Chocolate Orange Triple Layer Cake

I baked this chocolate orange triple layer cake for a friend who loves chocolate but isn't a huge fan of traditional fruit cake this Christmas. The more I look at it though, I think that it would be a perfect celebration cake to serve at any party on New Years Eve. There are a couple of different elements involved in making this cake - the orange and chocolate marble sponge, the chocolate orange buttercream & the dark chocolate orange ganache - but, it's still not overly difficult to make and believe me it's well worth the effort.

Ingredients

FOR THE MARBLE SPONGE...

225g Butter

225g Plain Flour (sieved)

4 Eggs

2 tbsp Cocoa powder
Rind of 1 large Orange

Method 

FOR THE MARBLE SPONGE...

1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease a 6" round baking tin with melted butter and line with greaseproof paper

2) Cream your butter and sugar together in your mixer

3) When the mixture is of a creamy consistency, add in the eggs, one by one as you continue to mix

4) Add the sieved flour to the mixing bowl, one spoonful at a time and mix until the mixture is light and fluffy 

5) Split the mixture in half and to one half add the orange rind and to the other add the cocoa powder 

6) Pour some of the dark mixture into your lined tin, then some of the white mixture and repeat until all batter is in the tin 

7) Using a metal spoon, draw "S" shapes into the batter to create a marble effect
8) Bake in the oven for approx 40 mins and when done leave to cool on a wire tray over night 

You can make your Ganache and Buttercream while the cake is cooling, but don't assemble until the cake is fully cool.

Ingredients
FOR THE CHOCOLATE BUTTERCREAM...
200g Icing Sugar
100g Butter (softened)
50g Dark Chocolate (melted)
1-2 tbsp Boiling Water

Method
FOR THE CHOCOLATE BUTTERCREAM...
1) Using your electric mixer, cream the butter and icing sugar until the mixture is really light and creamy
2) Add the melted chocolate to the mixture, one spoonful at a time and mix until all is combined
3) Then add one tbsp of boiling water and mix on a high speed to make the buttercream that little bit lighter and more fluffy.
4) Leave the buttercream to one side while you make the ganache

Ingredients 
FOR THE DARK CHOCOLATE & ORANGE GANACHE...
280g Dark chocolate
130g Whipping cream
2 tbsp Butter
2sp Cointreau

Method 
FOR THE DARK CHOCOLATE AND ORANGE GANACHE...
1) Break the chocolate into pieces and melt in a pot with the butter
2) When melted and combined, add in the cream and continue to stir
3) When combined again, add in the Cointreau and combine



To assemble (when the cake is fully cool)

1) Split the cake in three using a sharp bread knife
2)  Place the bottom layer on a cake board or plate and spread a layer of buttercream over it using a pallet knife
3) Place the next layer of sponge on top and spread a layer of ganache followed by a think layer of buttercream
4) Place the final sponge on top and cover the sides of the cake with the chocolate buttercream
5) Then spread the remaining ganache over the top of the cake in a thick layer and finally, using a piping bag, pipe the remaining buttercream around the bottom and top edges of the cake

I used Dr. Oetker chocolate stars and gold shimmer food spray which I won through an online competition this month to decorate the cake. I'm delighted I tried them as I really loved the effect and will definitely be using them in future! 

Cheats Crumbly Mince Pies

Looking to make your own mince pies this year but haven't had a chance to prepare your own mince meat? Don't worry! Just follow this extremely simple recipe. Although I did, you don't even have to make your own pastry - this could be a super east 5 minute job! 

I didn't get a chance to bake my own mince pies last year so I promised myself I'd definitely get around to giving them a go this Christmas. I cheated a little as I didn't make my own mince from scratch, I just added to a shop bought jar or two... Sssshhhhh.... I did make my own pastry and crumble however so I you could say I didn't reaaaally cheat hehe... 

Ingredients

FOR THE FILLING...

