Archive for Chocolate

Judge Fudge brownies

Posted in Baking, Cakes, Recipes with tags , , , , , , , on 06/02/2012 by libbyplummer

Judge Fudge browniesI haven’t had much time for baking so far this year, but the snowy weather this weekend was a good excuse to stay at home nursing a mild hangover while watching DVDs and snaffling copious amounts of cake. I named these brownies, in my traditionally tenuous fashion, after the Happy Mondays’ song, Judge Fudge. I always liked the cover of the single – not sure if the words are made from paint or icing (or frosting, for our American cousins), but I like to think it was the latter…

Judge Fudge Happy Mondays

Enough chat – here’s the recipe…

What you’ll need:
250g/8.82oz unsalted butter
325g/13oz caster sugar
1.5 tsp vanilla extract
4 large eggs
100g/4oz plain flour (sieved)
75g/3oz cocoa (sieved)
0.5 tsp baking powder
0.5 tsp salt
Dr Oetker Fudge Chunks (2 x85g bags)

Makes 12 brownies

What to do:
Grease and line a square brownie tin (roughly 10 x 10 inches, or whatever you’ve got) and pre-heat the oven to 180°C/160°C (fan oven)/350°F/Gas mark 4.

Melt the butter in a saucepan and pour into a large bowl. Add the sugar and vanilla extract and mix together. Add the eggs, one at a time, beating the mixture with a fork in betweeen each one. Add the sieved flour and cocoa powder (actual cocoa, not drinking chocolate), baking powder and salt and mix it all together. Finally, mix in the fudge chunks.

Pour into the tin and spread evenly using a spatula, then bung in the middle of the oven for 40 minutes. Once the cooking time’s up, remove from the oven and leave in the tin to cool completely.

Star Wars Holiday Special chocolate and brandy buttercream cupcakes

Posted in Baking, Cakes, Recipes, Seasonal food with tags , , , , , , , , , , , on 11/12/2011 by libbyplummer

Star Wars Holiday Special cupcakes

Never heard of the Star Wars Holiday Special? Let me enlighten you. After the success of the first Star Wars film in 1977, some bright spark had the idea of producing a Christmas/Holiday-themed TV special. What could possibly go wrong? A lot, that’s what. The story sees Chewbacca trying to get home to his family to celebrate Life Day – a thinly veiled, intergalactic version of Christmas. Highlights include a musical number by Jefferson Starship, a comedy skit in the Mos Eisley cantina (starring the Golden Girls’ Bea Arthur) and a jokey scene in which Chewbacca’s wife (essentially a Wookie in an apron) attempts to cook the Life Day dinner. Oh, and Princess Leia sings a song, too. It’s every bit as preposterous as it sounds. You can find it on YouTube or ebay, if the mood takes you…

For reasons that should be entirely obvious if you’ve read the previous paragraph, the Star Wars Holiday Special was only ever broadcast once in 1978 and has never been officially released. This festive cake-based tribute to what is possibly the worst TV programme ever made is formed of chocolate cupcakes with brandy buttercream icing (the icing method is adapted from Cupcakes from the Primrose Bakery). I used a Star Wars cupcake decorating kit, along with a Star Wars cupcake stencil set from Williams-Sonoma to decorate mine, but obviously you can use whatever you like.

Star Wars Holiday Special cupcakes

What you’ll need:
3oz/85g self-raising flour (sieved)
4 tbsp cocoa powder (sieved)
4oz/110g caster sugar (sieved)
4oz/110g margarine/unsalted butter (softened)
2 large eggs
1 tsp baking powder
2 tsp milk (any kind you like)

For the icing:
4oz/110g unsalted butter (softened)
60ml milk
2 1/2 tbsp brandy butter (a good quality one that contains actual booze is best)
1 tsp vanilla extract
17.5oz/500g icing sugar (sieved)
Cocoa powder for decoration (if using stencils)

Makes 12 cupcakes

Star Wars Holiday Special cupcakes

What to do:
Preheat the oven to 170°C/150° (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases.

