Luxury Loaded Chocolate Cake
This was one of the recipes that inspired me to write this book. It’s brilliant for birthdays, celebrations — or just because. To look at, it’s a real showstopper of a cake, but (whisper it!) it doesn’t involve a single bit of baking. You can decorate this with sweets, or just any chocolate, biscuits or sweets you have in the house. Otherwise, all you have to do is buy a basic supermarket chocolate cake — and read on for the rest...
Serves 14-16
What you’ll need
20cm (8in) shop-bought chocolate cake
400g (14oz) tub of shop-bought chocolate buttercream
Approximately 4 x 114g (4oz) packets of chocolate finger biscuits; half milk and half white
Handful each of chocolate-covered honeycomb balls, chocolate-covered caramel biscuit bites, mixed chocolate buttons, chocolate flakes (broken up)
Baker’s hack
For a showstopping topper that’s edible and customisable, spread a packet of sprinkles on a plate and then pipe-melted chocolate on top in the design of your choice. If you want to write words or numbers, write backwards so that when it is flipped it reads the right way. Lay a straw or two on top of the melted chocolate to act as a stand, then put it in the fridge to set. Flip it over and you’ve got a DIY sprinkle topper — ideal for any occasion.
Method
Take the chocolate cake out of its packaging, remove the cardboard base and place the cake on a serving plate. If it’s not already cut into two layers, use a sharp, serrated knife to slice it in half horizontally.
Spread the bottom layer of the cake with a third of the chocolate buttercream. Place the other cake half back on top. Using a palette knife, spread another third of the buttercream around the sides of the cake, covering as much of the sponge as you can. Don’t worry about being too neat. Spread the final third of the buttercream over the top of the cake.
Alternating milk and white, stick chocolate fingers around the edge of the cake, standing them upright like matchsticks.
Scatter the chocolate honeycomb balls, biscuit bites, buttons and broken-up flakes over the top of the cake, as well as any leftover chocolate fingers. Pile them nice and high: you want this to look OTT! The cake will keep for 4-5 days in an airtight tin.
Ultimate S’mores
Ultimate S’mores
S’mores are always the best bit about camping; I’d put up with the soggy tent, muddy clothes and chargrilled breakfasts just to squidge a melted marshmallow on a stick between two biscuits. The best bit about these s’mores? You can make them in your kitchen. Oh, and they’re made with chocolate chip cookies, which makes them the ultimate gooey treat.
Serves 8
What you’ll need
2 x 180g (61/4oz) packets of chunky chocolate chip cookies (16 cookies total)
192g (6¾oz) packet of large chocolate buttons (40 buttons total)
16 large marshmallows
Baker’s hack
Why not pimp up your s’mores even more? Try adding a tablespoon of jam or nut butter (you’ll need approx 130g/43/4oz total) to each one (then top with the second cookie) before the second grilling, or swap the chocolate buttons for caramel-filled chocolates.
Method
Turn your grill to a medium-high setting (around 200C/400F). Line a baking sheet with greaseproof paper.
Lay eight cookies, top side down, on the lined baking sheet. Top each with three chocolate buttons, arranged in a triangle. Balance two marshmallows on top of each chocolatey mound.
Carefully transfer the baking sheet to the grill for just 2-3 minutes. Watch it carefully as you don’t want the marshmallows to burn.
Remove from the grill, top each marshmallow with another chocolate button (to help it all stick together) and finish with another cookie, top side up. Return the s’mores to the grill for another two minutes, no more.
Press each s’more down gently to make sure it’s nice and squidgy. Serve.
These are best eaten immediately, but you can make them a day ahead and store them in an airtight container. To reheat, wrap each cookie in tin foil and pop it in the air fryer (on the ‘bake’ setting) or under a medium-high grill for no more than five minutes. If you’re feeling particularly outdoorsy, you could even try this on the barbecue or a camping stove.
Mini Sprinkle Doughnuts
Mini Sprinkle Doughnuts
This is one of those recipes you really have to make to believe, because what you start off with is so very different to the tasty end result. My sons love smooshing up the bread, and I find little hands are very helpful for moulding the doughnut shapes. I use a brioche loaf to make mine, but you could also use ordinary white bread, rolls or brioche burger buns.
Serves 10
What you’ll need
For the doughnuts:
10 slices of brioche or white bread
Small bowl of lukewarm water
Approximately 500ml (18fl oz) vegetable oil, for frying
For the topping/decoration:
2 tbsp caster sugar
100g (3½oz) icing sugar
½ pot (approximately 40g/1½oz) multicoloured sprinkles
Baker’s hack
Jazz these little doughnuts up with whatever toppings and sprinkles you fancy: try melted dark chocolate and chopped pistachios, melted white chocolate and freeze-dried berries, or a creation of your own.
Method
Using a sharp knife, slice the crusts off the bread. Keep these to make breadcrumbs, use in a bread-and-butter pudding or feed the birds.
Dip your fingers into the lukewarm water and, using wet hands, crumple the first slice of bread up into a ball. Adding more water as needed, but not so much as to make it sticky, form a smooth, rounded patty. Flatten it slightly with your palm. Press your thumb (or use a straw/end of a spoon) through the centre to make a ring doughnut shape. Repeat for the remaining slices of bread.
Decant the oil into a large, high-sided saucepan and carefully heat it up. Make sure little helpers are kept well away from this part, and turn the handle of the saucepan inwards so that it’s not sticking out over the hob. Test the temperature of the oil by dropping a crust into it. If it sizzles and floats on contact, it’s ready. Using a slotted spoon, transfer the doughnuts to the oil. You can do this in batches if it’s easier. Fry them for 2-3 minutes on each side before carefully flipping over.
Once golden brown all over, use the slotted spoon to remove them to a plate covered in kitchen roll. This will soak up any excess oil.
Put the caster sugar in a small bowl and, while still hot, roll the doughnuts in the sugar so they’re evenly coated. Leave them on a wire rack to cool.
Put the icing sugar in a bowl and the sprinkles in another. Add a few teaspoons of cold water to the icing sugar and mix well. You want it to be smooth but reasonably thick so that it doesn’t run off the side of the doughnuts.
Dunk the top of the cooled doughnuts into the icing, followed by the sprinkles, and place them on a board to set. They’ll keep for 2-3 days in an airtight container.
How to Cheat At Baking by Sarah Rainey
How To Cheat At Baking by Sarah Rainey is published by Michael O’Mara and is available in all bookshops.