1 jar of shop bought mince meat

1 small handful of flaked almonds 

1 handful of raisins 

1 handful of sultanas 

1 cup of Brandy

FOR THE PASTRY 

7oz Plain flour 

4oz Margarine 

2 tbsp Icing sugar 

3-4 tbsps Cold Water 

FOR THE CRUMBLE 

2 Handfuls of Plain flour 

1 Handful of Brown sugar 

1 Cup of Butter 

2 pinches of Cinnamon or nutmeg 

Method 

You will have to prepare both the mince meat and pastry the night before...

THE NIGHT BEFORE...

1) Empty the two jars of mince meat into a bowl along with the almonds, raisins, sultanas and whiskey and stir 

2) Cover and leave overnight if possible.  

3) In a separate bowl, combine the flour, icing sugar and margarine using your fingers, until the mixture I of a breadcrumb consistency 

4) Then add in the water and again mix using your hands (be careful not to over handle the pastry)

5) When the pastry is sturdy enough, empty it onto a surface that had been sprinkled with flour and pat lightly into a rectangular shape 

6) Then wrap the pastry in greaseproof paper, place on a plate and refrigerate overnight

TO ASSEMBLE THE FOLLOWING DAY...

1) Preheat your oven to 220C and grease your tray with melted butter

2) Take your pastry from the fridge and roll out 

3) Cur your pastry using a pastry cutter and place into each slot in your tray

4) Put one to two spoons of mince into each depending on how full you like your pies

5) Sprinkle some of the crumble on top 

6) Bake in the oven at 220C for 10mins and then for a further 15 mins at 180C until golden brown 

6) Leave to cool partially on a wire tray and serve warm with fresh cream or my favourite brandy cream :) 

If you'd rather ordinary mince pies to the crumbly version simply brush egg wash around the pastry on the bottom, cut out a pastry lid and press the two together . You can egg wash the top and they take the same amount of time to bake. 

Dust with icing sugar and serve warm with cream.

MERRY CHRISTMAS!!!

  

Candied Almonds

My brother Niall has a bit of an obsession... He absolutely LOVES almonds. He eats them day in, day out and mam can buy anything between two and five packs on a weekly basis for him. I suppose they are a good source of healthy oils and nutrients, but, he's been trying out a few not-so-healthy recipes lately, one of which is these absolutely deeeelicious salted caramelized roasted nuts which really are a must try. 

When Niall mentioned that he was planning on making these scrumptious treats I insisted on documenting his every move for Yummmmyy. I seriously couldn't wait to try them.

The aromas that filled the kitchen as he made the caramelized nuts, instantly brought me back to the streets of New York. The smell was almost identical to that of the freshly candied nuts sold by vendors on almost every street corner in the city. I did try the candied nuts while in New York, one evening on my way to the Museum of Modern Art, so I had great expectations and lucky Niallo had a lot to live up to! 

You Will Need...

2 Cups of Nuts of your choice (We used a mix of almonds and peanuts)

1 and a half cups of Brown Sugar

Half cup of Honey or Golden Syrup

2 tbsp Salt

Method

1) Preheat the oven to 180C/ 350F/ Gas Mark 5 and line a flat baking tray with greaseproof paper

2) Put all the nuts and the half cup of sugar into a pot, cover in hot water and bring to the boil

3) When boiled, drain the water and leave the nuts in the pot

4) Add the honey and half the remaining sugar and stir

5) Pour the nuts onto the baking tray and sprinkle with the remaining sugar and the salt

6) Bake for approximately 10 minutes until the nuts are golden brown

7) Leave to cool and enjoy

Molly's Christmas Dinner Party

The Christmas season really kicked off last weekend when I, along with the other college galz, travelled to Molly's house in Howth for our annual Christmas dinner party. I arrived at the coast road and was immediately in awe once again. There is only one word to describe casa del Molly, and that is FABULOUS! This year, the steep meandering steps which lead to the front door, were dotted with twinkling fairy lights, and, as I neared the house, I could see into the dining area which was decorated beautifully with candles and Christmas crackers. To escape the bitter weather, I hurried into the house and the warmth and smell of delicious food was utterly magical.