Mix together the flour, cocoa powder, and sugar in a large bowl, then cream in the margarine/butter using a fork. Next, add one egg at at time, mixing with the fork after adding each one. Then, add the milk and baking powder and mix until everything is combined. Lastly, give the mixture a few stirs with a whisk to make sure that it’s nice and smooth. Using a tablespoon, bung the mixture into the cupcake cases (dividing it evenly among them, of course).

Bake in the oven for 20 minutes or until a cocktail stick or skewer inserted into the centre of the cake comes out clean (with no runny cake mix on it). Once done, take the cakes out of the oven and leave in the tin for around 15 minutes before transferring to a wire cooling rack.

Star Wars Holiday Special cupcakes

Once the cakes are completely cool, you can crack on with the icing. Cream together half the icing sugar with the butter, milk, brandy butter and vanilla extract using a fork, until smooth. You can add a little more brandy butter if you want a stronger taste, but I found 2 1/2 tbsp to be about right. Add the rest of the icing sugar and combine until you’ve got a smooth icing. Either spread onto your cupcakes using a palette knife or use an icing bag to pipe on and add whatever decorations you have to hand. Happy Life Day!

Chocolate marshmallow cupcakes

Posted in American food, Baking, Cakes, Recipes, Seasonal food with tags , , , , , , , , on 27/11/2011 by libbyplummer

Chocolate marshmallow cupcakesThe evenings are drawing in, there’s a chill in the air and I can no longer resist saying “yes please” when the man in Costa Coffee asks if I want marshmallows on top of my hot chocolate. This is basically a recipe for a cakey version of my child-like beverage choice, making use of some Mini Mini Marshmallows (kindly given to me by the chaps at Dr Oetker) along with some suitably autumnal orange cupcake cases. Excellent when served with hot chocolate. Or wine, as it turns out. Here’s what to do…

What you’ll need:
3oz self-raising flour (sieved)
2 tbsp cocoa powder (sieved)
4oz caster sugar (sieved)
4oz margarine/unsalted butter (softened)
2 large eggs
1 tsp baking powder
2 tsp skimmed milk (or any kind of milk you like)

For the icing:
8oz icing/confectioner’s sugar (sieved)
3.5oz unsalted butter
1/2 tsp vanilla extract
2 tsp cocoa powder (sieved)

Makes 12 cupcakes

Chocolate marshmallow cupcakes

What to do:
Preheat the oven to 170°C/150° (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases.

Mix together the flour, cocoa powder, and sugar in a large bowl, then cream in the margarine/butter using a fork. Next, add one egg at at time, mixing with the fork after adding each one. Then, add the milk and baking powder and mix until everything is combined. Lastly, give the mixture a few stirs with a whisk to make sure that it’s nice and smooth. Using a tablespoon, bung the mixture into the cupcake cases (dividing it evenly among them, of course).

Chocolate marshmallow cupcakes

Bake in the oven for 20 minutes or until a cocktail stick or skewer inserted into the centre of the cake comes out clean (with no runny cake mix on it). Once done, take the cakes out of the oven and leave in the tin for around 15 minutes before transferring to a wire cooling rack.

Once the cakes are completely cool, you can crack on with the icing. Cream the icing sugar together with the butter using a fork, then mix in the vanilla once combined. Add the cocoa and mix in until the colour is even and you’re ready to stick it in an icing bag and pipe away. Before the icing sets, add a few mini marshmallows for decoration. Couldn’t be easier.

Choccy Horror cupcakes

Posted in Baking, Cakes, Recipes, Seasonal food with tags , , , , , , , , on 24/10/2011 by libbyplummer

Choccy Horror cupcakeAnd so the onslaught of Halloween-themed baking continues. Today’s masterpiece – Choccy Horror cupcakes. As well as desperately lame punning, these chocolate cupcakes also involve toppers emblazoned with minature film posters from some of my favourite horror flicks, namely Night of the Demon (trailer below – it’s called Curse of the Demon in the US), Halloween, Night of the Living Dead and The Tingler.

