Tschumi’s Chocolate Cake

Today I’m starting a new series on my blog, called Royal Recipes. Tschumi’s Chocolate Cake is the first recipe in this new series. I wanted to make it for my birthday, as it’s the Royal Birthday Cake and it has been that way for the past 100 years. As my birthday is on the same day as Prince Charles’s birthday, I imagine the Royal Family had a slice of this cake at the same time I did. It doesn’t matter if they didn’t, the Tschumi’s Chocolate Cake will be my birthday cake from now on. I loved it, it’s so rich and chocolatey, delicious.

Tschumi's Chocolate Cake. Slice of cake

Gabriel Tschumi was a Swiss chef to three monarchs, Queen Victoria, King Edward VII and King George V. He made this cake for the first time for Queen Mary, Queen Elizabeth’s Grandmother, for her birthday. As I mentioned before, in the last 100 years, this was the cake for the Royal birthdays. Queen Elizabeth loves this cake. When it comes to Royal protocol, no names and no numbers are ever put on the birthday cake.

Ingredients for 8 slices:
– 6 egg yolks
– 2 eggs
– 110g sugar
– 60g white plain flour
– 50g butter
– 450g dark chocolate 54% cocoa solids
– 450g double cream
– freeze dried strawberries

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Banoffee Eclair Cake

I like choux and eclairs. Recently I got the idea of making an eclair cake. I baked one and turned out great, so I baked another one and this time I’m sharing the recipe. Banoffee Eclair Cake is a delicious dessert that is not hard to make. Another thing I like about this cake is that doesn’t have too many calories either, comparing to a Victoria sponge cake.

 Banoffee Eclair Cake

For my Banoffee Eclair Cake I used a 20cm baking tin. The cake is big enough for 8 servings. A serving is roughly the equivalent of an eclair. I shared a recipe for Choux, if you want to have a look at how to make the recipe step-by-step.

Ingredients for the choux:
– 150ml water
– 90g butter
– 135g white flour
– 3 free range eggs

Ingredients for the filling:
– 2 ripe bananas
– 500 ml milk
– 100g sugar
– 3 yolks
– buttery caramel flavouring (optional)
– 60g white flour

Ingredients for the toffee:
– 100g sugar
– 75ml whipping cream

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Chocolate peanut butter cake

This is a cake for one of my husband’s and I anniversaries. We talked about the flavours a lot and we’ve decided on a Chocolate peanut butter cake. The cake was lovely, we both liked the flavour a lot. The Chocolate peanut butter cake is really different, with peanut butter in the sponge and in the cream. So this is why I wanted to share the recipe.

Chocolate peanut butter cake

I’ve added peanut butter in the sponge and in the cream too. As for the cream, we’ve tried creme pat instead of buttercream and it worked lovely. Adding peanut butter in the creme pattiserie was another great idea. I used smooth peanut butter.

Ingredients for the sponge:
– 225g plain white flour
– 200g sugar
– 180g butter (soften)
– 50g peanut butter
– 4 free range eggs
– 3 spoons of cocoa powder
– 1 tsp baking powder
– Rum flavouring (optional)

Ingredients for the cream and icing:
– 100g muscovado sugar
– 50g plain white flour
– 500ml milk
– 4 egg yolks
– 50g peanut butter
– Rum flavouring (optional)
– 100g dark chocolate
– 50ml milk
– 50g salted peanuts

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Vegetarian Matcha Charlotte Russe

The recipes I’m sharing today is called Vegetarian Matcha Charlotte Russe. I hope you’ll like the story behind it. I was asked by Forever Manchester, a local charity that organizes Caketober.

Forever Manchester is a charity that raises money to support local people through community activity, across Greater Manchester. They are supporting a range of activities for young people, older people and disabled people. The charity was established in 1989 and their projects benefited 1.1 million people.
One of their projects is Caketober, that is a month long celebration combining cakes and fancy dress. I was asked to make a recipe using a secret ingredient. I had no idea what I’m going to receive and it was very exciting. I was delighted to receive the cute package and discover matcha. I’m a big fan of matcha, I already shared plenty of recipes with matcha, like Matcha pie, Vanilla and Matcha Baked Doughnuts, Matcha and cocoa fruit loaf, and many more.

