooth. Slice the cooled cakes horizontally in half to make four equal layers. Put the bottom layer on a board or plate, cut side up and spread with a quarter of the frosting. Repeat until you have four layers of cake and three layers of frosting.
5. To make the dark chocolate icing, beat all the ingredients together until smooth. Divide the frosting into thirds, mix half of the remaining peanut frosting into one third of the chocolate frosting.
6. To apply the ombre icing spread the top of the cake with one third of the chocolate icing, spread the next third down the side of the cake just covering the top layer. Use the remaining peanut frosting at the bottom of the cake to cover the sides and fill in the gap in the middle with the mixed frosting. You will now have striped sides to your cake. Use a pallet knife to smooth the sides and blur the colours together to create an ombre effect.
7. Crack the brittle into big shards and use to decorate the top of the cake.
Recipe courtesy of Meridian
You will need
A little Trex, for greasing
150g Wholemeal self-raising flour
150g Porridge oats
¼ tsp Salt
100g Light muscovado sugar
1 tsp Ground mixed spice
2 Cox or Discovery apples, cored & thinly sliced
2 tbsp Demerara sugar
Ice cream, custard, crème fraiche or natural yogurt, to serve
1. Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease an 18cm (7 in) round loose-based cake tin with a little Trex, then line with greaseproof paper.
2. Mix together the flour, porridge oats and salt, then use your fingertips to rub in the Trex until the mixture resembles fine crumbs. Stir in the muscovado sugar and spice.
3. Tip half the mixture into the prepared cake tin and press it down lightly. Arrange half the apple slices and blackberries evenly on top. Sprinkle the remaining crumble mixture over them, press down lightly, then add the remaining fruit, spreading it over the surface. Sprinkle with the demerara sugar.
4. Bake for 35-40 minutes until firm and golden brown. Stand the tin on a wire rack and cool for 15-20 minutes, then remove from the tin. Carefully remove the lining paper. Serve warm or cold with ice cream, custard, crème fraiche or yogurt.
Recipe courtesy of Trex
You will need
For the sponge
3 large free range eggs
175g caster sugar
200ml sunflower oil
250g finely grated carrots (about 5 medium)
200g plain flour
3 tablespoons Divine cocoa powder
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
125g walnut pieces or chopped pecans
For the filling and topping
100g unsalted butter, very soft
100g good quality cream cheese
1/2 teaspoon vanilla essence
300g icing sugar, sifted
5 tablespoons Divine cocoa powder, sifted
2 tablespoons walnut pieces or chopped pecans to decorate
2 x 20.5cm sandwich tins, greased and base-lined
1. Heat the oven to 180C/350F/Gas 4. Put the eggs and sugar into the bowl of a food mixer and beat, with the whisk attachment, until very light and frothy. Gradually beat in the oil. Using a large metal spoon, stir in the carrots. Sift the flour, cocoa, baking powder, cinnamon and ginger into the bowl and stir in. Once thoroughly combined mix in the nuts.
2. Transfer the mixture to the prepared tins, dividing it evenly. Bake in the heated oven for 25 minutes or until firm to the touch. Turn out the sponges on to a wire rack and leave to cool completely.
3. Meanwhile, make the filling and topping: put the soft butter, cream cheese, vanilla, icing sugar and cocoa into the bowl of a food mixer and beat, on low speed, until very smooth and creamy. Use about half to sandwich the sponges, then spread the rest on top. Scatter over the nuts.
4. The cake will taste at its best if kept for a day before cutting. Store in an airtight container and eat within 5 days.
Recipe courtesy of Divine