Jealousy overwhelmed me once again as I walked into the kitchen in all it's perfection. The Aga, the massive counter space, the pantry, the gorgeous dining area, the huge dining table, the space - my dream kitchen. 

Molly's Menu

STARTER: Homemade Garlic Bread

MAIN: Chicken & Broccoli Bake

DESSERT: Crumbly Strawberry Cheesecake

For starter, Molly served delicious homemade garlic bread which she made on soft rolls, rather than baguette, which I thought was much much tastier. The garlic bread was followed by a scrumptious creamy chicken and broccoli bake. She made a massive dish full which was devoured by the end of the night. I think it's safe to say that everyone loved it. 

For dessert, Molly whipped up a spectacular strawberry cheesecake topped with fresh strawberries and grated chocolate. I insisted on photographing her, dressed ever so festively with the cake, which, she wasn't too happy about, but posed never the less!

The domestic goddess herself

After a few bottles of wine, we weren't the freshest of daisies the following morning, but, the view from Molly's kitchen really made getting out of bed that little bit easier.

Scrumptious Christmas Yule Log

I'm a huge fruit cake, Christmas pudding and mince pie fan, but let's face it, traditional Christmas desserts aren't everyone's cup of tea. Chocolate on the other hand is a pretty safe bet when it comes to guessing favourites so why not try this easy peasy chocolate Yule log this holiday season. This recipe contains no flour so you can easily make it a gluten-free treat for anyone with a gluten intolerance or for anyone who's trying to simply cut gluten out of their diet. For this Yule log, I tweaked Nigella Lawson's recipe ever so slightly and decorated it a little different than suggested. I was really surprised that the cake was so simple to make. Take a look for yourself....  

Ingredients

FOR THE CAKE...

6 Eggs (yolks & whites separated)

150g Caster Sugar

50g Cocoa Powder

1 tsp of Vanilla Extract

FOR THE FILLING...

175g Dark Chocolate

1 tbsp Vanilla Extract 

225g Butter (softened)

250g Icing Sugar

Method

1) Preheat the oven to 180C/ 350F/ Gas Mark4 and line your Swiss roll tin with greaseproof paper

2) Using an electric mixer, whisk your egg whites and 7 tbsp of your caster sugar until the mixture peaks

3) Then scoop that mixture out and place it into another bowl while, again using the mixer, you beat the egg yolks and the remaining sugar until the mixture is pale and mousse like 

4) Add the vanilla extract and the cocoa powder and continue to beat until combined fully

5) Then fold a spoon of the egg white mixture into the other using a metal spoon to keep the mixture light and airy

6) Repeat this step until all the white mixture has been used 

7) Pour the mixture onto your lined tray and place it in the oven for 20 minutes 

8) When finished in the oven, turn the cake over onto a sheet of baking paper that had been dusted with icing sugar to prevent sticking

While your cake is in the oven baking away you can get started on the chocolate filling... 

1) Melt your chocolate by breaking it into small pieces, heating it in the microwave for 30 seconds at a time and stirring after each 30 seconds until fully melted 

2) Pour it into your mixer with the softened butter, the icing sugar and the vanilla extract and mix until the mixture is light and fluffy

3) Then place the mixture to one side while the cake fully cools

To Assemble...

1) Spread a thick layer of the filling onto the cake and starting with the right side, roll it into a Swiss roll shape (be careful, but don't worry if bits break off, you can cover them with the buttercream later)

If you're having problems rolling the log, take a look at this video...
http://www.youtube.com/watch?v=LOs9FgiT6tU

2) Then place the log onto your serving plate and cover in the remaining filling

3) To get the peaked effect, use a pallet knife and spread the buttercream using upwards motions

4) Then dust the log with some icing sugar to get the snowy effect and decorate however you wish - I used ribbon and berries, but you could use holly of whatever you wish! 