 Vegetarian Matcha Charlotte Russe

I made this Vegetarian Matcha Charlotte Russe with pineapple because my husband likes Charlotte Russe, but there aren’t any recipes of vegetarian ones. I tried it once with a well-known brand vegetarian gelatine and it was a mess. Now I’ve tried with agar agar and it worked out amazingly. Discovering agar agar was one of the best things I did, culinary wise. Recipe is for six servings.

Ingredients for the jelly:
– 1/2 l water
– 30g sugar
– 3g agar agar (2/3 tsp)

Ingredients for the charlotte cream:
– 1/2 l milk
– 4 egg yolks
– 50g flour
– 100g sugar
– 5g agar agar (1 heaped tsp)
– 3g matcha
– 1/2 medium pineapple
– 12 lady fingers
– 300g double cream
– 2 tbs of icing sugar

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Orange and Strawberries Cake

This weekend I’ve made this Orange and Strawberries Cake for a special occasion, our 3rd Home Anniversary. For this cake I’ve combined orange and strawberries and it was fab. I enjoyed it a lot and my husband loved it too. I’ve decorated the cake with a fresh strawberry because it was the only one ripe in our garden. For the filling I’ve used canned strawberries that are delicious, but loose their colour, so not pretty enough for decorating.

Orange and Strawberries Cake

Ingredients for the sponge:
– 1 orange
– 300g plain white flour
– 100g plain wholemeal flour
– 4 eggs
– 125g demerara sugar
– 1 tsp baking powder
– 150ml oil
– 5 drops of Strawberry flavouring (optional)

Ingredients for the cream and decor:
– 250g full-fat mascarpone
– 100g icing sugar
– 2 spoons of Orange jam for decor
– 1 fresh strawberry (or more)
– 1 can of strawberries in syrup

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Upsidedown Pear Cake with Port

I was challenged to make a recipe with Port by Monarch Airlines, to mark their new destination: Porto in Portugal. I haven’t tried Port before and I never cooked with it. So, I was delighted to try it. I’m glad I did as I liked Ruby Port a lot, it’s nice and sweet.
Port is made in Porto, in the Douro region. This wine was introduced in England in the 17th century, when a Liverpool merchant imported it after tasting it on one of his trips in Portugal. Its higher alcohol percentage made the trip possible, as it will not go off.

The Port I bought for this recipe is Cockburn. In 1815, two wine merchants scots, Robert Cockburn and his brother John, set up a branch of their firm in Porto. The family ran the company until the 20th century, having different partners. They are known for their fine Vintage Port. Many other companies that import Port have a similar heritage.

Upsidedown Pear Cake with Port

– 2 pears
– 100g self raising flour
– 3 small free range eggs or 2 large free range eggs
– 100g muscovado sugar
– 100ml oil
– 10g cocoa powder
– 20g butter, at room temperature
– 20g white sugar
– 100ml Ruby Port
– 100ml milk
– 100g dark chocolate

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Foret Noire Cake

I made this Foret Noire Cake for our 10th wedding anniversary. As we wanted roses and rose petals on our wedding cake, I though I should recreate our idea on this cake.

01 Foret Noire Cake

I am delighted with the cake. It looked beautiful and it tasted good too. Initially I thought I will cover the cake with white fondant, but we both prefer less sweet cakes, so dark chocolate was a better option when it comes to taste. I think the red roses looked beautiful on the black. I did put some petals on the chocolate before melting it to see how it would look like, just to make sure it wouldn’t have a Halloween’ish effect.

02 Foret Noire Cake

It’s the first time I used my rose cutters and they are easy to work with. I made rose buds before, for the Matcha & Rose Cake, but never roses in bloom. I was worried they will not look as realistic as the ones I saw online. I shouldn’t have worried, with tools, creating roses is quite easy. I think I might get a few more tools for making fondant flowers and leaves.

03 Foret Noire Cake

For the roses I had a 5 petal cutter in 6 sizes. I used some of the same cutters to make the petals. The same cutters can be used to make a 10 petals flower. I like that the cutters are so versatile.

Ingredients for the sponge, 3 layers:
– 300g self raising flour (mix of white and wholemeal)
– 6 eggs
– 225g demerara sugar
– 225ml oil
– 3 spoons of cocoa powder
– 1 tsp baking powder
– vanilla paste

Ingredients for the cream, syrup and icing:
– 250g light mascarpone
– 75g butter at room temperature
– 100g icing sugar
– vanilla paste
– cherry flavouring (optional)
– 1 can of pitted cherries
– 50ml sour cherry liqueur
– 150g dark chocolate + a bit more for fixing the rose petals

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