The cakes are topped with Renshaw Snip & Swirl ready-made chocolate icing, kindly given to me by the makers to try out when I went to check out their latest products a few months ago. If I’m honest, I don’t think it’s quite the same as freshly made icing, but it does have a surprisingly good taste and it’s a great alternative if you haven’t got much time on your hands. Recipe after the vid…

What you’ll need:
3oz self-raising flour (sieved)
2 tbsp cocoa powder (sieved)
4oz caster sugar (sieved)
4oz margarine/unsalted butter (softened)
2 large eggs
1 tsp baking powder
2 tsp skimmed milk (or any kind of milk you like)

For the icing:
Renshaw Snip & Swirl (chocolate flavour)
Or to make your own:
8oz icing/confectioner’s sugar (sieved)
3.5oz unsalted butter
1/2 tsp vanilla extract
2 tsp cocoa powder (sieved)
Red sprinkles

Makes 12 cupcakes

Choccy Horror cupcake lineup

What to do:
Preheat the oven to 170°C/150° (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases.

Mix together the flour, cocoa powder, and sugar in a large bowl, then cream in the margarine/butter using a fork. Next, add one egg at at time, mixing with the fork after adding each one. Then, add the milk and baking powder and mix until everything is combined. Lastly, give the mixture a few stirs with a whisk to make sure that it’s nice and smooth. Using a tablespoon, bung the mixture into the cupcake cases (dividing it evenly among them, of course).

Bake in the oven for 20 minutes or until a cocktail stick or skewer inserted into the centre of the cake comes out clean (with no runny cake mix on it). Once done, take the cakes out of the oven and leave in the tin for around 15 minutes before transferring to a wire cooling rack.

Choccy Horror cupcakes

Once the cakes are completely cool, you can crack on with the icing. If using Renshaw Snip & Swirl, simply snip the end off the pack and ice away. If making your own, cream the icing sugar together with the butter using a fork, then mix in the vanilla once combined. Add the cocoa and mix in until the colour is even and you’re ready to stick it in an icing bag and pipe away. If you really can’t be arsed to deal with any icing, just add some chocolate spread (e.g. Nutella) to the cakes with a knife or just melt some chocolate and spread that onto the top.

The movie-themed toppers are simply made from film poster images (procured via a Google Image search) printed out on white paper and stuck onto black card, with a cocktail stick attached to the back with sticky tape. Arts and crafts, kid, arts and crafts.

Chocolate biscuits for Halloween

Posted in Baking, Biscuits, Recipes, Seasonal food with tags , , , , , , , on 16/10/2011 by libbyplummer

Halloween chocolate biscuitsApparently it’s Chocolate Week, so what better time to knock up some seasonal Halloween chocolate biscuits (or cookies, if you insist). I first made these last year, adapting a recipe from the Nigella Christmas book. They”re very easy to make and like many of the best recipes for chocolate cakes and biscuits, they, er,  don’t actually use any chocolate, instead sticking to the winning combo of cocoa and sugar (trust me, it’s much better). Don’t believe me? Try them for yourself…

What you’ll need:
125g unsalted butter (softened)
75g caster sugar
20g cocoa powder (sieved)
150g plain flour (sieved)
1/4 tsp bicarbonate of soda (baking soda)
1/2 tsp baking powder

For the topping:
1 tbsp (15ml) cocoa powder
90g icing sugar
30ml boiling water
1/2 tsp vanilla extract
Seasonal  sprinkles

Makes 12 biscuits

Halloween chocolate biscuits 2

What to do:

Preheat the oven to 170°C/150°C (fan oven)/325°F/gas mark 3. Line a baking sheet with parchment or a Teflon baking sheet.

Cream the butter and sugar together in a large mixing bowl, using a fork. Once mixed in, cream in the cocoa, then add the flour, bicarb and baking powder and mix until it’s all combined.

Scoop up a blob of the mixture in your hand and roll into a ball (around the same size as a walnut). Place each ball onto the baking sheet and flatten slightly using your hand. Make sure they’re well spaced apart otherwise they’ll fuse together in the oven.

Bake for 15 minutes then remove from the oven and leave to cool on the baking tray for about 20 minutes before transferring to a wire cooling rack. The biscuits will look and feel soft when they come out of the oven, but they’ll crisp up as they cool.