The perfect start to the Christmas Season :) 

Warm Butternut Squash & Coconut Soup

I was watching Donal Skehan's 'Kitchen Hero' last week, and, he made what looked to be, a delicious roasted butternut squash soup. I said that I may definitely give it a go since I had never cooked with squash before. I didn't really know what to expect, but, it turned out to be surprisingly easy to prepare and the soup was extremely easy to make. The soup, served with a nice wedge, or two, of fresh rustic bread is definitely the perfect dish to warm you up on a cold winter's day.

You will need...

Approx.1 kg of Butternut Squash

4 tbsp Olive Oil/ Coconut Oil/ Veg Oil

Salt & Pepper

2 Red Onions

Half a Small Red Chilli Pepper

400ml of Coconut Milk

600ml of Vegetable Stock

Method

1) First, preheat your oven to 220C/ 425F/ Gas Mark 7

2) Then prepare your butternut squash by slicing it across the middle, peeling it and scooping out the fleshy inside with a spoon

If you're stuck, this video will explain how to prepare the squash really well....

http://www.youtube.com/watch?v=3qwTjTUMT8Y

3) Then dice the squash and put it into a baking tray with 2 tbsp of oil drizzled over it and a sprinkling of both salt and pepper

4) Roast the squash for a half hour

5) While the squash it roasting you can prepare your onions by slicing then into thin pieces

6) You can then put them in a pot with the remaining oil (with the lid on) and allow them to sweat 

7) When the onions have softened, you can add in the chilli pepper and leave it to swear some more

8) When the half hour is up, take the squash out of the oven and empty it into the pot and stir

9) Pour into the coconut milk and veg stock, stir, and bring to the boil

10) When the soup reaches boiling point, allow it to simmer on a low heat for approx 40 minutes

11) Then turn off the ring, and, after a further 10 minutes blend the soup using a hand blender 

It really is the perfect dish to come home to after a day out in the Winter air, or after a chilli ice skating session! 

Josh's Chocolate Honeycomb Digger Cake

So it's that time of year again - my godson Josh's Birthday! He's 3 this year and he insisted that I make him a "digger" cake to go with his "Bob the Builder" themed party. At first I panicked and wondered how on earth I was going to do something like that. I thought that I'd definitely have to resort to fondant icing which I HATE using. But, luckily I had a plan...

I went for a three layer chocolate sponge completely covered in chocolate buttercream. I decided to put more chocolate buttercream and crushed honeycomb between each layer and also to make mounds of rock and muck out of broken pieces of the honeycomb and Cadbury's Crunchie bar for the top. I positioned two toy diggers beside the mounds and sprinkled some cocoa powder nearby as dust. I had to be brave when it came to the text as it was my first EVER time trying to write on a cake with chocolate !!! Luckily it went pretty well but I think I might need a little more practice ! 

The Chocolate Sponge Recipe

Makes a 6" Round

YOU WILL NEED...

225g Butter

225g Caster Sugar

225g Self Raising Flour (sieved)

4 Eggs

2 tbsp Cocoa Powder

50g Chocolate (broken into tiny pieces)

METHOD

1) Preheat your oven to 180C / 350F/ Gas Mark 4, grease your tin with sunflower oil and line it with greaseproof paper.

2) Cream your butter and sugar to ther in a mixing bowl until really light and fluffy.

3) Add in the eggs, one at a time, and continue to beat. 

4) In a separate bowl combine the sieved flour, the cocoa and the chopped chocolate.

5) Then begin to add the flour mixture to the mixing bowl, one spoon at a time.

6) When fully mixed, pour into your lined baking tin and bake for approx. 40 mins until the sponge in springy to touch.

7) Leave the sponge to cool on a wire tray while you prepare your buttercream. 

To Make the Chocolate Buttercream... 

YOU WILL NEED

500g Icing Sugar

250g Butter (softened) 

2 tbsp Boiling Water 

METHOD

1) Beat the sugar and butter together in the mixing bowl until light and fluffy. 

2) Turn up the beater and add in the boiling water.

3) Keep beating until the cream in almost mousse like in texture, then set it to one side while you wait for your cake to be fully cool. 

4) Split the cake in 2/3 with a sharp bread knife and fill each layer with buttercream and honeycomb.

5) Spread the remaining buttercream over the entire cake using a pallet knife and decorate however you wish. 

Yummmmyy's 1st Birthday Celebrated with Raspberry & Almond Cupcakes

I actually can't believe that it's been an entire year since I began to blog! It was at a dinner party with the college galz when I made a batch of my Chocolate Brownies with Triple Chocolate Sauce that I was convinced set Yummmmyy up. I must have impressed the girls with my dessert, especially Rhona, who was really keen to see what else I could make. I showed her my recipe book and she was adiment I set up my own food blog. I'm so happy I took her advice as I absolutely love want I'm doing and my dream is definitely still to one day own my very own bakery where I can bake all of my favourite recipes :) 

It's been such a good year and so much has happened with Yummmmyy. I've learned so much and I really like to think that my bakes are improving week by week. In February 2013, I was awarded the Liebster Award for best up and coming blog - which I was absolutely thrilled about. 

In March I was approached by an Irish company Ads on Bags, who asked if they could feature some of my recipes on their biodegradable supermarket bags - such a brilliant opportunity.

During the Summer, I was invited to the launch of Kenco Millicano's new travel mug designed by Orla Kiely - time to mingle with other Irish foodies, aaaand myself and my boyfriend Dave were pictured at the launch in the Irish Tatler!!! 

Also during the Summer, I was a recipient of a brilliant cooler box full of Philadelphia products to try, courtesy of Kraft Foods - I felt so important being asked to test a new product. 

Like I said, SO much has happened in one year! 

Yummmmyy's Facebook, Twitter and Pinterest pages are also booming with a great amount of likes and followers and the blog itself has over 21400 page views !!! I am unbelievably proud of what I have done over the past year and here's hoping that I'll have another post similar to this one for Yummmmyy's 2nd Birthday!

So, to celebrate Yummmmyy's big day, I tried out a new recipe which I adapted from one I found in a cookbook given to me by my Nana Barbara, which is simply called "Muffins". I LOVE anything almond - marzipan, bakewell tarts, almond slices, almond fingers, frangipan - the list is endless! So, these Raspberry & Almond Muffins were a must try...

You Will Need...

250g Plain Flour (sieved)

80g Chopped Almonds

2.5 tsp Baking Powder (sieved)

.5 tsp Bicarbonate of Soda (sieved)

50g Ground Almonds

140g Caster Sugar

250g Raspberries (fresh or frozen)

1 Egg (lightly beaten)

80 ml Sunflower Oil

275 ml Buttermilk

150g Marzipan

12 Raspberries (for decoration)

Fresh Cream (for decoration)

Icing Sugar (for dusting)

Method

1) Preheat your oven to 180C/ 350F/ Gas Mark 5

2) Line your muffin tray with muffin cases and place it in the fridge while making the batter.

3) Put the Flour, Ground Almonds, Chopped Almonds, Bicarbonate of Soda & Baking Powder in a bowl and combine

4) In a jug or separate bowl, combine the Egg, Sugar, Oil and Buttermilk 

5) Fold the wet mixture and the Raspberries into the dry mixture until all of the dry ingredients are moistened

6) Cut the marzipan into cubes

7) Take your tray out of the fridge and fill each muffin case with one large spoon of the batter

8) Place a marzipan cube into the middle of each case and top with the remaining mixture

9) Bake for 20 mins

10) Leave to stand in the muffin tray when done and serve them warm topped with fresh cream and a raspberry