Halloween chocolate biscuits 3

Once they’re completely cool, you can crack on with the topping. Chuck the cocoa powder, icing sugar, water and vanilla extract into a small saucepan and stir oven a low heat until combined into a shiny mixture. Remove from the heat and leave to cool for a few minutes. Next, drop a tablespoon of the topping onto the centre of each biscuit and let it dribble down the sides. Use the back of the spoon to even it out a bit if need be. Swiftly add your sprinkles before the topping dries and leave to set and you’re all done. I got my sprinkles from Target on a trip to the US, but you should be able to find them online on various sites including Amazon.

The perfect snack for grazing on while watching a horror film. Today’s choice – The Orphanage:

The Orphanage

Cadbury Screme Eggs for Halloween

Posted in English food, Gifts, Seasonal food with tags , , , , , on 01/10/2011 by libbyplummer

Cadbury Screme EggFans of Cadbury’s Creme Eggs will be pleased to hear that they’re no longer confined to Easter. The legendary chocolate manufacturer is selling a slightly more macabre version in celebration of Halloween. Renamed Screme Eggs, the sinister treats sport a suitably seasonal green, purple and black wrapper, while the traditional yellow yolk has been transformed into a toxic green.

After a Twitter-based tip-off from Miss Cakehead, I hotfooted it down to Selfridge’s on Oxford Street to pick up a few (half a dozen to be precise). In my defence – I’ve only eaten one so far.

Keep your eyes peeled in the shops or order direct from Cadbury – 15 notes for 24 eggs.

Han Solo in carbonite chocolates

Posted in Baking, Gifts, Kitchen gadgets, Recipes with tags , , , , , , , on 28/07/2011 by libbyplummer

Han Solo in carbonite chocolate

When I heard that Firebox was selling a Han Solo in carbonite ice tray I was on the case faster than the Millennium Falcon on the Kessel Run. Sorry – I know I bang on about Star Wars quite a lot on London Baking, but when there’s a chance to re-create one of cinema’s coolest characters in chocolate form, there’s not a second to be wasted.

Although it’s billed as an ice tray, it can also be used for other things like chocolate and jelly, so I set about trying to craft some chocolate that actually resembled the fictional carbonite compound that Han was frozen in (I clearly had too much times on my hands last weekend).

Han Solo frozen in carbonite

The nice people at Firebox very kindly sent me one of the trays to try out. Here’s the recipe for Han Solo chocolates:

What you’ll need:
150g chocolate
Black dusting powder (optional)

What to do:
It’s really not rocket science. All you need to do is melt the chocolate, pour it into the mould and leave it to set, but if you want a few pointers then please do read on.

Han Solo in carbonite ice tray

You can use any type of chocolate you like – milk, plain or white – the higher the quality the better. If you want to make your Han Solos grey like mine then you’ll need to go for white chocolate. To melt the choc, pour a small amount of water into a saucepan and bring to the boil. Turn the heat down so that it’s simmering gently. Then break 150g of chocolate into small pieces and plonk in a heat-proof bowl and sit the bowl on top of the saucepan, making sure that there’s some distance between the water and the bottom of the bowl. Stir until the chocolate is melted and then remove from the heat.

If you don’t intend to colour your chocolate, then simply pour it into the mould – it should be just the right amount to fill each segment to the top. Smooth the surface with the back of a spoon or a spatula and clean off any access around the edges (this will make it easier to pop the chocs out of the mould once they’re set). The chocolate should set at room temperature (provided that it’s not a really hot day), or you can bung the mould in the fridge to speed up the process. The temperature of your kitchen or fridge will determine how long the chocolate takes to set, but it should be solid and ready for scoffing within a couple of hours. Once set, simply pop the chocolates out of the mould.

Han Solo chocolates

To make ‘carbonite grey’ chocolate, you’ll need to add some black dusting powder (a little at a time) to white chocolate and stir until you get the colour you want. Water-based food colours are a no-go as they won’t mix with the chocolate.

For more photos of the mould and the chocolates that I made, head over to my hands-on write up at Pocket-lint.com.

The Han Solo in carbonite ice tray is available from Firebox for £9.99.